Creamy Garlic Mushroom Chicken (Instant Pot)
This Creamy Garlic Mushroom Chicken (Instant Pot) is quick, comforting, and packed with rich garlic and mushroom flavors in a luscious creamy sauce.
Servings: 4 servings
Ingredients
- 1 1/2 to 2 lbs chicken thighs or chicken breasts
- to taste Salt
- to taste Ground black pepper
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 6 oz cremini mushrooms or white mushrooms stems trimmed
- 1/2 cup chicken broth
- 1/2 cup whipping cream or heavy whipping cream
- 1/4 teaspoon salt or to taste
- 3 dashes cayenne pepper
- 1 tablespoon lemon juice
- 1 tablespoon chopped parsley for garnish
Instructions
Prepare the Chicken
- Season chicken thighs or breasts generously with salt and ground black pepper on both sides.
Sauté the Chicken
- Set Instant Pot to sauté and add olive oil. Once hot, add seasoned chicken pieces and sauté 3-4 minutes per side until golden brown. Remove chicken and set aside.
Sauté Garlic and Mushrooms
- Add minced garlic to the pot and sauté for 30 seconds until fragrant. Add trimmed mushrooms and sauté 2-3 minutes until softened.
Deglaze the Pot
- Pour in chicken broth and use wooden spoon to scrape brown bits from the bottom of the pot.
Add the Chicken Back In
- Return sautéed chicken to the pot on top of mushrooms.
Pressure Cook
- Close lid, set valve to sealing, and cook on high pressure for 8 minutes. Allow natural pressure release for 5 minutes, then quick release remaining pressure.
Make the Creamy Sauce
- Remove chicken carefully and set aside. Stir in whipping cream, 1/4 teaspoon salt, and cayenne pepper. Simmer on sauté setting for a couple minutes until sauce thickens slightly, if desired.
Final Touches
- Add lemon juice to sauce, then return chicken to pot, coating it in creamy sauce.
Serve and Garnish
- Serve over rice, pasta, or favorite grain. Garnish with chopped parsley.
Equipment
- Instant Pot
- Cutting Board
- Knife
- Measuring Cups
- Measuring Spoons
- Wooden Spoon
- Spatula
- Serving Platter
Notes
- Use skinless chicken breasts for a leaner option.
- Swap heavy cream with coconut cream for a dairy-free version.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- To increase spice, add more cayenne or crushed red pepper flakes.
- Add spinach or kale for extra nutrients and color.