Ingredients

The following ingredients have 6 Servings
  • 2 lb boneless skinless chicken breasts ((about 4-5 breast))
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 16 oz mushrooms, (halved)
  • 1 small yellow onion, (finely diced (about ½ cup))
  • 3 large garlic cloves, (minced)
  • 1 1/2 cups Madeira Wine ((see notes))
  • 1 1/2 cups low sodium beef stock or broth
  • 1 1/2 tablespoons cornstarch dissolved in 2 tablespoons cold water
  • 2 tablespoons butter
  • 2 tablespoons fresh parsley, (finely chopped)

Instruction

  • Season chicken breasts with salt and pepper to taste.
  • Turn the Instant Pot ON and select "sauté" mode, adjust heat to “more”. When hot, add oil. Add halved mushrooms and cook for 5 minutes, or until soft. Stir in diced onion and garlic and cook for 3 minutes. Season with salt and pepper to taste.
  • Add Madeira wine and beef stock to the pot. Mix to combine. Let it simmer for 5 minutes. Lay chicken on top of the mushrooms. Secure the lid to the instant pot. Close pressure release valve. Select "pressure cook" and adjust cooking time to 8 minutes.
  • When the time is over, carefully turn the valve to "Venting," to quickly release the pressure. Once the float valve has dropped, remove the lid. Press "cancel". Then use a slotted spoon to transfer chicken to a plate. Cover loosely with foil to keep it warm.
  • Select "sauté" adjust to normal. Add the cornstarch and water mixture; mix to combine. Cook for about 3 minutes, or until the sauce is slightly thickened, stirring occasionally. Stir in the butter until melted and incorporated into the sauce. Taste and adjust seasoning to your liking adding more salt and/or pepper, if necessary. Return chicken back to the pot and turn it to coat in the sauce.
  • Garnish with fresh chopped parsley, if desired. Serve hot.