What’s not to love about an Instant Pot chicken and mushroom recipe? Especially when it cooks up creamy and bursting with flavor, in no time at all, in America’s favorite appliance, the Instant Pot… the electric pressure cooker!
Do you have a pressure cooker yet? I have THIS ONE. It’s not the Instant Pot Brand, but I really like it. However the Instant Pot is more affordable, and you can buy it HERE.
Leftover Makeover
This Instant Pot Chicken and Mushroom makes a big batch so you’ll have plenty of leftovers to repurpose. Serve over cauliflower rice or with roasted veggies. Toss with zoodles or bake into a casserole. Add more bone broth and make it a soup!
So many easy meal options with Instant Pot Chicken and Mushroom, the recipe that keeps on giving!
Instant Pot Chicken and Mushroom
An easy Whole30 meal made in your pressure cooker. Paleo, Keto and AIP friendly too!
- Prep Time: 5
- Cook Time: 30
- Total Time: 35 minutes
Ingredients
- 2 tablespoons avocado oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 bay leaf
- 2 cups sliced baby bella or cremini mushrooms
- 2 sprigs rosemary
- 2 pounds boneless skinless chicken thighs
- 2 teaspoons fine salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- ½ teaspoon ground nutmeg
- 2 tablespoons red wine vinegar
- ½ cup coconut cream or cashew cream (see notes), divided
- 1 scoop Vital Proteins gelatin (optional)
Instructions
- Heat your pressure cooker on sauce mode.
- Add in the avocado oil, onion, garlic and bay leaf. Sauté for 8-10 minutes until tender. Add in the mushrooms and rosemary. Sauté for another 5 minutes until browned and tender.
- Add in the chicken thighs and seasoning. Sauté, stirring occasionally until the chicken is mostly browned. Then add in the vinegar and stir, scrapping up any seasoning that stuck to the bottom of the pan.
- Add in ¼ cup of cream. Cancel the sauté function, close the lid and set to pressure cook on high for 10 minutes.
- When it’s done, release the pressure manually. Open the lid and set to reduce or sauté until it comes to a simmer.
- Stir, shredding the chicken with tongs or forks. Reduce the liquid by half, then stir in the remaining cream and gelatin until smooth.
- Transfer the chicken and sauce to a serving bowl. Let it cool for 5-10 minutes before serving, the sauce will get extra creamy in this time.
Notes
- To make this recipe AIP: omit the black pepper and nutmeg, add in 1 tsp ground ginger. Use the coconut cream.
- For cashew cream recipe: https://thecastawaykitchen.com/2016/04/dairy-free-cream/
Nutrition
- Serving Size: 6
Slow Cooker + Pressure Cooker Recipe Round-Up: Paleo, Whole30, Keto
Flourless Pumpkin Brownies (Paleo, Keto, Dairy Free, Nut Free)
Is there a slow cooker variation for this recipe? It Sounds so good, but i dont have a pressure cooker 🙁
Just do all the sauteing and browning stove top then add everything to the slow cooker on high for 4 hours! https://thecastawaykitchen.com/wp-admin/edit-comments.php#comments-form
We’ve been looking for good instantpot recipes. Made this tonight and it’s sooooo delicious!!! Super flavorful! Thank you!!!
Awesome! Thank you!!
Looks faNtastic! Stateside, would i be able to find the geLatin in a normal grocery store or? Thanks!!
Not the good kind… you could leave it out. The sauce will just be thinner.
How would you bake it into a casserole? I feel like my kids are more likely to eat it if I did that 😊
Yeah! I would make it stove top or in the IP but instead of simmering… you could mix in some eggs or a little flour and bake it!
This was so good and really easy to make. I added in some spinach at the end and some roasted sweet potato and had a full meal in 30 minutes! I am so excited to get your cookbook and try more of your recipes!
★★★★★
Wow! this was so good! I added some spinach in at the end and served it over your cauliflower mash from your book!
★★★★★
Wow! this was so good! I added spinach in at the end and served with your cauliflower mash recipe from your book!
★★★★★