This Instant Pot creamy mushroom chicken recipe is not only deliciously flavorful and creamy, but made entirely in your pressure cooker. Quick and easy, it is dairy-free, gluten free, Paleo and Whole30. Everyone is going to love this healthy dinner recipe!
Instant Pot Mushroom Chicken
I have always loved a good creamy mushroom chicken recipe, but it seems to be something I only ever eat at restaurants. One night when trying to pull together dinner, I spied a box of white mushrooms my husband had bought on a whim. Thinking of my favorite restaurant dish, I decided to see if I could make my own healthy version of creamy mushroom chicken, but one that was simple and easy enough to make even on the busiest of nights.
What I created was a delightfully easy dinner that feels all kinds of fancy. This simple, fuss-free creamy mushroom chicken will come together in your Instant Pot in minutes and can be enjoyed over/along all sorts of sides!
Do you have some spinach leftover after making this Instant Pot Creamy Mushroom Chicken? Don’t let it go to waste! Check out my tips & tricks for keeping spinach fresh all week!
How to serve creamy mushroom chicken
This recipe goes great with mashed or roasted potatoes, rice, rice cauliflower, your favorite pasta, quinoa or steamed/roasted veggies.
What mushrooms can I use?
I used white mushrooms but these other types would work beautifully in this recipe:
- baby bellas
- cremini
- pretty much any mushroom you snag at the store!
Suggested adaptations for making creamy mushroom chicken
- Dairy free not important? Use heavy cream instead of coconut milk in the sauce.
- No Instant Pot? Make it on the stove top! Much of this recipe uses the saute feature of the Instant Pot, which is something easy to do on the stove. Simple follow recipe as directed in a skillet. After the mushrooms and onions have been cooked, add the chicken back in to the skillet, cover and simmer until chicken is cooked through. Consider cutting your chicken into a few pieces to help it cook a bit fast when cooking on stove top.
- Skip the spinach. If green isn’t your thing, leave the spinach out this all together.
- Add a little Dijon mustard to the sauce! If you enjoy dijon mustard, you might want to add about 1/2 – 1 teaspoons of it to the sauce of this creamy mushroom chicken mixture when you add the coconut milk!
Other Instant Pot dinner recipes you are going to love…..
- Instant Pot Black Bean & Sweet Potato Chili
- Instant Pot Beef and Broccoli
- Slow Cooker + Instant Pot Butternut Squash Chicken Curry
- Instant Pot Paleo Pumpkin Chili
Instant Pot Creamy Mushroom Chicken
Equipment
- Instant Pot
Ingredients
- 1 1/2 pounds boneless chicken breasts
- Sea salt and pepper to season chicken to taste
- 3 tbsp avocado oil or oil with high smoke point, divided if dairy-free isn't important, you can use butter or ghee
- 8 oz white mushrooms washed and sliced
- 1 small white onion peeled and chopped
- 3-4 cloves garlic, minced to taste
- 1 tbsp Italian seasoning
- 2 cups stock or broth
- 1/2 cup full-fat coconut milk if dairy-free isn't important, you can sub heavy cream
- 4 tsp tapioca or arrowroot starch can sub cornstarch
- 3-4 handfuls baby spinach
Instructions
- Season both sides of chicken with salt and pepper.
- Turn your Instant Pot to sauté and add 2 tablespoon oil. Once hot, add the seasoned chicken and brown both sides of chicken. About 3 minutes per side.
- Remove chicken from Instant Pot with tongs and set aside for a moment.
- Add remaining oil to the Instant Pot. Once hot, add onions, mushrooms and garlic. Cook, stirring occasionally, until the mushrooms are tender. About 5 minutes.
- Season with more salt and pepper if desired.
- Turn off your Instant Pot. Add broth/stock and Italian seasoning. Use a wooden or long spoon to scrape and deglaze the bottom of the Instant Pot.
- Add chicken back to the instant pot and lock lid into place and make sure valve is switched to sealing.
- Cook on HIGH pressure for 5 minutes. If your chicken breasts are extra thick, consider cutting them in half or adding an extra minute or two the cooking time. It will take your Instant Pot about 7-10 minutes to get up to pressure
- While chicken cooks, mix the tapioca/arrowroot and milk, whisking until lumps are gone. Set aside.
- After cook time is over, quick release the pressure and carefully open the lid.
- Remove the chicken and place on a cutting board or plate.
- Add coconut milk mixture to the mushrooms and stir to combine.
