Instant Pot Chicken and Mushrooms

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Instant Pot Chicken and Mushrooms is a classic comfort food meal! This Instant Pot Creamy Chicken and Mushroom is ready in less than 30 minutes, so it’s perfect for both busy weeknight dinners and Sunday suppers.

Suitable for gluten free diets.

one serving of Instant Pot Chicken and Mushrooms on a white plate

Chicken and Mushrooms is a classic pairing and making Instant Pot Chicken and Mushrooms is a quick and fuss-free way to cook up this satisfying comfort food meal.

That’s right, this rich and hearty dish is ready to serve in less than 30 minutes, so it’s perfect for busy weeknight dinners.

Family Favorite Instant Pot Chicken And Mushrooms

The Instant Pot really is the perfect vehicle for whipping up all sorts of delectable chicken recipes the whole family will love.

My Instant Pot Chicken Noodle Soup is always in rotation during the winter, and this easy Instant Pot Chicken and Dumplings recipe is a Sunday supper favorite.

But if you don’t have an Instant Pot, or want to make this dish on the stovetop instead, check out this Creamy Mushroom Chicken post for the complete instructions.

Either way, you’ll be able to enjoy this easy and satisfying recipe whenever the mood strikes.

top down view of a serving of Instant Pot Chicken and Mushrooms

Why Make This Recipe

  • Full of Flavor! This meal is simply loaded with layers of flavor.
  • It’s Ready Fast. This dish requires minimal prep and is ready to serve in under 30 minutes.
  • So Versatile! Serve creamy mushroom chicken with potatoes, rice, or pasta.
  • Dietary. This Instant Pot Creamy Chicken and Mushrooms recipe is gluten free.

Ingredient Notes

You need simple everyday ingredients to make this recipe.

  • Chicken breasts: boneless and skinless.
  • Seasonings: onion powder, garlic powder, salt and pepper.
  • Dried Herbs: oregano, or Italian seasoning and thyme.
  • Olive Oil: can also use another light, neutral oil.
  • Garlic Cloves: finely minced.
  • Baby Bella Mushrooms: have a delightfully earthy flavor.
  • Low Sodium Chicken Broth: to ensue this dish isn’t overly salty.
  • Heavy Cream: or swap in half and half if preferred.
  • Parmesan Cheese: for best flavor use freshly grated.
the ingredients needed for making instant pot chicken and mushrooms

So, ready to learn just how easy it is to make Instant Pot Mushroom Chicken? Gather up your ingredients and I will show you….

How To Make Instant Pot Chicken and Mushrooms

Get the complete ingredients list and instructions from the recipe card below.

  1. In a small bowl, combine onion powder, garlic powder, dried oregano, dried thyme, salt, and pepper.
  2. Place chicken on a cutting board, loosely cover with plastic wrap and use a meat mallet to pound to an even thinness.
  3. Pat chicken dry with paper towel, then rub with the spice blend, evenly coating both sides of all pieces.
  4. Add 1 tablespoon of olive oil to the Instant Pot insert and set to sauté mode. When oil is heated, add chicken breasts and brown on both sides. Transfer chicken to a plate and set aside.
  5. Add the remaining olive oil to the Instant Pot insert, scraping the bottom with a wooden spoon. Add mushrooms and cook a few minutes, then stir in the garlic and cook about 20 seconds.
  6. Switch off the sauté mode and deglaze the Instant Pot insert with a little chicken stock.
  7. Return the chicken to the Instant Pot, and pour on the rest of the chicken stock. Place the lid on, turn the valve to the sealing position, and set to manual pressure/ high pressure for 4 minutes.
  8.  When done, perform a quick pressure release, open the lid, and remove the chicken.
  9. Set to sauté mode, stir in the heavy cream and parmesan, then simmer for a few minutes until cheese melts and sauce thickens. 
  10. To serve, pour the creamy mushroom sauce over the chicken and garnish with fresh thyme or freshly chopped parsley.

Note that cook times listed do not include the time it takes for the Instant Pot to come up to pressure, or for the pressure to release.

image collage showing the steps for making instant pot chicken and muchrooms

Tips For Success

  • Be sure to deglaze the bottom of the Instant Pot insert to ensure all the flavorful bits are incorporated.
  • Perform a complete quick pressure release (QPR) as soon as the chicken is done to avoid overcooking.
  • If you like a little heat, feel free to add a sprinkle of red pepper flakes.

Plus….

  • It is important to always check food for doneness using a meat thermometer. The internal temperature of chicken should reach at least 165F / 74C.
  • Make sure the chicken breasts are the same thickness so that they cook at the same rate.

