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Instant Pot Mac and Cheese + VIDEO

Instant Pot Mac and Cheese is so creamy and can be made in less than 15 minutes using your electric pressure cooker!

Homemade Instant Pot Mac n Cheese is the ultimate comfort food that the whole family will love! It is easy and quick to make and so flavorful and rich.

Cooking the Macaroni in the Instant Pot saves you a few steps, no need to drain the pasta and everything can be made in one pot.

I love to serve it topped with crispy bacon bits or chopped ham and a side salad as a main dish but it also makes the perfect side dish for so many meals. Perfect for busy weeknights or holiday dinners!

Hey friends, it's Julia from Plated Cravings here. I’m happy to be a contributor on TSRI and share some of my favorite recipes with Donna and Chad's lovely readers.

Over on my blog I love to share easy Instant Pot recipes like my family’s favorite Instant Pot Chili that’s so flavorful and delicious but can be whipped up in under 45 minutes. This Mac and Cheese Instant Pot recipe can be made even quicker and is always a big hit whenever I make it.

Cooking the Macaroni in a Pressure Cooker makes them cook faster and using chicken broth instead of water makes this comfort food even more flavorful and creamy. You’ll never want to make Mac and Cheese another way after you tried this easy recipe!

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

Helpful Tips to make Instant Pot Mac and Cheese:

This recipe works in the 6 quart and 8 quart Instant Pot. If you are using an 8 quart Instant Pot it is possible to double the recipe, no need to adjust the time.
You can use elbow macaroni or corkscrew macaroni for this recipe.
If you are using low-sodium chicken broth you might need to adjust the seasoning and add ½ teaspoon of salt to the uncooked noodles.
If you don’t have chicken broth on hand you can use the same amount of water or vegetable broth instead.
I recommend to grate the cheese yourself and to not use shredded cheese because the shredded cheese won’t get as creamy and smooth as “normal” cheese.
To get the best flavor and texture use a combination of cheeses. You can substitute 1 cup of cheddar cheese with mozzarella cheese but don’t use more than one cup otherwise it will be very stringy.
Instead of cheddar you can use any smooth melting cheese like gouda, gruyere, or Monterey jack for example.
I prefer to use regular milk instead of evaporated milk in this recipe because I always have regular milk on hand and find that it tastes better.
If there is extra liquid left after cooking, give it a stir, put the lid back on and let it sit for a few more minutes until the pasta has absorbed all the liquid.
Depending on how dry or wet the cooked macaroni are use 1/2 cup of milk or more until the desired consistency is reached.
This creamy dish tastes best fresh because the longer mac and cheese sits, the dryer it will become. Reheating is possible but don’t expect it to taste as creamy and smooth as before.

What you will need to make Instant Pot Mac and Cheese:

Instant Pot - If you don’t have an Instant Pot you need to buy one! I love mine!!
Cheese Grater - This grater is my favorite!
Hot Sauce - I can’t get enough of this hot sauce.

Enjoy!

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

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Check out more of our favorite mac and cheese recipes:

Super Simple Mac and Cheese Italian Style
Jack Daniel's Bacon Mac and Cheese
Slow Cooker Triple Cheesy Mac and Cheese
Lazy Day Mac and Cheese

See how easy this Instant Pot Mac and Cheese is to make. Watch the video!!!

instant pot mac and cheese, instant pot macaroni and cheese, mac and cheese instant pot, instant pot mac n cheese, best instant pot mac and cheese

One-Pot

American

Yield: 4Author: Julia Foerster

Instant Pot Mac and Cheese

This Instant Pot Mac and Cheese recipe is so creamy and can be made in less than 15 minutes using your electric pressure cooker!

prep time: 5 minscook time: 5 minstotal time: 10 mins

Ingredients

4 cups Chicken Broth
16 ounces dry macaroni
2 Tablespoons Butter
1/2 teaspoon dried onion powder, optional
1/2 teaspoon dried garlic powder, optional
1/2 teaspoon dried mustard, or 1 1/2 tsp dijon mustard
1 teaspoon hot sauce, optional
1/2 teaspoon freshly ground black pepper
3 cups grated Cheddar Cheese
1/2 cup grated Parmesan Cheese
1/2 cup milk

