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:

• Rice Pilaf with Saffron & Almonds
• Favorite Dinner Rolls
• Broccoli Slaw Salad

Ingredient Swaps

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.

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Instant Pot Chicken & Mushrooms

Servings: 4 -6 Servings

Prep Time: 10 minutes minutes

Cook Time: 6 minutes minutes

Additional Time: 14 minutes minutes

Total Time: 30 minutes minutes

Course: Chicken

Cuisine: American

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. 

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Equipment

• Instant Pot Duo Nova 6-Quart Pressure Cooker
• Ninja Foodi Pressure Cooker (6.5 Quart)
• Heavy Duty Stainless Steel Trivet (2.7″ Tall)

Ingredients

• 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

Instructions

• 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.

Nutrition

Serving: 1g | Calories: 420kcal | Carbohydrates: 28g | Protein: 46g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Cholesterol: 112mg | Sodium: 331mg | Fiber: 3g | Sugar: 5g

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