Instant pot creamy chicken and broccoli
A creamy chicken and broccoli recipe in Instant Pot for a dump-and-go dinner.
Equipment
Ingredients
- 2.5 pounds of chicken ( approx. 6 pieces of thigh and leg)
- 2 cups of sliced fresh broccoli
- 1 cup of sliced white or oyster mushrooms (optional)
- 20 cl of crème fraiche (approx. 3/4 cup of heavy cream)
- 1/2 cup of chicken stock
- 2 sprigs of parsley
- 1/2 teaspoon of garlic powder
- Pinch of salt and pepper to taste
Instructions
- Add the chicken, liquid stock, parsley, garlic, salt and pepper in the Instant pot.
- Set the Instant Pot to High Pressure for 10 minutes.
- Once the countdown has finished, let the pressure release naturally for 5 minutes.
- Open the Instant pot and add in the mushrooms, broccoli, and heavy cream in.
- Press the sauté button on the Instant pot (without lid) and cook for about 4-5 minutes until the broccoli looks cooked.
- Serve the creamy chicken and broccoli while warm.
Notes
What to serve with it?
This creamy chicken and brussels sprouts goes really well with white or brown rice, which you can cook in the rice cooker at the same time.
You can also serve it with pasta, naan or pita bread for a change.
How to store it?
This creamy chicken and broccoli stew can easily be prepared in advance and kept in the fridge.
You can also freeze it and and store it for up to a month. Just let it cool before placing in an airtight glass container, before placing in the freezer.
When thawing the cream may separate, with water on one side and fat on the other. However, you can just mix it again while reheating.
Nutrition
Serving: 1gCalories: 466kcalCarbohydrates: 6gProtein: 48gFat: 27gSaturated Fat: 8gPolyunsaturated Fat: 16gCholesterol: 184mgSodium: 207mgFiber: 2gSugar: 1g
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.