Instructions

In the inner pot of an Instant Pot, combine chicken broth, macaroni, butter, dried onion powder, dried mustard, hot sauce, and black pepper.
Put the lid on the pot and set the valve to the sealing position. Set to pressure cook on high for 5 minutes.
After the time is up do a quick release. Have a towel ready because there might be some liquid spraying. If there is extra liquid, put the lid back on and let sit for 2 minutes.
Add 1/4 cup of milk, then stir in handfuls of cheese at a time and stir until smooth and melted. Add more milk if needed. Adjust seasoning to taste and serve immediately.

http://www.theslowroasteditalian.com/p/recipe-file.html

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

Sumber https://www.theslowroasteditalian.com

Author musicforlive

Loaded Mac and Cheese (Instant Pot)

Loaded mac and cheese made in an Instant Pot pressure cooker is perfect, with creamy cheese sauce! Make this recipe for your comfort food cravings!

If you're a fan of mac and cheese, you will definitely want to check out a few of my other recipes.

Shrimp macaroni and cheese is rich and crazy creamy loaded with juicy cajun shrimp and a panko topping.

Or, my lazy mac and cheese is the ultimate comfort food made simple for your busiest night.

Beer bacon mac and cheese goes from plate to prep in just 25 minutes. I can't stop at just one bowl.

Finally, slow cooker mac and cheese is made with 4 types of cheese and easily made in your crockpot.

Make this recipe for your comfort food cravings Loaded Mac and Cheese (Instant Pot)

Loaded mac n cheese ingredients + substitutions

This loaded mac and cheese is a decadent side dish that is full of bacon, jalapenos, and three types of cheese.

You will need cheddar, mozzarella, and Parmesan cheese to make this Instant Pot mac n cheese recipe.

It has a crunchy topping of panko bread crumbs.

If you don't have all of the ingredients I've listed here, you can still make this loaded mac and cheese recipe.

Instead of bacon, you can substitute cubed ham.

If you want to try a different type of cheese, a few other suggestions that taste good in pressure cooker mac and cheese are Gouda, Monterey Jack, and cream cheese.

And, if you do not have jalapenos, you can add chopped green onions or chives instead. This is also a good substitution for people who don't like food that is spicy.

If you want to make this loaded mac and cheese recipe in the oven, you can do that as well. Take out the 4 cups of water and the uncooked elbow macaroni.

Cook the macaroni on the stove and drain it. And, proceed with the recipe as written. Bake at 350F for 40 to 45 minutes until it's bubbly all around.

Tools to make loaded mac and cheese

Instant Pot - this is the one I use
Box grater

Recipe tips

Will any type of pasta work for this recipe?

You can easily substitute shells or another type of pasta for elbow macaroni in this recipe. It requires no other changes to the recipe.

A few popular pasta substitutions in loaded mac and cheese are farfalle (bow ties), rigatoni, and penne.

But, almost any medium-sized macaroni with nooks and crannies for the sauce will work as well.

Best cheese to use for mac and cheese

Almost any type of cheese that melts well will work for mac and cheese.

A few of my favorites are cheddar, Monterey Jack, Gouda, cream cheese, Parmesan, mozzarella, and Gruyere.

Avoid using cheese that is extra sharp. That can result in an oily cheese sauce due to the change in protein as it ages.

Instead, look for a mild or regular sharp cheddar cheese.

When making this recipe, you will get a much better final result if you shred it yourself rather than purchase cheese that is pre-shredded.

Many pre-shredded types of cheese have a powder coating on them that prevents them from sticking together. And, it makes your cheese sauce grainy which doesn't result in a good final product.

How to store leftovers

If you have leftovers, you can easily store loaded mac and cheese to enjoy another night. Just place them in an airtight container in the refrigerator.

