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.
Table of Contents
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
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!
Jill says
Fantastic recipe! Quick, easy and painless and tastes great!
Cristina says
Thanks!
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!
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.
Paula says
This is delicious, and just as good (if not better) the next day!
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!
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!
Marissa says
So Delicious! Thanks for sharing, we loved how this turned out!
Cristina says
Thank you!
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!!
Heather says
Wow! this was so good! I added spinach in at the end and served with your cauliflower mash recipe from your book!
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!
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!
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!
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.
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!!
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