Instant Pot Chicken Breasts in Dijon Cream Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tbsp butter1 lb boneless, skinless chicken breast 1/4 tsp salt1/4 tsp black pepper4 oz white wine, (Pinot Grisio)1/2 cup (4 oz) chicken broth2 tbsp Dijon mustard 1 tsp tarragon, dried1/4 cup heavy cream
Set your IP to sauté and let it come to temperature. Melt butter. Season your chicken with salt and pepper and brown the chicken 2 minutes on each side. Transfer chicken to plate and set aside.
Add the onion to the pot and sauté about 3 minutes, stirring often. You want your onion translucent. Pour in the wine and scrape up any browned bits. Stir in the broth, mustard and tarragon. Return the chicken breasts back to the pot, along with any juices remaining in the plate.
Place the lid on your IP and seal. Set to Pressure Cook for 14 minutes. Quick Release. Press the cancel button.
Open the IP and transfer the breasts to a serving platter or individual plates.
Turn your pot to Sauté again and bring the sauce up to a boil. Reduce the sauce to half its volume (approximately 3 minutes). Add the cream and cook for another minute. Make sure you are stirring constantly. Hit the cancel button.
Ladle the sauce over the chicken breasts.
Serving Suggestions:
(Note — anything added needs to be accounted for separately)
Serve over rice or pasta or zoodles.
Serve it Classic NEW YORK DINER STYLE - with a salad to go on the side. Stir together:
3 cups chopped romaine
1 cup cored and diced green bell pepper
1/2 cup thinly sliced celery
1/2 cup diced cucumber
Add to a shaker -
3 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Pour over the salad and toss.
Serving Size: Serves 4-6
Add the onion to the pot and sauté about 3 minutes, stirring often. You want your onion translucent. Pour in the wine and scrape up any browned bits. Stir in the broth, mustard and tarragon. Return the chicken breasts back to the pot, along with any juices remaining in the plate.
Place the lid on your IP and seal. Set to Pressure Cook for 14 minutes. Quick Release. Press the cancel button.
Open the IP and transfer the breasts to a serving platter or individual plates.
Turn your pot to Sauté again and bring the sauce up to a boil. Reduce the sauce to half its volume (approximately 3 minutes). Add the cream and cook for another minute. Make sure you are stirring constantly. Hit the cancel button.
Ladle the sauce over the chicken breasts.
Serving Suggestions:
(Note — anything added needs to be accounted for separately)
Serve over rice or pasta or zoodles.
Serve it Classic NEW YORK DINER STYLE - with a salad to go on the side. Stir together:
3 cups chopped romaine
1 cup cored and diced green bell pepper
1/2 cup thinly sliced celery
1/2 cup diced cucumber
Add to a shaker -
3 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Pour over the salad and toss.
Serving Size: Serves 4-6
Nutritional Info Amount Per Serving
- Calories: 277.9
- Total Fat: 12.9 g
- Cholesterol: 111.0 mg
- Sodium: 381.3 mg
- Total Carbs: 0.8 g
- Dietary Fiber: 0.0 g
- Protein: 33.7 g
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