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Pressure cooked Chicken and Serrano Ham surrounded by its juices on a white plate

Pressure Cooker Chicken with Serrano Ham and Mushrooms

Maria Bravo
This Spanish Chicken recipe with Serrano ham and mushrooms is rich and comforting. Includes Instant Pot and stovetop instructions for a quick, easy meal!
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Cuisine Spanish

Equipment

  • 1 Pressure Cooker electric (eg Ninja Foodi or Instant Pot) or stove-top

Ingredients
  

  • 1 tablespoon oil extra virgin
  • 75 g serrano ham diced (you could use diced, pressure cooked gammon / ham, of course) other substitutes are diced chorizo, bacon lardons or pancetta
  • 750 g chicken thigh fillets (boneless) diced
  • 1 medium onion chopped
  • 5 cloves garlic chopped
  • 175 g mushrooms sliced
  • 100 ml dry white wine optional, can be replaced with 100 ml water or stock
  • 1 teaspoon vegetable stock powder or half a chicken stock cube or of course you could use my recipe for a batch of homemade Vegetable Stock Paste which is full of flavour
  • 12-16 cherry tomatoes the equivalent of a couple of handfuls
  • Salt and pepper to taste

Instructions
 

  • Add 1 tablespoon oil to the pot and Sauté over a Medium heat. When it starts feeling a bit hot, add the 75 g serrano ham, diced, and fry it for a few minutes until it starts getting a bit golden, stir a few times.
  • Season the 750 g chicken thigh fillets (boneless), diced, with salt and pepper and add it to the inner pot to brown (or the other way round if it's easier), stirring regularly and making sure it doesn’t catch at the bottom. If it does catch easily, turn the Sauté heat down.
  • Add 1 medium onion, 5 cloves garlic both chopped (or chop in Thermomix 5 seconds on speed 5) and stir well.
  • Let it sweat for a little while then add the 175 g mushrooms, stir.
  • Add the 100 ml dry white wine and 1 teaspoon vegetable stock powder or half a chicken stock cube and scrape the bottom of the pot with a wooden spoon to deglaze it, make sure you get rid of any caramelised bits. Deglazing is super important for your pressure cooker to reach pressure.
  • Let it bubble a minute or so with the lid off for the wine to reduce a bit and not taste so strong later. Add the 12-16 cherry tomatoes, no need to stir.
  • Lock the lid in, steam release Sealed, pressure cook on high pressure for 5 minutes, with a natural pressure release at the end (i.e. letting the float valve pop back down of its own accord, if this hasn't happened within 15 minutes, you can let the rest of the steam off.
  • At the end, season with Salt and pepper to taste but it might not need it. You can reduce the sauce using by sautéing with the lid off. Or add flour, arrowroot or gravy granules if you prefer to thicken the sauce but I don't
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