Spinach and Mushroom Chicken Stew

(Ready in about: 56 min | Servings: 4)


Ingredients:



4 chicken breasts; diced

1 ¼ lb. white Button mushrooms, halved

1 large onion; sliced

5 cloves garlic; minced

1 ½ cup sour cream

1 ½ cups chicken stock

½ cup spinach; chopped

1 bay leaf

3 tablespoon olive oil

3 tablespoon chopped parsley

1 ¼ teaspoon cornstarch

Salt and black pepper to taste


Directions:



Select Sear/Sauté mode and set to medium High to preheat. Once the pot is ready, heat the olive oil then include the onion and sauté for 3 minutes untilsoft. Add the mushrooms, chicken, garlic, bay leaf, salt, pepper, Dijon mustard, and chicken broth. Stir well.

Close the lid, secure the pressure valve, and press Pressure mode on High pressure for 15 minutes. Press Start/Stop.

Once the timer has ended, do а natural pressure release for 5 minutes and carefully open the lid. Stir the stew, remove the bay leaf, and scoop some of theliquid into а bowl. Add the cornstarch to the liquid and mix them until completely lump free.

Pour the liquid into the sauce, stir it, and let the sauce thicken to your desired consistency. Top it with the sour cream, close the crisping lid and selectBroil mode. Cook for 2 minutes. Garnish with the chopped parsley and serve with steamed green peas.

1 teaspoon Dijon mustard