Instant Pot Dijon Chicken

By rossboys

Ingredients

• 14 14 can 14 oz can diced tomatoes
• 1/4 1/4 1/4 C dry white wine
• 2 2 1 tsp dried tarragon (or 1 tsp fresh, chopped)
• 1/2 1/2 3/4 lg yellow onion, chopped, about 3/4 C
• 4 4 4 garlic cloves, minced
• 2 2 2 lbs boneless chicken thighs, trimmed
• 1/2 1/2 1/2 lb white button mushrooms, wiped clean and halved
• 2 2 1 1/2" carrots, peeled and cut into 1 1/2" pieces
• 1/4 1/4 1/4 C Dijon mustard
• salt and pepper

Details

Servings 6
Cooking time 40mins

Preparation

Step 1

Spray inside of instant pot with olive oil mister for easy cleanup. Place the diced tomatoes, wine, tarragon, onion and garlic at the bottom of the pot and stir with a wooden spoon to blend. Sprinkle the chicken thighs with salt and pepper, and cut each thigh twice (into three pieces), and place on top of the tomato mixture. Place the mushrooms and carrot pieces on top of the chicken. Place the lid on, secure, and close the pressure valve. Set the timer to 10 minutes at high pressure.

Once the cooking is done, allow the pressure cooker to sit for 10 minutes, allowing the pressure to release slowly. Then, release any remaining pressure. Spoon about 1/2 C of the cooking liquid into a small bowl and whisk in the Dijon mustard until creamy. Whisk the mustard mixture into the pot of cooked chicken.

Serve with cooked cauliflower rice, spaghetti squash, quinoa or brown rice.