Ingredients

The following ingredients have 2 Servings
  • ½ cup chicken stock
  • ¼ cup dry sherry
  • 2 tbsp Dijon mustard
  • 2 garlic cloves (minced)
  • 1 tsp dried thyme leaves
  • ½ tsp Kosher salt
  • ½ tsp freshly ground black pepper
  • 2 tbsp unsalted butter
  • 1 medium yellow onion (chopped)
  • 3 boneless, skinless chicken breasts (about 2 lbs, total)

Instruction

  • In a medium bowl, whisk together the stock, sherry, mustard, garlic, thyme, salt, and pepper. Set aside.
  • Select the SAUTÉ on More (High).
  • Melt the butter in the pot and add the onion and sauté until softened, about 4 to 5 minutes.
  • Nestle the chicken breasts into the onions, then pour the stock-mustard mixture over the chicken.
  • Secure the lid and set the Pressure Release to Sealing.
  • Select MEAT/STEW or MANUAL or PRESSURE COOK and set the timer for 8 minutes at High pressure.
  • Let pressure release naturally for 5 minutes, the move the Pressure Release to Venting to release any remaining steam.
  • Open the pot and and carefully remove the chicken to a plate and loosely tent with foil to keep warm.
  • Press CANCEL and then press SAUTÉ and cook for anther 6 to 7 minutes to thicken the sauce.
  • Plate the chicken and spoon the sauce over the top.
  • Serve with wild rice and steamed vegetables.