Smoked Paprika Chicken and Mushrooms

Total Time
Yields 6 to 8 servings

This creamy, smoky chicken dish is wonderful served over low carb zucchini noodles, wrapped in a low carb tortilla or just piled on top of a big bed of fresh, dark, leafy greens. A THM S style recipe the whole family will love, easily made in your Instant Pot.

Ingredients

  • 1.5 pounds boneless, skinless chicken breasts (3-4 depending on size)
  • cooking spray or butter
  • 1 c water, plus more if needed
  • 1 tsp mineral salt, like pink Himalayan
  • 1/2 tsp pepper, divided
  • 1 tsp onion powder, divided
  • 1/2 tsp garlic powder
  • 1/4 tsp white pepper (optional)
  • 2-3 tsp smoked paprika
  • 1 Tbs nutritional yeast (optional)
  • 1/4 tsp granulated stevia such as THM Gentle Sweet or Pyure Organic Stevia
  • 1/2 to 1 1/2 tsp gluccomannan powder or xanthan gum (optional)
  • 1 Tbs butter
  • 4 mini bella mushrooms (more if desired), sliced
  • 1 tsp minced onion (or 1/2 c diced, fresh onion if desired)
  • 1 Tbs heavy whipping cream
  • 1 Tbs sour cream or Greek yogurt
  • 1 Tbs cream cheese

Directions

    Cook the chicken breasts in the Instant Pot

    1. Spray pot with cooking spray or add a pat of butter to pot and set to Saute
    2. Add chicken breasts and lightly brown on both sides, seasoning each side with salt, pepper and onion powder
    3. Add 1 c water
    4. Set Instant Pot to either Poultry or Manual setting and set vent knob to "sealing". If chicken is fresh, set for 10 minutes. If frozen, set for 15-25 depending on thickness of frozen chicken.
    5. After cooking is complete, use NPR (Natural Pressure Release) - about 10 minutes.
    6. After lid unlocks, remove chicken and broth, reserving broth.

    For the Sauce

    1. Put IP liner pot back into the Instant Pot and add 1 Tbs butter. Turn IP to Saute on the Less setting
    2. After butter has melted, add sliced mushrooms and saute until golden brown (also add fresh onions, if using, at this time)
    3. Add reserved broth plus enough water or broth to make two cups
    4. Add remaining ingredients (except gluccomannan or xanthan gum, if using) and whisk together until smooth
    5. Simmer for a few minutes, then add gluccomannan (or xanthan gum) gradually while whisking
    6. When sauce is as thick as you like, add chicken breast back into pot and shred with forks
    7. Mix well and heat a few minutes or switch Instant Pot to Keep Warm until ready to serve

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