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Playing How to Make Instant Pot Champagne Chicken | "Pressure Luck Cooking"

Blogger Jeffrey Eisner of "Pressure Luck Cooking" shares his quick, easy, and amazing chicken with a creamy Champagne sauce, which he created for his book, The Simple Comforts Step-by-Step Instant Pot Cookbook.  

"It's time to pop the cork on a dish so popular, lush, and out-of-this-world, whomever you serve it to will raise a toast to you for making it (which is convenient because the Champagne will already be open). But if you don't cook with alcohol, see my tip on how to make this simple and spectacular meal taste just as good. Serve the chicken on its own or over pasta, spaghetti squash, rice, and/or vegetables." —Jeffrey 

Pro Tip from Jeffrey: If you don't drink alcohol, simply leave out the Champagne and add an additional ½ cup broth. Also, if you have leftover sauce, serve it with pasta or over rice the next day! 

For more recipes from Jeffrey, check out his Garlic-Herb Cheese Spread and Instant Pot Buffalo Chicken Chili


  • 2 pounds boneless, skinless chicken breasts, sliced into ¼-inch-thick cutlets
  • 1/3 cup all-purpose flour with a few shakes of salt, pepper, and garlic powder mixed in, for dredging
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons (¼ stick) salted butter
  • 2 large shallots, diced
  • 3 cloves garlic, minced or pressed
  • 1 pound baby bella mushrooms, sliced (optional)
  • ½ cup dry Champagne or Prosecco (just make sure it's not sweet like a rosé; see Tip above for a nonalcoholic alternative)
  • ¾ cup chicken broth
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried oregano
  • 8 to 10 ounces cherry or grape tomatoes
  • 5 to 8 ounces baby spinach
  • 1 ½ tablespoons cornstarch
  • 1 ½ tablespoons cold water
  • One 5.2-ounce package Boursin herb cheese (any flavor) or 4 ounces brick cream cheese, cut into chunky cubes
  • 1/3 cup heavy cream or half-and-half 
  • 1 cup grated Parmesan cheese
  • 2 teaspoons seasoned salt


Serves: 4 to 6


Dredge (coat) the chicken cutlets in the flour mixture on both sides so they're fully and lightly dusted. 

Add the oil to an Instant Pot, hit Saute, and Adjust to the More or High setting. After 3 minutes of the oil heating, add the chicken in batches (2 to 3 at a time will fit) and lightly brown for 1 minute on each side. Transfer to a plate and repeat until all the chicken is lightly browned. 

Add the butter to the pot and scrape the bottom of any flour remnants. Add the shallots and garlic and saute for 2 minutes. Add the mushrooms (if using) and saute for another 2 minutes. Add the Champagne (or prosecco) and deglaze, then add the broth, Italian seasoning, and oregano and stir well. Return the chicken to the pot. Top with the cherry tomatoes and the spinach, but do not stir! Just let it all rest on top. 

Secure the lid and move the valve to the sealing position. Hit Cancel and then hit Manual or Pressure Cook on High Pressure for 5 minutes. Quick release when done. 

Meanwhile, make a slurry by mixing together the cornstarch and cold water in a small bowl until smooth. 

Using tongs, transfer the chicken to a serving dish. Hit Cancel and then hit Saute and Adjust to the More or High setting to bring the pot to a bubble. While stirring, add the cornstarch slurry to the sauce. Let it bubble for 30 seconds while stirring constantly, then hit Cancel to turn the pot off. 

Add the Boursin (or cream cheese) and stir until well combined. Add the cream and stir in the grated Parmesan and seasoned salt. Ladle the sauce over the chicken in the serving dish and serve.  

Excerpted from The Simple Comforts Step-by-Step Instant Pot Cookbook by Jeffrey Eisner. Copyright © 2022 by Jeffrey Eisner. Used with permission by Voracious. All rights reserved.