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

Instant Pot Chicken and Mushrooms

This creamy mushroom chicken is the ultimate comfort food dish.
Course Dinner, Main Course
Cuisine American, Western
Diet Gluten Free
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 475kcal


  • 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


  • 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.



  • 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.


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