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Instant Pot Creamy Chicken With Mushrooms

A comforting and convenient dinner recipe featuring tender chicken, earthy mushrooms, and a creamy sauce, all made in one pot.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main
Cuisine American
Servings 4 servings

Equipment

  • Instant Pot
  • Mixing Bowl

Ingredients
  

Ingredients

  • 1 tablespoon vegetable oil
  • 3 tablespoons butter divided
  • 2 pounds chicken breasts skinless and boneless
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ pound mushrooms sliced in halves
  • 5 cloves garlic crushed
  • 1 teaspoon Italian seasoning
  • ½ cup vegetable stock or chicken stock
  • 1 cup heavy cream
  • ½ cup parmesan cheese grated

Instructions
 

  • Step 1: Sauté the Chicken - Select the ‘Sauté’ function on your Instant Pot. Add 1 tablespoon of vegetable oil and 1 tablespoon of butter, letting it melt. Season the chicken breasts with salt and pepper. Once hot, add chicken in a single layer and brown for about 5 minutes on each side. Remove and set aside.
  • Step 2: Cook the Mushrooms and Garlic - In the same pot, add the remaining 2 tablespoons of butter. Once melted, add sliced mushrooms and cook for about 5 minutes. Add crushed garlic and Italian seasoning, stirring for another minute until fragrant.
  • Step 3: Deglaze the Pot - Pour in the vegetable or chicken stock, scraping the bottom of the pot to deglaze.
  • Step 4: Pressure Cook the Chicken - Return the chicken to the pot, ensuring it's submerged. Close the lid, set the valve to “sealing,” and cook on high pressure for 8 minutes. Allow a natural release for 5 minutes before a quick release.
  • Step 5: Create the Creamy Sauce - Remove chicken and turn the pot back to ‘Sauté’. Stir in heavy cream and parmesan cheese, whisking until smooth. Simmer for a couple of minutes until slightly thickened.
  • Step 6: Serve and Enjoy! - Slice the chicken and return it to the sauce, coating well. Serve over pasta, rice, or with steamed vegetables. Garnish with more parmesan and black pepper if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat by thawing and warming on the stove.
Keyword Easy