Instant Pot Creamy Mushroom Chicken
Instant Pot Creamy Mushroom Chicken is a comforting dish that brings together tender chicken breasts and fresh mushrooms in a luscious, creamy sauce. Perfect for busy weeknights or special family dinners, this quick recipe delivers deep flavors and a satisfying meal in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Ingredients
Scale
- 4 boneless skinless chicken breasts
- 8 oz fresh mushrooms (sliced)
- 1 medium onion (finely chopped)
- 4 cloves garlic (minced)
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 1 tbsp Dijon mustard
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Set the Instant Pot to sauté mode. Heat olive oil, then add chopped onion and minced garlic. Sauté until fragrant, about 2 minutes.
- Season chicken breasts with salt and pepper. Add them to the pot and sear each side for 3 minutes until golden brown.
- Stir in sliced mushrooms and cook for another 2 minutes.
- Pour in chicken broth, scraping any browned bits from the bottom. Mix in Dijon mustard.
- Seal the lid and set to high pressure for 8 minutes. Once finished, carefully quick-release pressure.
- Open the lid and stir in heavy cream until well combined. Serve warm over rice or pasta.
Nutrition
- Serving Size: 1 chicken breast with sauce (about 200g)
- Calories: 490
- Sugar: 2g
- Sodium: 600mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 41g
- Cholesterol: 165mg
Keywords: - For a lighter version, substitute half-and-half for heavy cream. - Add spinach or sun-dried tomatoes for extra flavor. - Store leftovers in an airtight container for up to three days; reheat gently with a splash of broth.