Braised Chicken with Mushrooms and Almonds Pressure Cooker Recipe

Recipe Category: Chicken


Braised Chicken With Mushrooms And Almonds Pressure Cooker Recipe


SERVES 6 to 8 – Cooker: 6- to 8-quart – Time: 8 minutes at HIGH pressure

  • ½ cup blanched whole almonds
  • 4 tablespoons olive oil
  • 8 (about 2½ pounds) bone-in skin-on chicken thighs, patted dry
  • sea salt and freshly ground black or white pepper
  • 1/3 pound pancetta or bacon, cut into ½-inch dice
  • 1 large white onion, cut into julienne
  • pinch red pepper flakes
  • 2 to 3 cloves garlic, to taste, pressed
  • 1½ pounds mushrooms, such as cremini or domestic white, trimmed and sliced
  • 1 cup dry white wine
  • 1 to 2 cups low-sodium chicken broth
  • 4 sprigs fresh thyme, tied in a bundle
  • chopped fresh chives, for garnish.



  1. Preheat the oven to 350° F
  2. Place the almonds on a baking sheet in a single layer
  3. Bake until evenly brown, 10 to 14 minutes, shaking the pan every 5 minutes
  4. Cool, then grind in a food processor
  5. Drizzle in 2 tablespoons of the oil while machine is running to make a loose paste
  6. Set aside
  7. In a 6- to 8-quart pressure cooker, heat 2 tablespoons of the oil over medium-high heat until very hot
  8. Sprinkle the chicken with salt and pepper
  9. Brown the chicken in batches on both sides until golden
  10. Transfer the browned chicken to a plate
  11. Remove any excess fat from the pan
  12. Reduce the heat to medium
  13. Add the pancetta and cook, stirring, until it renders its fat and begins to get crispy
  14. Add the onion, increase the heat to medium-high, and cook, stirring a few times, until softened, about 3 minutes
  15. Add the pepper flakes and garlic and stir until fragrant, about 30 seconds
  16. Add the mushrooms and cook, stirring occasionally, until they release their juices, about 3 minutes
  17. Don’t let that liquid evaporate
  18. Add the wine and bring to a boil
  19. Add 1 cup of the broth and thyme
  20. Return the chicken to the pot along with any accumulated juice, nestling the chicken into the mushrooms
  21. Add a bit more broth to come just up the sides of the chicken
  22. Bring to a boil
  23. Close and lock the lid
  24. Set the burner heat to high
  25. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  26. Set a timer to cook for 8 minutes
  27. Remove the pot from the heat
  28. Open the cooker with the Quick Release method
  29. Be careful of the steam as you remove the lid
  30. Discard the thyme bundle
  31. Transfer the chicken to a serving bowl and cover
  32. Taste the sauce for salt and pepper
  33. Stir in the almond puree
  34. Stirring, bring to a boil to thicken the juices
  35. Remove from the heat
  36. Place the chicken on individual dinner plates
  37. Spoon the mushroom-almond sauce over and garnish with the chives

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