The pressure cooker chicken and mushroom slices, a complete second course, tasty and quick to prepare.
For this recipe, we used frozen porcini mushrooms, put directly into the pot without needing to defrost them.
The recipe also includes the procedure with the multicooker.
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 2/3 people
- Cooking methods: Pressure cooker
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for pressure cooker chicken and mushroom slices:
- 14 oz sliced chicken
- 5.3 oz porcini mushroom mix (frozen)
- 3 tbsps extra virgin olive oil
- 1 clove fresh garlic
- 1.7 fl oz dry white wine
- to taste flour
- to taste fine salt
- to taste black pepper
Tools for pressure cooker chicken and mushroom slices:
- 1 Pressure cooker
- 1 Plate
- 1 Tongs
Steps for preparing and cooking pressure cooker chicken and mushroom slices:
Coat the chicken slices in flour and remove the excess flour.
We used pre-sliced chicken, alternatively, you can take a chicken breast, remove any fat parts, and then cut it into finger-thick slices, or cook the whole chicken breast and then slice it after it’s cooked (in this case, increase cooking time by 4 minutes).
In the pressure cooker, put the extra virgin olive oil and the garlic clove, turn on the heat, and warm up the oil, then add the porcini mushroom mix, salt, and cook until the mushrooms have released their water and it has partially evaporated.
Remove the mushrooms from the pot and in the same pot, place the chicken slices and brown them on both sides, then deglaze with wine, salt, and pepper.
When the wine has evaporated, add the mushrooms (no need to add other liquids) and close the lid.
Bring the pot to pressure, then lower the heat and cook for 8 minutes.
After the time has passed, turn off the heat, release the pressure, and remove the lid.
Serve the slices on individual plates with the mushrooms.
PROCEDURE WITH THE MULTICOOKER:
You can prepare this second course with the multicooker by keeping the same quantities and cooking time, using the sauté program first and then the pressure cooking program.