They will stay good for 3 to 5 days that way. If you want to store them for a longer period, you can put it in the freezer in a freezer container.

It will be good for up to 6 months if you freeze it.

To reheat your leftovers, thaw the mac and cheese overnight in the refrigerator.

Then, place the leftovers in an oven-safe dish. Add one tablespoon of milk for every cup of leftovers. Stir it up if possible.

Cover the dish with foil and bake it for 20 to 30 minutes at 350F. This recipe is just as good reheated as it was the first time you enjoyed it.

Enjoy!

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

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Yield: 6

Author: Donna Elick

Loaded Mac and Cheese (Instant Pot)

Loaded mac and cheese made in an Instant Pot pressure cooker is perfect, with creamy cheese sauce! Make this recipe for your comfort food cravings!

Prep time: 5 Minutes Cook time: 8 Minutes Total time: 30 Minutes (including 10 minutes to pressurize and 5 minutes to release)

Ingredients

5 tablespoons unsalted butter, divided
1/4 cup diced uncooked bacon
1 garlic clove, minced
2 jalapeños, diced (reserve a few thin slices for serving)
4 cups water
1 pound elbow macaroni (uncooked)
2 cups whole milk
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 cup shredded Parmesan
1 teaspoon fresh basil
1 teaspoon paprika
3 tablespoons panko crumbs

Instructions

Turn instant pot on to SAUTE. Add 1 tablespoon of butter, bacon, diced jalapeños, and garlic. Saute for 4 minutes.
Turn off the instant pot.
Add 4 cups of water, elbow macaroni, and salt and stir.
Set instant pot to manual pressure and cook on HIGH for 3 minutes. It will take about 10 minutes to pressurize.
After completing the quick release, remove the lid of the instant pot. Add 4 tablespoons of butter, whole milk, basil, paprika, and cheese and stir to combine and melt the cheese
Mix panko crumbs with remaining 1 tablespoon of butter and sprinkle evenly on top of macaroni. Remove macaroni from the instant pot.
Top with jalapeños slices. Enjoy!

https://zeromediasystem.blogspot.com//search?q=loaded-mac-and-cheese-instant-pot

Originally published August 2020

Sumber https://www.theslowroasteditalian.com

Author musicforlive

Mac and Cheese with Cream Cheese (Slow Cooker) + Video

Mac and cheese with cream cheese is made in a slow cooker with THREE cheeses! Make this recipe for the cheesiest comfort food meal ever!

If macaroni and cheese is one of your favorite recipes, you have got to try my Italian style macaroni and cheese recipe.

With just 7 ingredients and 15 minutes, you can have this fantastic dinner on the table.

Why we make mac and cheese with cream cheese

Adding cream cheese to 3 cheese mac and cheese helps add another layer of flavor to the cheese sauce.

Also, cream cheese acts like a thickener, helping the sauce stick to the ridges of the noodles.

This dish is pure comfort in a bowl, with perfectly tender corkscrew pasta with twists and ridges that capture the luscious pepper Jack and cheddar cheese sauce.

It also has just enough spicy heat to wake up your taste buds.

There are many different add-ins that you can toss into your slow cooker when making this mac and cheese with cream cheese. Try adding any of the following:

crumbled bacon
chopped ham
fresh baby spinach
green chilis
mushrooms

Kitchen tools you’ll need for this recipe:

Slow Cooker - I use my crockpot almost more than any other kitchen appliance, especially during the fall and winter!

It's just so convenient, and let's face it, it makes comfort food taste even better!

Slow Cooker Liners - The liners aren’t necessary, but they make clean up SO much easier!

Box grater - I use this for shredding cheese, but also for shredding vegetables like carrots, for carrot cake, or zucchini for zucchini bread.

Ingredient notes for three cheese mac and cheese

We use cellentani pasta to make slow cooker mac and cheese. If you need a substitute, you can use any type of small pasta that has ridges on it, like penne, ziti, or rigatoni.

