Mushroom Chicken (Instant Pot) + 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.

creamy mushroom chicken on a plate of white rice

Say hello to your new favorite comfort food meal! This Instant Pot chicken and mushroom recipe packs a ton of flavor and will surely be requested again and again.

ingredients to make chicken and mushroom recipe

Mushroom Chicken

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!

stirring mushrooms and broth in instant pot

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 flavor 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.
cooked chicken and mushrooms in instant pot

Chicken and Mushroom Recipe Tips and Tricks

  • 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.
  • Make sure it’s cooked through. Use a thermometer to ensure that your meat 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.
cream of mushroom chicken in instant pot

Serving Suggestions

This delicious 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 FAQ

Can I use different mushrooms? 

Sure! I find that white button or baby bellas work best for this cream of mushroom chicken Instant Pot recipe, 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.

What is the secret to juicy chicken?

First, never overcook your chicken. It’s guaranteed to come out dry, tough, and practically inedible.

Next, sear the outside whenever you can. This gives the poultry a nice, colorful crust and locks in all of those juices.

You will also want to let it rest for a few minutes before slicing — and that goes for any type of meat!

Can I save leftover Instant Pot cream of mushroom chicken?

Yes. Allow the dish to cool to room temperature, then transfer it to an airtight container and store it for up to 4 days.

Reheat the 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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closeup of mushroom chicken with sauce and broccoli

Other Easy Chicken Dinner Recipes

mushroom sauce covering meat on plate next to broccoli and white rice

Instant Pot Cream of Mushroom Chicken

Donna Elick
Mushroom Chicken features tender boneless breasts smothered in a rich and velvety sauce. Make this in the IP in less than an hour!
5 stars from 2 reviews
Tried this recipe?Please comment and review!
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Main
Cuisine American
Method Instant Pot
Servings 4

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

Serving: 1 | Calories: 519cal | Carbohydrates: 11g | Protein: 42g | Fat: 34g | Saturated Fat: 16g | Cholesterol: 178mg | Sodium: 677mg | Sugar: 4g | Fiber: 2g | Calcium: 81mg | Iron: 2mg

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.

Tried this recipe?Let us know how it was!
titled pinterest collage for instant pot cream of mushroom chicken

Originally published July 2019, updated and republished January 2023

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8 Comments

  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!

    1. 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.

  2. 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.

  3. 5 stars
    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!

  4. 5 stars
    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 sautéed zucchini. Will definitely cook this chicken dinner again.

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