Instant Pot Chicken and Mushrooms
Instant Pot Chicken and Mushrooms is a creamy, saucy one-pot dish made with garlic, tomato, and parmesan cheese coating juicy chicken breasts.
❤️ Why You’ll Love This Recipe: This is an easy and flavor-packed Instant Pot chicken recipe to whip up on a weeknight. It has a rich, creamy tomato-based sauce and tender chicken breasts that make a satisfying dinner.
This recipe comes from one of our readers, Carol. She originally found it in the 365 Days of Slow Cooking Cookbook. We adapted it for the pressure cooker and it’s become a favorite weeknight dinner at my house, and it’s easy to see why.
Update: We’ve updated this recipe with new tips and photographs to help you make creamy and silky-smooth Instant Pot Chicken and Mushrooms.
How to Make Instant Pot Chicken and Mushrooms
This Instant Pot Chicken and Mushroom recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.
To get started, you’ll want to sear your chicken breasts in the pressure cooking pot. (This adds the golden-brown color on the chicken, and extra flavor to your sauce.)
Once you’ve seared all of the chicken, you’ll finish cooking it on a rack while the rest of the sauce cooks. You’ll need a trivet to hold the chicken above the sauce during pressure cooking.
When the cook time ends, quickly finish the sauce by melting in parmesan and enriching it with a bit of evaporated milk.
What to Serve with Chicken and Mushrooms
You can round out your plate of Instant Pot Chicken and Mushrooms with sides like:
If you don’t have every ingredient on the list, no worries. Here are some simple substitutions to make in the recipe:
- Swap white balsamic vinegar for white wine or apple cider vinegar
- You can use a different kind of mushroom, including shiitake, crimini, or brown
- Cream can replace evaporated milk
- You can use a different hard cheese, like pecorino romano if you prefer
- Substitute parsley with cilantro or basil
While you can use canned mushrooms in this recipe in a pinch, I prefer the flavor of fresh. If you do use canned, drain them and add them after you’ve pressure cooked the chicken.
More Instant Pot Chicken Recipes
We love making fast and easy weeknight chicken recipes in the Instant Pot. Here are some more family favorites to try:
- Instant Pot Honey Sesame Chicken has a sticky-sweet coating and sesame seeds on top for crunch.
- Lemon Tarragon Chicken is a refreshing citrus and herby chicken dish for summer.
- Salsa Chicken with Mozzarella is an easy and flavorful dish with gooey cheese and spicy sauce.
Do you LOVE this recipe?
Leave us a review below to tell us why!
Instant Pot Chicken & Mushrooms
Instant Pot Chicken and Mushrooms is an easy and delicious weeknight chicken recipe made with garlic and parmesan cheese in a creamy tomato sauce and tender chicken breasts.
- 4-6 boneless, skinless chicken breast halves
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoon olive oil, divided
- 1 medium onion, minced
- 6 garlic cloves, minced
- 2 cups low sodium chicken broth
- 2 tablespoon white balsamic vinegar
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 16 oz. fresh white button mushrooms, thinly sliced
- 1/4 cup evaporated milk
- 1/2 cup grated Parmesan cheese
- 2 tablespoon cornstarch
- 3 tablespoon cold water
- 2 tablespoon fresh parsley
- Hot cooked rice or pasta, for serving
- Season the chicken breasts on both sides with onion powder, garlic powder, and salt and pepper to taste.
- Select Sauté to preheat the pressure cooking pot. When hot, add 1 tablespoon olive oil, then add the chicken in batches and brown lightly on both sides. (Add more oil if needed.) Remove browned chicken to a plate.
- Add the remaining 1 tablespoon olive oil, then add the onions and sauté until translucent (about 2 minutes). Add the garlic and cook for 30 seconds.
- Stir in the chicken broth, vinegar, tomato paste, and thyme.
- Place a rack in the cooking pot and put the browned chicken on the rack. Add the sliced mushrooms.
- Lock the lid in place. Select High Pressure and 6 minutes cook time. When the cook time ends, finish with a quick pressure release. When the valve drops, carefully remove the lid. Remove chicken to a serving platter and keep warm.
- Stir the evaporated milk and Parmesan cheese into the sauce, mixing until combined.
- Combine the cornstarch and water, whisking until smooth. Stir the cornstarch mixture into the sauce, select Sauté and cook, stirring constantly, until the sauce thickens. Stir in the chopped parsley.
- Pour the sauce over the chicken (or return to the cooking pot). Serve over cooked rice or pasta.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 420Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 112mgSodium: 331mgCarbohydrates: 28gFiber: 3gSugar: 5gProtein: 46g
Nutrition information is calculated by Nutritionix and may not always be accurate.
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Just a question. Your recipe sounds great. I was also wanting to add lemon jc and slices. Do you think that would work, and would I use the lemon jc in place of the balsamic vinegar? Thank you for a great recipe.
