Instant Pot Chicken and Mushrooms | Creamy Mushroom Chicken

This Instant Pot Chicken and Mushrooms recipe combines juicy chicken thighs, earthy mushrooms, fresh spinach, and plenty of garlic in a rich homemade cream sauce. It is an easy one-pot dinner made without canned cream of mushroom soup.

If you love creamy chicken dinners but want to keep the carbohydrates low, this is about to become a new favorite. Serve the chicken and mushroom sauce over cauliflower rice, mashed cauliflower, rice, pasta, or with a slice of bread to catch every last drop.

What Makes This Chicken and Mushrooms Recipe So Great?

• Fast. The chicken pressure cooks for only 8 minutes, and the entire meal is ready in about 38 minutes.
• Easy. Sauté the aromatics, pressure cook the chicken, and finish the sauce in the same pot.
• Low Carb. With approximately 7 net carbs per serving, this makes a satisfying low-carb dinner.
• Keto-Friendly. Heavy cream creates a rich sauce without flour or canned soup. Find more ideas in my complete collection of keto recipes.
• One Pot. Everything is prepared in the Instant Pot for easier cleanup.
• Full of Vegetables. Mushrooms, onions, garlic, and spinach cook alongside the chicken.
• Family-Friendly. The sauce is creamy, garlicky, and savory without being spicy.

This recipe is an easy main course for nights when you want comfort food without spending hours in the kitchen. It is one of my favorite Instant Pot recipes because the pressure cooker does most of the work for you.

Is This Chicken and Mushroom Soup?

No. This recipe is a creamy chicken entrée with mushrooms, spinach, and a reduced cream sauce. It has enough sauce to spoon over the chicken or a side dish, but it is not intended to have the consistency of soup.

If you want a brothy version with shredded chicken, make my Instant Pot Chicken Mushroom Soup instead. For a meatless option, try this Creamy Mushroom Soup.

Does This Recipe Use Cream of Mushroom Soup?

Nope. You do not need canned cream of mushroom soup to make creamy mushroom chicken.

Fresh mushrooms, onions, garlic, butter, heavy cream, and the natural juices released by the chicken create the sauce. This gives you a creamy homemade sauce without flour or condensed soup.

A few aromatics, a generous splash of cream, and presto! You have a wonderfully creamy, low-carb Instant Pot chicken recipe that tastes like it required far more work.

Ingredients You'll Need

• Butter. Adds richness and helps soften the garlic, onions, and mushrooms. Salted or unsalted butter can be used, but adjust the final seasoning accordingly.
• Onions. Add sweetness and savory depth to the mushroom sauce. Slice them evenly so they soften at the same rate.
• Garlic. Six thinly sliced cloves give the dish plenty of garlic flavor. Cook them briefly so they soften without browning or burning.
• Mushrooms. Provide earthy flavor and release liquid as they cook. Quartering them helps the mushrooms retain some texture after pressure cooking.
• Boneless Skinless Chicken Thighs. Stay tender and juicy during pressure cooking. Use thighs of a similar size so they finish cooking at the same time.
• Baby Spinach. Adds color and vegetables without requiring extra preparation. Place it on top of the other ingredients before cooking.
• Water. Provides the initial thin liquid needed for the recipe. The mushrooms, onions, spinach, and chicken release additional moisture as they cook.
• Thyme. Adds an herbal flavor that pairs especially well with chicken and mushrooms. Use dried thyme or several sprigs of fresh thyme.
• Kosher Salt. Seasons the chicken, vegetables, and sauce.
• Black Pepper. Balances the cream and gives the sauce a gentle warmth.
• Heavy Whipping Cream. Creates a rich, smooth sauce without canned soup or flour.
• Lemon Juice. Brightens the finished sauce and balances the richness of the cream.

What Kind of Mushrooms Are Best With Chicken?

White button or cremini mushrooms are both good choices for creamy mushroom chicken. White mushrooms have a milder flavor, while cremini mushrooms provide a slightly deeper and earthier taste.

Choose firm mushrooms without dark, wet, or slimy spots. Wipe away visible dirt with a damp paper towel or rinse them quickly and dry them thoroughly. Do not soak mushrooms because they can absorb additional water.

Cut the mushrooms into quarters rather than thin slices. Larger pieces are less likely to disappear into the sauce during pressure cooking.

If you have extra mushrooms, use them to make this easy Mushroom Side Dish with Bacon.

How to Make Instant Pot Chicken and Mushrooms

1. Heat the Instant Pot. Select Sauté and wait for the pot to become hot. Add the butter to the inner pot and allow it to melt. Add the thinly sliced garlic and cook for approximately 1 minute, stirring frequently. Do not allow the garlic to brown or burn.
2. Add the vegetables. Add the sliced onions and quartered mushrooms. Stir until they are coated with the melted butter. Pour in the water and scrape the bottom of the pot thoroughly. Make sure no garlic or onion is stuck to the liner.
3. Add the chicken and seasonings. Add the chicken thighs, thyme, salt, and black pepper.
4. Layer the spinach. Place the baby spinach on top of the chicken without packing it tightly. Lock the lid in place and set the valve to Sealing. Cook at high pressure for 8 minutes. When the cooking time is complete, allow the pot to sit undisturbed for 10 minutes. Carefully release the remaining pressure. Open the lid and check that the thickest part of the chicken has reached 165°F. Transfer the chicken to a covered plate if you are concerned about it overcooking while the sauce reduces.
5. Finish the cream sauce. Select Sauté. Slowly pour in the heavy cream while stirring. Simmer uncovered for 5 to 8 minutes, or until the sauce has reduced and lightly coats the back of a spoon. Turn off the heat and stir in the lemon juice. Taste the sauce and adjust the salt or pepper if needed.
6. Serve. Return the chicken to the sauce if you removed it, then spoon the mushrooms, spinach, and cream sauce over each portion.

