Instant Pot Creamy Mushroom Chicken

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken simmered in a rich mushroom sauce with thyme and cream, ready in under 30 minutes. This american-inspired instant pot ready in about 30 minutes pairs pounds boneless chicken thighs, tablespoons olive oil, large 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.

★ 4.6 (14 ratings) Prep: 10 min Cook: 20 min Serves 4 American cuisine 420 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Secure lid, set to high pressure for 8 minutes. Allow natural release for 10 minutes, then quick release remaining pressure.
  6. 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.
  7. Step 7: Garnish with 1/4 cup chopped fresh parsley before serving.

Frequently asked questions

How long does Instant Pot Creamy Mushroom Chicken take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Instant Pot Creamy Mushroom Chicken?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoons olive oil from drying out.

Can I substitute ingredients in Instant Pot Creamy Mushroom Chicken?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Instant Pot Creamy Mushroom Chicken for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Instant Pot Creamy Mushroom Chicken?

American instant pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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