Monday, July 29, 2019

Instant Pot Chicken and Mushrooms

Instant Pot Chicken Breasts with Mushrooms is classic comfort food. Perfectly tender chicken breasts smothered in a rich and creamy mushroom sauce cooked in one pot make this the perfect recipe for busy weeknights.

This Instant Pot Chicken Breasts with Mushrooms is so easy to make and the tender, juicy chicken, and the creamy mushroom sauce, make it a family favorite.

It’s similar to a baked chicken with mushrooms recipe my mom made when I was growing up, except she used a can of cream of mushroom soup and an oven, and mine is made with Instant Pot chicken breasts and a homemade creamy mushroom sauce that is so much better than the stuff from a can!

Hi I’m Kat from Home. Made. Interest.! There is nothing better on a busy weeknight than quick and easy comfort food. If you like this Instant Pot Chicken Breasts with Mushrooms make sure you give my Instant Pot Pork Chops with Mushroom Gravy, and Instant Pot Butter Chicken a try.

The great thing about Instant Pot chicken breasts is that, after the browning, the chicken only has to cook about 8 minutes, which gives you perfectly cooked, tender, juicy, chicken. No need to worry about over-cooking, or drying out your chicken breasts when you’re pressure cooking.

I’m not going to lie, the mushroom sauce is my favorite part. It is made using the stock that the chicken and mushrooms are cooked in, with the addition of a little heavy cream, and a slurry of cornstarch and water. As you bring the sauce to a boil the cornstarch thickens it into a smooth, rich gravy that perfectly coats the chicken.

I like to serve it all over some white rice. I spoon a little extra mushroom sauce over the rice, place the chicken and a little more sauce on top, and dinner it serve. It’s a really simple, but totally delicious Instant Pot chicken breasts recipe that everyone in the family will love.

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Helpful Tips to make Instant Pot Chicken Breasts with Mushrooms:

  • Make sure you brown the chicken breasts really well to give them a nice color and to help seal in the juices.
  • You can substitute chicken thighs for chicken breasts if you prefer dark meat. Just make sure you brown them well. 
  • Make sure you deglaze the bottom of the Instant Pot with the chicken stock before adding your chicken breasts back into the pot. This will ensure that nothing burns on the bottom of the pot during the pressure cooking portion. 
  • I suggest white button mushrooms or cremini mushrooms for this recipe but you can substitute with another mushroom if you prefer. 

What you will need to make Instant Pot Chicken Breasts with Mushrooms:

  • Instant PotThe Instant Pot is a total time-saver for so many great recipes!
  • Silicone Spoon – A silicone spoon is perfect for deglazing the pot and stirring the sauce as it thickens.
  • Good chicken stock - this is my favorite. It is flavorful and not too salty. I buy it atmy local grocery store and Walmart.


With love from our simple kitchen to yours. 

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Instant Pot Chicken Breasts, Chicken with Mushrooms
Yield: 4

Instant Pot Chicken Breasts with Mushrooms

Instant Pot Chicken Breasts with Mushrooms is classic comfort food. Perfectly tender chicken breasts smothered in a rich and creamy mushroom sauce cooked in one pot make this the perfect recipe for busy weeknights.
prep time: 10 minscook time: 45 minstotal time: 55 mins


  • 4 chicken breasts, about 1 - 1 1/2 pounds
  • 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


  1. Combine salt and pepper and sprinkle over the chicken breasts.
  2. 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.
  3. 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.
  4. 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.
  5. Lock the Instant Pot lid in place and turn the valve to sealing. Set to high pressure for 8 minutes.
  6. 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.
  7. Remove the chicken from the Instant Pot and cover with foil to keep warm.
  8. Make a slurry by combining the cornstarch and water and stirring until there are no lumps.
  9. 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.
  10. Add the chicken back to the sauce and serve with white rice.

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  1. 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.

    1. 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!

  2. I don't have an Instant Pot. Can this be done in a Crock Pot?

  3. If no fresh herbs, what are the dried equivalents? Thanks.

  4. 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. :) I'm making this tonight, cant wait to try it.


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