Healthy Chicken Stroganoff

A lighter take on the classic comfort dish, this Instant Pot version delivers creamy, savoury satisfaction with lean chicken, mushrooms and a high protein quinoa-rice mix, all done in one pot!

Ingredients
400g mushrooms
1 onion
1 garlic clove
4 boneless skinless chicken thighs (500g)
1 tsp paprika
350ml chicken stock
1 tin (400g) butter beans or cannellini beans, drained and rinsed
2 Tbsp half-fat crème fraîche or Greek yoghurt
Small handful (5g) fresh parsley, chopped
1 small shallot (optional, for garnish)
2 tsps vinegar (for garnish)
1 tbsp corn flour
Olive oil, salt and pepper as needed
For the Grain Medly
¾ cup jasmine rice
¾ cup quinoa
1 cup room temperature water

Instructions
1. Thinly slice the 400g mushrooms and 1 onion, then grate 1 garlic clove and set aside.

2. If making the optional garnish, thinly slice 1 small shallot and mix with 1 tsp olive oil and 2 tsp vinegar, then set aside to soften for 10 minutes while the mushrooms and onions cook.

3. Set the Instant Pot to the sauté setting on level 4 heat. Once hot, drizzle in some olive oil, add the mushrooms and onions, and cook for 10–12 minutes until softened and lightly browned.

4. While the mushrooms and onions cook, lightly season 4 boneless, skinless chicken thighs on both sides and cut each thigh in half.

5. Once the onions and mushrooms are soft, grate in the garlic and cook for 1 more minute. Add 1 tsp paprika and sauté for 30 seconds, then pour in 350ml chicken stock and stir to combine.

6. Press cancel on the sauté setting. Place the halved chicken thighs into the sauce and insert a long-legged trivet over the chicken (note: this type of trivet is sold separately for pot-in-pot cooking).

7. In a small metal bowl that fits into the Instant Pot (ensure there’s space between the bowl and pot walls), add ¾ cup jasmine rice, ¾ cup quinoa, 1 ½ cups room temperature water, and a generous pinch of salt. Set the bowl on the trivet. If using a ceramic bowl, use boiling water instead of cold to ensure proper cooking.

8. Secure the pressure cooker lid, making sure it’s set to Sealing. Pressure cook on high for 3 minutes, then allow a natural pressure release for 6 minutes before manually releasing the remaining pressure.

9. Open the lid carefully, fluff the rice and quinoa, and remove the bowl and trivet.
10. Stir 2 Tbsp crème fraîche or Greek yoghurt and the drained tin of beans through the chicken and mushrooms.

11. Mix the 1 tbsp corn flour with enough water to just loosen (about 1-2 Tbsp). Add this into the pot, and saute on a low heat until the sauce thickens slightly. You can add more corn flour to the sauce if you prefer the sauce thicker.

12. Season to taste, then plate up.

13. Divide the rice and quinoa mixture between your plates, top with the creamy chicken stroganoff and finish with a generous handful of chopped parsley.

14. Garnish with the pickled shallot and a few whole parsley leaves just before serving for a hit of brightness and acidity.