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Helen’s Instant Pot Chinese Chicken and Mushroom

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Helen's Instant Pot Chinese Chicken and Mushroom

Helen’s Instant Pot Chinese Chicken and Mushroom is a delicious dish with lots of flavour. An easy mid-week dish, nice and warming for this time of the year. 

In Helen’s words: blooming delish. Who is Helen? Helen is a lovely member of the Feisty Tapas communities, of course.

Dotted around this post you will find photos of Helen’s Chinese Chicken and Mushroom as well as Vanessa’s, who you all know as the Feisty Tapas Christmas Fairy.

You’ll find all my Instant Pot recipes here. 

Ready for the recipe? 

Helen’s Instant Pot Chinese Chicken and Mushroom


For 4-6 people depending on how hungry you are:
 
Ingredients
– 6 chicken thighs on the bone (take off skin)
– 1 punnet of mushrooms (300g or more), left whole
– I chunk of fresh ginger (about 10cm long and 3 cm thick) sliced up
– Splash of soy sauce
– Couple of tablespoons of oyster/ veggie oyster sauce
– Splash of shaoxing rice wine (optional but yummy)
– Squirt/1 teaspoon of honey or other sweet substitute
 
– 5 heaped teaspoons of corn flour
– Water
Method
1. Press Sauté and add a tablespoon of oil to the Instant Pot’s inner pot. When it has warmed up (don’t wait for it to say HOT), sauté the ginger for a couple of minutes and then add chicken thighs to seal the meat.
 
2. Once the meat is sealed, deglaze by adding a little water and scraping with a wooden spoon and then add enough water to just come up to the level of the thighs.
 
3. Add the rest of the ingredients and then give a stir and then press Manual followed by the – and + buttons to programme 45 minutes (tip from Maria: short on time? I personally would programme 15 minutes, if using chicken thigh fillets programme 6 minutes). When cooked allow natural release for 10 mins and then carefully remove thighs and strip meat from bones, adding meat back to the pot.

Helen's Instant Pot Chinese Chicken and Mushroom
Step 3: Vanessa’s photo, with some delicious-looking mushrooms
4. Press Keep Warm / Cancel and press Sauté. Add cornflour/water slurry (five heaped teaspoons in half a cup of water, add a little at a time until you achieve the thickness you want) and then sauté for 5-10 minutes with the lid off to thicken the sauce.
 
Serve over rice or noodles.

Helen's Instant Pot Chinese Chicken and Mushroom
Vanessa’s finished dish
Helen's Instant Pot Chinese Chicken and Mushroom
Helen’s final dish

A big thank you to Helen for the recipe.

You will find all the Feisty Tapas Instant Pot recipes here.

**This post may contain affiliate links. That means that, while you don’t pay a penny extra, I may get a few pennies back towards running the blog and the Feisty Tapas communities. Thanks for supporting Feisty Tapas**

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