Instant Pot Chicken with Mushrooms
Instant Pot Chicken with Mushrooms is perfectly tender chicken breasts smothered in a rich and creamy mushroom sauce cooked in one pot.
Instant Pot Chicken with Mushrooms
This recipe for Instant Pot Chicken with Mushrooms is so easy to make and the tender, juicy chicken, and the creamy mushroom sauce, make it a family favorite.
It’s similar to a baked chicken with mushrooms recipe my mom made when I was growing up, except she used a can of cream of mushroom soup and an oven, and mine is made with Instant Pot chicken breasts and a homemade creamy mushroom sauce that is so much better than the stuff from a can!
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The great thing about cooking chicken breasts in an Instant Pot is that, after the browning, the chicken only has to cook about 8 minutes, which gives you perfectly cooked, tender, juicy, chicken. No need to worry about over-cooking, or drying out your chicken breasts when you’re pressure cooking.
I’m not going to lie, the mushroom sauce is my favorite part. It is made using the stock that the chicken and mushrooms are cooked in, with the addition of a little heavy cream, and a slurry of cornstarch and water. As you bring the sauce to a boil the cornstarch thickens it into a smooth, rich gravy that perfectly coats the chicken.
How to Make Instant Pot Chicken and Mushrooms
- Combine salt and pepper and sprinkle over the chicken breasts.
- Set Instant Pot to saute and add 1 tablespoon of olive oil. Cooking in batches place chicken breasts in the Instant Pot and brown on both sides. Approximately 10 -12 minutes. Set browned chicken aside.
- Add the second tablespoon of olive oil to the pot and add the mushrooms, cooking for approximately 7 minutes until they are tender. Press cancel to turn off the saute function.
- Pour stock into the Instant Pot, and deglaze the bottom of the pan, getting up all of the browned bits. Add the garlic, oregano, thyme, and rosemary, and then place the browned chicken back in the pot
- Lock the Instant Pot lid in place and turn the valve to sealing. Set to high pressure for 8 minutes.
- Once the timer goes off press cancel and let the Instant Pot do a natural release for 5 minutes before turning the valve to venting to release the remaining pressure.
- Remove the chicken from the Instant Pot and cover with foil to keep warm.
- Make a slurry by combining the cornstarch and water and stirring until there are no lumps.
- Press saute and add the heavy cream, and dijon mustard. As the mixture heats slowly pour in the cornstarch slurry stirring constantly. Continue to cook for 5-7 minutes until the sauce thickens.
- Add the chicken back to the sauce and serve with white rice.
Tips for Getting the Best Results:
- Make sure you brown the chicken breasts really well to give them a nice color and to help seal in the juices.
- You can substitute chicken thighs for chicken breasts if you prefer dark meat. Just make sure you brown them well.
- Make sure you deglaze the bottom of the Instant Pot with the chicken stock before adding your chicken breasts back into the pot. This will ensure that nothing burns on the bottom of the pot during the pressure cooking portion.
- I suggest white button mushrooms or cremini mushrooms for this recipe but you can substitute with another mushroom if you prefer.
I like to serve it all over some white rice. I spoon a little extra mushroom sauce over the rice, place the chicken and a little more sauce on top, and dinner it serve. It’s a really simple, but totally delicious Instant Pot chicken breasts recipe that everyone in the family will love.
Looking for More Instant Pot Recipes?
- Instant Pot Butter Chicken
- Pressure Cooker Braised Short Ribs
- Instant Pot Pork Chops with Mushroom Gravy
- Pressure Cooker Pulled Pork
- Instant Pot Navy Bean Soup
- Keto Instant Pot Cabbage Rolls
- More Instant Pot Recipes…
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Instant Pot Chicken with Mushrooms
Ingredients
- 4 chicken breasts, about 1 – 1 1/2 pounds
- 1 cup chicken stock
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons olive oil
- 8 ounces mushrooms
- 2 cloves garlic, minced
- 4 sprigs fresh oregano
- 4 sprigs fresh thyme
- 1 sprig rosemary
- 1 cup heavy cream
- 2 tablespoons dijon mustard
- 2 tablespoons cornstarch
- 3 tablespoons water
Instructions
- Combine salt and pepper and sprinkle over the chicken breasts.
- Set Instant Pot to saute and add 1 tablespoon of olive oil. Cooking in batches place chicken breasts in the Instant Pot and brown on both sides. Approximately 10 -12 minutes. Set browned chicken aside.
- Add the second tablespoon of olive oil to the pot and add the mushrooms, cooking for approximately 7 minutes until they are tender. Press cancel to turn off the saute function.
- Pour stock into the Instant Pot, and deglaze the bottom of the pan, getting up all of the browned bits. Add the garlic, oregano, thyme, and rosemary and then place the browned chicken back in the pot.
- Lock the Instant Pot lid in place and turn the valve to sealing. Set to high pressure for 8 minutes.
- Once the timer goes off press cancel and let the Instant Pot do a natural release for 5 minutes before turning the valve to venting to release the remaining pressure.
- Remove the chicken from the Instant Pot and cover with foil to keep warm.
- Make a slurry by combining the cornstarch and water and stirring until there are no lumps.
- Press saute and add the heavy cream, and dijon mustard. As the mixture heats slowly pour in the cornstarch slurry stirring constantly. Continue to cook for 5-7 minutes until the sauce thickens.
- Add the chicken back to the sauce and serve with white rice.
Nutrition
This post first appeared on The Slow Roasted Italian website
This is super yummy! Thanks for the recipe.
There’s a flaw in the recipe: It says to brown the chicken and set it aside in step 2 and then in step 7 it says to remove the chicken from the instant pot. When did the chicken go back into the pot?
Thank you! I have updated the recipe. The chicken goes back into the pot right before putting the lid on.
Can I use half and half instead of heavy cream?
Angela, yes you can sub with half and half.
It’s still wrong in the article/blog but not the recipe. Between steps 4 and 5, the chicken never goes back into the pot. You just deglaze and put the top on.
Third times the charm? Thank you for the heads up!
Will try this tonight with fresh brocy
Did you use boneless chicken breasts?
Yes we used boneless chicken breasts
Very good and easy! I swapped half the chicken stock for white wine. My family gobbled it up!
