Summary:
Juicy pressure-cooked chicken and sautéed mushrooms are smothered with a rich and creamy gravy, flavored with parmesan, garlic, and a pinch of cayenne.
Instant Pot Mushroom Chicken
Prep: 10 mins
Cook: 35 mins
Yield: 2 servings
Calories: 680
Net Carbs: 10g
INGREDIENTS
- 2 boneless skinless chicken breasts (Note 1)
- 10 ounces cremini mushrooms, sliced
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh parsley
- salt and pepper
Gravy:
- 1/2 cup heavy whipping cream
- 1/2 cup water
- 1/2 cup finely grated parmesan cheese (Note 2)
- 1 tablespoon
corn starch - 1 teaspoon
garlic powder - pinch
of ground cayenne (Note 3)
INSTRUCTIONS
- Season Chicken: Pat chicken breasts dry with paper towels. Generously season all over with salt and pepper. Set aside.
- Sauté Mushrooms: Select sauté mode on
pressure cooker (Note 4) for medium heat. Once heated, add olive oil and mushrooms. Stirring occasionally, cook until juices are released, a few minutes. Stir in cream, water, garlic, and cayenne until well-mixed. Turn off sauté mode. - Pressure Cook: Add chicken breasts to pot in single layer, nudging aside mushrooms so that chicken breasts sit along bottom of pot, submerged in liquid. Secure lid and seal vent. Cook for 6 minutes (Note 5) at high pressure, followed by 5-minute natural release. Manually release remaining pressure by turning knob to venting position. Uncover and transfer only chicken onto serving plates.
- Thicken Gravy: Stir remaining liquid in pot, and scoop 1/4 cup into small bowl. Combine with corn starch and stir until completely dissolved. Add corn starch mixture to pot. Gradually stir in parmesan cheese. Simmer on sauté mode until thickened to form gravy, about 5 minutes, stirring frequently. Turn off sauté mode. Add salt and pepper to taste.
- Serve: Spoon gravy on top of chicken. Garnish with fresh parsley, and serve (Note 6).
NUTRITION
| Makes 2 Servings |
| Amount Per Serving: |
| Calories 680 (50% from fat) | |
| Total Fat 38g | 58% |
| Saturated Fat 22g | 108% |
| Cholesterol 252mg | 84% |
| Sodium 910mg | 38% |
| Net Carb 10g | |
| Total Carb 10.5g | 3% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0g | |
| Protein 60g |
PHOTOS
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 to make it again and again. Might try a spoonful of dijon mustard next time to change things up. Thank you so much for this recipe!
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!
I loved this! I added more mushrooms because I always enjoy extra mushrooms. Thanks for a quick and healthy recipe.
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..
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!!
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!
Made this tonight, YUM! I didn’t have the heavy cream used whole milk 3/4 c and 1/4 c water instead and worked fine. Lower calorie too I’m sure. Will make this again and again.
I think this will be a keeper for my family. We loved it! Thanks
I’m not sure how this is keto friendly with over half of your daily carbs in one dish. Any recommendations on lowering the carb count? Something other than corn starch maybe?
Each serving size is fairly large (680 kcal — that’s half of my calories daily), so one idea is to eat only half of that serving which would be 5 grams of net carbs. Another idea is using less corn starch (1 to 2 teaspoons). I don’t recommend substituting with another thickener, like xanthan gum, as it won’t give the right texture and it’s hard to get the amount just right (before it ends up too gel-like and unappealing).
Very good, had it with cauliflower rice and it was amazing.
Has anyone tried freezing this dish? I’m looking for IP recipes that freeze well for a family member who is having a baby soon.
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?
Could you use coconut cream instead of normal cream?
Can I use boneless chicken thighs instead?
Yes, it is good.
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 so delicious, this will be a regular meal for me!
I’m happy to hear that it turned out well for you. Thanks for sharing your feedback, Judy!
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.
Maybe some Sherry or Marsala wine in the sauce?
Can I use the chicken with the bone?
Can you do this in a slow cooker?
Awesome over rice!
Do u think I could use FF half & half instead of heavy cream?
That would probably work. The gravy would be less thick but should still taste great.
So good. Thank you I’m a novice cook and IP newbie so simple directions are a plus. I doubled the sauce because it’s so delish! Btw my son likes the chicken cubed. Do I need to adjust cooking time if I cube chicken before cooked so it’s not too dry?
Hi Felicia! The cooking time would be difference for cubed chicken, and I haven’t tested it so I can’t say if it’ll turn out too dry. I recommend cubing the chicken after it’s been cooked and while you’re waiting for the sauce to finish.
Ray here… first dish cooked in my new instant pot. Didn’t read the instant pot instruction brochure befor so was scrambling a couple of times trying to figure out what to do next. I have an 8 quart duo and it seems like the controls on that are not the same as in your recipe. With that said I managed and it turned out great! It was clear that everyone enjoyed. The only thing I forgot was to garnish with parsley. Next time I will try preparing with the milk and water as my partner is very conscious and conscientious about his fat intake (and I should be too).
My pressure cooker says never add cream or any dairy products until the pressure cooking time is up. Is there any getting around this with your recipe? I would love to try it. The chicken & mushrooms look delicious. Thank you in advance if you can offer any suggestions!
Hi Norma! That’s the general recommendation, but in my experience I’ve had no problems adding cream before pressure cooking. For this particular recipe, the cream is mixed with water before pressure cooking so it’s diluted, so it shouldn’t be an issue. I don’t see an easy way getting around it because the amount of liquid used is necessary for pressurizing the pot and cooking the chicken, and if you replaced the cream with water, you would end up with a watery sauce that would need to be reduced after pressure cooking. Hope that helps — let me know if you have any more questions!
How long should I cook if I am using bone in, skin on chicken thighs?
When you’re mixing the sauce and doing all that mixing, do I leave the top off of the pot? Seems like a silly question but just want to be sure.
Yes, you leave the top off. The Instant Pot cover should only be on during the pressure cooking step. Let me know if you have any other questions!
Hi Julia, I would like to double the sauce – will that work?
Hi Tricia! Yes, that will work. Keep the pressure cooking time the same.