This Instant Pot Creamy Chicken with Mushrooms is a simple yet very elegant dish featuring boneless skinless chicken breasts and mushrooms in a delicious creamy sauce made from scratch with white wine, cream, and cheese.

Instant Por Creamy Chicken and Mushrooms in a serving plate

Instant Pot Creamy Chicken with Mushrooms Recipe

There are certain recipes that you have to have in your dinner rotation, and in my opinion, one of them is this phenomenal Instant Pot Creamy Chicken with Mushrooms!

It’s made with simple ingredients, quick, easy to make, and delicious!

There’s plenty of sauce for dipping bread into, or you can serve all the goodness over a plate of pasta.

This recipe is absolutely delicious, with a mouthwatering, rich, creamy, and savory sauce, so jazz up your weeknight chicken dinner!  

Instant Por Creamy Chicken and Mushrooms in a black plate with a pressure cooker in the background

Ingredients Needed To Make Creamy Chicken with Mushrooms

Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).

  • Olive oil and butter
  • Onion
  • Garlic
  • Mushrooms
  • Sun-dried tomatoes
  • Italian seasoning
  • White wine
  • Skinless, boneless chicken breast
  • Chicken broth
  • Salt and black pepper
  • Heavy cream
  • Cream cheese
  • Cornstarch
  • Parsley
Instant Por Creamy Chicken and Mushrooms ingredients

CAN I USE FROZEN CHICKEN?

Yes, you can! Keep in mind that frozen chicken breasts will release significantly more liquid during the cooking process, so you’ll want to remove some before adding in the cream mixture; otherwise, it will be diluted significantly.

CAN I USE CHICKEN THIGHS?

Yes! For boneless and skinless chicken thighs, I usually pressure cook on High for 5-6 minutes in the Instant Pot. For bone-in chicken thighs, I pressure cook on High for 6-8 minutes.

How to make Instant Pot Creamy Chicken with Mushrooms

Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).

  1. Sauté the onions, garlic, mushrooms, sun-dried tomatoes, and herbs until soft and fragrant.
  2. Deglaze the pot with the wine.
  3. Add chicken, chicken broth, salt, and pepper, and cook on high pressure for 8 minutes.
  4. When the cooking time is over, carefully release the pressure. Remove the chicken from the pot.
  5. Mix cream, cream cheese, and cornstarch. Add mixture to the pot; cook for a couple of minutes until the sauce is thickened and smooth.
  6. Garnish with fresh chopped parsley. Serve hot.

CAN I MAKE THIS RECIPE ON THE STOVETOP?

Yes! If you don’t have an Instant Pot, you can make this Creamy Chicken on a stovetop. Just pan-fry the chicken on a skillet and follow the same method. Simmer on low heat until the chicken is cooked through and the sauce is reduced.

CAN I MAKE THIS RECIPE IN THE SLOW COOKER?

For the slow cooker, place the first twelve ingredients in the slow cooker and cook on high for 2 hours or on low for 3- 4 hours, until they reach an internal temperature of 165 degrees F. In the last 30 minutes, add the cream mixture. Cover and cook for additional 30 minutes, until the sauce is thickened.

IMPORTANT: If you decide to make this recipe in the slow cooker, make sure the chicken is thawed. I don’t recommend cooking frozen meats in the slow cooker because slow cookers don’t reliably get frozen meat up to a safe temperature quickly enough, which opens the door for bacteria to flourish.

Instant Por Creamy Chicken and Mushrooms garnished with chopped parsley

HOW DO I SERVE THIS Chicken dish?

My family’s favorite is mashed potatoes, but pasta and rice are great options too.

What Else Can I Add to My creamy chicken?

You can get as creative as you like with other vegetable additions in this dish. Here are some suggestions:

  • Spinach
  • Asparagus
  • Carrots
  • Peas
  • Other herbs and spices
Instant Por Creamy Chicken and Mushrooms close up
Instant Por Creamy Chicken and Mushrooms in a fork

LOOKING FOR MORE INSTANT POT CHICKEN RECIPES?

❤️ Love what you see? JOIN my Private Baking Club. Also, Subscribe to Mommy’s Home Cooking email list, so you’ll never miss a recipe! And FOLLOW along on Instagram, Pinterest, and Facebook for more fun! 

