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Instant Pot Chicken Parisienne

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Ingredients
  

  • 6-8 drumsticks
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1/2 cup water or wine
  • 1 tub sliced mushrooms mini bella or regular
  • 1 cup cut mini mushrooms
  • 1 cup cream sour, half and half or heavy
  • 1/4 cup flour
  • 2 cubes or tsp chicken bouillon
  • salt pepper and paprika – to taste
  • 1 clove garlic crushed (optional)
  • 2 bay leaves optional

Instructions
 

  • Rinse, then sprinkle chicken with salt, pepper and paprika.
  • Set Instant Pot to sauté, melting butter in heating olive oil.
  • Slightly brown the chicken, add garlic, bay leave (both optional) and chicken bouillon, stir a little.
  • Top with sliced mushrooms and carrots.
  • Mix water/wine with flour until well combined and pour over chicken.
  • Sprinkle with more paprika.
  • Switch from Sautee to Pressure cooker, set timer to 15-18 minutes, cover and cook.
  • Do the quick or natural release (depending on how hungry you are).
  • Open the pot and switch back to sauté to incorporate the cream. Your gravy may be thicker if you mix the flour with cream to add at the end, but I am giving you my version so feel free to experiment.