French Chicken Casserole Made Easy in Your Pressure Cooker
This hearty French Chicken Casserole brings together succulent chicken thighs, tender potatoes, and mushrooms in a creamy herb-infused sauce—all made easy in your pressure cooker.
Equipment
- 1 Pressure cooker 6 Quart
Ingredients
Main Ingredients
- 2 tablespoons Olive oil
- 6 Chicken thighs bone-in, skin-on
- Salt and pepper to taste
- 1 Onion chopped
- 3 cloves Garlic minced
- 2 stalks Celery sliced
- 1 cup Button mushrooms quartered
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 0.5 cup Dry white wine
- 1 pound Baby potatoes halved
- 2 cups Chicken broth low sodium or no sodium added
- 1 cup Heavy cream
- 1 cup Frozen peas
- Fresh parsley chopped, for garnish
Instructions
Instructions
- Heat your pressure cooker on the saute setting with olive oil until hot.
- Season chicken thighs with salt and pepper. Sear skin-side down until golden and crisp. Flip and sear other side. Remove and set aside.
- Add chopped onion and cook until softened. Then add garlic, celery, and mushrooms. Cook until slightly browned and fragrant.
- Sprinkle in thyme and rosemary. Pour in white wine and deglaze the pot, scraping up the browned bits.
- Return chicken thighs to the pot. Add baby potatoes and chicken broth.
- Lock the lid and pressure cook on high for 12 minutes. Let the pressure release naturally for 10 minutes, then quick release remaining pressure.
- Stir in heavy cream and frozen peas. Switch to saute and warm through.
- Adjust seasoning with salt and pepper to taste.
- Sprinkle with fresh chopped parsley before serving.
- Serve hot and enjoy the creamy, tender French chicken casserole.
Notes
For extra creaminess, add a spoonful of cream cheese at the end. You can swap white wine with chicken broth and lemon juice. Freeze leftovers up to 3 months.