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Instant Pot Chicken With Creamy Mushroom Gravy

Published Jan 11, 2018 By Julia 65 CommentsThis post may contain affiliate links.

A quick weeknight chicken dinner with creamy mushroom gravy, made in the Instant Pot pressure cooker.

An Instant Pot chicken with creamy mushroom gravy served on a plate
Imagine a cream of mushroom soup crossing paths with tender cooked chicken breasts, and you’ll get a good idea of what this dish is like. The chicken is pressure cooked in an Instant Pot until tender and juicy, while smothered with sauteed mushrooms and a smooth brown sauce.

Both thick and creamy, the sauce is a rich gravy made using heavy cream and finely grated parmesan cheese, thickened with a bit of corn starch. It’s flavored with some garlic and just a pinch of cayenne powder for added kick.

Mushroom chicken cooked in a pressure cooker and served with a creamy sauce and fresh parsley
I’ve been hearing from a lot of readers who’ve received their first Instant Pot as a gift for their birthday or for Christmas. Many of them have made my Instant Pot chicken tikka masala and are looking for more chicken dinners that are also low in carbs and keto friendly. This mushroom chicken dish is similarly healthy and flavorful.

I initially experimented with making pork chops with mushroom gravy but ended up making this with chicken instead, as I much prefer the taste of chicken with this particular sauce. Moreover, I haven’t found a way to cook pork chops in the Instant Pot so they don’t easily overcook and become tough.

Close up view of chicken breasts smothered with a creamy mushroom gravy sauce
I use two chicken breasts in this recipe, each weighing about 6-8 ounces. If your chicken breasts are larger, you may want to increase the pressure cooking time by 1-2 minutes. Note that the recipe doesn’t call for pan searing the chicken before pressure cooking — just drop the chicken in and start the pressure cooker. Easy and simple.

This recipe yields 2 hearty servings, so it’s ideal for dinner for two. You won’t have to deal with any leftovers. If you’re wondering what to serve this with, I suggest appetizers such as bacon wrapped jalapenos or low carb biscuits.

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Instant Pot Chicken With Creamy Mushroom Gravy

5 from 14 votes
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Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Servings: 2 servings
Calories: 680

DESCRIPTION

A creamy chicken dinner with mushroom gravy made in the Instant Pot pressure cooker.

INGREDIENTS

  • 2 boneless skinless chicken breasts (about 1 pound total)
  • 10 ounces cremini mushrooms sliced
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh parsley
  • salt and pepper

For the gravy:

  • 1/2 cup heavy whipping cream
  • 1/2 cup water
  • 1/2 cup finely grated parmesan cheese
  • 1 tablespoon corn starch
  • 1 teaspoon garlic powder
  • pinch of cayenne powder (1/8 teaspoon or less)

INSTRUCTIONS

  • Pat the chicken breasts dry with paper towels. Generously season all sides with salt and pepper. Set aside.
  • Select the sauté mode on the pressure cooker for medium heat. When it has reached temperature, add olive oil to coat the bottom. Add mushrooms, cooking until they release their juices, a few minutes, stirring occasionally.
  • Add cream, water, garlic, and cayenne. Stir together until well-mixed. Turn off the sauté mode.
  • Add chicken breasts to the pot in a single layer, nudging aside the mushrooms. The chicken should be sitting at the bottom of the pot, submerged in the liquid.
  • Cover and lock the lid, and seal the vent. Select the manual mode to cook for 6 minutes at high pressure. Let it naturally release pressure for 5 minutes, followed by a gradual manual release.
  • Uncover and transfer the chicken breasts onto serving plates.
  • Stir the liquid left in the pot, and scoop about 1/4 cup into a small bowl. Combine with corn starch and stir until completely dissolved.
  • Add corn starch mixture to the pot. Gradually stir in parmesan cheese. Let simmer on the sauté mode until thickened to form a gravy, about 5 minutes, stirring frequently.
  • Turn off the sauté mode. Add salt and pepper to taste.
  • Spoon gravy on top of the chicken. Garnish with fresh parsley.

NUTRITION

This recipe yields 10 g net carbs per serving.
Nutrition Facts Per Serving
Calories 680  
Total Fat 38g 58%
   Saturated Fat 22g 108%
   Trans Fat 0g  
Cholesterol 252mg 84%
Sodium 910mg 38%
Potassium 990mg 28%
Total Carb 10.5g 3%
   Dietary Fiber 0.5g 2%
   Sugars 0g  
Protein 60g  
Vitamin A 21% · Vitamin C 16% · Calcium 28% · Iron 20%
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Overhead view of creamy chicken with mushroom gravy made in the Instant Pot and served with a fork and plate

Filed Under: 5-10g Net Carbs Per Serving, Low Carb & Keto Chicken Recipes, Low Carb & Keto Instant Pot Recipes, Low Carb & Keto Main Dishes Tagged With: 31-60min, cayenne, chicken breasts, corn starch, garlic, gluten free, heavy cream, instant pot, more10ingredients, mushrooms, parmesan cheese

About Julia

ABOUT THE AUTHOR
Julia is a low carb recipe developer and the founder of Savory Tooth. Her recipes attract over 1 million readers every month and have been featured in The Huffington Post, Parade, Yahoo, NBC Today, Country Living, and Reader's Digest. Learn more.