Instant Por Creamy Chicken and Mushrooms in a serving plate

Instant Pot Creamy Chicken with Mushrooms

64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero
This Instant Pot Creamy Chicken with Mushrooms is a simple yet very elegant dish featuring boneless skinless chicken breasts and mushrooms in a delicious creamy sauce made from scratch with white wine, cream and cheese.
5 from 1 vote
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings 6

Ingredients
 

Important

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

Instructions
 

  • Turn the Instant Pot ON and select “sauté” mode, adjust heat to “more”. When hot, add oil and butter. Add onion and garlic and sauté until soft and fragrant.
  • Add mushrooms and continue sautéing until tender, about 3-4 minutes. Add sun-dried tomatoes and Italian herbs; sauté for 2 more minutes.
  • Add the wine, deglaze the pot using a wooden utensil with a flat head to scrape all of the stuck bits of chops off of the bottom of the pot. Let the wine reduce for 3 – 4 minutes.
  • Add chicken breasts, chicken broth, salt and pepper; mix to combine. Secure the lid to the instant pot. Close pressure release valve. Select “pressure cook” and adjust cooking time to 8 minutes.
  • When the time is over, press “cancel”. Carefully release the pressure turning the vent to “Venting, then remove the lid. Use a slotted spoon to transfer the chicken breast to a plate. Cover loosely with foil to keep it warm.
  • In a mixing bowl, mix heavy cream, cream cheese and cornstarch.
  • Turn the Instant Pot ON and select “sauté” mode, adjust heat to “normal”. Add the cream mixture to the pot and stir until well combined and smooth. Cook for about 2-3 minutes, or until the sauce is slightly thickened, stirring occasionally. Return the chicken to the pot.
  • Garnish with fresh chopped parsley, if desired. Serve hot with rice, mashed potatoes, orzo, pasta or steamed veggies.
Oriana’s Notes
 
If you dont have Italian seasoning you can add 1/2 teaspoon dried oregano + 1/2 teaspoon of dried basil. 
 
STORE leftovers in the refrigerator for up to 3 days. To reheat, simply place it into a pot over medium-low heat and cook until warm.
 
FREEZE: Let it cool down completely; then transfer it to a large freezer bag or airtight container. Store in the freezer for up to 3 months. When ready to serve, remove from freezer the night before and let thaw in the fridge overnight. Reheat and serve.
 
CAN I USE FROZEN CHICKEN?
Yes, you can! Keep in mind that frozen chicken breasts will release significantly more liquid during the cooking process, so you’ll want to remove some out before adding in the cream mixture, otherwise, it will be diluted significantly.
 
CAN I USE CHICKEN THIGHS?
Yes! For boneless and skinless chicken thighs, I usually pressure cook on High for 5-6 minutes in the Instant Pot. For bone-in chicken thighs, I pressure cook on High for 6-8 minutes.
 
CAN I MAKE THIS RECIPE IN THE STOVETOP?
Yes! If you don’t have an Instant Pot, you can make this Creamy Chicken with Mushrooms on a stovetop. Just pan-fry the chicken on a skillet and follow the same method. Simmer on low heat until the chicken is cooked through and the sauce is reduced.
 
CAN I MAKE THIS RECIPE IN THE SLOW COOKER?
For the slow cooker, place the first twelve ingredients in the slow cooker and cook on high for 2 hours or on low for 3- 4 hours, until they reach an internal temperature of 165 degrees F. The last 30 minutes add the cream mixture. Cover and cook for an additional 30 minutes, until the sauce is thickened.
IMPORTANT: If you decided to make this recipe in the slow cooker, make sure the chicken is thawed. I don’t recommend cooking frozen meats in the slow cooker because slow cookers don’t reliably get frozen meat up to a safe temperature quickly enough, which opens the door for bacteria to flourish.
 
LOOKING FOR MORE INSTANT POT CHICKEN RECIPES?
 
★ Did you make this recipe? Don’t forget to give it a star rating below!
 
Please note that nutritional information is a rough estimate and it can vary depending on the products used.
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 415kcalCarbohydrates: 11gProtein: 28gFat: 28gSugar: 4g

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Share your Creations!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group
Course Main Course
Cuisine American
Calories 415
Keyword chicken creamy instant pot mushroom pressure cooker

Similar Posts

5 from 1 vote (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.