What cheeses are best for this recipe?

We love the flavor in this recipe, but when we prepare it for a crowd, it’s nice to swap out the pepper jack cheese for Colby Jack cheese.

It gives the sauce a great flavor but it isn't overly spicy for sensitive palates.

If you want a different taste altogether, there are several different options you can try. Cheeses like Gruyere, smoked gouda, and Fontina will also melt well and add a delicious flavor.

Can I make this slow cooker recipe in an Instant Pot?

We haven't tried making this particular recipe in an Instant Pot, so you would need to experiment and see how it works for you. Or, use the slow cooker setting on your Instant Pot!

For a recipe that definitely works, you can make this Instant Pot Mac and Cheese. It is very rich and creamy, and it can be made in less than 15 minutes using your electric pressure cooker!

Troubleshooting:

Why didn't the cream cheese melt completely?

When making this recipe, be sure you've added the ingredients in the correct amounts. Cream cheese will melt as the other liquids heat up.

To help the cream cheese melt, stir the ingredients well when you add them to your slow cooker. And, you can stir it once or twice when cooking.

Also, keep in mind that the cheese sauce will thicken as it cools. If you plan to keep the macaroni and cheese in the Crock Pot on warm, add extra milk as needed to keep the sauce nice and creamy.

How to store leftovers

You will need to refrigerate any leftovers. If you are going to refrigerate it to eat later, add extra milk to the pasta. This will thin the sauce to prevent it from becoming too thick in the refrigerator.

This way, when you remove it from the fridge, it will scoop easily and the mac and cheese will warm up perfectly in the microwave or on the stovetop.

We do this every week and portion it out for easy lunches.

Other crock pot comfort food recipes to make

The Crock-Pot is such a versatile small kitchen appliance. It's capable of taking ingredients from start to finish while you’re away, and the result is an easy, mouth-watering recipe every time.

Reward yourself after a long day with your favorite comfort foods. Be sure to try Pot Roast in a Crock Pot for a tender, juicy, mouth-watering beef dinner.

Or, if you want a recipe that almost cooks itself, make some Crock Pot French Dip Sandwiches.

With tender beef, atop a toasted sandwich roll, dipped in a delectable, savory sauce that's melt in your mouth delicious.

Crock Pot Sriracha Honey Wings are so tender the meat falls off the bone and melts in your mouth. The caramelized sweet and spicy sauce is truly enough to make your taste buds sing!

Enjoy!

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

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Video: How to make Mac and Cheese with Cream Cheese (Slow Cooker)

Be sure to watch our video tutorial so you can see exactly how to make it.

Yield: 8

Author: Donna Elick

Mac and Cheese with Cream Cheese

This mac and cheese with cream cheese is made in a slow cooker with THREE cheeses! Make this recipe for the cheesiest comfort food meal ever!

Prep time: 5 MinCook time: 2 H & 10 MTotal time: 2 H & 15 M

Ingredients

1 pound cellentani pasta (also known as cavatappi), uncooked
4 tablespoons unsalted butter, sliced into 1-tbsp pieces
4 ounces cream cheese, cut into 1-oz pieces
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
3 cups whole milk
1/2 cup heavy cream
2 cups freshly shredded sharp cheddar cheese
1 cup fresh shredded pepper Jack cheese

Instructions

Pour the uncooked pasta onto the bottom of your slow cooker. I love my 6-quart for this recipe. Scatter the butter and cream cheese pieces over the pasta. Sprinkle the salt and cayenne pepper over the top and pour the milk and cream into the slow cooker. Stir to combine everything and smooth the pasta into one even layer coated in sauce.
Cover and cook on low for 1 to 2 hours, until the pasta is chewy (not quite crunchy, but very al dente). Your cook time will vary if you use a different pasta, so start with 1 hour and adjust from there. Stir once halfway through the cook time and be sure to smooth the pasta into one layer so it is well coated with the sauce. Once the pasta is ready, sprinkle on the cheddar and pepper Jack cheeses and stir to combine. The cheese will melt into the sauce to create the most luxurious creamy cheese sauce. Cover the mac and cheese and cook for 10 minutes, until the cheese is melted and it comes together. Stir before serving.

