Creamy and comforting Instant Pot chicken with mushrooms is the ultimate dinner recipe that your whole family will love! Every bite is so juicy, tender, and flavorful, and it will definitely become one of your family favorites!
Today, I’m sharing with you a family favorite that I make on days when I need to get dinner quickly on the table that everyone will enjoy. It’s a dish that my whole family loves (even the picky kids often request it), it’s quick, easy, and cooked in one pot!
The creamy parmesan garlic sauce is what’s so special about this chicken dinner, honestly, it’s one of THE BEST sauces that you will EVER make! so feel free to double the sauce as your family will be asking for seconds. We serve this chicken and mushrooms over mashed potatoes, pasta, and sometimes rice.
The best part? This meal is entirely cooked in the Instant Pot!
For similar Instant Pot creamy chicken recipes, make sure to check out my creamy mustard chicken recipe, chicken florentine with pasta, chicken mac and cheese, and Tuscan chicken.
Chicken and Mushroom Ingredients
What you’ll need:
Complete list of ingredients and amounts can be found in the recipe card below.
- Boneless and skinless chicken breasts. If your chicken breasts are thick, slice them lengthwise.
- Mushrooms – any kind works. I use button or crimini mushrooms depending on what I have available.
- Cream – heavy or whipping cream.
- Parmesan – Adds so much to the flavorful!
- Stock – vegetable or chicken stock.
- Garlic, Italian seasoning, ground black pepper, and salt.
- Oil and butter.
How to Make Instant Pot Chicken With Mushrooms
If you already tried my Instant Pot Tuscan Chicken recipe, then this is quite similar (the method, the sauce). If you still haven’t, then you’re seriously missing out! It’s one of the most popular recipes on my site, and everyone who tried it LOVED it! Another recipe that you will love is this Instant Pot Chicken Parmesan! It’s SO good!
Brown the Chicken Well!
- On the Instant Pot press on SAUTE and heat the oil and melt 2 tablespoons of butter, when a HOT message is displayed add the chicken (starting face down) and season it with salt and pepper. Work in batches if you have more than 4 chicken breasts, and brown the chicken on both sides until golden brown.
- Using kitchen tongs move the chicken around every 30 seconds so that it does not stick to the bottom of the pot. After browning well on both sides, remove from the pot onto a plate and set aside.
- Melt more butter in the pot, and add the sliced mushrooms. Season with salt, and cook for a minute (the pot will be really hot so they will cook quickly). Add the garlic, and cook for a minute until it’s fragrant.
- Deglaze the pot with water or stock and scrape off any bits that are stuck to the bottom of the pot to avoid getting a BURN message.
- Add the rest of the stock, Italian seasoning, and put the chicken back in the pot along with its juices.
- Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 4 minutes at high pressure. The Instant Pot will take around 6-7 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.
- Carefully remove the lid, and remove the chicken from the pot.
- Press on SAUTE. Stir in the whipping cream, and grated parmesan cheese until it melts. Let the sauce reduce a little.
- Put the chicken back in, let it sit for a couple of minutes, and serve over butter pasta.
Video Tutorial
I also created a quick video for you to see how I made this recipe. So make sure to give it a watch below!
What to Serve With
Serve this Instant Pot chicken and mushrooms with Boursin mashed potatoes, buttered noodles, or lemon rice. Garnish with chopped fresh herbs, and extra parmesan cheese if desired.
Recipe Tips
- If your chicken breasts are thick, slice them lengthwise.
- Browning the chicken well is strongly recommended.
- Remember, by browning the chicken you should only aim to let it cook halfway as it will continue cooking while it’s pressure-cooked. Browning is essential to give the chicken a golden color.
- For some extra sauce, double the whipping cream, and parmesan cheese amounts.
- You can use skinless boneless chicken thighs instead of chicken breasts. Keep the cooking time the same.
Recommended Tools
- An Instant Pot – this is the Instant Pot that I own and love!
