Instant Pot Chicken and Mushrooms

This delicious Instant Pot Chicken and Mushrooms recipe is ready in just 40 minutes! Healthy low carb dinner with minimal ingredients that the whole family will love!

Instant Pot Chicken and Mushrooms

The Instant Pot is one of my favorite small kitchen appliances. It's right up there with my beloved air fryer. You can literally make anything in it from Basmati Rice to Instant Pot Beef Ribs.

This Instant Pot Chicken and Mushrooms recipe is full of flavor and the chicken breast comes out super juicy. Don't be afraid of pressure cooking chicken breasts.

The trick for moist and tender chicken breasts is making sure that you do a natural pressure release. It ensures that the chicken breast doesn't dry out.

Why You'll love this Easy Instant Pot Recipe

• One pot meal – with the Instant Pot you can sauté and pressure cook all with the same appliance, which makes for an easy cleanup.
• Easy Instant Pot Recipe – this chicken and mushroom meal has simple directions and you can find all the ingredients at your local grocery store.
• Meal prep – Doubles this recipe and it makes for a great for meal prep recipe.

Ingredients

• Boneless skinless chicken breasts
• Seasonings: kosher salt and black pepper
• Avocado oil
• Baby Bella mushrooms or crimini mushrooms
• Garlic
• Chicken broth

Tips & Tricks for making pressure cooker chicken and mushrooms

• Make sure you scrape the bottom of the Instant Pot after sautéing to ensure that you don’t get the burn notice.
• Don't skimp on the natural release. Yes it's only 5 minutes, but it helps to keep the chicken from drying out.
• Always use a meat thermometer to make sure the internal temperature is 165F. Once the timer goes off take the chicken out of the air fryer so you don’t dry out the chicken.
• Next time I think I might try adding some parmesan cheese and heavy cream to make a delicious creamy mushroom sauce.

How to make Instant Pot Chicken and Mushrooms

1. Season the chicken with salt and pepper.
2. Cut the mushrooms up and set aside.
3. Next, turn the Instant Pot to sauté mode and add the avocado oil.
4. Once the oil is hot add the chicken breast. Cook the chicken for 2-3 minutes on each side to brown the chicken.
5. Remove chicken from the Instant Pot and set aside.
6. Add the mushrooms and garlic to the Instant Pot. Cook until mushrooms are tender and garlic is fragrant (1-2 minutes).
7. Turn off the sauté mode and add the chicken broth. Stir and scrap the bottom of the Instant Pot to get those delicious browned bits and to ensure that it doesn’t burn.
8. Then add back in the chicken.
9. Place the lid on the Instant Pot and make sure the knob is set to seal. Hit “Manual” then select high pressure and set the timer to 8 minutes. 
10. Perform a 5 minute natural pressure release and then carefully quick release the rest of the pressure. 
11. Carefully remove the lid. Let the chicken sit for at least five minutes before cutting. Top with fresh parsley for a little bit of color and flavor.
12. Optional make a cornstarch slurry to make a gravy with the broth.

Slow Cooker Directions

Don't have an electric pressure cooker? No problem. You can also make this chicken and mushroom recipe with a crockpot.

1. First season the chicken with salt and pepper. Wash and cut the mushrooms up and return them to the fridge.
2. Next, place chicken broth and garlic into the bottom of the slow cooker. Then add in the chicken breasts.
3. Turn the slow cooker to low and cook for 6-7 hours. Then add in the mushrooms to the low cooker and cook for 30 minutes on high.

Substitutions

Chicken Breasts: If you do not have chicken breasts, you may also use split chicken breasts or chicken breast cutlets. Prefer dark meat? Try using boneless chicken thighs.

Baby bell mushrooms: You can use pre-sliced mushrooms to save yourself some time. Personally, I just prefer the whole mushrooms and slicing them myself. You can also use white mushrooms or your favorite type of fresh mushrooms for this recipe.

Garlic cloves: Don't have fresh garlic or you hate mincing it? You can use the pre-minced garlic that comes in a jar if you prefer. Or even use garlic powder in a pinch.

Chicken Broth: You can substitute the chicken broth with water, chicken stock or chicken bone broth. Even vegetable broth will work for this recipe.

Seasonings: I just used salt and pepper for spices, but you can also try adding in some onion powder, poultry seasoning

What to serve with Chicken and Mushrooms

If you're not watching your carb intake, this chicken and mushrooms recipe pairs well with White Rice, brown rice, egg noodles, roasted green beans and potatoes or these no drain instant pot mashed potatoes.

If you are wanting to keep this chicken recipe low carb, serve it with green beans, zoodles or a simple green salad.

This chicken and mushrooms are great to add to your favorite salad. A great source of protein.

How to store

Store the leftovers in a glass airtight container for up to 5 days.

How to reheat

The easiest way to warm the leftovers up is in the microwave. Remove the lid from the leftover container and microwave on high for 1 to 1.5 minutes or until the chicken and mushrooms are warm. You may also transfer the them to a microwave-safe plate to warm up. 

FAQs

More Chicken Instant Pot Recipes

If you enjoyed this Instant Pot Chicken Breasts with mushrooms recipe, check out these other Instant Pot Recipes.

• Instant Pot Chicken Thighs and Rice
• Instant Pot Frozen Shredded Chicken Breasts
• Easy Instant Pot Shredded Chicken Thighs
• Instant Pot Shredded Chicken Breast

Instant Pot Chicken and Mushrooms

Lara

Make juicy chicken breasts and mushrooms in your Instant Pot. This comes out perfect every time! Have a delicious low-carb dinner ready in about 40 minutes! Great for a weeknight dinner.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine American

Servings 2

Calories 446 kcal

Equipment

• Instant Pot

Ingredients

  

1x2x3x

• 1 lb boneless skinless chicken breasts
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2 tablespoons avocado oil
• 16 oz containers of baby bella mushrooms washed and sliced
• 4 cloves garlic minced
• ½ cup chicken broth

Instructions

 

• Season the chicken with salt and pepper.
• Cut the mushrooms up and set aside.
• Next, turn the Instant Pot to sauté mode and add the avocado oil.
• Once the oil is hot add the chicken breast. Cook the chicken for 2-3 minutes on each side until browned.
• Remove chicken from the Instant Pot and set aside.
• Add the mushrooms and garlic to the Instant Pot. Cook until mushrooms are tender and garlic is fragrant (1-2 minutes).
• Turn off the sauté mode and add the chicken broth. Stir and scrap the bottom of the Instant Pot to ensure that it doesn’t burn.
• Add back in the chicken.
• Place the lid on the Instant Pot and make sure the knob is set to seal. Hit “Manual” then select high pressure and set the timer to 8 minutes.
• Perform a 5-minute natural pressure release and then carefully remove the rest of the pressure.
• Carefully remove the lid. Let the chicken sit for at least five minutes before cutting.

Nutrition

Calories: 446kcalCarbohydrates: 10gProtein: 56gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.03gCholesterol: 146mgSodium: 1656mgPotassium: 1602mgFiber: 3gSugar: 5gVitamin A: 72IUVitamin C: 9mgCalcium: 34mgIron: 2mg

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