As I mentioned last week I joined the Instant Pot cult. A delicious merry band of fearless pressure cooker users who are taking the kitchen my storm holding a prayer in their hearts that they can gain back a bit of time in which to sew and quilt… or honestly to lay on the sofa with a good magazine and a glass of wine. We don’t judge around here!
I am a very good cook ( yeah I know, shameless) but like most people my time is short and as much as I love to cook my days are so filled with the rest of life that I have been eating way too much take-out or the other classy favorite ~ cereal for dinner~ in an effort to get more done in my day. The effects of my take-out and cereal diet has done nothing for my girlish figure! Therefore I am pretty excited to get back on my spatula ( I would have said horse but who has a horse in the kitchen?) and start cooking on a regular basis with the help of the Instant Pot.
(At this point I want to say that I make no money from the fine Instant Pot people but might be giving away one of these babies real soon on our new platform… keep your eyes open!)
Be forewarned.. I am a seat-of-my-pants cook so my amounts are loose so feel free to adjust as needed for your family.
Tonight’s adventure was Lemon Chicken with Mushrooms over Egg noodles.
4 full chicken breasts, sliced in half to thin, dredged in flour that has been seasoned with salt, pepper and a bit of garlic powder.
2 small containers of sliced fresh mushrooms – more if you want
1 stick of butter, yeah real butter none of that artificial nonsense.
1/2 yellow onion diced fine
Lemon juice, fresh is best but I had some in one of the freaky plastic lemons… any port in a storm!
Let’s cook!
Set your IP to saute, sure you could do this part on the stove by why the hell get another pot dirty? Not to mention by setting your IP to saute it will get hot to saute and then be ready to come to temp MUCH faster when it is time to set it to pressure <—- that was a big tip, take note!
Throw in a bit of butter… but how much you ask?…. 2 Tbl. will do, more if you love butter! When hot and crackling put in the breasts a few at a time and give them a quick browning. As they brown pull them out and set to the side. This is a fast thing.. 1-2 minutes per breast.
When chicken is all browned, throw in the chopped onions and give them a bit of time to get golden – 3-5 minutes.
Toss in mushrooms and the rest of the butter —- what??? I never said this was a diet recipe! Layer chicken on top giving each a bit of lemon juice..
Set IP to meat setting and set for 12 minutes and let it do it’s thing.
When the pot signals done let off the pressure via the top vent.
Check to see if chicken is cooked. It should be amazing and tender. Move it to a serving plate and cover.
Set pot back to saute and cook down the mushrooms and sauce just a little bit. Taste… add more lemon juice, salt or even a 1/2 cup of sour cream to make it creamy*.
Serve over the chicken and some yummy egg noodles.
*Add Sour cream after you shut off the heat or it might curdle
** Get wild and add some capers… super yummy
*** Serve with broccoli, this will help assuage the guilt over using a whole stick of butter in this recipe.
Want more chancey Instant Pot cookery with me? Like the idea of winning an Instant pot? Share the post or even pin it to find it later.. all these things are good and make the Internet gods happy.
