Instant Pot Chicken With Mushroom Bourbon Cream Sauce | Frozen Chicken Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

white wine

🥗Healthier: white grape juice

💰Cheaper: broth

White grape juice adds sweetness without alcohol

chicken breasts

💰Cheaper: chicken thighs

Thighs are more affordable and flavorful

fresh mushrooms

🥗Healthier: dried mushrooms

Dried mushrooms are lower in calories and have a concentrated flavor

Add 1 cup of dried red wine to the Instant Pot.

Add frozen chicken thighs to the pot.

Mince 2 large garlic cloves and add to the pot.

Add 1 small red onion to the pot.

Pour in 1/4 cup of bourbon whiskey.

Season with salt and pepper.

Put the lid on the Instant Pot and turn it to sealing.

Press manual and set to cook for 15 minutes.

After cooking, let it naturally release for 5 minutes.

Release the valve and remove the chicken from the pot.

Add 1 cup of heavy whipping cream to the pot.

Add pre-sliced mushrooms to the pot.

Stir the mixture and return the chicken to the pot.

Put the lid on and turn it to sealing again.

Press manual and set to cook for 10 minutes.

Let it naturally release for 5 minutes after cooking.

Release the valve and open the pot.

Turn on the sauté button to thicken the sauce, adding more heavy whipping cream, salt, and pepper if desired.

Once the sauce has thickened, plate the dish with roasted asparagus and mashed potatoes.

Pour the sauce over the mashed potatoes and serve with leftover wine.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens