Instant Pot

Instant Pot Creamy Mushroom Chicken

March 11, 2019
4 Stars
Photo by Ghazalle Badiozamani
Author Notes

Happily for you, I’m not about to suggest using a can of cream of mushroom soup in this (or any other) recipe. But, happily for you, if you like cream of mushroom soup, you won’t miss it after you try this recipe. It’s the taste of comfort for many of us, just healthier than anything that might come out of a can. It’s also an easy recipe. I ask you to put the spinach in with the rest of the ingredients to add more flavor to the dish. The spinach will cook down and blend in with everything else, and you’ll have a vegetable and chicken dish done in one shot.

Excerpted from INSTANT POT FAST & EASY © 2019 by Urvashi Pitre. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. —Urvashi Pitre

Test Kitchen Notes

Featured in: 10 Instant Pot Chicken Recipes for Comforting Dinners All Week Long. —The Editors

  • Prep time 10 minutes
  • Cook time 35 minutes
  • Serves 4
Ingredients
  • 2 tablespoons salted butter
  • 6 garlic cloves, thickly sliced
  • 1 cup sliced yellow onions
  • 2 cups quartered button mushrooms
  • 1 pound boneless, skinless chicken thighs
  • 3 or 4 sprigs fresh thyme, or 1 teaspoon dried
  • 2 tablespoons water
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 4 cups baby spinach
  • 1/2 cup heavy cream
  • 1 tablespoon fresh lemon juice
In This Recipe
Directions
  1. Select SAUTÉ on the Instant Pot. When the pot is hot, add the butter. When the butter has melted, add the garlic. Cook, stirring continuously, until garlic is fragrant and slightly softened, about 1 minute (take care not to let it burn).
  2. Add the onions and mushrooms and stir to coat. Add the chicken, thyme, water, salt, and pepper. Stir to combine. Place the spinach on top of the chicken mixture. Select CANCEL.
  3. Secure the lid onthe pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 8 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.
  4. Transfer the chicken to a serving platter. Cover lightly with aluminum foil to keep warm.
  5. Select SAUTÉ on the Instant Pot. While stirring continuously, slowly add the cream in a steady stream. Cook, stirring, until the mixture starts to thicken, 5 to 8 minutes. Stir in the lemon juice. Select CANCEL.
  6. Serve the chicken with the mushroom-spinach mixture.

See what other Food52ers are saying.

  • Allison Hamm
    Allison Hamm
  • Danna Farabee
    Danna Farabee
  • Urvashi Pitre
    Urvashi Pitre
  • Phil Cox
    Phil Cox
Dr. Urvashi Pitre is the President of a global marketing consulting firm, and also the author of the best-selling Indian Instant Pot Cookbook, one of Amazon’s Best Books of 2017. She combines her training as a scientist with her desire to make fast, healthy, authentic, global cuisine, and experiments extensively to create the most streamlined recipes that use fresh ingredients. WEBSITE: www.twosleevers.com FB PAGE: https://www.facebook.com/twosleever/ FB GROUP: https://www.facebook.com/groups/twosleevers/ PINTEREST: https://www.pinterest.com/twosleevers/pins/ INSTAGRAM: https://www.instagram.com/two_sleevers/ YouTube: https://www.youtube.com/TwosleeversUrvashi

12 Reviews

AnniC February 9, 2021
Thank you for another great recipe! I already had cooked chicken breast and broth from throwing a package of bone-in breasts and wings in the IP and was in the mood for a spinach and mushroom dish when I found this. I followed the recipe pretty closely, using pre-sliced baby Bella mushrooms, but since I wasn't cooking the chicken with the other ingredients, I did use rich chicken stock instead of water, no extra salt, and probably closer to 1/2 C. Even though I made the stock with plenty of thyme, I still used more since I never worry about too much thyme. I then waited until everything was done and the sauce thickened to stir in the cooked chicken. Before that, I also removed about a 1/2 C of the sauce once the cream had been added, whisked in a heaping Tb of tapioca flour then returned it to the pot, stirring about 5 more min until it thickened a little more. I couldn't decide between heavy cream and coconut milk, and had both, so I used half of each to give the sauce a subtle coconut flavor. The lemon juice was a nice addition to make it more complex. I used a little zest as well. Making it again tonight just a week or so later, starting with uncooked chicken breasts this time, so I came back to leave a review and refresh my memory.
 
Odessa November 15, 2020
This is the first thing I cooked in my instant pot. A complete and delicious success. I did have a lot of sauce so might use less cream and add a parmesan rind next time. Served with Hassleback potatoes.
Would like to know how doubling the quantity would change the cook time.
 
Author Comment
Urvashi P. January 15, 2021
While it might increase the time the pot takes to come to pressure, you don't need to increase time under pressure if you double recipes in an Instant Pot.
 
xiao_lan August 31, 2020
I made this almost exactly according to the recipe and it’s a real keeper! I will be making this again and again, it’s so easy and delicious. The only changes I made were eliminating the cream and increasing the cook time to 10 minutes + 10 minutes instead of 8 minutes + 10 minutes. This made the chicken extra tender. Thank you so much for this recipe.
 
Katrina W. May 14, 2020
This was great! I cut back on the mushrooms and added asparagus only because that's what I had on hand. Also added some Parmesan cheese to thicken up the sauce and served it over buttered rice with thyme. Thank you!
 
Allison H. November 12, 2019
Ohmygosh, this was amazing! Really delicious. I didn't use the lemon, subbed a little milk out for the whole 1/2 cup of cream, and tossed some leftover bacon crumbles from the fridge in there -- but other wise followed the recipe, and it was perfect. Served over egg noodles, and voila! Quick and fabulous weeknight dinner.
 
don July 10, 2019
I thought this was quite tasty especially considering how few ingredients there are. I used baby portobellos instead of the button mushrooms which I think gave it a bit more depth and if I do it again I think I would reduce the cream to 1/4 cup
 
Danna F. April 7, 2019
It was okay. Not outstanding. Kind of blah.
 
Phil C. July 11, 2019
I used wine & broth - left out cream...and lots more garlic/pepper.
 
Tracy D. March 15, 2019
I am a bit confused by this recipe, it has 2 tbs. of water. I thought a pressure cooker needs at least 1 cup of liquid to be able to come up to pressure. Please advise.
 
Laurie T. March 17, 2019
The cookbook author addresses this in her book. She is using the liquid inherent in the meat and vegetables as it is more flavorful than water. It makes sense. I’m willing to give it a try - this recipe looks yummy. 😊
 
Author Comment
Urvashi P. January 15, 2021
You are absolutely right! Thanks for reading all the blah blah I wrote in the cookbook :D