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 loved my pressure cooker. It’s not the Instant Pot brand, but I really like it. However the Instant Pot is more affordable, and you can buy it on Amazon.
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Dairy Free and Delicious
This Instant Pot Chicken and Mushroom makes a big batch so you’ll have plenty of leftovers to repurpose. It’s a great recipe for meal prepping during a Whole30, dairy-free keto or even an AIP elimination. The ingredients are good for you, easy to find, and create a flavor your family will love!
- Sliced cremini mushrooms. You can purchase the pre-sliced mushrooms or slice your own. Also, if you prefer to use another variation of mushroom, go for it!
- Boneless, skinless chicken thighs. While breast also works for this recipe, nothng can beat the flavor and tenderness of dark meat.
- Red wine vinegar to deglaze the pot an for tang.
- Pastued gelatin helps thicken the sauce and adds gut healing benefits.
- Dairy free cream to bring the mushroom sauce together. You can use full fat cococonut milk fat/ coconut cream or you can use my dairy free cashew or cauiflower cream recipe.
Step by Step Creamy Chicken and Mushrooms
- Heat your pressure cooker on sauce mode. Pour in the avocado oil, then add the onion, garlic, and bay leaf. Sauté for 8-10 minutes until tender and aromatic.
- 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 (deglazing the pot).
- 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. Enjoy!
Frequently Asked Questions
Yes, use the equivalent weight.
You would follow the recipe as written in a Dutch oven, stovetop on medium heat. Exactly as written up until you close the lid to pressure cook. At this point, you would close the lid of the Dutch oven on the stove and let cook on low heat for 45 minutes, maybe an hour, until the chicken shreds with ease. Then again resume the recipe as written!
Yes, those modifications are in the recipe box notes section.
Yes, the link to dairy-free cream on my blog, that article has recipes for cashew and cauliflower cream.
I like to serve it with wilted greens, over zoodles, or cauli-rice. I also often add more broth and we eat it as soup!
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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
- Diet: Gluten Free
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, divided
- 2 tablespoons pastured gelatin (optional)
Instructions
- Heat your pressure cooker on sauce mode. Pour in the avocado oil, then add the onion, garlic, and bay leaf. Sauté for 8-10 minutes until tender and aromatic.
- 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 (deglazing the pot).
- 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. Enjoy!
Recipe Notes:
- To make this recipe AIP: omit the black pepper and nutmeg, add in 1 tsp ground ginger. Use the coconut cream.
Nutrition
- Serving Size: 6
- Calories: 263
- Fat: 15g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 30g
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