Recipe Variations

  • Use Different Mushrooms – Switch the baby bellas for your favorite type of mushroom, or use a variety. Maitake, shiitake, and porchini mushrooms are all good options.
  • Swap Meat – Make this with turkey cutlets or boneless pork chops instead of chicken.
  • Add Dill – Dill is an excellent addition to this dish. You can replace the oregano or thyme with dried dill or use some fresh dill to garnish. Or both!
  • Add Bacon – For even more incredible flavor, add some diced cooked bacon just before serving.
  • Add sun-dried tomatoes – For extra flavor and color.
one portion of instant pot chicken and mushrooms being put onto a white dinner plate

Prep Ahead and Storage

  • Prep Ahead – pound chicken breasts and prep and slice mushroom a day in advance and store in the fridge.
  • Storage – keep leftovers in an airtight container inside the fridge for up to 3 days.
  • Freezing – freezing this recipe is not recommended, as cream sauces will often break and separate during thawing.
top down view of the completed Instant Pot Chicken and Mushrooms inside the instant pot

FAQs

What are Baby Bella Mushrooms?

Baby Bella mushrooms are simply younger portabella mushrooms, which are also known as Crimini mushrooms.

They are darker in color and more flavorful than the common white button mushroom.

Is Instant Pot Chicken and Mushrooms Keto?

Yes, this recipe for Instant Pot mushroom chicken is gluten free, low carb, and suitable for those who follow a Keto diet.

Can You Make This With Chicken Thighs?

You totally can.

If using chicken thighs, you will need to increase the cook time by about 3 minutes.

the completed instant pot chicken and mushrooms

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Serving Suggestions

a fork removing one bite from the complete instant pot chicken and mushrooms

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one serving of Instant Pot Chicken and Mushrooms on a white plate
Print Recipe
2.27 from 64 votes

Instant Pot Chicken and Mushrooms

This creamy mushroom chicken is the ultimate comfort food dish.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dinner, Main Course
Cuisine: American, Western
Diet: Gluten Free
Servings: 4
Calories: 475kcal
Author: Bintu Hardy

Ingredients

  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano or Italian seasoning
  • ½ teaspoon dried thyme
  • salt and pepper to taste
  • 4 chicken breasts boneless and skinless
  • 2 tablespoons olive oil
  • 2 cloves garlic finely minced
  • 8 ounces (226g) baby portobello mushrooms cleaned and sliced
  • ½ cup (118ml) low sodium chicken broth
  • 1 cup (238ml) heavy cream
  • ½ cup (45g) parmesan cheese freshly grated

Instructions

  • In a small bowl, combine onion powder, garlic powder, dried oregano, dried thyme, salt, and pepper.
  • Place chicken on a cutting board, loosely cover with plastic wrap and use a meat mallet to pound to an even thinness.
  • Pat chicken dry with paper towel, then rub with the spice blend, evenly coating both sides of all pieces.
  • Add 1 tablespoon of olive oil to the Instant Pot insert and set to sauté mode. When oil is heated, add chicken breasts and brown them on both sides. Transfer chicken to a plate and set aside.
  • Add the remaining olive oil to the Instant Pot insert, scraping the bottom with a wooden spoon. Add mushrooms and cook a few minutes, then stir in the garlic and cook about 20 seconds.
  • Switch off the sauté mode and deglaze the Instant Pot insert with a little chicken stock.
  • Return the chicken to the Instant Pot, and pour on the rest of the chicken stock. Place the lid on, turn the valve to the sealing position, and set to manual pressure / high pressure for 4 minutes.
  • When done, perform a quick pressure release, open the lid, and remove the chicken.
  • Set to sauté mode, stir in the heavy cream and parmesan, then simmer for a few minutes until cheese melts and sauce thickens.
  • To serve, pour the creamy mushroom sauce over the chicken and garnish with fresh thyme or freshly chopped parsley.
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Video

Notes

  • Be sure to deglaze the bottom of the Instant Pot insert to ensure all the flavorful bits are incorporated.
  • Perform a complete quick pressure release (QPR) as soon as the chicken is done to avoid overcooking.
  • If you like a little heat, feel free to add a sprinkle of red pepper flakes.
  • Note that cook times listed do not include the time it takes for the Instant Pot to come up to pressure, or for the pressure to release.
  • It is important to always check food for doneness using a meat thermometer. The internal temperature of chicken should reach at least 165F / 74C.
  • Storage – keep leftovers in an airtight container inside the fridge for 3 days.

Nutrition

Calories: 475kcal | Carbohydrates: 7g | Protein: 32g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 358mg | Potassium: 785mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1030IU | Vitamin C: 2mg | Calcium: 210mg | Iron: 1mg

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