This Instant Pot chicken and mushrooms is a delicious weeknight dinner, with a hearty and natural flavor.
Kids will surely like its creamy texture and its simple and tasty ingredients.
Fresh mushrooms make it the ideal recipe for the first cold autumn nights. The instant Pot will make your chicken breast into a creamy and juicy delicacy.
Low-carb dish in only 20 minutes!
Forget about overcooked or dried chicken. Feel free to use your favorite pressure cooker for this autumn creamy chicken and mushrooms.
Chicken breasts are a perfect piece of white meat as they have a mild flavor and can be paired with anything. The most common pairs include green beans, potatoes, bell peppers, and of course mushrooms.
Mushrooms give a nice earthy flavor and turn chicken into a gourmet dish. Besides being fulfilling, the mushrooms are filled with protein, vitamin, and selenium.
When it comes to the nutrient value of this dish, we can say it is just the right for athletes or those whole need more insurance throughout the day.
This meal will supply you with a significant dose of protein and fibers but without bloating.
If you like this recipe, you have to try the Instant Pot chicken marsala.
Table of Contents
Which mushrooms should I use?
For this Instant Pot chicken and mushrooms recipe I used plain white mushrooms.
But feel free to diversify and use any kind you like: brown, portabella, oyster, or even shiitake mushrooms.
Can I add broccoli?
Yes you can. In order to do so, add it after the cornstarch. Then continue with the recipe and saute for 2 minutes.
You can also steam the broccoli in the microwave.
To do so, just place the broccoli florets in a bowl and add 3 tablespoon of water. Then set the timer for 4 minutes and you are done.
How to serve?
Serve this Instant Pot mushroom chicken with a bowl of freshly prepared salad or over Instant Pot brown rice for a complete healthy meal.
If you want more veggies, serve with this Instant Pot Rice Pilaf.
If you are looking for a kid-friendly meal, it also works well with Instant Pot Israeli couscous.
How to make chicken and mushrooms
Gather your ingredients:
Select the Saute option on your Instant Pot and melt butter. Once the butter is melted add garlic to the Instant Pot. Cook garlic for 10 seconds.
Season chicken with salt and pepper, and sear in the Instant pot on both sides.
Add mushrooms and pour in the stock.
Close the lid and lock in place. Select Manual and adjust to High Pressure. Set the timer to 10 minutes. Release steam naturally. Whisk the cornstarch with cooking liquid or water, no more than 3 tablespoon and pour over the mushrooms and chicken.
Select the Saute options and cook until the sauce is thickened. Serve warm.
Instant Pot Chicken Recipes
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Instant Pot Chicken Cacciatore
Instant Pot Mushroom Recipes
Instant Pot Portobello Pot Roast
Instant Pot Chicken And Mushrooms
- 1 lb boneless skinless chicken breast
- 1 lb fresh mushrooms sliced
- 1½ cup chicken stock
- 2 tablespoon corn starch
- 1 tablespoon butter
- 3 cloves garlic finely minced
- Salt and black pepper to taste
- Place butter and garlic into your Instant Pot and press saute.
- When the butter melts, add the chicken and cook on saute for 2-3 minutes on each side until browned.
- Add mushrooms, broth, salt and pepper.
- Close the lid and cook for about 10 minutes on high pressure (the exact timing depends on the thickness of your chicken breast).
- When cooking time ends, wait for a natural pressure release.
- Take some of the cooking liquid, combine with the cornstarch to make a slurry and add it to the Instant Pot.
- Cook on saute for 2 minutes while stirring well.
- Serve hot and enjoy!
Instant Pot Chicken and Mushroom Mayhem
28 thoughts on “Instant Pot Chicken and Mushrooms”
I am also interested in not using flour or cornstarch, like comment by #1 Fan. There was no answer given though.
I am on Keto diet, and would love to make this recipe lower caThank-you. you.
Yes! This recipe will still work without any starch, it will just be a thinner sauce. You can try a tiny bit of xantham gum, or an equal amount of almond or coconut flour. I haven't tried it, it might be a little grainy, but should still taste good.
Could skin-on/bone-in chicken thighs work with this? I'm about to try my Instant Pot for the *first* time, and that's what's in my fridge! Thank you!
Yes, definitely! I might add 2 minutes depending on the size of the thighs (if they are on the larger side, cook for 12 minutes.) Good luck with your first recipe, not that you'll need it!
This was delicious but i must have done something wrong, it turned out like shredded chicken. The chicken fell apart and i could not thicken the cooking juices with 2 tbs of cornstarch, even after TBS it was still a bit watery. What did i do wrong.
Looks wonderful! How can you go wrong with garlic, chicken and mushrooms? Would it do well with pasta?
How should I adjust cooking time if I double the recipe?
How about Xanthum Gum instead of Corn Starch to thicken with? I have been doing low carb for 7months with great success and I don't use it or flour unless it is Almond flour or Coconut flour