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
- 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
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!
★★★★★