Chicken and Mushrooms in the Instant Pot: A Creamy One-Pot Wonder

After a long day at work, the last thing you want is to spend hours in the kitchen preparing dinner. That’s where this Chicken and Mushrooms in the Instant Pot recipe comes to the rescue! I discovered this dish when I needed something quick yet impressive for unexpected dinner guests, and it’s been a family favorite ever since.

The magic of this Chicken and Mushrooms in the Instant Pot lies in its incredible depth of flavor. Tender chicken thighs nestled alongside earthy mushrooms and sweet onions, all swimming in a silky garlic cream sauce that will have everyone asking for seconds. The best part? Your Instant Pot does most of the work, transforming simple ingredients into a restaurant-worthy meal in under 30 minutes.

Whether you’re looking for healthy chicken and mushroom recipes in Instant Pot or craving some fast Instant Pot chicken mushroom comfort food, this recipe delivers both nutrition and satisfaction. The aroma alone—garlic, thyme, and sautéed mushrooms—will have your mouth watering before the pressure valve even releases.

Why You’ll Love This Chicken and Mushrooms in the Instant Pot

• ✅ This easy Instant Pot chicken with mushrooms recipe requires minimal prep work – perfect for busy weeknights
• ✅ One-pot chicken and mushrooms Instant Pot cooking means less cleanup and more family time
• ✅ The Instant Pot creamy chicken and mushrooms dish is ready in just 30 minutes from start to finish
• ✅ Loaded with protein and vegetables, making it a healthy chicken and mushroom recipe in Instant Pot
• ✅ Versatile recipe that works as a complete meal or pairs with simple sides for Instant Pot chicken and mushrooms dinner ideas
• ✅ Budget-friendly ingredients that transform into a luxurious-tasting meal

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Ingredients for Chicken and Mushrooms in the Instant Pot

This Instant Pot garlic chicken and mushrooms recipe uses simple ingredients that create amazing flavor when pressure cooked together:

• 2 tablespoons butter
• 1 cup (160g) sliced onions
• 6 garlic cloves, sliced thin
• 2 cups (192g) mushrooms, cut into quarters (cremini or button work best, but any variety is delicious)
• 1 pound (454g) boneless skinless chicken thighs
• 4 cups (120g) baby spinach
• 2 tablespoons water
• 1 teaspoon dried thyme, or 3-4 sprigs fresh thyme
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper

For Finishing:

• 1/2 cup (119g) heavy whipping cream
• 1 tablespoon lemon juice

Ingredient Tips and Substitutions

• For a lighter version of this healthy chicken and mushroom recipes in Instant Pot, substitute half-and-half or evaporated milk for the heavy cream
• Chicken breasts can replace thighs, but reduce cooking time by 2 minutes to prevent drying
• Any mushroom variety works well—try a mix of cremini, shiitake, and oyster for a gourmet twist on your Instant Pot chicken mushroom stir fry meals
• Fresh thyme provides the best flavor, but dried works perfectly in a pinch
• For a dairy-free option, use olive oil instead of butter and coconut cream instead of heavy cream

How to Make Chicken and Mushrooms in the Instant Pot – Step by Step

Step 1: Sauté the Aromatics

1. Set your Instant Pot to SAUTÉ mode and add the butter.
2. Once melted, add the sliced onions. Cook for 2-3 minutes until they begin to soften.
3. Add the sliced garlic and cook for another 30 seconds until fragrant.

Step 2: Add Mushrooms and Chicken

1. Add the quartered mushrooms to the pot and stir well. Cook for 2 minutes until they begin to release moisture.
2. Add the chicken thighs, water, dried thyme, salt, and pepper.
3. Stir everything to combine, making sure the chicken is nestled among the vegetables.

Step 3: Pressure Cook

1. Cancel the SAUTÉ function and secure the Instant Pot lid.
2. Set the valve to SEALING position.
3. Cook on HIGH PRESSURE for 8 minutes.
4. When cooking completes, allow a NATURAL RELEASE for 5 minutes, then carefully perform a quick release of any remaining pressure.

Step 4: Finish the Dish

1. Open the lid and switch back to SAUTÉ mode.
2. Add the baby spinach and stir until wilted, about 1 minute.
3. Pour in the heavy cream and lemon juice, stirring gently to incorporate.
4. Allow the sauce to simmer for 2-3 minutes until slightly thickened.
5. Taste and adjust seasonings if needed.

