2 –3 tablespoon olive oil
sea salt & black pepper ( I use Penzeys Northwoods seasoning)
4 – 6 chicken breasts
1 pound variety of mushrooms (shitake, chanterelle, baby bella, cremini)
3 cloves garlic minced
1 shallot minced
1/2 cup dry Marsala wine
1- 1.5 ounce Classic Mushroom Stock – optional
1 cup chicken broth
1 tablespoon cornstarch
2 tablespoons butter
2 tablespoons fresh minced parsley
Side of choice – pasta, brown rice, cauliflower rice, zucchini noodles, risotto, roasted potatoes
Select the saute’ or brown button on your cooking device, drizzle with olive oil. When the inner pot is hot using tongs add the seasoned chicken breasts in a single layer ( depending on the size of your instant pot you should be able to brown 2 -3 at a time) Sear for about two – three minutes on each side until golden brown. Remove the chicken breasts onto a plate. Now add the garlic, shallots and mushrooms, if you need to add more olive oil give a drizzle. You want to caramelize the mushrooms for a lot of flavor. This is longer then just a saute’.
When you have achieved the color you want on the mushrooms add the Marsala wine and deglaze the pan. Using a wooden spoon scrape up all the good bits on the bottom of the pan. Now add the chicken broth and mushroom stock if you are using it. If adding the mushroom stock use a whisk and incorporate it with the liquid. You will notice it is very gelatinous. Place the chicken breasts back inside.
Cancel the saute setting, place the lid on and make sure the pressure valve is set to seal. Select manual/power cook for high pressure cook and adjust cooking time to 6 minutes (see notes below for cooking times) After cooking time is complete, allow for a natural release for 5 minutes. Carefully with a hand towel turn the pressure valve to venting. Hot steam will come out so do not stand over, or leave you hands above. Once the steam is released you may remove the lid. Remove the chicken breasts onto a plate.
For the pan sauce, in a small bowl mix 1 tablespoon of cornstarch with 1 tablespoon water, whisk into the hot chicken broth mixture. Select the saute’ button, and the chicken broth will start bubbling. Stir until thickened. If you prefer your sauce thicker you may repeat the cornstarch step again. Optional, add 1 to 2 tablespoon of butter to the sauce and stir until melted. Taste and season with salt and pepper if needed.
Serve with your favorite side dish and sprinkle with fresh minced parsley.
4 – ounce chicken breast 5 – 7 minutes ( a larger breast cut in half vertically will be 4 ounces)
8 – 9 ounce whole chicken breast 8 -9 minutes
12 – 14 ounce whole chicken breast 10- 12 minutes
Allow 5 minutes after the cooking time before releasing the pressure and steam on the chicken.