Creamy Garlic Mushroom Chicken (Instant Pot)
Creamy garlic mushroom chicken cooked in the Instant Pot, finished with lemon and parsley for a rich, flavorful sauce.
Servings: 4 servings
Ingredients
Ingredients
- 1 1/2 – 2 lbs 750 g-1 kgchicken thighs, or chicken breasts
- salt
- ground black pepper
- 1 tablespoonolive oil
- 3 clovesgarlic minced
- 6 oz 175 gcremini mushrooms, or white mushrooms, stems trimmed
- 1/2 cupchicken broth
- 1/2 cupwhipping cream or heavy whipping cream
- 1/4 teaspoonsalt or to taste
- 3 dashescayenne pepper
- 1 tablespoonlemon juice
- 1 tablespoonchopped parsley
Instructions
Instructions
- Pat the chicken dry with paper towels, trim any excess skin or fat, and season both sides with salt and ground black pepper. Set aside.
- Select Sauté on the Instant Pot and let the inner pot heat until hot. Add the olive oil.
- Working in a single layer or in batches as needed, sear the chicken (skin-side down first, if using skin-on) until browned on both sides, about 3–4 minutes per side. Transfer the seared chicken to a plate.
- Spoon out and discard excess rendered fat from the pot if there is a large amount, leaving some oil and browned bits in the pot.
- Add the minced garlic and the mushrooms to the pot and Sauté until fragrant and the mushrooms begin to soften, about 2–4 minutes.
- Pour in the chicken broth and the whipping cream, then add the 1/4 teaspoon salt (or to taste) and the 3 dashes of cayenne pepper. Stir, scraping up any browned bits from the bottom of the pot.
- Return the seared chicken to the pot, nestling the pieces into the sauce. Secure the lid, set the valve to Sealing, select Manual/Pressure Cook (High), and set the time to 10 minutes.
- When the cook time ends, perform a Quick Release (carefully move the valve to Venting). When the float valve drops, open the lid and carefully stir in the lemon juice and the chopped parsley.
- If you want a thicker sauce, select Sauté and simmer the sauce for 2–4 minutes, stirring occasionally, until it reaches your desired consistency. Taste and adjust seasoning with more salt or lemon juice if needed.
- Serve the chicken immediately, spooning the creamy garlic-mushroom sauce over the pieces.
Equipment
- Instant Pot
Notes
Notes
I used a 6-quart Instant Pot.
If you use frozen chicken, increase the pressure cooking time by 10 minutes.
The whipping cream didn’t curdle. You can certainly add the whipping cream after pressure cooking, when you add the lemon juice and chopped parsley.
If you don’t have an Instant Pot, you can make this Creamy Garlic Mushroom Chicken on a stove top. Just pan-fry the chicken on a skillet and follow the same method above. Simmer on low heat until the chicken pieces are cooked through.
I used a 6-quart Instant Pot.
If you use frozen chicken, increase the pressure cooking time by 10 minutes.
The whipping cream didn’t curdle. You can certainly add the whipping cream after pressure cooking, when you add the lemon juice and chopped parsley.
If you don’t have an Instant Pot, you can make this Creamy Garlic Mushroom Chicken on a stove top. Just pan-fry the chicken on a skillet and follow the same method above. Simmer on low heat until the chicken pieces are cooked through.