Instant Pot Chicken and Mushrooms

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.

Chicken pieces with mushroom in mushroom sauce with parsley leaves on top over a white plate

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.

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.

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Chicken pieces with mushroom in mushroom sauce with parsley leaves on top over a white plate

Instant Pot Chicken And Mushrooms

This Instant Pot chicken and mushrooms is the perfect recipe for mushroom lovers. Juicy chicken with a wonderful sauce. Don't miss easy recipe!
4.72 from 49 votes
Print Pin Rate
Course: Main Course
Cuisine: Italian
Keyword: chicken, mushrooms
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 People
Author: Corrie


  • 1 lb boneless skinless chicken breast
  • 1 lb fresh mushrooms sliced
  • 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!


Calories: 208kcal Carbohydrates: 11g Protein: 30g Fat: 5g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Trans Fat: 1g Cholesterol: 76mg Sodium: 271mg Potassium: 889mg Fiber: 1g Sugar: 4g Vitamin A: 43IU Vitamin C: 5mg Calcium: 20mg Iron: 1mg
Tried this Recipe? Pin it for Later!Mention @corriecooksblog or tag #corriecooks!

Instant Pot Chicken and Mushroom Mayhem













28 thoughts on “Instant Pot Chicken and Mushrooms

  1. The picture and instructions do not tell when you cut up the chicken breast into smaller pieces. Does that change how long you cook it?

    1. For this recipe I used whole pieces of thinly sliced chicken breasts. You could also use full chicken breasts though it may take a bit longer to cook. I didn't cut the chicken until after cooking.

    1. Yes, I think you could. Cornstarch has more thickening power though, so you should try doubling the amount of flour.

  2. I'm a total beginner to the Instant Pot also, and I have the same question as the lady named Kathryn from the November 13 post. Honestly, I'm a total beginner to cooking, period. The situation has forced me to cook so I've been trying to watch videos and pick up tips wherever I can. Thank you, Corrie, in advance!

  3. I added white wine during the thickening process, as well as double mushrooms! Even better than the first time!!!

  4. If you want to add extra veggies such as broccoli or asparagus do you just throw it in before you start the pressure cooker? I am a total beginner!!

    1. Asparagus - add before the pressure cooking with the mushrooms.
      Broccoli - add after the pressure cooking and just saute for 2 minutes (after step 6).

  5. It was such a delightful meal that it was completely finished and nothing was left out of it. I adore the mushrooms so much that I doubled their quantity. I added more stock to make more sauce. Five stars for this recipe!

  6. This recipe looks outstanding. I will make it as soon as I get the time. I'm planning to add some sun-dried tomatoes. Do you think it would be an appropriate addition?

  7. Thank you so much for this marvelous recipe! I'm making it again tomorrow for my father's birthday. I am overwhelmed by your recipes and I consider you my cooking mentor!

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