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Chicken With Spinach and Mushrooms Pressure Cooker

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A hearty and flavorful dish combining succulent chicken, earthy mushrooms, and vibrant baby spinach, all wrapped in a creamy sauce.

Ingredients

Scale
  • 1.25 pounds Boneless, skinless chicken thighs or breasts (seasoned with salt and pepper)
  • 2 tablespoons Olive oil (split to brown chicken and sauté veggies)
  • 1 large Leek (sliced thin, white and light green parts only)
  • 1 pound Crimini mushrooms (quartered)
  • 8 medium Garlic cloves (minced)
  • 1 tablespoon Flour (to thicken sauce)
  • 3/4 cup Chicken stock (more if sauce too thick)
  • 3 tablespoons Dry Sherry (adds subtle depth)
  • 1/2 teaspoon Dried thyme (earthy herb)
  • 2 cups Baby spinach (packed)
  • 1/2 cup Plain Greek yogurt (full fat for creaminess)

Instructions

  1. Season the Chicken: Begin by seasoning your chicken thighs or breasts generously with salt and pepper.
  2. Brown the Chicken: In your pressure cooker, heat 1 tablespoon of olive oil over medium-high heat. Add the seasoned chicken and brown it on all sides, about 3-4 minutes per side.
  3. Sauté the Aromatics: Remove the chicken and set it aside. Add the remaining tablespoon of olive oil, followed by the sliced leek. Sauté for 2-3 minutes until softened, then add minced garlic.
  4. Add the Mushrooms: Toss in the quartered crimini mushrooms and cook down until they soak up the flavors.
  5. Thicken the Sauce: Sprinkle flour over the mushroom mixture and stir well to coat everything.
  6. Deglaze with Chicken Stock and Sherry: Pour in the chicken stock, scraping up brown bits, and add dry sherry and thyme.
  7. Return the Chicken: Place the browned chicken back in the pot, nestling it among the mushrooms and leeks.
  8. Pressure Cook: Close the lid of the pressure cooker, set to high pressure, and cook for 8 minutes.
  9. Quick Release and Add Spinach: Carefully release pressure and stir in the baby spinach until wilted.
  10. Finish with Greek Yogurt: Add Greek yogurt and stir well to create a creamy sauce.

Notes

Serve over rice, polenta, or pasta. Leftovers can be stored in the fridge for up to 3 days or frozen for 3 months.

Nutrition

Find it online: https://lunarecipez.com/chicken-pressure-cooker-spinach-mushrooms-recipe/

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