Pressure Cooker Chicken and Mushrooms
Today’s post is a guest post from a Pressure Cooker Today reader.
Hi, my name is Carol. I’m a born and raised New Englander, stay-at-home wife, Mom, and “Mimi” to 2 active boys and one mischievous “grand-dog”, who recently discovered skunks don’t make good playmates-needless to say the 3 of them keep my daughter and son-in-law VERY busy.
I am also the lucky winner of Barbara’s giveaway of the wonderful cookbook, 365 Days of Slow Cooking.
I love to cook and bake and am an active member of several cooking forums, where I enjoy chatting about cooking and recipes with fellow posters. I like to take recipes and modify them by adding or subtracting ingredients to turn them into something that pleases our palates. Once I’m happy with the results, my husband Bob photographs the finished product, and I review and post them on these forums.
Two of my favorite cooking “aids” are my slow cooker and my stove-top pressure cooker. I love filling the slow cooker with ingredients and having the aroma of dinner cooking fill the house all day, but I also love the idea of using the pressure cooker to get a wonderful dinner on the table in no time at all.
In the past, I would only use recipes specifically written for pressure cookers. Those aren’t always easy to find. When I read Barbara’s post for Pressure Cooker Thai Chicken Thighs, and saw that she adapted a slow cooker recipe for her pressure cooker, it awakened my curiosity to give that method a try.
There are so many delicious sounding recipes in this cookbook, that it was hard to choose which one I wanted to adapt first. When we hit a super sale on chicken and fresh mushrooms at the grocery store, my decision was made.
Making Chicken and Mushrooms in an Instant Pot
An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create this delicious Chicken and Mushrooms!
Karen’s original recipe calls for boneless, skinless chicken thighs and takes 4-6 hours on Low in the slow cooker. Using boneless skinless chicken breasts in my stove-top pressure cooker, the chicken was cooked to perfection in 6 minutes. An electric pressure cooker may take a few more minutes to cook the chicken through. It was delicious served over rice pilaf with steamed broccoli on the side.
Thank you Karen, for writing this fantastic cookbook and thank you Barbara, not only for the super giveaway, but for giving me the inspiration to adapt slow cooker recipes for use in the pressure cooker.
Chicken and Mushrooms
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
Instructions
Season the chicken breasts on both sides with onion powder, garlic powder, salt and pepper to taste.
Heat 1 tablespoon olive oil over medium heat in the pressure cooker. Add the chicken in batches and brown lightly on both sides. Remove browned chicken from the pressure cooker; place on a plate.
Heat the remaining 1 tablespoon olive oil in the pressure cooker over medium heat. Add the onions and sauté for 2 minutes or until translucent. Add the garlic; cook and stir for 30 seconds.
Stir in the chicken broth, vinegar, tomato paste and thyme.
Place the rack in the pressure cooker; put the browned chicken on the rack. Add the sliced mushrooms.
Put the cover on the pressure and lock in place. Place the regulator on top if your pressure cooker uses one. When the pressure cooker reaches high pressure (15 psi), set a timer and cook for 6 minutes (cooking time in your pressure cooker may vary).
Using the Quick Pressure Release method recommended for your pressure cooker, release pressure and remove the cover. Remove chicken to a platter and keep warm.
Stir the evaporated milk, and Parmesan cheese into the sauce.
Combine the cornstarch and water, whisking until smooth. Stir the cornstarch mixture into the sauce and cook over medium/low heat, stirring constantly, until the sauce thickens. Stir in the chopped parsley.
Pour the sauce over the chicken. Serve over rice or pasta.
Thanks Carol for sharing a little bit about yourself, and your delicious chicken and mushrooms recipe with us. I hope to try it soon.
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?
Thanks!
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!
Thanks”
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. 🙂
Carol
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.