Helen's Instant Pot Chinese Chicken and Mushroom is a delicious dish with lots of flavour. An easy mid-week dish, great any 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.

Photo of the pressure cooked Chinese chicken and mushroom served on a deep white plate on a nice tray with a dark grey fabric napkin in tied up with a red and white polka dot bow to the right, to the left there is a chalkboard with the name of the recipe

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.

Check out all my Instant Pot recipes.

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📖 Recipe

The pressure cooked Chicken and Mushroom seen on a white plate, a stainless steel spoon rests on it too with the handle pointing to the right

Helen's Instant Pot Chinese Chicken and Mushroom

Maria Bravo

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Servings people

Equipment

1 Pressure Cooker I use electric Instant Pot or Ninja Foodi

Ingredients

1 tablespoon olive oil or oil of your choice, coconut oil for example would work too
25 g fresh ginger sliced, add more if you love ginger
6 chicken thighs on the bone take off skin, or you could use boneless chicken thigh fillets too
500 ml water
300 g mushrooms left whole, whichever type you prefer
½ teaspoon soy sauce
2 tablespoons oyster sauce or veggie oyster sauce
½ teaspoon shaoxing rice wine optional but yummy
1 teaspoon honey or other sweet substitute

Cornflour slurry (optional)

5 teaspoons corn flour heaped
125 ml water

Instructions

Press Sauté and add 1 tablespoon olive oil to the Instant Pot's inner pot. When it has warmed up (don't wait for it to say HOT), sauté the 25 g fresh ginger for a couple of minutes and then add 6 chicken thighs on the bone to seal the meat.
Once the meat is sealed, deglaze by adding a little water and scraping with a wooden spoon to remove any burnt-on or caramelised bits.
Add enough 125 ml waterz to just come up to the level of the chicken thighs (tip from Maria: want less water to reduce at the end? Add about 500 ml water).
Add the rest of the ingredients (300 g mushrooms, ½ teaspoon soy sauce, 2 tablespoons oyster sauce , ½ teaspoon shaoxing rice wine and 1 teaspoon honey and then give it a stir.
Pressure cook, high pressure, for 45 minutes for very soft chicken (tip from Maria: short on time? I personally would programme 15 minutes, if using boneless chicken thigh fillets programme 6 minutes).
When cooked, allow natural release for at least 10-15 mins and then carefully remove thighs and strip meat from bones, adding meat back to the pot.
Want to thicken it? You can sauté with the lid off for a bit or also make a cornflour and water slurry by mixing five 5 teaspoons corn flour in half a cup of water. Sauté for 5-10 minutes with the lid off to thicken the sauce, during this time add add a little of the slurry at a time until you achieve the thickness you want.
Serve over rice or noodles.

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What mushrooms to use?

Any mushrooms, closed cup, white, fancy like you see in the photo below, mixed mushrooms, oyster mushrooms, shiitake mushrooms. You choose. To keep the dish more economical, use normal mushrooms or whatever is on offer.