Pressure Cooker Chicken with Sweet Potato Puree and Mushroom Sauce
- 1 (4 pound) chicken
- 4 garlic cloves, minced
- 4 fresh thyme sprigs, minced
- 3 fresh rosemary sprigs, minced
- 2 lemons, zested and quartered
- salt and freshly ground black pepper to taste
- 2 tablespoons olive oil, divided
- 8 ounces baby portobello mushrooms, sliced
- 1 large shallot, diced
- 1 cup chicken stock
- 1 tablespoon soy sauce
- 1 fresh thyme sprig
- 1 pound sweet potatoes, peeled and cut into 2-inch cubes
- cooking spray
- 1 tablespoon flour
- minced parsley to garnish
- Season chicken all over with garlic, minced thyme, rosemary, lemon zest, salt, and black pepper. Stuff lemon wedges into chicken cavity.
- Heat 1 tablespoon oil in inner pot of pressure cooker set to Sauté on High. Sauté mushrooms and shallot in hot oil until softened, 3 to 5 minutes. Add chicken stock, soy sauce, 1 thyme sprig, and salt and black pepper to taste. Press Cancel to stop Sauté.
- Set trivet into base of inner pot over mushroom mixture. Set chicken on top of the trivet, breast-side up.
- Place sweet potatoes in a 7-inch cake pan or shallow oven-proof bowl. Drizzle with remaining 1 tablespoon olive oil and season with salt and black pepper. Place pan directly on top of chicken.
- Lock pressure cooker lid in place and turn steam vent handle to Sealing. Select Poultry and cook on High Pressure for 20 minutes. Let pressure release naturally.
- While pressure is releasing naturally, preheat your oven's broiler.
- Set aside sweet potatoes and transfer chicken to a baking sheet. Spray chicken with cooking spray.
- Broil chicken in preheated oven until skin is golden brown and crispy, 5 to 7 minutes. Cut chicken
- Set pressure cooker to Sauté. Sprinkle flour over mushroom mixture in inner steel pot and use immersion blender to blend sauce to desired consistency. Press Cancel to stop Sauté.
- Mash sweet potatoes with a fork or potato masher until desired consistency is reached.
- Divide sweet potato puree between 4 plates. Top with a piece of chicken and mushroom sauce. Garnish with parsley.
This recipe demonstrates a great way to cook three different dishes (mushroom sauce, chicken, sweet potatoes) in a pressure cooker at once. Make sure to use an ovenproof pan or dish for the sweet potatoes.
What others are saying
Jeannette Borman says:
I followed the recipe and it was delicious!
J R says:
What an amazing meal! These were one of the best sweet potatoes I’ve ever had (ok, so I added a bit of butter at the end, but still). The mushroom sause was the bomb. I used chicken thigs and drumsticks and reduced the cooking time a bit. Finished under the broiler. Scrumptious! It is in my top 5 Mealthy recipes for sure!! Highly recommend trying it.
Jozy Street says:
The mushroom sauce was by far the highlight of this dish. I had no idea I could cook multiple items in the pot at one time. I had to pull out my cake pan, which is being put to good use now to make this recipe and others. Really convenient and well put together dish.
Teddy Sibert says:
The fact that I was able to fit all of these ingredients in the pot of my pressure cooker is incredible. Such an easy recipe to follow. The whole family loves it! The chicken meat was so tender and flavorful, and broiling it at the end gave it the perfect golden crisp on the outside.
Luisa Rodriguez says:
Love this recipe. The sauce is the best!
Jennifer Penrod says:
Could you tell me what size multipot you used? Are there different sizes? This was my first recipe and while the mushroom sauce was excellent- I couldn’t fit anymore that the 4lb chicken on top of the sauce. There wasn’t any room for a pan with the sweet potatoes. I fixed it without but after I took the chicken out from under the broiler it was still partially uncooked. Help?