Need help deciding when to release the pressure? Read my guide to Instant Pot natural release versus quick release. You can also use this Instant Pot Cooking Times Chart when preparing other meats and vegetables.

Tips and Tricks

• Do not burn the garlic. Garlic becomes bitter when browned too aggressively. Stir it frequently and add the onions and mushrooms after about 1 minute.
• Deglaze the pot. Scrape the bottom after adding the water so no cooked garlic or onion remains stuck to the liner.
• Use evenly sized chicken thighs. Similar pieces cook more consistently.
• Keep the mushrooms fairly large. Quartered mushrooms retain more texture than thin slices under pressure.
• Add cream after pressure cooking. Dairy can scorch or separate when cooked under pressure.
• Reduce the sauce uncovered. The mushrooms and spinach release liquid, so the sauce needs several minutes on Sauté to thicken.
• Remove the chicken if necessary. If the sauce needs extra reduction time, transfer the cooked chicken to a covered plate so it does not overcook.
• Add lemon juice last. Stir it in after turning off the heat to brighten the sauce without exposing the cream to prolonged high heat.
• Check the temperature. The chicken should reach 165°F in its thickest part.
• Know your pressure cooker. The recipe uses very little added water and depends on the ingredients releasing moisture. Use the pot size and method confirmed during testing.

If the pot does not seal, gives a warning, or behaves unexpectedly, consult my Instant Pot Troubleshooting Guide.

Why Is My Chicken and Mushroom Sauce Watery?

Mushrooms, onions, spinach, and chicken all release liquid while cooking under pressure. This is normal and helps create the base of the sauce.

After opening the pot, turn on Sauté and add the heavy cream. Let the sauce simmer uncovered while stirring occasionally. As excess water evaporates, the sauce will become richer and thicker.

If the chicken has already reached 165°F, remove it before reducing the sauce. Return it to the pot once the sauce reaches the desired consistency.

Why Did I Get an Instant Pot Burn Warning?

Garlic or onion may have become stuck to the bottom during sautéing. Before pressure cooking, add the measured water and scrape the bottom of the pot with a wooden spoon or silicone spatula.

There should be no browned or stuck pieces remaining on the liner. If your Instant Pot model requires more thin liquid than the tested model, the recipe should be retested in that appliance rather than increasing the water without adjusting the sauce.

Why Did My Cream Sauce Separate?

The heavy cream may separate if it is pressure cooked or boiled too aggressively. Add it only after the pressure has been released, then simmer the sauce gently.

Add the lemon juice after turning off the heat. The acid helps balance the sauce, but adding it while the cream is boiling may encourage separation.

Why Is My Chicken Dry?

Chicken can become dry when the pieces are unusually small, chicken breast is substituted without adjusting the method, or the cooked chicken remains in the pot during an extended sauce reduction.

Use similarly sized chicken thighs and check them for an internal temperature of 165°F. Remove the chicken while reducing the sauce if it is already completely cooked.

Variations

Chicken Breast

You can make this recipe with chicken breast, but breast meat is leaner and easier to overcook. Cut very thick chicken breasts horizontally into thinner, evenly sized pieces before pressure cooking.

For more information about cooking different chicken cuts, read my guide to making Instant Pot chicken.

Different Mushrooms

Use white button mushrooms, cremini mushrooms, or a combination of the two. A mixture can create a deeper mushroom flavor, but the total quantity should remain the same.

Kale or Swiss Chard

Replace the spinach with chopped kale or Swiss chard for a sturdier green. Remove tough stems and chop the leaves into bite-sized pieces. Because these greens are firmer than spinach, their finished texture will be different.

Add Parmesan

For an even richer sauce, stir finely grated Parmesan into the cream after pressure cooking. Reduce the added salt because Parmesan contributes additional sodium.

Make It Spicy

Add crushed red pepper flakes or cayenne with the thyme for a little heat. Start with a small quantity so the spice does not overpower the mushrooms and garlic.

Dairy-Free Version

A dairy-free cream alternative may change the flavor, thickness, and appearance of the sauce. Only present a specific substitute and quantity after testing it in this recipe.

What to Serve With Chicken and Mushrooms

The creamy mushroom sauce is the best part of this recipe, so pair it with something that can soak it up.

