4 (4-6 ounce) boneless chicken breasts
1 Tbsp paprika
1 tsp garlic powder
1 teaspoon onion powder [sub minced onion]
1 tsp black pepper
1 tsp sea salt
1/4 tsp cayenne pepper
2 Tbsp coconut or other compliant oil
1/2 medium onion, sliced
6 oz sliced baby Bella mushrooms
1 Tbsp French butter
1/2 cup organic heavy cream
1/4 to 1/2 teaspoon xanthan gum (optional)
1 Tbsp paprika
1 tsp garlic powder
1 teaspoon onion powder [sub minced onion]
1 tsp black pepper
1 tsp sea salt
1/4 tsp cayenne pepper
2 Tbsp coconut or other compliant oil
1/2 medium onion, sliced
6 oz sliced baby Bella mushrooms
1 Tbsp French butter
1/2 cup organic heavy cream
1/4 to 1/2 teaspoon xanthan gum (optional)
1. Mix paprika, garlic powder, onion powder, black pepper, sea salt, and cayenne pepper together in a small bowl.
2. Pat dry the chicken breasts.
3. Sprinkle both sides of the chicken with 1 tablespoon of the spice mixture, rubbing the seasoning into the meat. Reserve the remaining spices.
4. Heat the coconut oil in the bowl of the Instant Pot on the Sauté setting.
5. Brown the chicken in the hot coconut oil, about 3 minutes per side.
6. Remove the chicken to a plate and turn off the Instant Pot.
7. Add the sliced onions to pot base and then the mushrooms. Top with the browned chicken.
2. Pat dry the chicken breasts.
3. Sprinkle both sides of the chicken with 1 tablespoon of the spice mixture, rubbing the seasoning into the meat. Reserve the remaining spices.
4. Heat the coconut oil in the bowl of the Instant Pot on the Sauté setting.
5. Brown the chicken in the hot coconut oil, about 3 minutes per side.
6. Remove the chicken to a plate and turn off the Instant Pot.
7. Add the sliced onions to pot base and then the mushrooms. Top with the browned chicken.
8. Add the lid to Instant Pot, making sure the vent is sealed. Cook on the Manual High setting for 25 minutes. Once cooked the pressure can be released naturally or manually.
9. Remove the pot lid and place just the chicken on a serving plate.
10. Press the Sauté setting again and whisk the remaining spice mixture, butter, and heavy cream into the hot liquid.
11. Sprinkle 1/4 teaspoon of xanthan gum into the liquid and whisk in immediately. Let the gravy simmer for 3-5 minutes until the butter is melted and the sauce starts to thicken. More may be needed depending on how much juice the meat and vegetables release during cooking. Also note the gravy will continue to thicken as it cools.
12. Top the chicken with the onion and mushroom gravy.
9. Remove the pot lid and place just the chicken on a serving plate.
10. Press the Sauté setting again and whisk the remaining spice mixture, butter, and heavy cream into the hot liquid.
11. Sprinkle 1/4 teaspoon of xanthan gum into the liquid and whisk in immediately. Let the gravy simmer for 3-5 minutes until the butter is melted and the sauce starts to thicken. More may be needed depending on how much juice the meat and vegetables release during cooking. Also note the gravy will continue to thicken as it cools.
12. Top the chicken with the onion and mushroom gravy.
Original recipe: https://www.ruled.me/instant-pot-smothered-pork-chops/
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