DONNA'S NOTES

I love the flavor in this recipe, but when I am preparing it for a crowd I swap the pepperjack cheese with Colby Jack cheese. It gives it a great flavor but it isn't overly spicy for sensitive palates.
The cheese sauce will thicken as it cools. If you plan to hold the mac and cheese in the slow cooker on warm, add extra milk as needed to keep the sauce nice and creamy.
Also, if you are going to refrigerate it to eat later, add enough milk to the pasta to thin out the sauce before refrigerating. That way when you pull it out, it will scoop easily and the mac and cheese will warm up perfectly in the microwave or on the stove top. We do this every week and portion it out for easy lunches.

https://zeromediasystem.blogspot.com//search?q=slow-cooker-triple-cheesy-mac-cheese-recipe

Originally published October 2017, updated and republished September 2020

Sumber https://www.theslowroasteditalian.com

Author musicforlive

Instant Pot Chicken and Rice

Instant Pot chicken and rice is quick and easy to make in a pressure cooker. Make this recipe for creamy comfort food at its best!

I love recipes that let me get in and out of the kitchen fast. And, using my Instant Pot lets me do exactly that.

Have you had a chance to try any of my other Instant Pot recipes?

Instant Pot Chicken and Mushrooms is classic comfort food with perfectly tender chicken breasts smothered in a creamy mushroom sauce.

Instant Pot Mac and Cheese is so creamy and you can make it in less than 15 minutes in your pressure cooker.

And my Olive Garden Copycat Instant Pot Zuppa Toscana is made quick and easy in a pressure cooker. It's a hit from the first bite.

is quick and easy to make in a pressure cooker Instant Pot Chicken and Rice

How to make Instant Pot chicken and rice

It really doesn't get much easier than this recipe for chicken and rice in Instant Pot.

Saute the veggies and rice. You simply saute the onions and carrots in a skillet until they are soft and golden. Then, you add the garlic and oregano followed by the rice and mushrooms.
Add the chicken. After pouring the chicken broth into the pot, you add the chicken breasts and set the Instant Pot to pressure cook, allowing for a natural release.
Shred the chicken, add the peas, and you are ready to serve this meal with some grated Parmesan cheese on top.

It's important that you follow the timing instructions exactly.

Just a few minutes off one way or another when you are using an Instant Pot can destroy a recipe. And, be sure that you set a timer to keep track of how long it cooks.

You don't want to over cook this recipe.

TIME SAVING TIP! A great short cut for shredding meats is to toss them into your stand mixer and run it on medium until it is perfectly shredded.

You can also place the chicken breasts in a large bowl and use a hand mixer to easily shred them.

Serving suggestions

This Instant Pot Chicken and Rice recipe is basically an entire meal in itself. It includes protein, starch, and vegetables.

But, if you want to offer an extra vegetable to stretch this meal, you can certainly do that. Here are a few you might want to try:

Grilled Zucchini

Green Beans with Garlic

Honey Glazed Baby Carrots

Frequently asked questions

Can you cook rice and meat at the same time in the Instant Pot?

Yes, you can cook chicken and rice in Instant Pot. But, they may need to cook for a different amount of time.

In this recipe, they both cook for the same amount of time. So, you simply layer them in the order I mentioned in the recipe and they will both be done at the same time.

How to prevent rice from burning

It's important that you add enough thin liquid to your Instant Pot.

If you have added a thicker liquid like sauce or gravy, this may not let your Instant Pot generate enough steam. If this happens, your rice may burn.

What to do if you get an Instant Pot burn warning

You need to add enough thin liquids like broth or water to your Instant Pot.

If you do get a burn warning when making Instant Pot Chicken and Rice, cancel the time left on the timer and use the quick release to release the steam.

Then, carefully open the Instant Pot and remove the inner pot. Check to be sure that all of the seals and parts are in proper working order.

