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.
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.
Ready for the recipe?
📖 Recipe
Helen's Instant Pot Chinese Chicken and Mushroom
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.
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.
How many does it serve?
For 4-6 people depending on how hungry you are. Great if there's two of you and you want leftovers.
How to serve?
Delicious over rice or noodles, cauliflower rice and even mashed potatoes!
Add some steamed broccoli or carrots too.
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A big thank you to Helen for the recipe
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?
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