- Sharp knife. This is the knife that I use all the time, a sharp knife is so important and if you want to invest in a new knife then a high-quality chef knife is what I recommend. This one is also currently on sale and well worth the money.
- Spatula – I use this heat-resistant spatula for cooking, it’s so convenient and does not damage my pots and pans
- Kitchen tongs – I use these tongs to flip the chicken.
Instant Pot mushroom chicken couldn’t be any easier! Save this easy Instant Pot recipe for the next time you want dinner to almost make itself. Pin it for more people to enjoy too!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Instant Pot Chicken With Mushrooms
Recipe Video
Ingredients
- 1 tablespoon vegetable oil
- 3 tablespoons butter divided
- 2 pounds (900 grams) chicken breasts skinless and boneless
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ½ pound (225 grams) mushrooms sliced in halves
- 5 cloves garlic crushed
- 1 teaspoon Italian seasoning
- ½ cup (120 ml) vegetable stock or chicken stock
- 1 cup (236 ml) heavy cream
- ½ cup parmesan
Instructions
- On the Instant Pot press on SAUTE and heat the oil and melt 2 tablespoons of butter, when a HOT message is displayed add the chicken (starting face down) and season it with salt and pepper. Work in batches if you have more than 4 chicken breasts, and brown the chicken on both sides until golden brown.
- Using kitchen tongs move the chicken around every 30 seconds so that it does not stick to the bottom of the pot. After browning well on both sides, remove from the pot onto a plate and set aside.
- Melt 1 tablespoon of butter, and add the mushrooms. The pot will be hot so they will cook very quickly. Saute the garlic for 30 seconds, then deglaze the pot with the stock. Switch off the SAUTE setting.
- Put the chicken back in the pot along with its juices, add the rest of the stock (about ⅓ cup should be left after deglazing but add more if you used more for the deglaze) and the Italian seasoning.
- Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 4 minutes at high pressure. The Instant Pot will take around 6-7 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.
- Carefully remove the lid, and remove the chicken from the pot.
- Press on SAUTE. Stir in the whipping cream, and grated parmesan cheese until it melts. Let the sauce reduce a little.
- Put the chicken back in, let it sit for a couple of minutes. Then serve over pasta, mashed potatoes, or rice with extra grated parmesan cheese if desired.
Notes:
- If your chicken breasts are thick, slice them lengthwise.
- Browning the chicken is strongly recommended.
- Remember, by browning the chicken you should only aim to let it cook halfway as it will continue cooking while it’s pressure-cooked. Browning is essential to give the chicken a golden color.
- For some extra sauce, double the whipping cream, and parmesan cheese amounts.
- You can use skinless boneless chicken thighs instead of chicken breasts. Keep the cooking time the same.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Shirley says
I am confused as I thought all IP cooking required at least 1 cup of liquid. This recipe is not near that amount. Just curious.
Diana says
For a 6-quart instant pot, you need 1/2 cup of liquid.
R.F. says
This could have been good BUT here’s what happened. The chicken was WAY over cooked after going back into the Instant Pot for the 4 mins. The chicken needed to be brined first then cooked. It was so chewy, my husband couldn’t eat it. It had too much cooking overall between browning then pressure cooking. I will make this on the stovetop next time. Pressure cooking was way too much for the poultry.
Diana says
Thanks for the feedback! I’m not sure what happened when you cooked this, but 4 minutes of pressure cook time should not overcook chicken breasts unless you had them sliced really thin or cut into pieces. Or maybe your Instant Pot was not sealed properly, so it took too long and you ended up overcooking the chicken.
Eileen says
If you have some left overs can you put it in de frezer?
Thanx voor your answer
Diana says
I don’t recommend freezing creamy sauces because they separate sometimes.
Heather says
So, I have to admit that I made a few modifications to this recipe to make it low FODMAP and no cow dairy. I used oyster mushrooms, coconut milk instead of heavy cream and pecorino romano instead of parmesan. Despite the changes, it was DELICIOUS! I used your recipe for roasted vegetable broth because it’s our favorite and I think that really made the dish. We will definitely be making this one again.