on Feb 19, 2021, Updated Mar 10, 2021 Who doesn’t like the classic flavours of chicken with mushroom sauce, right? The creaminess of the sauce with the umami flavors of the mushroom, and juicy, succulent pieces of herbed chicken means that this dish disappears in minutes! What I love about making this recipe in the Instant Pot is that it’s waaay quicker, simpler and the whole thing comes together in one pot, so that’s fewer dishes to clean! As you can tell I’m in love with this recipe. We’ve kept everything really simple and used ingredients like thyme, chives, etc. that pair so well with chicken and mushrooms. The chicken gets cooked perfectly in the instant pot without having to stress about overcooking it. And the sauce comes together in minutes!
Cooking Chicken In the Instant Pot
A lot of people are intimidated to cook chicken at home. They are always worried about overcooking or undercooking it. The best part about Instant Pot recipes is that it takes the guesswork out of it. And because the chicken is cooked under pressure, it remains juicy and succulent. Since the mushrooms and chicken cook together, the stock is flavoured with mushrooms and that creates the base for the sauce.
Which cut of Chicken Should I Use?
We’ve used chicken breasts in this recipe because they are a leaner cut of meat, and that’s why we like them in this recipe. However, you can easily swap them for chicken thighs. The cooking time remains the same. It’s important to season the chicken with salt and flavour before cooking.
Making The Mushroom Sauce
We’ve kept it simple and used only button mushrooms in the chicken mushroom gravy. The sauce gets all it’s flavours from butter, mushrooms, garlic, thyme, and most importantly, chicken! When the chicken cooks with the mushrooms, all those delicious juices come together and make up the base of the sauce. Instead of making a roux like you would normally do for a creamy sauce, I like to use cornflour to thicken up the sauce in the Instant Pot. And then add generous amounts of fresh cream and grated parmesan cheese. The gravy becomes thick and creamy, just the way I like it!
Top Tips To Make The Best Instant Pot Chicken In Mushroom Sauce
If you’re using bone-in chicken pieces, make sure to add about 5 extra minutes to the overall cook time to make sure everything gets cooked through.This recipe can be made ahead to save time. When stored in an airtight container in the refrigerator, it stays good for up to a week.You can even make a large batch and freeze the extras. This chicken in mushroom sauce stays good in the freezer for up to 3 months. When you’re ready to eat it, allow it to thaw in the fridge overnight and then reheat over a pan or skillet until cooked through.
This dish is definitely a meal in itself. I like to serve the chicken on a bed of Creamy Garlic Mashed Potatoes with some grilled or steamed vegetables on the side. You can also substitute the mashed potatoes with flavoured rice or quinoa if that’s what you like!
Watch How to make Instant Pot Chicken in Mushroom Sauce Recipe Video
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