Instant Pot chicken and spinach in creamy mushroom stew

An easy creamy chicken curry recipe with veggies.

5 from 1 vote

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Prep Time 5

Cook Time 30

Total Time 35

Course Main Courses

Cuisine Indian

Servings

Calories 778 kcal

Equipment

Ingredients

2 pounds of chicken (boneless preferable) (approx. 3-4 pieces of chicken)
1 cup of frozen chopped mushrooms eg. white or cremini
1 cup of chopped white onions
1 cup of frozen spinach
1 cup of heavy cream
2 tablespoons of butter

Herbs and spices

1 cup water or chicken stock
2 teaspoons of garlic powder
1/2 teaspoon of paprika
2-3 sprigs of parsley
pinch of salt and pepper to taste

Instructions

Add all the ingredients (except the heavy cream), and set the Instant Pot to High Pressure for 14 minutes.
Once the countdown has finished, let the pressure release naturally for 10 minutes.
Open the Instant pot and stir in the heavy cream.
Press the Sauté button again for 5 minutes to let the sauce thicken.
Let the chicken stew rest for 10 minutes on the Keep Warm function.
Taste to add salt and pepper if necessary.
Serve while warm.

Nutrition

Serving: 1gCalories: 778kcalCarbohydrates: 9gProtein: 69gFat: 51gSaturated Fat: 19gPolyunsaturated Fat: 28gCholesterol: 257mgSodium: 293mgFiber: 2gSugar: 4g