This Instant Pot Chicken and Mushrooms recipe delivers a flavorful, low‑carb dinner in about 40 minutes. With minimal ingredients and simple steps, it produces juicy chicken breasts and tender mushrooms—perfect for weeknights or meal prep.
Instant Pot Chicken and Mushrooms
The Instant Pot is one of the most versatile small appliances for busy cooks. It sautés, pressure cooks, and finishes dishes quickly without needing extra pans. This chicken and mushroom recipe highlights how pressure cooking can make lean chicken breasts juicy while concentrating mushroom flavor.
A key tip for tender chicken is allowing a short natural pressure release before quick-releasing the remaining pressure. That gentle finish helps the meat retain moisture.
Why You’ll love this Easy Instant Pot Recipe
- One‑pot meal – You can brown, sauté, and pressure cook in the same pot for minimal cleanup.
- Simple and accessible – Basic ingredients you can find at any grocery store and straightforward directions.
- Great for meal prep – The recipe scales up easily for extra portions to reheat later in the week.
Ingredients
- Boneless, skinless chicken breasts (about 1 lb)
- Kosher salt and black pepper
- Avocado oil (or other neutral oil)
- Baby Bella (crimini) mushrooms, washed and sliced (about 16 oz)
- Garlic, minced (3–4 cloves)
- Chicken broth (½ cup)
Tips & Tricks for making pressure cooker chicken and mushrooms
- After sautéing, scrape the Instant Pot bottom to lift browned bits and avoid a burn notice.
- Allow a 5‑minute natural pressure release to help keep the chicken moist.
- Use an instant‑read thermometer to confirm the internal temperature reaches 165°F, then remove the chicken promptly to avoid overcooking.
- For a richer finish, try stirring in a splash of heavy cream and a sprinkle of Parmesan to make a creamy mushroom sauce.
How to make Instant Pot Chicken and Mushrooms
- Season the chicken breasts with kosher salt and black pepper.
- Clean and slice the mushrooms; set aside.
- Set the Instant Pot to Sauté and add the avocado oil. Once hot, brown the chicken 2–3 minutes per side.
- Remove the browned chicken and set aside.
- Add the mushrooms and garlic to the pot and sauté until the mushrooms are tender and the garlic is fragrant, about 1–2 minutes.
- Turn off Sauté. Pour in the chicken broth and scrape the bottom to loosen browned bits.
- Return the chicken to the pot. Secure the lid and set the valve to Sealing. Select Manual/High Pressure for 8 minutes.
- When the cook time ends, allow a 5‑minute natural pressure release, then carefully quick‑release the remaining pressure.
- Open the lid, remove the chicken, and let it rest at least 5 minutes before slicing. Garnish with chopped parsley if desired.
- Optional: mix a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) into the cooking liquid and simmer on Sauté to thicken into a gravy.
Slow Cooker Directions
If you prefer a slow cooker, this recipe adapts easily:
- Season the chicken with salt and pepper. Place garlic and chicken broth in the bottom of the slow cooker.
- Add the chicken breasts, cover, and cook on Low for 6–7 hours.
- Add the mushrooms during the last 30 minutes on High so they stay tender but not overcooked.
Substitutions
Chicken: Use split chicken breasts, cutlets, or boneless thighs (reduce cooking time slightly for thighs).
Mushrooms: Pre‑sliced mushrooms save prep time. White button or any fresh mushroom variety works well.
Garlic: Jarred minced garlic or garlic powder can replace fresh if needed.
Broth: Substitute water, chicken stock, bone broth, or vegetable broth depending on what you have.
Seasonings: Salt and pepper are sufficient, but onion powder, poultry seasoning, or Italian herbs can add more flavor.
What to serve with Chicken and Mushrooms
This dish pairs well with rice, egg noodles, roasted potatoes, or sautéed vegetables. For a low‑carb meal, serve with green beans, zoodles, or a crisp green salad. The chicken and mushrooms also make a satisfying protein topping for salads or grain bowls.
How to store
Refrigerate leftovers in an airtight glass container for up to 5 days.
How to reheat
Reheat in the microwave on high for 1–1½ minutes, or until heated through. Alternatively, warm gently on the stovetop in a covered skillet over medium heat until hot.
FAQs
Yes—like any method, chicken can be overcooked. Follow the recommended time and use a thermometer to ensure a safe 165°F without drying the meat.
If making a double batch, you can layer breasts after browning them. Arrange pieces so the lid seals properly and the pot can reach pressure.
Yes. Boneless thighs work well but may need a slightly shorter pressure time to avoid overcooking.
More Chicken Instant Pot Recipes
If you enjoyed this Instant Pot chicken and mushrooms recipe, try other Instant Pot chicken dishes for variety and easy weeknight dinners.
- 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
Equipment
- Instant Pot
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp avocado oil
- 16 oz baby Bella mushrooms, washed and sliced
- 4 cloves garlic, minced
- ½ cup chicken broth
Instructions
- Season the chicken with salt and pepper.
- Slice the mushrooms and set aside.
- Set Instant Pot to Sauté and add the oil. Once hot, brown chicken 2–3 minutes per side.
- Remove the chicken and add mushrooms and garlic; cook 1–2 minutes until tender.
- Turn off Sauté, add chicken broth, and scrape the bottom to release browned bits.
- Return the chicken to the pot, seal the lid, and cook on High Pressure for 8 minutes.
- Allow a 5‑minute natural release, then quick‑release remaining pressure. Let rest 5 minutes before slicing.
Nutrition
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