Creamy Mushroom Chicken (Instant Pot Recipe!) + Video
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Mushroom Chicken features tender boneless breasts smothered in savory veggies and a rich and velvety sauce — no canned soups needed! Make this recipe for cream of mushroom chicken in the Instant Pot in less than an hour.
I am all about the creamy sauce on top of the cooked chicken! Not only is it a savory sauce, but this delicious recipe shows how simple ingredients can easily pack a ton of flavor.
And yes – the cooking process is quite simple!
This mushroom cream sauce pairs perfectly with chicken breast recipes – creating an irresistible creamy chicken dish for the whole family to enjoy.
This is one of the more popular recipes on the site, and you’re about to see why!
Adding the fresh mushrooms gives this dish so much flavor, no matter what kind of mushrooms you use.
I’m all about using baby bella mushrooms for this creamy mushroom chicken recipe, but you can easily use white mushrooms, cremini mushrooms, shiitake mushrooms, or any other type that you are craving!
Some people even like to pair this chicken mushroom recipe with some cooked brown rice. I think that adding some parmesan cheese and diced green onions on top is a great way to add a pop of flavor.
(and if you’re eating low carb, you can cook a side dish of cauliflower rice as a great pairing option!)
One thing I know for sure is that this recipe gives the perfect balance of flavor, tender chicken, and creamy mushroom sauce in every bite!
Table of Contents
Mushroom Chicken
Say hello to your new favorite comfort food meal! This recipe for Instant Pot chicken and mushrooms packs a ton of flavor and will surely be requested again and again.
Pressure cooker meals are some of my favorite ways to make dishes during a busy week.
After a hectic day, there’s nothing better than tossing in all of my prepped ingredients and letting the appliance do the rest!
I also enjoy skillet recipes like this chicken pot pie with a drop biscuit topping or cheesy pasta tossed in a sun-dried tomato sauce.
If you’re a fan of mushrooms, you’ll especially love my Salisbury steak with homemade gravy!
Recipe Video
Be sure to watch the video! Look for it in the recipe card, at the bottom of this post.
To see us make Instant Pot chicken and mushrooms from start to finish, watch the video in this post!
Ingredient Notes and Substitutions
- Chicken – If you prefer dark meat, you can always substitute an equal weight of boneless thighs for the breasts.
However, you may need to increase the cooking time by a few minutes. - Mushrooms – Opt for baby bella or white button varieties for this mushroom chicken recipe. You could even use a mixture of both!
- Fresh Herbs – This is one dish where I don’t recommend using dried herbs.
The pressure cooker infuses all of the flavors from the oregano, thyme, and rosemary sprigs into the dish.
That way, you get a super smooth sauce without tiny bits floating throughout. - Heavy Cream – Another ingredient you shouldn’t swap! Not only is it key to creating that rich mushroom sauce, but it won’t curdle from the heat of the IP.
Tips and Tricks to Make Perfect Cream of Mushroom Chicken
- Brown it first.
This will give the poultry a really beautiful color on the outside and help seal in all those delicious juices.
- Deglaze!
Add some stock or broth to the Instant Pot and get all the brown bits up before adding your meat.
This will ensure that nothing burns on the bottom during the pressure cooking portion of this mushroom chicken recipe.
- Make sure it’s cooked through.
Use a thermometer to ensure that your poultry is fully cooked. It should reach an internal temperature of 165°F.
Or, slice into one of the pieces — it’s done if the center is no longer pink and the juices run clear.
- Add some greens.
Just before serving, toss a handful of baby spinach into your IP. Stir and let sit for a few minutes until wilted.
Prep Ahead
- Slice the mushrooms
- Measure ingredients
Kitchen Tools You Will Need
- Instant Pot – This is the one I use.
- Wooden Spoon – It’s much better at scraping the tasty bits off the bottom of the pot than plastic utensils.
- Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
Serving Suggestions
Instant Pot cream of mushroom chicken can be paired with so many of your favorite side dishes!
Whip up a green salad for a simple dinner or plate it over white rice with a side of green beans or asparagus.
Craving extra comfort? Spoon each serving of mushroom chicken over mashed potatoes or freshly cooked pasta instead!
Mushroom Chicken Recipe FAQ
Sure! I find that white button or baby bellas work best for Instant Pot cream of mushroom chicken, but you can certainly try a different variety as well.
Baby bellas (also known as cremini) are simply young portobello mushrooms and typically have a firmer texture. They are also extra savory, so stick with the white buttons if you prefer a milder flavor.
First, never overcook your chicken. It’s guaranteed to come out dry, tough, and practically inedible.
You will also want to let it rest for a few minutes before slicing — and that goes for any type of meat!
