Instant Pot Creamy Chicken & Mushroom Tetrazzini

I would like to officially announce that I shall be commencing my residency as “That Blogger Chick Who Won’t Shut Up About Her Instant Pot.” I can’t help it; it makes me feel like a GENIUS.

Enter the dish I fully went ahead and improvised the other night, because I happened to have chicken thighs and mushrooms in the refrigerator, because everybody likes cream, and because my son requires pasta to be present in 100% of his meals. Presto: Creamy Chicken & Mushroom Tetrazzini. (I’m not sure this is technically tetrazzini, but whatever: My recipe, my rules.)

What You Need: 

  • 2 boneless, skinless chicken thighs per person (or more if you want leftovers)
  • 1/2 cup flour
  • 3 portobello mushroom tops, cleaned and sliced
  • 1 medium yellow onion, peeled and sliced
  • 3 garlic cloves, peeled and finely diced
  • 3/4 cup chicken broth
  • 1/2 cup heavy cream
  • 1 package pasta of your choice, cooked according to package instructions (reserve a tiny bit of pasta water just in case).
  • Parsley to garnish
  • Salt & pepper
  • Olive oil

What You Do: 

  1. Set the Instant Pot to “SAUTE,” and heat a splash of olive oil until shimmering.
  2. Dredge the chicken thighs in flour and season with salt and pepper. Working in batches, brown the thighs on both sides (about 4 min per side). Remove the chicken from the pot and cover to keep warm.
  3. Add a little more olive oil to the pot, then add the mushrooms and onion. Cooking, stirring occasionally, about 3 minutes or until softened. Add the garlic and cook, stirring frequently, another 30 seconds.
  4. Return the chicken to the pot, and add the chicken broth.
  5. Seal the Instant Pot, set it to “Pressure Cook” (high) for 10 minutes.
  6. Allow the Instant Pot to naturally release for five or so minutes, then quick release the rest of the steam. Stir in the cream.
  7. Add the pasta to the pot and toss well to combine. Season with salt and pepper to taste, and add a little of the reserved pasta water to loosen the sauce, if necessary. Serve with parsley garnish.

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