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!
Chicken and Mushroom Ingredients
What you’ll need:
- 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 Instant Pot Chicken With?
Serve this Instant Pot chicken and mushrooms with mashed potatoes, pasta, or rice. Garnish with chopped fresh herbs, and extra parmesan cheese if desired.
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.
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I don’t feel like I say this often enough, or that I could ever thank you enough. But THANK YOU for all of your support, for visiting my blog, commenting, and sharing my recipes with your friends and family. I am SO thankful for you!
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I hope that you love every recipe that you make! – Diana x
Instant Pot Chicken With Mushrooms
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.
Video
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.
Delia
If I don’t have Italian seasoning is this recipe going to work?
Diana
Hi Delia, I have a homemade Italian seasoning recipe if you would like to make it https://littlesunnykitchen.com/italian-seasoning/ it’s so easy to make! Otherwise you can add any dried herbs that you have, or just leave them out.
Delia
What do you use if cream is not available?
sheila
Husband loved it!
Jeannine Dippenaar
Made this tonight, AMAZING. I first did the homemade veg stock from the site and then this recipe it was delish
Diana
The veggie stock is amazing, isn’t it? I never buy store-bought stock, and make mine in my IP all the time. Glad you loved this chicken and mushroom recipe!
Jennifer H
Amazing!! Saw this recipe on an instant pot recipe FB group and had to try it. I added extra cream and Parmesan because I had a feeling we might want to put the sauce over mashed potatoes. The flavor is amazing!! My entire family loved it, even my youngest who will not eat mushrooms! We will be having this frequently!
Lucie
Made this for my family tonight . It was delicious! Easy to make and everyone loved it ‘
Kellie
That was delicious! I made with evaporated milk and flour.
Diana
So glad that you liked it, Kellie!
Tatiana F.
This was great!! I used half and half because I didn’t have cream and then u just added some corn starch and water to thickened it. Turned out great!!
Diana
Thank you, Tatiana, for taking the time to leave a review. I’m so happy that you loved this recipe!
Yiling
Saw this in an instant pot facebook group yesterday and everyone was raving about it. I had to make it tonight and it’s sooo good. Some of the kids don’t like cream sauce so I just gave them the chicken and mushroom without liquid (I did save some before adding cream and cheese) but it didn’t need any broth. It was excellent with and without sauce!
Next time I’m doubling everything! Thank you!!
Diana
Yiling, thank YOU so much for sharing this awesome review! I’m glad the recipe was a winner for you.
Judy Wilson
I made this for dinner tonight and it was delicious! I added a cut up potato and it turned out great! Another great recipe to add to my Instant Pot recipe collection! Thank you for a wonderful recipe!
Diana
Judy, I’m SO glad that you loved the recipe! Thank you for the awesome review!