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IP Garlic Mushroom Chicken Trim Healthy Mama S

This trim healthy mama s dinner is cooked in the instant pot. It is super easy to make in the instant pot but you can make this in your crockpot as well. What is great about the IP is that you can saute, cook, and boil for this dinner in one pot. You can use whatever low carb noodle substitute that you want to use. I give my kids regular noodles and my hubby and I had dreamfields. I use dreamfields around 2 times a month. My hubby doesn’t care for spaghetti squash but I really like it. If I have time to cook one up, I generally eat the leftovers throughout the week.

So many of my trim healthy mama recipes are great for busy families. I have 5 people, 2 adults and 3 older teens. I am a busy mom and don’t have time to spend a ton of time in the kitchen every night. I have a few recipes on here that are for lazier days, but most of the thm recipes are for busy lives. While this is cooking in your IP, unload the dishwasher, make your side, prep your food for tomorrow, sit down and rest, etc. You can whisk in some xanthan gum to the liquid after you remove the chicken breasts to shred them. It will create a thicker sauce.

THM S IP Garlic Mushroom Chicken

Equipment

  • Instant Pot

Ingredients

  • 2 Lb Chicken Breasts
  • 1 T Olive Oil
  • 1 t Salt
  • 1/2 t Black Pepper
  • 1 t Garlic Powder
  • 1 t Onion Powder
  • 1 C Chicken Broth
  • 1 T Minced Garlic
  • 8 oz Package Sliced Mushrooms
  • 1/2 C Parmesan Cheese
  • 1/2 C Heavy Cream
  • Noodles that you want to serve this on top of
  • Dried Parsley to sprinkle on top of individual bowls

Instructions

  • Turn you instant pot onto saute. Add olive oil to the pot. Season the chicken breasts with the salt, pepper, Place chicken breasts into the IP and brown on one side.
  • Flip over and brown on the other side. Remove from the IP.
  • Add the mushrooms, onion and garlic to the IP.
  • Saute for a few minutes. You can add more oil or a little broth if anything starts to burn or stick.
  • Place the chicken breasts back into the IP. Add the chicken broth. Place lid on top, lock in place, make sure valve is set to closed. Cook for 12 minutes on manual high.
  • When the timer beeps, allow to naturally release for 8 minutes and then release. Remove the chicken and shred it by your preferred method. Whisk in your heavy cream and Parmesan cheese. Push the saute button again and allow the sauce to boil for a few minutes.
  • After the sauce has boiled for a few minutes add the shredded chicken back to the pot. Stir to combine.
  • Scoop out the chicken with the sauce and serve on top of the "noodle" of choice. Sprinkle with dried parsley on top.

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