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
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