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!
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Instant Pot Chicken and Mushroom
- Prep Time: 5
- Cook Time: 30
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Entree
- Method: Instant Pot
- Cuisine: Classic
Description
An easy Whole30 meal made in your pressure cooker. Paleo, Keto and AIP friendly too!
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.
Recipe 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
- Calories: 263
- Fat: 15
- Carbohydrates: 2
- Fiber: 0
- Protein: 30
Keywords: Instant Pot Creamy Chicken and Mushrooms
Sara says
Is there a slow cooker variation for this recipe? It Sounds so good, but i dont have a pressure cooker 🙁
Cristina says
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
Josephine Williams says
We’ve been looking for good instantpot recipes. Made this tonight and it’s sooooo delicious!!! Super flavorful! Thank you!!!
Cristina says
Awesome! Thank you!!
Kym says
Looks faNtastic! Stateside, would i be able to find the geLatin in a normal grocery store or? Thanks!!
Cristina says
Not the good kind… you could leave it out. The sauce will just be thinner.
Erika Grasso says
How would you bake it into a casserole? I feel like my kids are more likely to eat it if I did that ?
Cristina says
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!
Hillary L says
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!
★★★★★
Heather says
Wow! this was so good! I added some spinach in at the end and served it over your cauliflower mash from your book!
★★★★★
Heather says
Wow! this was so good! I added spinach in at the end and served with your cauliflower mash recipe from your book!
★★★★★
Annabanna says
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!!
★★★★
Marissa says
So Delicious! Thanks for sharing, we loved how this turned out!
Cristina says
Thank you!
Lisa says
Wow, the flavor is sooooo, so close to a dish my mom made often when I was a kid. When the InstantPot was finished its magic and I gave it a a taste, I almost had sweaty eyes because I thought this dish was long gone for me. Purely for sentimental reasons, next time I make this I am going to serve it over egg noodles to really take me back to a time when mom was still around.
Thank you for this.
★★★★★
Cristina says
awesome!! love the nostalgia!
Nicki says
Oh my goodness I just made this and never leave reviews for anything, but this was the most delicious thing. I’m so satisfied after how quick and simple it was. The sauce was so good I was licking the bowl. It really thickened up with the gelatin. It definitely exceeded my expectations! Thank you. And I now have leftover mushrooms to make your feel good soup
★★★★★
Cristina says
Thanks so much!!! I’m thrilled you enjoyed it so much!
Paula says
This is delicious, and just as good (if not better) the next day!
★★★★★
Cara Weisbach says
This is SOOOO delicious and nourishing! Thank you! I made it for my parents and they absolutely loved it, too! They don’t have an Instant Pot and would really like to make the recipe. Could you do it in a slow cooker or in the oven/stove top? Thanks!
Cristina says
You can totally make it in both. You’d just have to add more liquid for the slow cooker. Stove top, I’d use a braising technique.
Jackie R says
All the flavors were amazing. It was delightful ?☺️ And the whole family loved it. I should have read some of the comments before. I waited till after I was ready to leave my review. I do have to agree with some of the others comments. We added some spinach and a squeeze of lemon. Instead of adding gelatin we added a tap of arrowroot powder. It made it nice and creamy. We loved it!
★★★★★
Jill says
Fantastic recipe! Quick, easy and painless and tastes great!
★★★★★
Cristina says
Thanks!
Dorothy says
Loved this!! Have made it twice and making it today for Easter dinner. It’s a fan favorite of young and old. I like to add a little lemon juice as suggested by another in the comments.
★★★★★
Cristina says
woohoo Thanks!
Ellen Makowsky says
Can I sub Greek yogurt for the cream?
Cristina says
I hve not tried that, but it should work
K says
Hi there,
So I’m new to gelatin but would like to include it in this dish. I have read that you have to “bloom” it first, sprinkling it into another liquid before using in recipes. But I don’t see any mention of that in your notes. Is it necessary for this recipe? Many thanks.
Cristina says
I don’t bloom it before I use it most of the time, but it will work either way
Marla Evans says
This looks so good! I’m cooking dinner for 12 people. If I double the recipe will it all cook evenly?
Cristina says
If you have the big IP it should work just fine!
Marla Evans says
Hmmm…I just have the regular one….what is that, 5qt? What do you think? Should I risk it?
Cristina says
If it all fits I think it’s fair game
Jill Luster says
The flavor is on point except for the salt bomb. 2 teaspoons of salt is too much. 1/4 tsp of salt would be more appropriate.
Cristina says
Actually 2 teaspoons salt to 2 teaspoons of meat is just right and almost too little if you reference books like Salt Acid Fat Heat. If you tend to not salt your food much, that’s definitely a personal preference.
Lauren Berry says
Hey Christina! How would you bake this into a casserole?
Cristina says
Not sure, haven’t tried that
Lauren Berry says
Ok 🙂 you suggested it in the “leftover makeover” description in the recipe, so I thought you might have some tips!
Cristina says
oh you mean leftovers! Not cooking the recipe as a casserole… . yeah… you can mi it with cauliflower rice and maybe add some egg in the mix and bake it up at 350 for 30 minutes or so
Lauren Berry says
Thank you so much!!!
Stephanie says
This was fantastic! Do you think this will freeze well?
Cristina says
Thanks! Yes, it does
Cristin says
Could chicken breasts work instead of thighs? Thanks!
Cristina says
Yes!
Cristin says
Made this tonight using chicken breasts. Turned out great! Thanks for the recipe. I will be checking out more from you.
★★★★★
Cristina says
Thnks so much!
Emmy says
Already made this once; it’s amazing. For AIP you can replace the nutmeg with mace. Making it again tonight, adding some fennel to bulk it up for freezer portions =]
Fedora says
My 18 y/o made this last night for his weekly rotation cooking day. It was so delicious. The nutmeg is a great touch. This recipe reminded me of my mom’s “Pollo en su jugo”. Thank you for sharing this recipe, it brought beautiful memories from my childhood.
Cristina says
Yeayyyy Thank you!