Rosemary Garlic Chicken
- 2 T extra-virgin olive oil
- 2 T unsalted butter
- 4 chicken breasts, boneless, skinless
- Sea salt
- Black pepper
Set pressure cooker to "sear", add oil, and press "start/stop". When hot, add butter and melt. Add garlic. Cook until light brown. Remove garlic; set aside.
Season chicken breasts with salt and pepper. Place chicken in and sear both sides. When browned, remove; set aside.
Add mushrooms and sauté 5 minutes. Return garlic to cooker, add white wine, chicken stock, and rosemary. Return chicken to cooker and immerse in liquid. Close and lock lid and set pressure cooker to "poultry". Adjust time to 8 minutes and press "start/stop".
- When done, quick release and make sure all pressure is released before opening lid. Carefully open lid and add lemon juice and spinach.