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Homemade Creamy Garlic Mushroom Chicken (Instant Pot) recipe photo

Creamy Garlic Mushroom Chicken (Instant Pot)

A rich and creamy garlic mushroom chicken made quickly in the Instant Pot.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings

Equipment

  • 6-quart Instant Pot or electric pressure cooker
  • Tongs or spatula
  • Measuring Spoons
  • Knife and cutting board
  • ladle or large spoon

Ingredients
  

  • 1.5-2 lb chicken thighs or chicken breasts (750 g–1 kg), trimmed
  • salt to season and as listed below
  • ground black pepper to taste
  • 1 tbsp olive oil divided
  • 3 cloves garlic minced
  • 6 oz cremini or white mushrooms (175 g), stems trimmed
  • 1/2 cup chicken broth
  • 1/2 cup whipping cream or heavy whipping cream
  • 1/4 tsp salt or to taste (in sauce)
  • 3 dashes cayenne pepper
  • 1 tbsp lemon juice
  • 1 tbsp parsley chopped

Instructions
 

  • Pat the chicken dry and trim any excess skin and fat; season both sides with salt and ground black pepper and set aside.
  • Set the Instant Pot to Sauté and heat until hot, then add 1/2 tablespoon olive oil.
  • Sear the chicken in batches, skin side down first if using thighs, until browned on both sides; remove to a plate and spoon out excess fat from the pot if needed.
  • Add the remaining 1/2 tablespoon olive oil, then sauté the minced garlic briefly until fragrant, about 30 seconds.
  • Add the mushrooms and pour in the chicken broth; stir to deglaze the bottom of the pot, scraping up browned bits.
  • Return the seared chicken to the pot, pour in the whipping cream, add 1/4 teaspoon salt and the cayenne pepper, then close the lid and set to Manual/High Pressure for 10 minutes.
  • When the cook time ends, perform a Quick Release. Carefully remove the lid, then stir in the lemon juice and chopped parsley.
  • Switch to Sauté mode and simmer a few minutes to thicken the sauce to your liking; taste and adjust seasoning with more salt or lemon juice if needed.
  • Serve immediately, for example over plain spaghetti if desired.

Notes

  • Recipe tested in a 6-quart Instant Pot.
  • Increase pressure time by 10 minutes if using frozen chicken.
  • Whipping cream can be added after pressure cooking if preferred.
  • To make on the stovetop, pan-fry the chicken and simmer the sauce until cooked through.