Easy Instant Pot Bourbon Chicken & Shrimp Recipe to be Made in Instant Pot. A total cook and prep time of 30 minutes with beginner level difficulty.
Mince your garlic and parsley and soften 2 tbl of butter in the microwave. Combine the softened butter with the parsley and minced garlic. Cover and place the bowl in the refrigerator to harden while you make the rest of the recipe.
Wrap your chicken breasts in plastic wrap and flatten them to 1/2 inch thickness with the flat side of a tenderising hammer.
Apply salt and pepper to both sides of the chicken. Let this set for 15 minutes while you prepare the sauce mixture and slice up the mushrooms and onions.
Remove the tails from the shrimp, to save diners the trouble.
Melt 2 tbl of butter in 2 tbl of olive oil in your Instant Pot on "Saute". Then cook the chicken until its internal temperature reaches 180 F. I cook each side for about 5 minutes, and if they need it, another 3 to 5 minutes per side.
Remove the chicken from the Instant Pot to a plate, cover with aluminum foil and keep it warm.
Add the mushrooms and onions to the Instant Pot and add more butter or oil, if needed, to make about 2 tbl of oil in the pan. Saute the mushrooms and onions over medium heat until the onions have pearled.
Stir the sauce mixture well to make sure all parts are well mixed and add it to the Instant Pot with the mushrooms and onions. Add the shrimp at this time, too. Bring the mixture to a boil while stirring and remove it from the heat when the sauce thickens.
Serve the chicken warm and covered with the mushroom and onion sauce and top each chicken breast with a teaspoon of the garlic and parsley butter you made earlier.
Serve over rice or pasta!
Ingredients
Directions
Mince your garlic and parsley and soften 2 tbl of butter in the microwave. Combine the softened butter with the parsley and minced garlic. Cover and place the bowl in the refrigerator to harden while you make the rest of the recipe.
Wrap your chicken breasts in plastic wrap and flatten them to 1/2 inch thickness with the flat side of a tenderising hammer.
Apply salt and pepper to both sides of the chicken. Let this set for 15 minutes while you prepare the sauce mixture and slice up the mushrooms and onions.
Remove the tails from the shrimp, to save diners the trouble.
Melt 2 tbl of butter in 2 tbl of olive oil in your Instant Pot on "Saute". Then cook the chicken until its internal temperature reaches 180 F. I cook each side for about 5 minutes, and if they need it, another 3 to 5 minutes per side.
Remove the chicken from the Instant Pot to a plate, cover with aluminum foil and keep it warm.
Add the mushrooms and onions to the Instant Pot and add more butter or oil, if needed, to make about 2 tbl of oil in the pan. Saute the mushrooms and onions over medium heat until the onions have pearled.
Stir the sauce mixture well to make sure all parts are well mixed and add it to the Instant Pot with the mushrooms and onions. Add the shrimp at this time, too. Bring the mixture to a boil while stirring and remove it from the heat when the sauce thickens.
Serve the chicken warm and covered with the mushroom and onion sauce and top each chicken breast with a teaspoon of the garlic and parsley butter you made earlier.
Serve over rice or pasta!
