If you want to make an Instant Pot Chicken and Mushrooms recipe, but don't want to use cream of mushroom soup, have I got just the thing for you! This super easy and delicious, pour and cook, and makes an elegant but family-friendly dinner!
What Makes This Chicken and Mushrooms Recipe So Great
- Keto. With only 7 net carbs per serving, this is a great low carb main course.
- Healthy. Loaded with healthy vegetables.
- Fast. Not including the time for the pot to come to pressure, this recipe is done in under 30 minutes.
- Easy. A simple pour and cook recipe.
- Little Cleanup. Since this is a one-pot Instant Pot recipe, there isn't a bunch of dishes to clean up after you eat.
I never cook with canned soups at all. I have no idea what's in them, they invariably have flour (which I try to avoid), but really, the main reason I don't cook with them is that it's so easy to make your own thick and creamy soup.
A few aromatics, lashings of cream, and presto, you've got a wonderfully low carb Instant Pot Chicken and Mushroom recipe!
How To Make This Instant Pot Chicken and Mushrooms Recipe
- Turn the Instant Pot on Sauté. When it is hot, add the butter and allow it to melt. Add garlic cloves and stir. Allow them to soften, about 1 minute, taking care to not burn the garlic.
- Add onions and mushrooms, and stir to coat with the butter.
- Add thyme, chicken, salt, pepper, and water.
- Place the baby spinach leaves on top.
- Set the Instant Pot at High pressure for 8 minutes. When cook time is complete, allow the pot to sit undisturbed for 10 minutes and then release any remaining pressure.
- Open the lid and turn the Instant Pot to Sauté once again. Pour in the cream in a steady stream, while stirring. The sauce will start to thicken, about 5-8 minutes. Add in lemon juice while still stirring, and then you are ready to serve your masterpiece.
Looking To Mix It Up A Little? Try Out These Variations!
- Swap out swiss chard or kale for the spinach in this Chicken and Mushroom recipe
- Change out the mushrooms you use, or better still, use a mix of mushrooms for an even deeper flavor.
- Make it with chicken breast instead. Be sure to cut the chicken breast in half at the thickest part to ensure even cooking in the pressure cooker.
Looking For More Great Instant Pot Chicken Recipes?
- French Garlic Chicken recipe - An Instant Pot chicken recipe that's keto-friendly
- Keto Creamy Pesto Chicken - Another stupid simple and delicious Instant Pot recipe
- Chicken Pot Pie Soup - The comforting goodness of chicken pot pie while taking far less effort to make
- Easy Indian Curry Recipe - Here's an easy and delicious Indian curry recipe
- Poblano Chicken Soup - This soup is delicious yet not spicy!
- Instant Pot Butter Chicken - My simple and renown butter chicken recipe
- Instant Pot Chicken Adobo - Make an authentic Filipino Chicken dinner in under 30 minutes!
- Chicken Mushroom Soup - Dump and cook in under 30 minutes
You're sure to love this Instant Pot Chicken and Mushrooms Recipe, so much so that you'll never want to use a can of mushroom soup in your cooking ever again! Make sure to share this recipe with your friends on Pinterest and Facebook so they can enjoy it as well!
Servings: 4
Calories: 330kcal
Click on highlighted ingredients or Equipment to see exactly what I use to make this recipe
Equipment
Ingredients
- 2 tablespoons (2 tablespoons) Butter
- 1 cup (160 g) Sliced Onions
- 6 (6) Garlic Cloves, sliced thin
- 2 cups (192 g) Mushrooms, cut into quarters
- 1 lbs (453.59 g) Boneless Skinless Chicken Thighs
- 4 cups (120 g) baby spinach
- 2 tablespoons (2 tablespoons) Water
- 1 teaspoon (1 teaspoon) Dried Thyme, or 3-4 sprigs fresh thyme
- 1 teaspoon (1 teaspoon) Kosher Salt
- 1 teaspoon (1 teaspoon) Ground Black Pepper
For Finishing
- 1/2 cup (119 g) Heavy Whipping Cream
- 1 tablespoon (1 tablespoon) Lemon Juice
Instructions
- Turn the Instant Pot on Sauté. When it is hot, add the butter and allow it to melt. Add garlic cloves and stir. Allow them to soften, about 1 minute, taking care to not burn the garlic.
- Add onions and mushrooms, and stir to coat with the butter
- Add thyme, chicken, salt, pepper, and water. Place the baby spinach leaves on top.
- Set the Instant Pot at High pressure for 8 minutes. When cook time is complete, allow the pot to sit undisturbed for 10 minutes and then release any remaining pressure.
- Open the lid and turn the Instant Pot to Sauté once again. Pour in the cream in a steady stream, while stirring. The sauce will start to thicken, about 5-8 minutes. Add in lemon juice while still stirring, and then you are ready to serve your masterpiece.
Watch The Video
Recipe Variations
- Swap out swiss chard or kale for the spinach in this Chicken and Mushroom recipe
- Change out the mushrooms you use, or better still, use a mix of mushrooms for an even deeper flavor.
- Make it with chicken breast instead. Be sure to cut the chicken breast in half at the thickest part to ensure even cooking in the pressure cooker.
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Nutrition
Calories: 330kcal | Carbohydrates: 9g | Protein: 25g | Fat: 21g | Fiber: 2g | Sugar: 2g
Tried this recipe?Follow @twosleevers and Pin it!
Originally published May 4, 2018.
Don't forget to check out my other Best-selling Instant Pot Cookbooks!
Indian Instant Pot, Keto Instant Pot, Instant Pot Fast and Easy, Healthy Instant Pot & Vegetarian Instant Pot.
Lissa
Yum. I used mushroom soup because that is what I had. Still yummy.
Kstaiger
This soup was very yummy, recipe disappeared before I got to adding heavy cream and lemon juice so it all went in pot and I pushed soup. Husband loved it,too. Thanks....
Kathleen Pease
Love your recipes.
Sue
If I double the recipe do I increase the cooking time?
Kelly L Stowell
Nope! It will take your pot longer to come to pressure because there is more in it, but the cooking time remains the same.
Susan Ned
I made a couple of changes, basil and parsley instead of thyme (didn't have any handy). I also used coconut milk instead of heavy cream. I was SOOOO yummy. I ended up repeating another batch for the next night.
URVASHI PITRE
Your variations sound great!
Julie K
Very tasty! I used what I had on hand so half fresh mushrooms and half a dry (soaked) blend from Costco. I was nervous about so little liquid since I haven’t mastered my Instant Pot, so added a bit of mushroom water/broth so not quite as thick as yours. Doubled it for work lunches. Made rice for hubby and riced cauliflower/broccoli blend for me. Used half a can of coconut milk instead of cream. Definitely a keeper! Hubby approves!
Do you really only use 2 tablespoons of water? Do the ingredients put off enough water to come to pressure? I am scared to get a burn notice.
Thanks for the tasty recipe!
Michele Anderson
My husband and I love fresh spinach but today I didn't have any. I chopped up and added some sun dried tomatoes instead. Very tasty!
Peg Gilligan Bartles
Another excellent recipe from Urvashi! So easy and so so good! I used twice the mushrooms and extra chicken. I didn't have any heavy cream so used evaporated milk. It didn't thicken up but not a problem, since I also forgot to make rice. We ate it like soup!