Check your meal and stir it carefully. Remove anything that is overcooked or burned. Clean up the scorched food and put the food back into the clean pot.

Then, add more thin liquid. And, set the steam release. Finally, finish cooking per the original recipe.

Tools needed to make this recipe

Instant Pot - this is the one I use
chicken stock - this is my favorite, it is incredibly flavorful without too much salt

How can I store leftovers?

Place leftovers in an airtight container and store them in the refrigerator for three to five days. Or, you can freeze them for up to six months.

Just thaw them in the refrigerator. And, reheat on the stove or in the microwave.

Enjoy!

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤

Yield: 6

Author: Donna Elick

Instant Pot Chicken and Rice

Instant Pot chicken and rice is quick and easy to make in a pressure cooker. Make this recipe for creamy comfort food at its best!

Prep time: 5 Minutes Cook time: 20 Minutes Total time: 25 Minutes

Ingredients

2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
2 teaspoon kosher salt, divided
1/2 yellow onion, diced
1 cup diced carrots
4 cloves garlic, minced
1 tablespoon dried Italian seasoning
1 1/2 cups uncooked jasmine long-grain rice, rinsed well
1 cup baby Bella mushrooms, cleaned and sliced
3 cups chicken stock
1 pound boneless skinless chicken breasts
1/2 teaspoon fresh ground black pepper
1 cup frozen peas
1/4 cup chopped fresh parsley
1/2 cup Parmesan cheese

Instructions

Set instant pot to saute on high. Add butter, olive oil, 1 teaspoon salt, onion and carrots.
Saute the vegetables until soft and golden, stirring occasionally for about 4-5 minutes.
Add minced garlic and oregano, stir and cook about 1 minute or until fragrant.
Add salt and pepper to chicken, set aside
Add rice and mushrooms to the pot.
Pour the chicken broth into the pot covering rice and vegetables, add more broth if needed.
Pour chicken broth into pot covering rice and vegetables, add more broth if needed
Place chicken breasts on top of rice mixture and sprinkle them with the remaining 1 teaspoon salt and the pepper.
Cover and cook on manual high pressure for 10 minutes.
When done, allow the instant pot to naturally release pressure.
Remove lid, remove chicken and shred into bite-size pieces.
Stir in the parsley, peas, and the shredded chicken.
Serve with Parmesan cheese to be sprinkled on top.

DONNA'S NOTES
A great short cut for shredding meats is to toss them into your stand mixer and run it on medium until it is perfectly shredded. You can also place the chicken breasts in a large bowl and use a hand mixer to easily shred them.

https://zeromediasystem.blogspot.com//search?q=instant-pot-chicken-and-mushrooms

Originally published July 2020

Sumber https://www.theslowroasteditalian.com

Author musicforlive

Instant Pot Chicken and Mushrooms

Instant Pot Chicken Breasts with Mushrooms is classic comfort food. Perfectly tender chicken breasts smothered in a rich and creamy mushroom sauce cooked in one pot make this the perfect recipe for busy weeknights.

This Instant Pot Chicken Breasts with Mushrooms is so easy to make and the tender, juicy chicken, and the creamy mushroom sauce, make it a family favorite.

It’s similar to a baked chicken with mushrooms recipe my mom made when I was growing up, except she used a can of cream of mushroom soup and an oven, and mine is made with Instant Pot chicken breasts and a homemade creamy mushroom sauce that is so much better than the stuff from a can!

Hi I’m Kat from Home. Made. Interest.! There is nothing better on a busy weeknight than quick and easy comfort food. If you like this Instant Pot Chicken Breasts with Mushrooms make sure you give my Instant Pot Pork Chops with Mushroom Gravy, and Instant Pot Butter Chicken a try.

The great thing about Instant Pot chicken breasts is that, after the browning, the chicken only has to cook about 8 minutes, which gives you perfectly cooked, tender, juicy, chicken. No need to worry about over-cooking, or drying out your chicken breasts when you’re pressure cooking.