Thanks Teri – I haven’t tried it with lemon juice instead of balsamic vinegar, but it should work well. I often like to add lemon juice after pressure cooking so the flavor is a little brighter.
Thank you. Have a special dinner coming up and this sounded great.
Delicious! My husband and I gobbled it up.
This was excellent! I cut the recipe in half & still had leftovers! I cut 2 large breast halves into large chunks & subbed regular Balsamic for the white. Otherwise as written. I will definitely cook this again, even for dinner guests!
Thanks Lynn! Glad it was a hit. Sounds like a delicious change.
⭐️⭐️⭐️⭐️⭐️ This was delicious, especially the sauce. I literally licked my plate clean. I used leg quarters and had to sub a couple other ingredients. Will definitely be making this again. I think this would also work with pork chops.
Thanks for the rave review Gretchen! I agree it would work well with pork chops.
I don’t have a pressure cooker or instant pot .
Can I make it in a crockpot?
Hi Peggy – I haven’t tried it, but it should work well. I would cook on low setting for 4-5 hours or high setting for 2-2½ hours,
Can I just put the chicken in frozen for this recipe or do I still need to sauté the frozen breasts and add an additional 12 minutes to cooking?
Hi Amanda – skip the sauteing of the chicken and just put the chicken in frozen. If the breasts are very large, they’ll need a minute or two longer. If not, I wouldn’t add any extra time.
The recipe sounds delicious. I have skinless, boneless 4 ounce chicken breasts or I could use chicken tenders. Would either of them work and if so, how much time under pressure? I’m cooking for two with a 3 qt instant pot. I’m new at this and
appreciate any help you can offer.
Hi Joan – for chicken tenders or small breasts, you’ll only want to pressure cook them 2 minutes. If the breast needs more time, then add them back into the sauce to finish cooking at the end. Enjoy!
What changes if I use bone SLN chicken thighs? Can I use them frozen?
Hi Diane – I haven’t tried it, but you can cook them from frozen and use bone-in chicken thighs. You’ll want to add about five minutes and make sure the chicken pieces aren’t frozen together in a big clump. Skip the sauteing of the chicken. Enjoy!
Is this recipe good to make a day ahead?
Hi Marcy – yes, you should be able to make this a day ahead with no problem. I like to reheat foods in the pressure cooker in a pot on a trivet above a cup of water. It should only take about 5 minutes to reheat.
How much additional time should I pressure cook if I’m using bone-in split breasts instead of boneless skinless? I’m using an instant pot. Thanks!
We made this in our brand new Instant Pot. First recipe we tried and in was fabulous! Thank you for sharing this recipe.
Great – thanks Linda! Have fun with your new Instant Pot 🙂
Has anyone adapted this to an instant pot cooker?
Hi Linda – yes, this recipe works well in the Instant Pot as well. Just use the manual button, high pressure and a 6 minute cook time. Enjoy!
Why use onion and garlic powder if you are also adding onion and garlic?
Hi Barbara – the powder seasons the chicken before it’s browned and the fresh onion and garlic season the sauce. If you prefer just to use fresh onion and garlic you could.
Made this tonight and it was a big hit! The sauce is absolutely delicious! Served it over Basmati rice. I used a stove top stainless steel 6qt and everything fit in well. The chicken and mushrooms went into the steamer basket. Either my chicken breasts were too thick or I did not brown them enough because 6 minutes did not cook them completely. I ended up doing an additional 3 min at high pressure and that was perfect. I thought I had white balsamic but did not so I just used regular balsamic and it tasted great. I did not have thyme or parsley I just used a Penzey multi seasoning called Mural of flavor. I was very happy with the quantity and creaminess of the sauce. I will definitely be checking out your other recipes
Just devoured this for dinner tonight!!! Simply delicious comfort food! I started with a layer of white rice, followed by steamed green beans, the yummy sauce, chicken/mushroom mixture followed by more yummy sauce on top. Will definitely be making this again! Btw, I didn’t have evaporated milk so I substituted half and half and it tasted just fine. Can’t wait to eat leftovers tomorrow!
Thanks Iris – it’s always great when you use what you have on hand.
This came out great – did a search on chicken and mushrooms and pressure cooker and this recipe came up. I added carrots and celery to make it more of a stew and complete meal. Worked out great.
Thanks Kimberly! Great idea to add veggies.
I made this last Sunday and it was so delicious! I subbed a few ingredients based on what I already had, so I’m astonished it could ever be even better than how it turned out. I eat leftovers for lunch all wee and this week I’m looking forward to reheating this every day. Only one serving left… Thanks so much!
Now that’s a rave review. Thanks Sara!
am I OK to sub half and half cream for the evaporated milk?
Hi Amy – yes, I think that would work well.
