Braised Porcini Chicken Pressure Cooker Recipe

Recipe Category: Chicken

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Braised Porcini Chicken Pressure Cooker Recipe

Ingredients

SERVES 4 to 6 – Cooker: 5- to 7-quart – Time: 6 minutes at HIGH pressure

  • ½ ounce (½ cup) dried porcini mushrooms
  • 1 cup hot water
  • 8 boneless, skinless chicken thighs
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 large shallots, finely chopped
  • 1 clove garlic, minced
  • 1 cup tomato puree
  • ½ cup low-sodium chicken broth
  • 2 tablespoons finely chopped fresh flatleaf parsley
  • 2 tablespoons cold unsalted butter, cut into pieces

Method

  1. Place the dried mushrooms in a small heatproof bowl or glass and add the hot water
  2. Let soak for 30 minutes
  3. Remove the mushrooms from the water with a slotted spoon; rinse of any grit, then finely chop
  4. Strain the liquid through cheesecloth to catch any dirt or solids and set aside
  5. Sprinkle chicken with the salt and pepper
  6. In a 5- to 7-quart pressure cooker, heat the oil over medium-high heat until very hot
  7. Brown the chicken in batches on both sides until golden
  8. Transfer the browned chicken to a plate
  9. Reduce the heat to medium, add the shallots and garlic to the pot, stir until fragrant, about 30 seconds
  10. Stir in the tomato puree, broth, rehydrated mushrooms, parsley, and reserved mushroom liquid; heat to a simmer
  11. Return the chicken pieces and any accumulated juice to the pot, nestling the chicken into the sauce
  12. Close and lock the lid
  13. Set the burner heat to high
  14. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  15. Set a timer to cook for 6 minutes
  16. Remove the pot from the heat
  17. Open the cooker with the Quick Release method
  18. Be careful of the steam as you remove the lid
  19. Taste for salt
  20. Transfer the chicken with a slotted spoon to a platter
  21. Tent with aluminum foil to keep warm
  22. Bring the sauce to a simmer over medium heat and let simmer, uncovered, until thickened, 5 to 6 minutes, stirring occasionally
  23. The sauce should be thick enough to coat the back of a spoon
  24. When it is, swirl in the butter pieces until fully incorporated
  25. Taste for salt again
  26. Spoon the sauce over the chicken and serve

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