Cream Of Mushrom Wine Chicken Breast Instant Pot Receipe

The fusion of creamy, flavorful mushrooms with tender, juicy chicken breasts, enhanced by the rich undertones of wine, creates a culinary masterpiece that can be effortlessly crafted in your Instant Pot. This Instant Pot recipe for Cream of Mushroom Wine Chicken Breast not only promises to deliver a sumptuous meal but also captures the convenience of modern cooking techniques. Whether you're hosting a dinner party or looking for a comforting midweek meal, this dish is sure to impress with its depth of flavor and simplicity.

Why Choose Instant Pot for This Recipe?

Instant Pots are celebrated for their versatility and efficiency. Here are a few reasons why this appliance is ideal for our Cream of Mushroom Wine Chicken Breast:

• Pressure Cooking: Seals in flavors, ensuring the chicken is moist and the sauce is richly concentrated.
• One-Pot Cooking: Reduces cleanup time and allows the flavors to meld together perfectly.
• Convenience: No need for constant supervision, freeing you to attend to other tasks or relax.

Ingredients for the Recipe

To make this Cream of Mushroom Wine Chicken Breast, you'll need:

• 4-6 boneless, skinless chicken breasts
• 1 can of cream of mushroom soup
• 1/2 cup of white wine (Chardonnay or Sauvignon Blanc works well)
• 1/4 cup of heavy cream or milk for a lighter version
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• 8 oz of fresh mushrooms, sliced (cremini or button mushrooms)
• Salt and pepper to taste
• 1 tsp dried thyme (or fresh if available)
• 1 tbsp olive oil
• Fresh parsley, chopped, for garnish

Step-by-Step Preparation

Preparing the Ingredients

Before turning on your Instant Pot, ensure all your ingredients are prepped:

• Season the chicken breasts with salt, pepper, and thyme.
• Chop the onion, mince the garlic, and slice the mushrooms.

Cooking Process

Follow these steps to cook your dish:

1. Set your Instant Pot to sauté mode. Add olive oil and once hot, brown the chicken breasts on both sides. This should take about 3 minutes per side. Remove and set aside.
2. In the same pot, add the onions and cook until translucent, then add garlic, sautéing for another minute.
3. Stir in the mushrooms, cooking until they release their moisture.
4. Pour in the white wine, letting it simmer for a couple of minutes to cook off the alcohol while scraping any bits from the bottom of the pot.
5. Add the can of cream of mushroom soup and milk or cream. Mix well to combine.
6. Return the chicken to the pot, nestling it into the sauce.
7. Close the lid, set the valve to sealing, and pressure cook on high for 8-10 minutes, depending on the thickness of your chicken breasts.
8. Once cooking is complete, allow for a natural pressure release for 5 minutes, then carefully perform a quick release for the remaining pressure.
9. Open the lid, stir the sauce, and if it’s too thin, you can use the sauté function to thicken it.
10. Serve the chicken with the creamy mushroom sauce over it, garnished with fresh parsley.

💡 Note: Always ensure the internal temperature of the chicken reaches 165°F for safe consumption.

Pairing and Serving Suggestions

The elegance of this dish calls for thoughtful pairings:

• Serve with buttered egg noodles, mashed potatoes, or steamed rice to soak up the rich sauce.
• Complement with a crisp green salad or steamed asparagus for a balanced meal.
• The wine in the sauce pairs well with a glass of the same white wine or a light red like Pinot Noir.

Variations

Feel free to experiment:

• Add sundried tomatoes for a burst of color and tang.
• Include spinach for added nutrition.
• Try using different mushrooms like shiitake or porcini for an umami kick.

After preparing this Cream of Mushroom Wine Chicken Breast, you'll find that the Instant Pot not only simplifies the cooking process but also deepens the flavors, creating a dish that's restaurant-quality with minimal effort. This recipe celebrates the harmonious blend of chicken, mushrooms, and wine, making it perfect for any occasion where you want to indulge in something special without spending hours in the kitchen.

The elegance of this meal lies in its simplicity and the depth of flavor that develops through pressure cooking. It's an excellent example of how modern appliances can elevate everyday meals into something gourmet. Cooking this dish is also an exploration into the versatility of the Instant Pot, proving its worth as a kitchen essential.

This Instant Pot Cream of Mushroom Wine Chicken Breast is more than just a meal; it's an experience of flavors, a testament to convenience without sacrificing quality, and a dish that can be tailored to your taste. Enjoy the journey from sautéing to sealing, and savor each bite, knowing that you've mastered a dish that brings comfort and sophistication to your table.

Can I use red wine instead of white in this recipe?

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Yes, you can substitute red wine, but it will change the flavor profile, giving the dish a richer, more robust taste. Consider using a lighter red like a Pinot Noir or Merlot.

How can I thicken the sauce if it’s too runny?

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If the sauce is too thin, you can thicken it by either mixing a tablespoon of cornstarch with cold water and stirring it into the sauce, or by using the sauté function of the Instant Pot to reduce the sauce, thus concentrating its flavor.

What other vegetables can I add to this recipe?

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Consider adding bell peppers for color, spinach for greens, or carrots for sweetness. Keep in mind to adjust the cooking time if adding vegetables that require longer cooking.