Pressure-cooker chicken with mushrooms, cabbage and dill cream sauce
From the foundersAlexander Eriksson·Founder & CEO
Tender chicken pressure-cooked with mushrooms, potatoes and cabbage and finished with a dill cream sauce. Classic home cooking made quickly in the multicooker.
Ingredients
4 servings
- 1200 gChicken breast fillets
- 930 gpotatoes
- 530 ghispi cabbage
- 330 gbutton mushrooms
- 1.5 stbrown onion
- 4 dlchicken stock
- 2.5 dlcooking cream
- 1.5 mskDijon mustard
- 40 gbutter
- 1.5 dlfresh dill
- 0.5 stlemon
- 0.75 tskSalt
- 0.75 tskBlack pepper
How to make it
- 1
Peel the potatoes and cut into 3 cm cubes. Chop the onion, slice the mushrooms and shred the hispi cabbage. Chop the dill.
- 2
Melt the butter on the sauté setting and fry the onion and mushrooms for 4 minutes until browned.
- 3
Stir in the mustard and stock. Scrape the bottom clean.
- 4
Add the potatoes, place the chicken breasts on top and season with salt and pepper.
- 5
Put the cabbage on top. Fit the lid with the valve set to sealing and pressure-cook on high for 8 minutes.
- 6
Release the steam with a quick release. Check that the chicken is cooked through, 74°C in the centre.
- 7
Lift out the chicken and slice it. Switch to the sauté setting, stir in the cream and simmer for 3 minutes.
- 8
Season with lemon, salt and pepper. Stir in half the dill.
- 9
Serve the chicken, potatoes and cabbage with the sauce poured over and the rest of the dill.
Kitchen tips
- Do not pressure-cook with the cream in. It will split, so stir it in after pressure cooking on the sauté setting.
- Halve the chicken breasts if they are very thick so they cook evenly and don't dry out.
- The lemon at the end lifts the sauce, so season with it before serving.
AI-generated content. Always verify ingredients and allergen information yourself.
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