Instant Pot Creamy Mushroom Chicken

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken simmered in a rich mushroom sauce with thyme and cream, ready in under 30 minutes. This American-inspired Instant Pot recipe, ready in about 30 minutes, pairs boneless chicken thighs, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 American cuisine 420 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1.5 pounds boneless chicken thighs
2 tablespoons olive oil
1 large yellow onion
3 cloves garlic
8 ounces cremini mushrooms
1 cup chicken broth
1/2 cup heavy cream
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup fresh parsley

The Instant Pot we’d make this in → Best Instant Pots & Electric Pressure Cookers for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Small appliances → Shop all kitchen tools →

Instructions

Step 1: Set Instant Pot to sauté mode and heat 1 tablespoon olive oil. Add 1.5 pounds boneless chicken thighs (cut into 1-inch cubes) and cook until golden brown, about 5 minutes, stirring occasionally.
Step 2: Remove chicken and set aside. Add remaining 1 tablespoon olive oil to pot, then add 1 large chopped yellow onion and cook for 3 minutes until softened.
Step 3: Add 3 minced garlic cloves and cook for 1 minute until fragrant, then add 8 ounces sliced cremini mushrooms and cook for 3 minutes until liquid evaporates.
Step 4: Return chicken to pot, add 1 cup chicken broth, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir to combine.
Step 5: Secure lid, set to high pressure for 8 minutes. Allow natural release for 10 minutes, then quick release remaining pressure.
Step 6: Open lid, stir in 1/2 cup heavy cream, then set to sauté mode and cook for 2 minutes until sauce thickens slightly.
Step 7: Garnish with 1/4 cup chopped fresh parsley before serving.