Instant Pot Creamy Chicken with Mushrooms

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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 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 and 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 go ahead – jazz up your weeknight chicken dinner!  

Ingredients Needed To Make Creamy Chicken with Mushrooms: 

• 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

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

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 CHICKENT 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.

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How to make Instant Pot Creamy Chicken with Mushrooms:

1. Sauté the onions, garlic, mushrooms, sun-dried tomatoes and herbs until soft and fragrant.
2. Deglaze the pot with 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 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.

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

CAN I MAKE THIS RECIPE IN THE STOVE TOP?

Yes! If you don’t have an Instant Pot, you can make this Creamy Chicken on a stove top. 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 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 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 thaw. 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.

HOW DO I SERVE THIS Chicken dish?

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

What Else Can I Add into 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

LOOKING FOR MORE INSTANT POT CHICKEN RECIPES?

• Instant Pot Korean Kimchi Chicken
• Easy Instant Pot Chicken Madeira
• Easy Instant Pot Teriyaki Chicken
• Easy Instant Pot Chicken Pho
• Easy Instant Pot General Tsos Chicken [recipe+video]
• Easy Instant Pot Chicken Madeira
• Easy Instant Pot Orange Chicken

Instant Pot Creamy Chicken with Mushrooms

Oriana 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

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 8 mins

Total Time 28 mins

Servings 6

Ingredients

 

• ▢ 2 tablespoons olive oil
• ▢ 1 tablespoon butter
• ▢ 1 cup onion finely chopped
• ▢ 4 garlic cloves minced
• ▢ 8 oz mushrooms sliced
• ▢ ¼ cup sun-dried tomatoes chopped
• ▢ 1 teaspoon Italian seasoning (see notes)
• ▢ ½ cup white wine
• ▢ 4 – 6 skinless boneless chicken breast
• ▢ 1 cup chicken broth
• ▢ 1 teaspoon salt
• ▢ ¼ teaspoon black pepper
• ▢ 1 cup heavy cream
• ▢ 4 tablespoons cream cheese
• ▢ 1 tablespoon cornstarch
• ▢ Parsley chopped to garnish

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?

• Instant Pot Korean Kimchi Chicken
• Easy Instant Pot Chicken Madeira
• Easy Instant Pot Teriyaki Chicken
• Easy Instant Pot Chicken Pho
• Easy Instant Pot General Tso’s Chicken [recipe+video]
• Easy Instant Pot Chicken Madeira
• Easy Instant Pot Orange Chicken

 

★ 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.

Nutrition

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

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Course Main Course

Cuisine American

Calories 415

Keyword chicken creamy instant pot mushroom pressure cooker

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