Instant Pot
Instant Pot Creamy Mushroom Chicken
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11 Reviews
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.
Would like to know how doubling the quantity would change the cook time.
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
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. 😊
Urvashi P.
January 15, 2021
You are absolutely right! Thanks for reading all the blah blah I wrote in the cookbook :D
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