Instant Pot Chicken and Mushroom (Paleo, Whole30, Keto)

instant pot chicken

whole30 chicken and mushroom


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! 

whole30 instant pot chicken

instant pot chicken and mushrooms


Instant Pot Chicken and Mushroom

Whole30 Instant Pot Chicken

An easy Whole30 meal made in your pressure cooker. Paleo, Keto and AIP friendly too!

  • Author: Cristina Curp
  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 35 minutes


  • 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)


  1. Heat your pressure cooker on sauce mode.
  2. 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.
  3. 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.
  4. Add in ¼ cup of cream. Cancel the sauté function, close the lid and set to pressure cook on high for 10 minutes.
  5. When it’s done, release the pressure manually. Open the lid and set to reduce or sauté until it comes to a simmer.
  6. Stir, shredding the chicken with tongs or forks. Reduce the liquid by half, then stir in the remaining cream and gelatin until smooth.
  7. 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.


  • 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:


  • Serving Size: 6

Tuna Zoodle Casserole (Whole30, Paleo, Keto)


Slow Cooker + Pressure Cooker Recipe Round-Up: Paleo, Whole30, Keto

Flourless Pumpkin Brownies (Paleo, Keto, Dairy Free, Nut Free)



16 Replies to “Instant Pot Chicken and Mushroom (Paleo, Whole30, Keto)”

  1. We’ve been looking for good instantpot recipes. Made this tonight and it’s sooooo delicious!!! Super flavorful! Thank you!!!

  2. How would you bake it into a casserole? I feel like my kids are more likely to eat it if I did that 😊

    1. 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!

  3. 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!

  4. Wow! this was so good! I added some spinach in at the end and served it over your cauliflower mash from your book!

  5. Wow! this was so good! I added spinach in at the end and served with your cauliflower mash recipe from your book!

  6. I made this for dinner last night after a google search of “Whole30, Chicken Thighs, Instant Pot” took a chance and I thought it was great. The rosemary gives a pop of freshness and like some of the other readers, I added spinach to give it a bit of green (it’s really not the most visually appealing dish – the spinach not only adds a nutritious green punch, it adds some much needed color to the plate. I served with a quick cauli mash. It would also be great over spaghetti squash, but I did not think of it in advance and did not leave enough time to roast one. I did not use the collagen, it was totally fine without it, I reduced the liquid quite a bit and then spooned it onto the plate with less “gravy” to keep it from getting to soupy. It’s a meal I’d make again. The only thing I’d perhaps change other than keeping spinach is adding a squeeze of lemon, to bring a tiny bit more brightness to this dish. It’s very “rustic french bistro” – a delicious meal that was easy to make and tasted great! Thank you!!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.