This quick chicken and mushroom Instant Pot meal is ready to serve immediately!

Pro Tips for Making the Best Chicken and Mushrooms in the Instant Pot

• Don’t skip the sauté step: Browning the onions, garlic, and mushrooms creates a flavor foundation for the entire dish.
• Cut chicken into similar sizes: This ensures even cooking throughout your Instant Pot chicken mushroom comfort food.
• Deglaze properly: If there are any browned bits after sautéing, add the water and scrape them up before pressure cooking to prevent the “BURN” message.
• Natural release matters: The 5-minute natural release allows the chicken to remain juicy and tender.
• Add cream after pressure cooking: Dairy tends to curdle under pressure, so always add cream at the finishing stage.
• For a thicker sauce: Mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and add it during the final simmer.

Best Ways to Serve Chicken and Mushrooms in the Instant Pot

This versatile Instant Pot chicken and mushrooms dinner idea can be enjoyed in multiple ways:

• Over buttered egg noodles for a classic comfort meal
• With crusty bread to soak up the delicious sauce
• Alongside steamed rice or mashed potatoes
• Over cauliflower rice for a lower-carb option
• With a side of roasted vegetables for a complete meal
• As a filling for crepes or puff pastry cups for an elegant presentation

For a complete meal, pair with a simple green salad dressed with a light vinaigrette to balance the creamy richness of the dish.

Storage & Leftovers

This Instant Pot creamy chicken and mushrooms dish stores beautifully and often tastes even better the next day!

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: For best results, freeze without the cream sauce, then add fresh cream when reheating. If already combined, freeze for up to 1 month in an airtight container.
• Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of cream or chicken broth if the sauce needs thinning.
• Meal prep: This dish is perfect for quick chicken and mushroom Instant Pot meals throughout the week. Portion into individual containers with sides for grab-and-go lunches.

Nutritional Information for Chicken and Mushrooms in the Instant Pot

(Per serving, based on 4 servings)

• Calories: 320
• Protein: 25g
• Carbohydrates: 8g
• Fiber: 2g
• Fat: 22g
• Saturated Fat: 12g
• Sodium: 650mg
• Potassium: 680mg

This healthy chicken and mushroom recipe in Instant Pot is low in carbohydrates, high in protein, and packed with nutrients from the vegetables!

Frequently Asked Questions

How long does it take to cook chicken and mushrooms in the Instant Pot?

The actual pressure cooking time for Chicken and Mushrooms in the Instant Pot is only 8 minutes, with a 5-minute natural release. However, including prep time, sautéing, and pressure build-up, the entire recipe takes approximately 30 minutes from start to finish.

Can you cook frozen chicken and mushrooms in the Instant Pot?

Yes! For frozen chicken, increase the pressure cooking time to 12 minutes instead of 8. Note that you’ll still want to sauté the onions, garlic, and mushrooms first for the best flavor in your Instant Pot chicken and mushrooms dinner idea.

What are some good seasoning options for chicken and mushrooms in the Instant Pot?

While thyme is classic for this Instant Pot garlic chicken and mushrooms recipe, other delicious options include Italian herb blend, herbs de Provence, rosemary, tarragon, or even a pinch of red pepper flakes for heat. For an Asian-inspired twist on Instant Pot chicken mushroom stir fry meals, try ginger, sesame oil, and a splash of soy sauce.

How do you prevent chicken from drying out in the Instant Pot with mushrooms?

The best way to ensure juicy chicken in your Instant Pot creamy chicken and mushrooms dish is to use chicken thighs rather than breasts, include the recommended amount of liquid, follow the exact cooking times, and allow for the 5-minute natural pressure release before opening the valve.

Conclusion

This Chicken and Mushrooms in the Instant Pot recipe proves that delicious, restaurant-quality meals don’t have to be complicated or time-consuming. With just a handful of ingredients and your trusty Instant Pot, you can create a creamy, satisfying dinner that’s equally perfect for busy weeknights and special occasions.

The combination of tender chicken, earthy mushrooms, and silky garlic cream sauce creates a versatile dish that pleases both picky eaters and gourmets alike. Plus, the one-pot cooking method means less cleanup and more time to enjoy your delicious creation.

Have you tried making Chicken and Mushrooms in the Instant Pot? What are your favorite sides to serve with it? Share your experiences and variations in the comments below, and don’t forget to rate this recipe if you loved it as much as my family does!