• Cauliflower Rice. Keeps the complete meal low carb while catching the creamy sauce.
• Mashed Cauliflower. A smooth, comforting alternative to mashed potatoes.
• Keto Bread. Serve the chicken with homemade keto bread for dipping.
• Cauliflower Casserole. This Baked Cauliflower with Cheese creates an extra-comforting low-carb meal.
• Green Salad. A crisp salad balances the richness of the cream sauce.
• Rice. White or brown rice works well if you are not limiting carbohydrates.
• Mashed Potatoes. Spoon the mushroom sauce directly over the potatoes.
• Pasta. Serve the chicken and sauce over noodles for a hearty dinner.

Browse my collection of keto side dishes for even more vegetables and low-carb pairings. This recipe also fits well with these high-protein, low-carb recipes.

How Long Does Chicken and Mushrooms Last?

Allow the leftovers to cool, then transfer the chicken, mushrooms, and sauce to an airtight container. Refrigerate them for up to 4 days.

Store the chicken covered in the sauce to help keep it moist. The sauce may thicken after refrigeration because the butter and cream become firmer when cold.

How to Reheat Creamy Mushroom Chicken

Reheat the chicken and sauce gently on the stovetop over low heat. Stir the sauce frequently and add a splash of water, broth, or cream if it has become too thick.

Individual portions can be reheated in the microwave. Use reduced power and short intervals, stirring the sauce between each interval. Avoid overheating because the chicken can dry out and the cream sauce may separate.

Can You Freeze Chicken and Mushrooms?

You can freeze the chicken and mushrooms, but cream sauces sometimes separate or develop a grainy texture after thawing.

For the best possible texture, freeze the pressure-cooked chicken and mushroom mixture before adding the heavy cream and lemon juice. Thaw it in the refrigerator, reheat it gently, and add the cream and lemon while finishing the sauce.

If freezing the completed dish, cool it completely and place it in a freezer-safe container. Thaw it overnight in the refrigerator before reheating slowly.

Frequently Asked Questions

Can I Use Chicken Breast Instead of Chicken Thighs?

Yes, but chicken breast is leaner and can become dry more easily. Cut thick breasts horizontally into evenly sized pieces and avoid leaving them in the pot during a long sauce reduction.

Can I Use Frozen Chicken?

The recipe is written for thawed chicken thighs. Frozen chicken changes the time needed to reach pressure and may release additional liquid, so use frozen chicken only after testing the required pressure time and sauce reduction.

Can I Use Sliced Mushrooms?

You can, but thinly sliced mushrooms will become much softer during pressure cooking. Quartered mushrooms retain more substance and provide a meatier texture.

Can I Substitute Half-and-Half for Heavy Cream?

Half-and-half contains less fat and may produce a thinner sauce that is more likely to separate. Use it only after testing the amount and reduction time.

Can I Double the Recipe?

Do not double the recipe until it has been tested in the Instant Pot size you plan to use. A larger batch may take longer to reach pressure, release more liquid, and require additional reduction time.

Is This Recipe Gluten-Free?

The listed ingredients do not include flour or canned condensed soup. Check the labels on every packaged ingredient if you must avoid gluten because manufacturing and ingredient formulations can vary.

Is This Recipe Keto-Friendly?

The current nutrition calculation contains 9 grams of total carbohydrates and 2 grams of fiber, or approximately 7 net carbohydrates per serving. Ingredient brands and serving sizes can change the final calculation.

Can I Make It Without Spinach?

Yes. Omitting the spinach will change the amount of liquid released into the pot and slightly reduce the finished yield. Retest the pressure-cooking liquid if making that change permanent in the recipe.

Can I Make This on the Stovetop?

A stovetop adaptation requires different cooking times and liquid management. Use a separately tested method rather than applying the Instant Pot times directly to a skillet.

Looking for More Great Instant Pot Chicken Recipes?

Once you see how easy creamy chicken can be in the pressure cooker, try one of these next:

• French Garlic Chicken is another creamy, keto-friendly Instant Pot chicken dinner packed with garlic.
• Keto Creamy Pesto Chicken is a simple low-carb meal with plenty of herby flavor.
• Chicken Pot Pie Soup delivers comforting pot pie flavor without all the work of making a crust.
• Easy Indian Curry is a simple introduction to flavorful pressure cooker curry. Find more ideas in my collection of Indian recipes.
• Keto White Chicken Chili is creamy and flavorful without being overwhelmingly spicy.
• Instant Pot Butter Chicken is my simple and widely recognized butter chicken recipe. You can read more about my cookbooks and media features on my Press page.
• Instant Pot Chicken Adobo makes a flavorful Filipino chicken dinner in under 30 minutes.
• Chicken Mushroom Soup is an easy dump-and-cook option when you want a comforting bowl of soup.
• Keto Tuscan Chicken is another creamy, garlicky chicken dinner with mushrooms.
• Chicken à la King combines chicken, mushrooms, vegetables, and a rich cream sauce.

Browse all my chicken recipes when you need more easy dinner inspiration. If you truly want to skip sautéing and prep, explore these pour-and-cook recipes instead. You can also find hundreds of quick meal ideas for busy nights.

If you love this Instant Pot Chicken and Mushrooms recipe as much as I do, share it with your friends on Facebook and Pinterest so they can enjoy it too!

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.