• Skip to content
  • Skip to primary sidebar
  • Skip to footer

Savory Tooth

Simple Tasty Recipes

  • Welcome
  • Recipes
    • Mains: Poultry
    • Mains: Beef
    • Mains: Pork
    • Mains: Seafood
    • Mains: Lamb
    • Mains: Vegetable
    • Appetizers
    • Sides
    • Desserts
    • Breakfast
    • Salads and Dressings
    • Soups
    • Drinks
    • Snacks
    • Sauces and Dips
  • Low Carb Resources
    • How To Start
    • Shopping List
    • Hidden Carbs
    • Position Paper
    • Science Articles

Instant Pot Mushroom Chicken

Updated Feb 4, 2021Published Jan 11, 2018 By Julia 49 CommentsThis post may contain affiliate links.

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.
chicken topped with sliced mushrooms and gravy

Instant Pot Mushroom Chicken

5 from 17 votes
PRINT PIN EMAIL
Prep: 10 mins
Cook: 35 mins
Yield: 2 servings

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  
Vitamin A 21% · Vitamin C 16% · Calcium 28% · Iron 20%

PHOTOS

chicken topped with sliced mushrooms and gravy
close up view of chicken with mushroom gravy
chicken with mushroom gravy served on plate

NOTES & TIPS

(1) Chicken. I use 2 chicken breasts that weigh 8 ounces each, a total of 1 pound. If your chicken breasts are larger, increase the pressure cooking time by 2 minutes. Use fresh chicken; if yours is frozen, defrost in the refrigerator overnight before using it in this recipe.
(2) Parmesan Cheese. This is finely grated parmesan that has a sandy or almost powdery texture, not shredded, often available in pre-grated bags in the refrigerated section of U.S. grocery stores. This can be substituted with similar cheeses like pecorino romano or asiago.
(3) Cayenne. Use 1/8 teaspoon or less. This modest amount of cayenne enhances the flavor of the gravy without making it spicy.
(4) Pressure Cooker. I use a 6-quart Instant Pot. You can use a different size of electric pressure cooker as long as all ingredients fit within the maximum capacity line.
(5) Pressure Cooking Time. Even if the ingredients are doubled, the pressure cooking time stays the same.
(6) Serving. This recipe yields 2 hearty servings with extra sauce. A side of asparagus, roasted broccoli, or pan-fried cauliflower rice would pair nicely.

More Cooking For Two

close up view of sliced pork tenderloin

Roasted Pork Tenderloin

close up view of baked chicken breasts

Oven Baked Chicken Breasts

lamb shank served over mashed cauliflower

Lamb Shanks

overhead view of creamed spinach

Fast Creamed Spinach

Filed Under: Cooking For Two, Low Carb, Mains: Poultry, Per Serving: 5-10g Net Carbs Tagged With: 31-60min, cayenne, chicken breasts, corn starch, featured, garlic, gluten free, heavy cream, instant pot, more10ingredients, mushrooms, parmesan cheese

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. Since 2015, she has been sharing simple recipes for tasty dishes, mostly low carb and gluten free. Learn more.

Previous Post: « Tomato Chicken
Next Post: Instant Pot Leg of Lamb with Gravy »
4000
Did you make this? Rate this recipe:




4000
Did you make this? Rate this recipe:




newest oldest most voted
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!

Vote Up3Vote Down  Reply
3 years 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 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!

Vote Up1Vote Down  Reply
3 years ago
Llana

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

Vote Up1Vote Down  Reply
3 years 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..

Vote Up1Vote Down  Reply
3 years 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 so delicious, this will be a regular meal for me!

Vote Up1Vote Down  Reply
3 years ago
Julia

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

Vote Up0Vote Down  Reply
3 years 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.

Vote Up0Vote Down  Reply
3 years ago
emjamom

Maybe some Sherry or Marsala wine in the sauce?

Vote Up1Vote Down  Reply
3 years 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!!

Vote Up1Vote Down  Reply
4 years 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!

Vote Up1Vote Down  Reply
4 years ago
Karen

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.

Vote Up1Vote Down  Reply
4 years ago
Jennifer Hughley

I think this will be a keeper for my family. We loved it! Thanks

Vote Up1Vote Down  Reply
4 years ago
Blaine

Fantastic! Definitely satisfied my cream of mushroom soup cravings.

Vote Up1Vote Down  Reply
5 years ago
Martha Johnson

Thanks for sharing this yummy recipe! Your directions were spot on an easy to follow…didn’t realize I could change the sauté mode to medium… yay!. I did substitute the corn starch with unflavored beef gelatin to thicken the gravy {followed the directions on the container}. Will make this again along with Miracle Noodles and add some wine to the mushrooms,

Vote Up0Vote Down  Reply
1 month ago
CRISTINA

I have yet to make this recipe and wanted to know if I can use canned cremini mushrooms.

Vote Up0Vote Down  Reply
6 months ago
Gina

This recipe is delicious and my husband and I love it! We like to make it with pasta, but we add a bit more water and heavy cream to have more of the gravy.

Vote Up0Vote Down  Reply
1 year ago
Amelia E Berry

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?

Vote Up0Vote Down  Reply
2 years ago
Julia

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).

Vote Up0Vote Down  Reply
2 years ago
Chasteen

Very good, had it with cauliflower rice and it was amazing.

Vote Up0Vote Down  Reply
2 years ago
Joanna

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.

Vote Up0Vote Down  Reply
3 years ago
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?

Vote Up0Vote Down  Reply
3 years ago
Fiona

Could you use coconut cream instead of normal cream?

Vote Up0Vote Down  Reply
3 years ago
Brigitte

Can I use boneless chicken thighs instead?

Vote Up0Vote Down  Reply
3 years ago
Larry Beans

Yes, it is good.

Vote Up0Vote Down  Reply
3 years ago
Alma

Can I use the chicken with the bone?

Vote Up0Vote Down  Reply
3 years ago
Shay

Can you do this in a slow cooker?

Vote Up0Vote Down  Reply
4 years ago
Donald

Awesome over rice!

Vote Up0Vote Down  Reply
4 years ago
Kristina

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

Vote Up0Vote Down  Reply
4 years ago
Julia

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

Vote Up0Vote Down  Reply
4 years ago
Felicia

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?

Vote Up0Vote Down  Reply
4 years ago
Julia

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.

Vote Up0Vote Down  Reply
4 years ago
Ray

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).

Vote Up0Vote Down  Reply
4 years ago

Primary Sidebar

Trending Recipes This Month:

pan seared swordfish served on a plate

Pan-Seared Swordfish

close up view of casserole on white plate

Ground Beef & Broccoli Casserole

keto fried chicken served on white plate

Fried Chicken

close up view of microwaved artichoke served on plate

Microwaving Artichokes

chicken adobo with onions served on plate

Instant Pot Chicken Adobo

Footer

About

About
FAQ
Contact
Terms And Conditions
Privacy Policy

Search

Copyright © 2015–2023 · Savory Tooth

MENU
  • Welcome
  • Recipes
    • Mains: Poultry
    • Mains: Beef
    • Mains: Pork
    • Mains: Seafood
    • Mains: Lamb
    • Mains: Vegetable
    • Appetizers
    • Sides
    • Desserts
    • Breakfast
    • Salads and Dressings
    • Soups
    • Drinks
    • Snacks
    • Sauces and Dips
  • Low Carb Resources
    • How To Start
    • Shopping List
    • Hidden Carbs
    • Position Paper
    • Science Articles