Previous Post: « Tomato Chicken with Basil Garlic Sauce
Next Post: Instant Pot Leg of Lamb with Gravy »
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sam12587

I’m compiling recipes to try with my new appliance. This chicken recipe reads like it’d be saucey enough to toss in a cup of rice or raw/fresh cauliflower to soak up the sauce. Has anyone tried that?

Reply
11 days ago
Erin

We made this and when we opened the pressure cooker there was the chunky chicken fat every, like you get when you boil chicken. Did anyone else have this issue?

Reply
2 months ago
Julia

I haven’t experienced that before. Chicken breasts are pretty lean, so I’m surprised to hear that. If you make this again, trim off any excess fat on the chicken breasts.

Reply
2 months ago
Thom Murphy

Made this today and wow it is delicious! Made a few changes, based on some leftovers I needed to use up. Sauteed the mushrooms with 1/2 a small onion I needed to use. Added some fresh thyme from my window pot ( mushrooms need thyme!) as well as 2 small leaves of sage. My style of pressure cooker wouldn’t let me decrease the cooking time for poultry to anything less than 15 minutes. I forgot there are ways around that, but still let it cook 15 minutes on high pressure. The meat was perfect, moist, and delicious. Can not wait… Read more »

Reply
3 months ago
BlackberryFairy

THIS WAS SOOOOOOO GOOD! I made it twice in one weekend. My only comment is that the recipe made enough sauce for 4 pieces of chicken, and when I made it the first time there was an excess of sauce. Other than that, this was excellent. The second time around I added more mushrooms and more garlic. This was an excellent introduction to the Instant Pot. Thank you!

Reply
3 months ago
Llana

I loved this! I added more mushrooms because I always enjoy extra mushrooms. Thanks for a quick and healthy recipe.

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3 months ago
Fiona

Could you use coconut cream instead of normal cream?

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6 months ago
Tamara Miller

I made this tonight, it was pretty good. I sautéed minced garlic with the mushrooms. After adding the cornstarch and parmesan, the sauce did not have very much flavor, I added 1/2 cup parmesan, 1/2 cup mozzarella and 1 tsp of garlic salt, sauce was amazing, not to thick with the extra cheese added. I served the chicken and sauce over noodles with broccoli on the side..

Reply
6 months ago
Brigitte

Can I use boneless chicken thighs instead?

Reply
8 months ago
Judy B

I finally tried this with pork chops instead of chicken. I used the info from your instant pot pork chops so sauted them first and then adjusted the cook time to 30 minutes. They turned out so tender and juicy! Delicious! I realize I forgot the cheese in the gravy so will add that another time. I left out the cayenne pepper as I wasn’t sure how that would be with pork? I felt like the gravy could use a hint of some seasoning but not sure what. Even adding salt and pepper did a lot. The pork chops were… Read more »

Reply
8 months ago
Julia

I’m happy to hear that it turned out well for you. Thanks for sharing your feedback, Judy!

Reply
8 months ago
Stacy

A little ground sage would be good to compliment the pork. I would add an 1/8 th of a tsp to begin since sage is a strong herb. Thyme and rosemary are also lovely herbs that go well with por and mushrooms.

Reply
7 months ago
emjamom

Maybe some Sherry or Marsala wine in the sauce?

Reply
6 months ago
Debra Humphrey

Can you use frozen chicken breats for this? Or must they be defrosted first?

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Reply
8 months ago
Julia

I recommend defrosting them first.

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8 months ago
Alma

Can I use the chicken with the bone?

Reply
8 months ago
Shay

Can you do this in a slow cooker?

Reply
10 months ago
June

I would love to try this recipe but wondered if one can double this recipe using twice the ingredients?

Reply
11 months ago
Julia

Yes, you can double the ingredients. Keep the pressure cooking time the same.

Reply
11 months ago
Donald

Awesome over rice!

Reply
11 months ago
Carmen

This was so delicious! I changed it slightly to use what I had – added 2 garlic cloves and an onion, used shiitake mushrooms and shredded Italian cheese mix with Parmesan, provolone, Asiago.. I had it with tater tots and doused them in the gravy. Will definitely make this again!!

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Reply
1 year ago
Julia

Yum! Glad to hear you were able to tweak this to your liking, Carmen.

Reply
1 year ago
Kristina

Do u think I could use FF half & half instead of heavy cream?

Reply
1 year ago
Julia

That would probably work. The gravy would be less thick but should still taste great.

Reply
1 year ago
Tina

So good! I made as instructed, but added dried basil. I also doubled the recipe. I served it with buttered egg noodles and peas. Thanks for a great keeper!

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1 year ago
Julia

Basil is a nice touch. Glad you enjoyed this!

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1 year ago
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