In today’s fast-paced world, nothing beats a delicious, healthy, and easy-to-make meal that requires minimal cleanup. That’s where the Instant Pot shines, transforming simple ingredients into comforting meals in minutes. One of the best examples of this is the rich and satisfying Chicken and Mushrooms in the Instant Pot. This creamy one-pot recipe blends succulent chicken thighs with earthy mushrooms, tender spinach, aromatic herbs, and a velvety garlic cream sauce that tastes like you spent hours in the kitchen.
In this detailed guide, you’ll learn how to prepare this dish from scratch with step-by-step instructions, expert tips, and versatile serving ideas. Whether you’re cooking for a weeknight dinner, meal prep, or a dinner party, this recipe will impress with its flavor and ease.
Why You’ll Love This Recipe
- Quick and Easy: Ready in under 30 minutes from start to finish.
- One-Pot Convenience: Minimal cleanup and maximum flavor.
- Healthy and Balanced: High in protein, low in carbs, and packed with vegetables.
- Creamy and Comforting: A cozy dish perfect for any season.
- Family-Friendly: Loved by both adults and kids.
- Budget-Conscious: Uses affordable pantry staples.
Ingredients You’ll Need
Main Ingredients:
- 2 tablespoons butter – for sautéing and flavor.
- 1 cup sliced onions – adds sweetness and depth.
- 6 garlic cloves, thinly sliced – a fragrant, savory base.
- 2 cups mushrooms, quartered – cremini or button mushrooms work great.
- 1 lb boneless, skinless chicken thighs – tender, flavorful, and juicy.
- 4 cups baby spinach – for added nutrition and color.
- 2 tablespoons water – helps build pressure.
- 1 teaspoon dried thyme (or 3–4 fresh sprigs) – adds an herbal note.
- 1 teaspoon kosher salt – enhances flavor.
- 1 teaspoon ground black pepper – balances the dish.
For Finishing:
- 1/2 cup heavy cream – creates the luscious creamy texture.
- 1 tablespoon lemon juice – brightens the flavor.
Optional Substitutions and Tips
- Use half-and-half or evaporated milk for a lighter version.
- Swap chicken breasts for thighs but reduce cook time by 2 minutes.
- For a dairy-free version, substitute olive oil for butter and coconut cream for heavy cream.
- Try a blend of mushrooms: shiitake, oyster, and cremini for a gourmet twist.
- Fresh thyme adds the best flavor, but dried thyme is a practical substitute.
How to Make Chicken and Mushrooms in the Instant Pot
Step 1: Sauté the Base
- Turn on the SAUTÉ mode on your Instant Pot.
- Melt butter and add onions. Cook for 2–3 minutes until soft.
- Add garlic and sauté for 30 seconds until fragrant.
Step 2: Add Mushrooms and Chicken
- Add mushrooms and stir for 2 minutes until they begin to soften.
- Add chicken thighs, water, thyme, salt, and pepper.
- Stir to coat everything evenly.
Step 3: Pressure Cook
- Cancel sauté mode and close the lid.
- Set the valve to SEALING.
- Cook on HIGH PRESSURE for 8 minutes.
- Allow a natural pressure release for 5 minutes, then quick release.
Step 4: Final Touches
- Open lid and return to SAUTÉ mode.
- Add spinach and stir until wilted.
- Pour in heavy cream and lemon juice, stir to combine.
- Let simmer for 2–3 minutes to thicken.
Pro Tips for Success
- Sautéing is key: This enhances flavor before pressure cooking.
- Deglaze the pot: Scrape browned bits to prevent burn notice.
- Don’t skip natural release: Helps retain moisture and tenderness.
- Add dairy after pressure cooking: Prevents curdling.
- Cut chicken evenly: Ensures uniform cooking.
Serving Suggestions
This creamy Instant Pot chicken and mushrooms pairs well with:
- Buttered egg noodles
- Steamed jasmine or brown rice
- Creamy mashed potatoes
- Roasted vegetables (carrots, zucchini, bell peppers)
- Cauliflower rice (for a low-carb version)
- Crusty bread for dipping in the sauce
Add a simple green salad with vinaigrette to balance the richness.
Storage & Reheating
- Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze for up to 1 month. Best to freeze before adding cream.
- Reheat on the stovetop over low heat, stirring gently. Add a splash of cream or broth if needed.
- Meal prep tip: Portion with sides into containers for quick lunches.
Nutrition Information (Per Serving – Serves 4)
- Calories: 320
- Protein: 25g
- Carbohydrates: 8g
- Fiber: 2g
- Fat: 22g
- Saturated Fat: 12g
- Sodium: 650mg
- Potassium: 680mg
This dish offers a balanced nutritional profile perfect for low-carb or high-protein diets.
Common Questions (FAQs)
Can I use frozen chicken?
Yes. Add 4 extra minutes to the pressure cooking time. Make sure to sauté vegetables first.
Can I double the recipe?
Yes, but don’t exceed the Instant Pot’s max fill line. Time remains the same.
Can I make this recipe dairy-free?
Yes. Use olive oil instead of butter and coconut cream in place of heavy cream.
Can I add other vegetables?
Absolutely! Bell peppers, peas, or zucchini work well. Add soft vegetables like peas after pressure cooking.
Is this recipe gluten-free?
Yes, it’s naturally gluten-free. Just ensure your broth and cream are certified gluten-free.
Final Thoughts
This Chicken and Mushrooms in the Instant Pot recipe is a lifesaver when you need something delicious, quick, and nourishing. With its creamy sauce, tender chicken, and mushroom medley, it feels indulgent while staying healthy.
