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.

titled: Creamy Mushroom Chicken


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

To see us make Instant Pot chicken and mushrooms from start to finish, watch the video in this post!

measured ingredients for IP mushroom chicken

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.
stirring mushrooms and broth in instant pot

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.

cooked chicken and mushrooms in instant pot

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!

stirring cream of mushroom chicken in instant pot

Mushroom Chicken Recipe FAQ

Can I use different mushrooms? 

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.

What is the secret to juicy chicken?

Fist, 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!

Can I use frozen chicken to make Instant Pot chicken and mushrooms?

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.

chicken with creamy mushroom sauce, rice, and broccoli on plate

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removing bite of mushroom chicken from plate with fork

Other Easy Chicken Dinner Recipes

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

Mushroom Chicken (Instant Pot Recipe!) + Video

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 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main
Cuisine American
Method Instant Pot
Servings 4


  • 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


  • 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.



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 image (and shown): creamy mushroom chicken

Originally published July 2019, updated and republished January 2024

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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!

    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.

  5. It was my first time using a pressure cooker. I think the 10-12 minute sauté for the chicken breast was too long, I did 5 minutes per side. What I didn’t 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 sauté to finish the chicken continues to cook even when taken out to sauté mushrooms or thicken sauce. Being my first time I probably could’ve been a little timelier and I had 2 large chicken breasts. Next time I might try thighs or sauté chicken breasts a less amount of time.

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