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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 4 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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