Description
Pressure Cooker Chicken and Mushrooms with juicy cherry tomatoes and parmesan cheese is a make ahead meal with only a couple of simple staple ingredients!
Ingredients
Scale
- 2 large chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 oz mushrooms, cut into quarters
- 1/2 onion, sliced thinly
- 1 clove garlic, minced
- 1 cup chicken broth (affiliate)
- 1 teaspoon dried rosemary
- 1 tablespoon butter (affiliate)
- 2 tablespoons all purpose flour
- 1 cup cherry tomatoes, halved
- 1/4 cup shredded parmesan cheese
- 1/4 cup chopped fresh parsley
Instructions
- Add chicken breasts, salt, pepper, mushrooms, onion, garlic, chicken broth, and rosemary to pressure cooker.
- Lock lid and set to high pressure for 10 minutes. When time is up, let pressure naturally release for 10 minutes then release all remaining pressure.
- Remove chicken and place on cutting board to rest, and pour mushrooms and broth into a large strainer, reserving the broth.
- Turn pressure cooker onto sauté setting and melt butter in pot. Whisk in flour and let bubble until starting to brown.
- Add broth back into pot and whisk until mixture starts to thicken. Add mushrooms and onions back to pot and stir.
- Slice chicken breasts then add back to pot.
- Stir in cherry tomatoes, then serve topped with shredded parmesan cheese and chopped parsley.
- Prep Time: 5 mins
- Cook Time: 25 mins