It is possible to make mushroom chicken in the Instant Pot from frozen if you increase the cooking time.
However, I don’t recommend it — and here’s why.
You’ll get more even results if you thaw the chicken breasts first. Plus, searing the poultry first guarantees extra juicy results, and you can’t sear frozen chicken breasts!
Storage and Reheating
Allow mushroom chicken to cool to room temperature, then transfer it to an airtight container and store it for up to 4 days.
Reheat leftover cream of mushroom chicken in a pan on the stove, adding a few splashes of broth as needed for moisture.
Enjoy!
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Creamy Mushroom Chicken (Instant Pot Recipe!) + Video
Ingredients
- 1 1/2 pounds chicken breasts
- 1 cup chicken stock
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons olive oil
- 8 ounces mushrooms
- 2 cloves garlic, minced
- 4 sprigs fresh oregano
- 4 sprigs fresh thyme
- 1 sprig rosemary
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 2 tablespoons cornstarch
- 3 tablespoons water
Instructions
- Combine salt and pepper and sprinkle over the chicken breasts.
- Set Instant Pot to saute and add 1 tablespoon of olive oil. Cooking in batches place chicken breasts in the Instant Pot and brown on both sides. Approximately 10 -12 minutes. Set browned chicken aside.
- Add the second tablespoon of olive oil to the pot and add the mushrooms, cooking for approximately 7 minutes until they are tender. Press cancel to turn off the saute function.
- Pour stock into the Instant Pot, and deglaze the bottom of the pan, getting up all of the browned bits. Add the garlic, oregano, thyme, and rosemary.
- Lock the Instant Pot lid in place and turn the valve to sealing. Set to high pressure for 8 minutes.
- Once the timer goes off press cancel and let the Instant Pot do a natural release for 5 minutes before turning the valve to venting to release the remaining pressure.
- Remove the chicken from the Instant Pot and cover with foil to keep warm.
- Make a slurry by combining the cornstarch and water and stirring until there are no lumps.
- Press saute and add the heavy cream, and dijon mustard. As the mixture heats slowly pour in the cornstarch slurry stirring constantly. Continue to cook for 5-7 minutes until the sauce thickens.
- Add the chicken back to the sauce and serve with white rice.
Video
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published July 2019, updated and republished December 2024
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Weโre Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
I see both chicken broth and stock in the recipe, but don't see where to add stock. Am I missing something? Love your recipes-you make the best food. Thank you.
Thank you so much Jane for catching that typo. The recipe has been edited to only call for one cup of chicken stock. I am so happy you re loving the recipes. Enjoy this one and let us know how it goes!
I don't have an Instant Pot. Can this be done in a Crock Pot?
I have done in crock just do browning in a seperate skillet ,,I used my old cast iron for chicken then mushrooms and onions i used 1 whole sliced sauteed then poured a cup of water or more and simmered bits off bottom of skillet…pour all soup milk etc in skillet and mix well,pour over chicken in crock and cook per your recipe til done.
If no fresh herbs, what are the dried equivalents? Thanks.
Just something I noticed… in the recipe directions, you have one step saying to cook the mushrooms and then next step is to lock lid and cook. Then next to remove chicken but it never said to add chicken. I read the whole post so I seen where you noted it in the tips portion but it would be helpful to have it in the directions well. ๐ I'm making this tonight, cant wait to try it.
Thank you for mentioning this. I couldnโt find where it says to add the chicken back in.
I made this with a side of rice and green beans, and it was awesome. Rich, tender, and juicy. A pretty quick but delicious dinner recipe! Will be using this one again!
Since I don’t have an Instant Pot I cooked this recipe in my pressure cooker. I followed the cooking directions exactly by browning in the pressure cooker and then pressure cooking for 8 minutes on medium heat, waiting 5 minutes before releasing the pressure and then making the gravy. Instead of using heavy cream I used 1/4 cup evaporated milk, as that is what I had on hand. Delicious chicken and mushroom gravy served with jasmine rice and sautรฉed zucchini. Will definitely cook this chicken dinner again.
It was my first time using a pressure cooker. I think the 10-12 minute sautรฉ for the chicken breast was too long, I did 5 minutes per side. What I didnโt know was the time it takes for the pressure cooker to come to temp before starting. Overall recipe was good chicken breasts were overcooked. From sautรฉ to finish the chicken continues to cook even when taken out to sautรฉ mushrooms or thicken sauce. Being my first time I probably couldโve been a little timelier and I had 2 large chicken breasts. Next time I might try thighs or sautรฉ chicken breasts a less amount of time.
Can I make this in my crockpot? How long to cook? Thx!