Description
An easy Whole30 meal made in your pressure cooker. Paleo, Keto and AIP friendly too!
Scale
Ingredients
- 2 tablespoons avocado oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 bay leaf
- 2 cups sliced baby Bella or cremini mushrooms
- 2 sprigs rosemary
- 2 pounds boneless skinless chicken thighs
- 2 teaspoons fine salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- ½ teaspoon ground nutmeg
- 2 tablespoons red wine vinegar
- ½ cup coconut cream or cashew cream, divided
- 2 tablespoons pastured gelatin (optional)
Instructions
- Heat your pressure cooker on sauce mode. Pour in the avocado oil, then add the onion, garlic, and bay leaf. Sauté for 8-10 minutes until tender and aromatic.
- Add in the mushrooms and rosemary. Sauté for another 5 minutes until browned and tender.
- Add in the chicken thighs and seasoning. Sauté, stirring occasionally until the chicken is mostly browned. Then add in the vinegar and stir, scrapping up any seasoning that stuck to the bottom of the pan (deglazing the pot).
- Add in ¼ cup of cream. Cancel the sauté function, close the lid, and set to pressure cook on high for 10 minutes.
- When it’s done, release the pressure manually. Open the lid and set to reduce or sauté until it comes to a simmer.
- Stir, shredding the chicken with tongs or forks. Reduce the liquid by half, then stir in the remaining cream and gelatin until smooth.
- Transfer the chicken and sauce to a serving bowl. Let it cool for 5-10 minutes before serving, the sauce will get extra creamy in this time. Enjoy!
Recipe Notes:
- To make this recipe AIP: omit the black pepper and nutmeg, add in 1 tsp ground ginger. Use the coconut cream.
Nutrition
- Serving Size: 6
- Calories: 263
- Fat: 15g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 30g
