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Home » Recipes » Dinner » Instant Pot Creamy Mushroom Chicken

Instant Pot Creamy Mushroom Chicken

By Taesha Butler September 26, 2019 (Updated January 1, 2023) 41 Comments

Servings4 people
Jump to Recipe
5 from 26 votes

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!

a bowl of creamy mushroom chicken with a fork resting on the edge of the bowl

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.

A 2 step process shot of browning chicken in the Instant pot followed by the removal of chicken and cooking mushrooms in Instant Pot

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!
a 2 step process shot of adding broth to deglaze the Instant Pot stainless steel liner with a large spoon and then an image showing the addition of the browned chicken breasts back into the Instant Pot

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 
creamy mushroom chicken in the Instant Pot after is has finished cooking.
Print Recipe
5 from 26 votes

Instant Pot Creamy Mushroom Chicken

This creamy mushroom chicken recipe is not only deliciously flavorful and creamy, but made entirely in your Instant Pot. Quick and easy. Plus, it is dairy-free, Paleo and Whole30.
Course: Main Course
Cuisine: Italian
Keyword: creamy mushroom chicken, healthy creamy chicken, healthy instant pot
Servings: 4 people
Calories: 493kcal
Author: Taesha Butler

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

Calories: 493kcal | Carbohydrates: 12g | Protein: 39g | Fat: 33g | Saturated Fat: 11g | Cholesterol: 109mg | Sodium: 603mg | Potassium: 793mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2523IU | Vitamin C: 10mg | Calcium: 74mg | Iron: 4mg

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!

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Filed Under: Dinner, Instant Pot, Whole30 Tagged With: mushroom, spinach

Previous Post: « Healthy Taco Stuffed Peppers
Next Post: Healthy Carrot Pumpkin Muffins »

Reader Interactions

    Leave a comment & rate this recipe Cancel reply

    Did you make this recipe? So good, right? It would mean the world to me if you left a comment and star rating so that more people can see how delicious veggie-loading can be. Plus, it helps me to see what recipes you are all loving so I can make more like them.

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    Recipe Rating




    Comments

  1. Jessie R Root

    September 26, 2019 at 7:17 pm

    5 stars
    This is so delicious! I made it twice in one week…. 😀

    Reply
    • Taesha

      September 29, 2019 at 12:58 am

      Me too! 😜

      Reply
  2. Melanie

    September 27, 2019 at 1:47 am

    5 stars
    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.

    Reply
    • Taesha

      September 29, 2019 at 12:58 am

      Yay! I am so glad you enjoyed it!

      Reply
  3. Amy

    September 30, 2019 at 2:36 am

    5 stars
    Do you think you could make this in a slow cooker/crockpot? If yes, how long would you set the cook time for?

    Reply
    • Taesha

      September 30, 2019 at 3:50 pm

      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.

      Reply
      • amy

        October 1, 2019 at 1:02 am

        Thank you!

        Reply
        • Angie

          April 16, 2020 at 5:15 pm

          Did you try this recipe in a slow cooker? If so, how was it?

          Reply
  4. Cheryl Tortorella

    November 8, 2019 at 12:20 am

    5 stars
    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!

    Reply
    • Taesha

      November 8, 2019 at 12:20 am

      Reviews from little food critics is the best

      Reply
  5. M

    November 19, 2019 at 11:12 pm

    Would it be ok to substitute unsweetened almond milk for coconut milk?

    Reply
    • Taesha

      November 20, 2019 at 12:53 am

      You could, but it wouldn’t be as thick. Just an FYI

      Reply
  6. Frederique

    February 17, 2020 at 7:49 pm

    5 stars
    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.

    Reply
    • Taesha

      February 17, 2020 at 8:51 pm

      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!

      Reply
  7. Ariana Morales

    March 29, 2020 at 11:31 pm

    5 stars
    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!

    Reply
    • Taesha

      March 30, 2020 at 2:58 pm

      Yay! I am so glad you enjoyed it! It is a favorite of ours as well!

      Reply
  8. Pamela

    April 21, 2020 at 4:25 am

    5 stars
    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.

    Reply
    • Taesha

      April 21, 2020 at 4:01 pm

      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!

      Reply
  9. ปั้มไลค์

    July 3, 2020 at 7:54 am

    5 stars
    Like!! Thank you for publishing this awesome article.

    Reply
  10. Kimmi

    September 22, 2020 at 4:57 am

    5 stars
    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!

    Reply
    • Taesha

      September 22, 2020 at 2:06 pm

      Yes! The leftovers go fast in our house too! Glad you enjoyed it!

      Reply
  11. lilly

    October 6, 2020 at 4:39 am

    5 stars

    Reply
  12. mitchell

    October 17, 2020 at 3:44 pm

    5 stars

    Reply
  13. Wil

    October 19, 2020 at 8:27 pm

    5 stars
    Wonderful

    Reply
  14. Alden

    October 27, 2020 at 11:31 pm

    5 stars
    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!

    Reply
    • Taesha

      October 28, 2020 at 1:34 am

      I’m so glad you enjoyed it Alden!

      Reply
  15. Jackie Hamm

    November 25, 2020 at 9:24 pm

    5 stars
    Yum! This was simple to make and so delicious. I’ll be adding it to the rotation for sure 🙂

    Reply
    • Taesha

      November 29, 2020 at 6:19 pm

      Yay! I am so glad you enjoyed it, Jackie!

      Reply
  16. Olivia

    December 3, 2020 at 2:31 am

    Can I cook from frozen chicken or must it be thawed?

    Reply
    • Taesha

      December 3, 2020 at 4:19 pm

      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.

      Reply
  17. melissa

    August 7, 2021 at 9:38 pm

    5 stars
    This was absolutely wonderful!!!!

    Reply
    • Taesha Butler

      August 9, 2021 at 11:25 am

      I am so glad you enjoyed!

      Reply
  18. Maureen

    April 6, 2022 at 12:11 am

    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!

    Reply
    • Taesha Butler

      April 6, 2022 at 12:29 pm

      5 stars
      So glad you loved this as much as we do, Maureen!

      Reply
  19. Fluska UK

    May 23, 2022 at 12:25 pm

    5 stars
    Incredible yummy recipe 🙂
    I cooked two days ago and my family was asking for more….
    Thank you for sharing this fantastic recipe 😀

    Reply
  20. Jessica

    July 24, 2022 at 11:37 pm

    5 stars
    Just tried this-exploring the paleo life. It’s yummy! Thank you for this recipe, I will be making it again. 😊

    Reply
    • Taesha Butler

      July 25, 2022 at 11:10 am

      So glad you enjoyed it!

      Reply
  21. SCHATZI Victoria Marie STIENS

    October 25, 2022 at 8:35 am

    5 stars
    My son loved it! I used chicken thighs and added cream. I liked the Spinach and also added carrots and celery.

    Reply
    • Taesha Butler

      October 25, 2022 at 8:40 am

      Lovely additions! I bet it was extra delicious. I’ll have to try those with my next batch. Thanks for the idea!

      Reply
  22. Andrea

    November 9, 2022 at 2:43 pm

    Would you change the cook time if using chicken thighs instead of chicken breast?

    Reply
    • Taesha Butler

      November 14, 2022 at 9:40 am

      I’d probably cook for 7 minutes on high for boneless chicken thighs.

      Reply

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Hi! I'm Taesha! I help busy people fall in love with healthy eating with my simple, family-friendly, veggie-loaded recipes. I believe vegetables can and SHOULD be delicious. Here, let me show you how!

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