Ingredients

The following ingredients have 6 Servings
  • ¼ cup butter
  • 8 oz chopped mushrooms
  • 1 ½ cups chicken broth
  • 1 ½ pounds boneless, skinless chicken thighs or breasts
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp poultry seasoning
  • 1 tsp paprika
  • 1 cup milk
  • ½ cup flour
  • 1 cup diced red bell peppers or chopped, drained pimientos
  • 1 cup frozen peas

Instruction

  • Turn Instant Pot to saute setting. When display says hot add in the butter and let it melt. Add in the mushrooms and saute for about 5 minutes. Pour in the broth and scrape bottom of pot so that nothing is sticking. 
  • Add chicken, salt, pepper, onion powder, garlic powder, poultry seasoning and paprika into the Instant Pot. 
  • Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes. When time is up let the pot sit for 10 minutes and then move valve to venting. Remove the lid.
  • In a glass measuring cup add the milk. Slowly whisk in flour a tablespoon at a time until smooth. Ladle a cup of hot broth into the milk to temper it. Then pour the mixture into the Instant Pot. Turn on the saute setting. Let the sauce thicken (about 5 minutes).
  • While sauce is thickening add in the peppers and peas. Shred the chicken.
  • Salt and pepper to taste. Serve chicken and sauce over rice, biscuits, mashed potatoes or egg noodles.