Instant Pot Creamy Mustard Chicken Food

GRANDMA'S CREAMY CHICKEN IN THE INSTANT POT®

Grandma's Creamy Chicken in the Instant Pot® image

My grandma's recipe made for the Instant Pot®! Serve over rice, potatoes, or pasta.

Provided by saraeudy

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h

Yield 8

Number Of Ingredients 12

Ingredients

3 onions, coarsely chopped
1 stick butter, melted
¼ cup chicken broth
2 tablespoons minced garlic
1 tablespoon poultry seasoning
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon paprika
½ teaspoon smoked paprika
4 skinless, boneless chicken breasts, cut in half
2 tablespoons all-purpose flour
1 (24 ounce) container sour cream

Steps:

Place onions into the bottom of a multi-functional pressure cooker (such as Instant Pot®). Pour melted butter and broth on top.
Mix garlic, poultry seasoning, salt, pepper, paprika, and smoked paprika together in a small bowl. Stir into onions. Place chicken on top of the onions.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
Transfer chicken and onions to a plate. Select Saute function to bring juices to a simmer, about 5 minutes.
Sift flour into the pot and stir until no lumps remain and sauce has thickened a bit, about 5 minutes. Add sour cream by the spoonful, stirring to incorporate. Cancel Saute function. Return chicken and onions to the pot. Select Warm function to heat through, about 5 minutes. Serve.

Nutrition Facts : Calories 394.1 calories, Carbohydrate 14.4 g, Cholesterol 100.4 mg, Fat 30.9 g, Fiber 1.7 g, Protein 16 g, SaturatedFat 18.8 g, Sodium 486.1 mg, Sugar 3.8 g

INSTANT POT CREAMY MUSTARD CHICKEN

Instant Pot Creamy Mustard Chicken image

A family-friendly creamy mustard chicken dinner made in the Instant Pot! This quick and easy meal is so comforting made with big flavors!

Provided by Diana

Categories Main Course

Time 35m

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
2 tablespoons butter
2 pounds chicken thighs (boneless and skinless, Note 1)
salt and pepper
1 onion (finely diced)
4 cloves garlic (minced)
½ cup vegetable or chicken stock (or dry white wine)
1 teaspoon dried thyme
3 tablespoons dijon mustard
1 cup heavy whipping cream
½ cup parmesan cheese
2 cups baby spinach leaves

Steps:

On the Instant Pot, press on SAUTE then add oil and melt the butter. Season the chicken with salt and pepper.
When the butter is melted, add the seasoned chicken and brown it starting smooth side down. When it's browned, flip and cook for 2 more minutes.
Remove the chicken onto a plate and set aside.
Add onion and saute it for 1-2 minutes, then add the garlic and cook for 30 seconds.
Deglaze the pot with the stock, and scrape off any bits stuck to the bottom of the pot. Switch off the SAUTE setting.
Add the thyme, mustard, and put the chicken back in.
Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 6 minutes at high pressure. The Instant Pot will take around 5 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.
Remove the chicken onto a plate and set aside.
Press on SAUTE, and as the sauce starts simmering add cream and parmesan. Whisk until well combined and allow it to reduce a little (to your desired consistency).
Add the spinach leaves, and let them wilt. Add the chicken back in, spoon the sauce over the chicken and serve!

Nutrition Facts : Calories 519 kcal, Carbohydrate 7 g, Protein 16 g, Fat 48 g, SaturatedFat 23 g, Cholesterol 160 mg, Sodium 575 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

CREAMY MUSTARD CHICKEN - LIGHT

Creamy Mustard Chicken - Light image

I have making this light chicken recipe for years - the combination of Dijon mustard and yogurt creates a wonderful light sauce. I serve it with white rice.

Provided by Redsie

Categories Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 boneless skinless chicken breasts
1/2 cup low-fat plain yogurt
1/3 cup light mayonnaise
1/4 cup sliced green onion
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons grated parmesan cheese

Steps:

Preheat oven to 350°F.
Place chiken in single layer in lightly greased, oven-proof casserole.
Combine yogurt, mayonnaise, onions, mustard and seasonings. Spoon sauce over each chicken piece.
Bake in 350F oven for about 45 minutes, or until chicken is tender.
Sprinkle with Parmesan cheese and brown under the broiler.

Nutrition Facts : Calories 246.8, Fat 9.2, SaturatedFat 2, Cholesterol 78.9, Sodium 667.4, Carbohydrate 9.4, Fiber 0.4, Sugar 7.4, Protein 30

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