If I don’t have a pressure cooker rack can I place the chicken directly in the liquid. I got a Todd English pressure cooker for Christmas and it comes with a steamer rack and steamer basket but that is about it.
Yes, that will work as well. Have fun!
This sounds delicious! Can I use frozen chicken breasts? And if so, how would I adjust the time?
Hi Barbara – yes, you can use frozen breasts, if the breasts are very large, they’ll need a minute or two longer. If not, I wouldn’t add any extra time.
I live alone. Do you have any recipes without so many ingredients and instructions? This is way to much work.
Sure – how about this one https://www.pressurecookingtoday.com/salsa-lime-chicken-with-melted-mozzarella/ or this one https://www.pressurecookingtoday.com/marinara-chicken-with-melted-mozzarella/
What a fabulous recipe and I’m so glad I found your space. We just finished this stew for dinner and I’m so excited, happy and full! I’m not usually a fan of venison meat other than ground venison, which I only know how to cook in chili. My husband brought his deer home from the processor and there are roasts, tenderloins, steaks and burger. I hated thinking it would go to waste. Google search for venison stew in pressure cooker and there you were. I knew my PC would make it tender so that’s where I knew to start. I’ve never thickened a stew with butter and flour like that before but I will from now on. It was fabulous in every way and I thank you!!!
You can delete this. I posted on the wrong recipe although I’ll be trying this one next!
I recently purchased a new pressure cooker with timer,(salter) trouble is it doesn’t give very good instructions for simple dishes like roast beef or chicken, it says in leaflet ti put meat in and press button saying meat, I tried this with a chicken and 20 mins later it wasn’t cooked, I wish recipe ideas were more basic. ( im 63 yrs old, so maybe a bit old for new gadgets lol)
Irene are you sure you had the top valve closed.? Chicken should be falling apart in a pressure cooker after 15 minutes of at temperature cook time. As far as being too old, nonsense I just started using mine and I am 66 . I love it !
Good recipe. This was only the 2nd time to try my instant pot and it was wonderful. Easy and so fast that I was sure to have all the ingredients ready before starting to cook the recipe. It took longer for the preparation then the cooking!
Wondering, do you have to add time to an electric pressure cooker to make a recipe that was done in a stove top pressure cooker? I love my Khun Rikon, but now have a OnePot Electric PC and am learning the difference.
Generally the cook time is the same except on quick cooking items then reduce the cook time to accommodate the extra time it may take for an electric to release the pressure.
Enjoy your new electric!
I made this recipe for dinner tonight. To say it was absolutely wonderful would be an understatement.
Except for tomato sauce, my husband & I avoid sauces & gravies. But I could tell by the ingredients used that the sauce would be delicious & was I ever right! We both loved the chicken & mushrooms.
Will definitely make this again.
Thanks so much for sharing this recipe.
Thanks Arlene! So glad you enjoyed it.
The pressure cooker is back in working condition, and we just finished our dinner of chicken and mushrooms. It really was delicious. Of course, I made a few changes. I wasn’t making pasta or rice, so I cut back on the amount of chicken broth to 1 cup. Also, I added about 1/2 a bag of frozen artichoke hearts. It really came out well. Thanks for the great recipe!
Thanks for the update Lori. Artichokes sounds like a wonderful addition to the meal.
Thank you all for your wonderful comments-I hope you enjoy this chicken as much as Bob and I did.
Karen, I love your book and will be using it on a regular basis, for sure.
Thanks again, Barbara for giving me the opportunity to share this recipe and for giving me the nudge I needed to use my pressure cooker. I’ve used it more in the past few weeks than I have in years. 🙂
Thanks Carol! So glad I could inspire you. I’ll look forward to more of your great recipes.
My hubby would love this!!
This looks and sounds delicious! My husband ran the gasket from my pressure cooker through the dishwasher, and now it won’t come up to pressure! But I have a new one on order, and I think this will be the first dish I make when it’s back in working order.
Thanks Lori – you’ll have to come back and let us know how you liked it. Also, thanks for the reminder not to put the gasket in the dishwasher. 🙂
LOL! Fortunately a replacement is only $12.
Mouth watering photo’s Carol. I know first hand that the recipes you choose are fantastic and always trust your taste. I may not post much anymore but do know that when I visit your blogs Barbara that I will Always find great recipes with beautiful photo’s that not only make you hungry but, give you the desire to get into the kitchen and create. Thank You and Thank You Karen for a soon to be new addition to my cookbook collection that I know I will use quite often. Carol, what can I say, Love this post and Love the photo’s. Thank you Bob, you did a wonderful job with Carol’s culinary talent. Can’t wait to buy the book. Thanks again Barbara
What a sweet comment – for me and Carol, Karen & Bob. Thanks!
So glad you’re enjoying it Carol!!!
Thanks for posting, Barbara 🙂
Thanks again Karen for providing your terrific cookbook for the giveaway.