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Instant Pot Chicken Parisienne

Here’s another recipe for a quick and delicious entrée made with chicken, mushrooms and carrots. You’ll have plenty for dinner and left over lunch too! Or freeze for dinner on another day/week.

Looking at the last post, you would think that I cook in my Instant Pot all the time, but that’s far from true. My mom and I alternate cooking and do so at least 5 days a week, mixing things up from stir-fry to stews, to casseroles, but always fresh. The Instant Pot is my saving grace at the end of the day when I run out of time or want to cook something super quick.

chicken parisienne

The original recipe of Chicken Parisienne was a crockpot version. As usual this was another experiment with a dish that I would normally cook in my Dutch oven  (yes, another adaptation), but I can’t complain because the flavors were great.

 

Instant Pot Chicken Parisienne

Ingredients
  

  • 6-8 drumsticks
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1/2 cup water or wine
  • 1 tub sliced mushrooms mini bella or regular
  • 1 cup cut mini mushrooms
  • 1 cup cream sour, half and half or heavy
  • 1/4 cup flour
  • 2 cubes or tsp chicken bouillon
  • salt pepper and paprika – to taste
  • 1 clove garlic crushed (optional)
  • 2 bay leaves optional

Instructions
 

  • Rinse, then sprinkle chicken with salt, pepper and paprika.
  • Set Instant Pot to sauté, melting butter in heating olive oil.
  • Slightly brown the chicken, add garlic, bay leave (both optional) and chicken bouillon, stir a little.
  • Top with sliced mushrooms and carrots.
  • Mix water/wine with flour until well combined and pour over chicken.
  • Sprinkle with more paprika.
  • Switch from Sautee to Pressure cooker, set timer to 15-18 minutes, cover and cook.
  • Do the quick or natural release (depending on how hungry you are).
  • Open the pot and switch back to sauté to incorporate the cream. Your gravy may be thicker if you mix the flour with cream to add at the end, but I am giving you my version so feel free to experiment.

instant pot chicken parisienne

 

(don’t do what I did and add the flour while browning the chicken… that’s for the Dutch oven 🙂 )

Serve chicken with sauce (gravy) over potatoes, rice or noodles. Or make it more French with a baguette or French bread!

Bon Apetit!

 

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