- Again, turn your Instant Pot to the saute function and let everything cook for about 5 minutes or until sauce thickens.
- Taste and season as needed. If sauce is too thick, add a little extra broth to thin it out.
- Add spinach. Stir a few times to incorporate and to slightly wilt the spinach in the hot sauce.
- Slice chicken if desired and stir back into the sauce
- Serve warm with rice, pasta, steamed/roasted veggies, baked potatoes or quinoa.
Nutrition
The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!
Comments
This is so delicious! I made it twice in one week…. 😀
Me too! 😜
THIS WAS SO DELICIOUS! Made this tonight for my family.. Used butter to brown the chicken.. The coconut milk and spinach complimented the dish soooo nicely ! Will definitely be making this again.
Yay! I am so glad you enjoyed it!
Do you think you could make this in a slow cooker/crockpot? If yes, how long would you set the cook time for?
Maybe. I usually cook my chicken breasts in my slow cooker for 4 hours on high or for 6 on low. You would either have to saute the onions, mushrooms and garlic in a separate pan or skip that part (which adds a lot of flavor but could be skipped) The sauce might not get as thick as well.
Thank you!
Did you try this recipe in a slow cooker? If so, how was it?
My daughter (the most unadventurous eater who hates anything in a sauce) begs me to make this on the regular. It’s a win every time in our house!
Reviews from little food critics is the best
Would it be ok to substitute unsweetened almond milk for coconut milk?
You could, but it wouldn’t be as thick. Just an FYI
This recipe is fantastic! I just bought my instant pot and was a little intimidated about it but your recipe was perfect and everyone loved the meal – I will definitely be making it again.
Thank you for putting out such reliable, clear and well-tested recipes. I know I can always count on them and I appreciate it so much.
I’m so glad it was a success! This is a favorite of our’s too!
And thank you for your kind words. Making real food tasty, doable and easy is always my why behind every recipe!
I made this for dinner tonight. Oh my goodness, this is staying on the meal cycle! It was absolutely delicious! I ended up wolfing it down so fast that I wish I could’ve taken more time to savor every bite. I shoved the tiny bit leftover in the fridge as soon as I could, and I will be enjoying it for lunch tomorrow! Thank you so much for this recipe!
Yay! I am so glad you enjoyed it! It is a favorite of ours as well!
I made this for dinner tonight. I wasn’t quite brave enough to make it with the coconut milk. I used half and half. I served it over basmati rice..This was so delicious. I will be making this again for sure. Maybe I’ll even get brave enough to try it with the coconut milk. Thank you for sharing.
So glad to hear you enjoyed it! I love how adaptable it can be to fit your own personal tastes, needs or simply what you have on hand!
Like!! Thank you for publishing this awesome article.
This was really tasty! Thank you for sharing. I made the mistake of putting the lid on the pot after adding the milk/cornstarch mixture so it didn’t thicken until I realized I needed to leave the lid off! Next time I will have to double the recipe so I’ll have more left over for another meal!
Yes! The leftovers go fast in our house too! Glad you enjoyed it!
Wonderful
This was so good!! I added a minute like the recipe suggests because my chicken was on the thicker side. So delicious and perfect for a Whole30 meal in the colder months!
I’m so glad you enjoyed it Alden!
Yum! This was simple to make and so delicious. I’ll be adding it to the rotation for sure 🙂
Yay! I am so glad you enjoyed it, Jackie!
Can I cook from frozen chicken or must it be thawed?
I haven’t personally done it with frozen chicken but I do know some readers have with success. I would suggest increasing the cook time to 10 minutes (or more if you have very thick cuts) so that the chicken is cooked through.
This was absolutely wonderful!!!!
I am so glad you enjoyed!
Easy and delicious! I used bone-in, skin-on chicken thighs — cooked on high pressure for 15 minutes. Served over cauliflower rice. Thanks for the recipe!
So glad you loved this as much as we do, Maureen!
Incredible yummy recipe 🙂
I cooked two days ago and my family was asking for more….
Thank you for sharing this fantastic recipe 😀
Just tried this-exploring the paleo life. It’s yummy! Thank you for this recipe, I will be making it again. 😊
So glad you enjoyed it!
My son loved it! I used chicken thighs and added cream. I liked the Spinach and also added carrots and celery.
Lovely additions! I bet it was extra delicious. I’ll have to try those with my next batch. Thanks for the idea!
Would you change the cook time if using chicken thighs instead of chicken breast?
I’d probably cook for 7 minutes on high for boneless chicken thighs.