I’m not going to lie, the mushroom sauce is my favorite part. It is made using the stock that the chicken and mushrooms are cooked in, with the addition of a little heavy cream, and a slurry of cornstarch and water. As you bring the sauce to a boil the cornstarch thickens it into a smooth, rich gravy that perfectly coats the chicken.

I like to serve it all over some white rice. I spoon a little extra mushroom sauce over the rice, place the chicken and a little more sauce on top, and dinner it serve. It’s a really simple, but totally delicious Instant Pot chicken breasts recipe that everyone in the family will love.

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

Helpful Tips to make Instant Pot Chicken Breasts with Mushrooms:

Make sure you brown the chicken breasts really well to give them a nice color and to help seal in the juices.
You can substitute chicken thighs for chicken breasts if you prefer dark meat. Just make sure you brown them well.
Make sure you deglaze the bottom of the Instant Pot with the chicken stock before adding your chicken breasts back into the pot. This will ensure that nothing burns on the bottom of the pot during the pressure cooking portion.
I suggest white button mushrooms or cremini mushrooms for this recipe but you can substitute with another mushroom if you prefer.

What you will need to make Instant Pot Chicken Breasts with Mushrooms:

Instant Pot – The Instant Pot is a total time-saver for so many great recipes!
Silicone Spoon – A silicone spoon is perfect for deglazing the pot and stirring the sauce as it thickens.
Good chicken stock - this is my favorite. It is flavorful and not too salty. I buy it atmy local grocery store and Walmart.

Enjoy!

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤

Check out more of our favorite Instant Pot recipes:

Instant Pot Mac and Cheese
Olive Garden Copycat Instant Pot Zuppa Toscana
Instant Pot Belgian Ale Beef Stew

Instant Pot Chicken Breasts, Chicken with Mushrooms

One-Pot

Yield: 4Author: Kat Jeter & Melinda Caldwell

Instant Pot Chicken Breasts with Mushrooms

Instant Pot Chicken Breasts with Mushrooms is classic comfort food. Perfectly tender chicken breasts smothered in a rich and creamy mushroom sauce cooked in one pot make this the perfect recipe for busy weeknights.

prep time: 10 minscook time: 45 minstotal time: 55 mins

Ingredients

4 chicken breasts, about 1 - 1 1/2 pounds
1 cup chicken stock
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil
8 ounces mushrooms
2 cloves garlic, minced
4 sprigs fresh oregano
4 sprigs fresh thyme
1 sprig rosemary
1 cup heavy cream
2 tablespoons dijon mustard
2 tablespoons cornstarch
3 tablespoons water

Instructions

Combine salt and pepper and sprinkle over the chicken breasts.
Set Instant Pot to saute and add 1 tablespoon of olive oil. Cooking in batches place chicken breasts in the Instant Pot and brown on both sides. Approximately 10 -12 minutes. Set browned chicken aside.
Add the second tablespoon of olive oil to the pot and add the mushrooms, cooking for approximately 7 minutes until they are tender. Press cancel to turn off the saute function.
Pour stock into the Instant Pot, and deglaze the bottom of the pan, getting up all of the browned bits. Add the garlic, oregano, thyme, and rosemary.
Lock the Instant Pot lid in place and turn the valve to sealing. Set to high pressure for 8 minutes.
Once the timer goes off press cancel and let the Instant Pot do a natural release for 5 minutes before turning the valve to venting to release the remaining pressure.
Remove the chicken from the Instant Pot and cover with foil to keep warm.
Make a slurry by combining the cornstarch and water and stirring until there are no lumps.
Press saute and add the heavy cream, and dijon mustard. As the mixture heats slowly pour in the cornstarch slurry stirring constantly. Continue to cook for 5-7 minutes until the sauce thickens.
Add the chicken back to the sauce and serve with white rice.

https://zeromediasystem.blogspot.com//search?q=instant-pot-chicken-and-mushrooms

Author musicforlive