Instant Pot Chicken Madeira

Ingredients

• 2 Tbsp butter
• 8 oz sliced mushrooms
• 1 cup diced onion
• 3/4 tsp kosher salt, divided
• 1/2 tsp black pepper, divided
• 1 pound boneless, skinless chicken tenders
• 1 1/2 cups beef broth
• 2 Tbsp red wine vinegar
• 3 Tbsp cornstarch
• 1/4 cup milk or cream
• 1 cup shredded mozzarella cheese
• Chopped parsley for garnish

Instructions

1. 1

   Turn Instant Pot to sauté setting. When the display says HOT add in the butter and let melt. Add in the mushrooms and sauté for about 4 minutes. Add in the onions and sauté for another 2 minutes. Stir in ¼ tsp of the salt and ¼ tsp of the pepper.

2. 2

   Stir in the chicken and season with the remaining ½ tsp salt and ¼ tsp pepper. Pour in the broth and scrape bottom of pot so that nothing is ticking. Turn off Instant Pot. Stir in the vinegar.

3. 3

   Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes (for fresh chicken tenders) or 5 minutes (for frozen chicken tenders). When time is up let the pot sit for 10 minutes and then move valve to venting. Remove the lid.

4. 4

   In a small bowl stir together the milk and cornstarch until smooth. Turn Instant Pot to sauté setting and stir in the cornstarch mixture. It will thicken the sauce quickly.

5. 5

   Place the chicken on a platter and top with mozzarella cheese. Drizzle the sauce over the top. Sprinkle parsley over the top. Serve and enjoy.