Instant Pot Chicken with Mushrooms
Ingredients
Directions / Instructions
Why You'll Love This Instant Pot Chicken with Mushrooms
This Instant Pot Chicken with Mushrooms is a comforting, flavorful dinner that's surprisingly easy to make. Tender chicken breasts are cooked with earthy mushrooms, garlic, herbs, and savory chicken broth before being finished with cream and Parmesan for a rich and silky sauce.
The Instant Pot helps keep the chicken moist while creating a flavorful sauce in one pot. Serve it over mashed potatoes, egg noodles, pasta, rice, or roasted vegetables for a satisfying family dinner.
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
For the Mushroom Sauce
- 2 tablespoons unsalted butter
- 8 ounces mushrooms, sliced
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 2 tablespoons chopped fresh parsley
Instructions
1. Season the Chicken
Pat the chicken breasts dry with paper towels. Season both sides with salt, black pepper, garlic powder, and Italian seasoning.
2. Sear the Chicken
Set the Instant Pot to Sauté mode and add the olive oil. Once hot, add the chicken breasts and sear for 2 to 3 minutes per side until lightly golden. Transfer the chicken to a plate.
3. Cook the Mushrooms
Add the butter to the pot. Stir in the sliced mushrooms and diced onion and cook for 4 to 5 minutes until the mushrooms release their moisture and begin to brown. Add the garlic and cook for another 30 seconds.
4. Deglaze the Pot
Pour in the chicken broth and scrape the bottom of the pot thoroughly with a wooden spoon to release any browned bits. Stir in the Italian seasoning, thyme, salt, and black pepper.
5. Pressure Cook
Return the chicken breasts to the pot and arrange them over the mushrooms. Secure the lid and set the valve to sealing. Cook on High Pressure for 8 minutes for average-sized chicken breasts, then allow a 5-minute natural pressure release before carefully releasing the remaining pressure.
6. Remove the Chicken
Transfer the cooked chicken to a plate and loosely cover it with foil. Check that the chicken has reached a safe internal temperature before serving.
7. Make the Creamy Sauce
Turn the Instant Pot back to Sauté mode. Stir in the heavy cream and Parmesan cheese. Mix the cornstarch with cold water in a small bowl to make a slurry, then whisk it into the sauce. Simmer for 2 to 4 minutes until the sauce thickens.
8. Return the Chicken
Return the chicken to the pot and spoon the creamy mushroom sauce over the top. Simmer gently for another minute or two so the chicken is coated in the sauce.
9. Garnish and Serve
Sprinkle with fresh parsley and additional Parmesan cheese if desired. Serve immediately over mashed potatoes, pasta, rice, or your favorite vegetables.
Expert Tips
Choose chicken breasts of similar thickness so they cook evenly. If the breasts are very thick, pound them to an even thickness before cooking. Searing the chicken and mushrooms first adds much more flavor to the finished dish. Always deglaze the Instant Pot thoroughly after browning to reduce the chance of a burn warning. Add the cream and Parmesan after pressure cooking because dairy can behave unpredictably under pressure.
Storage
Store leftover chicken and mushroom sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of chicken broth or cream to loosen the sauce. Freeze the chicken and mushroom mixture for up to 2 months, although the cream sauce may change texture slightly after thawing.
Serving Suggestions
Serve this creamy mushroom chicken over mashed potatoes, buttered egg noodles, fettuccine, white rice, brown rice, or cauliflower rice. Roasted broccoli, green beans, asparagus, or a simple green salad make excellent vegetable sides.
Recipe Variations
Use boneless chicken thighs instead of chicken breasts for a richer and juicier result. Add spinach, sun-dried tomatoes, or baby peas to the finished sauce. Replace Parmesan with Asiago or Romano cheese, add a splash of dry white wine when deglazing, or use half-and-half instead of heavy cream for a lighter sauce.
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