Chicken With Spinach and Mushrooms Pressure Cooker Recipe
A creamy, comforting one-pot chicken dinner made quickly in the pressure cooker with spinach, mushrooms, and savory herbs.
Equipment
- 1 Pressure cooker for quick tender cooking
Ingredients
Main ingredients
- 1.25 pounds Boneless, skinless chicken thighs or breasts seasoned with salt and pepper
- 2 tablespoons Olive oil split to brown chicken and sauté veggies
- 1 large Leek sliced thin, white and light green parts only
- 1 pound Crimini mushrooms quartered
- 8 medium Garlic cloves minced
- 1 tablespoon Flour to thicken sauce
- ¾ cup Chicken stock more if sauce too thick
- 3 tablespoons Dry Sherry adds subtle depth
- ½ teaspoon Dried thyme earthy herb
- 2 cups Baby spinach packed
- ½ cup Plain Greek yogurt full fat for creaminess
Instructions
Instructions
- Season both sides of your chicken with salt and pepper.
- Heat 1 tablespoon olive oil in the pressure cooker over medium-high heat. Brown chicken on both sides for 5-6 minutes each side, then remove.
- Add the remaining olive oil and sliced leek. Cook for 2–3 minutes until softened.
- Add the mushrooms and stir occasionally until browned and most of the liquid is gone, about 6–8 minutes.
- Stir in garlic and thyme. Cook for 1 minute until fragrant.
- Sprinkle in the flour and stir to coat. Cook for another minute.
- Add chicken stock and dry sherry. Scrape the bottom and simmer for 4–5 minutes until slightly thickened.
- Return chicken to the pot and simmer for 2–3 minutes more.
- Off heat, stir in spinach and Greek yogurt until wilted and creamy. Adjust seasoning with salt and pepper if needed.
Notes
Serve hot with your favorite side—rice, potatoes, or bread all pair nicely. Leftovers store well and taste just as delicious the next day.