Instant Pot Chicken a la Queens

Name: Instant Pot Chicken a la Queens
Yield: 6
Ingredients: 4 tablespoons (1/2 stick) salted butter; 1 pound baby bella mushrooms, sliced; 1 large shallot, diced; 1 yellow bell pepper, diced; 3 pounds boneless, skinless chicken breasts and/or thighs, cut into bite-size chunks; 1 cup chicken broth; 1 teaspoon garlic powder; 1 teaspoon seasoned salt; 1 teaspoon black pepper; 1/2 cup heavy cream or half-and-half; 1 (5.2-ounce) package Boursin (any flavor) or 3/4 cup herb cheese, cut into chunks; 1 (12-ounce) jar roasted red pepper, drained and chopped up; 1 cup frozen peas; 2 tablespoons cornstarch + 2 tablespoons cold water, mixed together to form a slurry; 1 cup grated Parmesan cheese; Canned biscuits of your choice, cooked according to package instructions (or use your favorite biscuit recipe)

Originally by Pressure Luck Cooking · YouTube

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Surely many of you have heard about a dish called Chicken a la King. Picture a chicken pot pie, but ditch the crust and serve that creamy chicken and veggie goodness over noodles. Well, seeing as I've been a Queens, NY boy for a good chunk of my life, I'm ditching the noodles and subbing in some biscuits and calling this one Chicken a la Queens! It is a huge hit in my original orange book and is now made readily available right at your fingertips.

servings: 6
Prep: 10 min
Cook: 14 min

Nutrition hasn't been added for this recipe.

Ingredients

Protein

3 pounds boneless, skinless chicken breasts and/or thighs, cut into bite-size chunks

Vegetables & fruit

1 pound baby bella mushrooms, sliced
1 large shallot, diced
1 yellow bell pepper, diced
1 (12-ounce) jar roasted red pepper, drained and chopped up
1 cup frozen peas

Dairy & eggs

4 tablespoons (1/2 stick) salted butter
1/2 cup heavy cream or half-and-half
1 (5.2-ounce) package Boursin (any flavor) or 3/4 cup herb cheese, cut into chunks
1 cup grated Parmesan cheese

Pantry & baking

Canned biscuits of your choice, cooked according to package instructions (or use your favorite biscuit recipe)

Herbs & seasonings

1 teaspoon garlic powder
1 teaspoon seasoned salt
1 teaspoon black pepper

Oils, sauces & liquids

1 cup chicken broth
2 tablespoons cornstarch + 2 tablespoons cold water, mixed together to form a slurry

Steps

Place the butter to the Instant Pot and hit Sauté and Adjust so it's on the More or High setting. Once melted, add the mushrooms, shallot, and bell pepper. Sauté for 3 minutes until slightly softened.
Add the chicken and sauté for 2-3 minute more, until the chicken is pinkish-white in color (it should not yet be fully cooked).
Add the broth, garlic powder, seasoned salt, pepper and stir well. Secure the lid, move the valve to the sealing position, and hit Cancel followed by Manual or Pressure Cook at High Pressure for 4 minutes. Quick release when done. Timing note: the source allows 10 additional minutes beyond prep and pressure cooking, for 24 minutes total.
Meanwhile, as the pot's pressure cooking, bake the biscuits according to the package's (or your meemaw's) instructions. Prepare the cornstarch slurry now as well by mixing together the cornstarch and water.
Once the pot's done pressure cooking, it won't look too pretty - but that will soon change! Hit Cancel followed by Sauté and Adjust to the More or High setting. Stir in the cream, Boursin (or herb cheese), roasted red peppers, and frozen peas (the heat from the pot will quickly thaw and cook the peas). Stir until all is combined and a lovely sauce has formed.
Once the pot begins bubbling, stir in the cornstarch slurry and let bubble for 30 seconds until killing the heat. Stir in the Parmesan until well-combined and then you're all set! (NOTE: For a thicker sauce, see Jeff's Tips)
Ladle the goodness from the pot over the plated biscuits and you have yourself some Chicken a la Queens!

About this recipe

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