Chicken And Mushroom Recipes Instant Pot

So, you’ve got that rumbling in your tummy, but the thought of spending hours slaving over a hot stove makes you want to just order takeout, right? Been there, done that, bought the T-shirt. But what if I told you there’s a magical pot that can whip up something ridiculously delicious, creamy, and satisfying with minimal effort? Enter the Instant Pot, your new best friend, and this killer Chicken and Mushroom recipe!

Why This Recipe is Awesome

Let’s be real, time is precious. And sometimes, you just want to eat something that feels fancy without, you know, being fancy. This Instant Pot Chicken and Mushroom dish ticks all those boxes and then some. It’s **fast**, which means less hangry waiting. It’s **one-pot (mostly)**, so cleanup is a breeze – your future self will thank you. And perhaps most importantly, it’s virtually **idiot-proof**. I made it, and I’ve been known to burn water, so you know it’s legit. Plus, it transforms humble chicken and mushrooms into a creamy, savory hug in a bowl. Who doesn’t need that?

Ingredients You’ll Need

Gather ’round, my culinary comrades! Here’s what you’ll need to make this magic happen. Don’t worry, nothing too exotic here – just good ol’ grocery store staples.

• 1.5 lbs Boneless, Skinless Chicken Thighs (or breasts): Thighs are my fave for their juiciness, but breasts work too if you’re feeling lean. Cut them into 1-inch pieces.
• 1 tbsp Olive Oil (or butter): For getting that golden brown goodness.
• 1 Medium Onion: Chopped. Tears are optional but likely.
• 3-4 cloves Garlic: Minced. Because is it even cooking without garlic? No.
• 10-12 oz Cremini Mushrooms (Baby Bellas): Sliced. Or any mushroom, really. Shiitake if you’re feeling fancy, button if you’re feeling classic.
• 1 cup Chicken Broth: Low sodium, unless you love living on the edge.
• 1 tsp Dried Thyme (or Rosemary): Your herb of choice. Dried works great, but fresh is always a diva.
• 1/2 tsp Salt: And pepper, to taste. Don’t be shy!
• 1/2 cup Heavy Cream: This is where the magic happens. Don’t skimp unless you absolutely must.
• 2 tbsp Cornstarch (optional): Mixed with 2 tbsp cold water for a slurry, if you like it thicker.
• Fresh Parsley or Chives: For garnish, because you’re a fancy chef now.

Step-by-Step Instructions

Alright, apron on (or not, I won’t judge), let’s get cooking!

1. **Sauté the Chicken:** Hit the ‘Sauté’ button on your Instant Pot and add the olive oil. Once hot, toss in the chicken pieces. Cook until they’re nicely browned, about 3-5 minutes. You’re not cooking them through, just getting some color. Remove the chicken and set aside.
2. **Aromatics Time:** Add a tiny bit more oil if needed, then throw in the chopped onion. Sauté until softened, about 3 minutes. Now, add the minced garlic and cook for another minute until fragrant. Don’t let it burn, okay?
3. **Mushroom Mania:** Add your sliced mushrooms to the pot. Cook them down, stirring occasionally, until they release their liquid and start to brown. This usually takes about 5-7 minutes.
4. **Deglaze and Add Broth:** Pour in the chicken broth and use a wooden spoon to **scrape up any browned bits** stuck to the bottom of the pot. This is super important to avoid the dreaded ‘Burn’ error. Stir in the dried thyme, salt, and pepper.
5. **Pressure Cook Power:** Return the browned chicken to the pot. Close the lid and make sure the venting knob is sealed. Select ‘Manual’ or ‘Pressure Cook’ and set the time for **5 minutes** on High Pressure.
6. **Release the Pressure:** Once the cooking cycle is complete, do a **Quick Release** of the pressure by carefully turning the venting knob. Be mindful of the steam – it’s hot!
7. **Creamy Finish:** Open the lid. If you want a thicker sauce, stir in the cornstarch slurry now and press ‘Sauté’ again. Let it bubble gently for a minute or two until it thickens. Then, stir in the heavy cream until everything is gloriously combined and creamy.
8. **Serve it Up:** Taste and adjust seasoning if needed. Garnish with fresh parsley or chives. Serve over rice, pasta, mashed potatoes, or just with a spoon directly from the pot (no judgment here!).

Common Mistakes to Avoid

We’ve all been there, staring blankly at a recipe, thinking we can outsmart it. Trust me, these tips will save you from future headaches (and possibly burnt food).

• **Forgetting to Deglaze:** See step 4? That’s not just for fun. Those stuck-on bits can trigger the Instant Pot’s ‘Burn’ warning. **Always deglaze!**
• **Overfilling:** Your Instant Pot has a max fill line. Don’t go beyond it. It’s not a suggestion; it’s a rule.
• **Not Sealing the Lid:** If the lid isn’t properly sealed or the vent isn’t closed, your pot won’t come to pressure. Rookie mistake, but easily fixed!
• **Skipping the Sauté:** Yes, you can technically just throw everything in, but browning the chicken and mushrooms adds a ton of flavor. **Don’t skip the sauté** for maximum deliciousness!
• **Using Too Little Liquid:** You need enough liquid to bring the pot to pressure. For this recipe, 1 cup of broth is perfect.

Alternatives & Substitutions

Feel free to get creative! This recipe is pretty forgiving. Here are some ideas:

• **Chicken Cuts:** As mentioned, boneless, skinless chicken breasts work just fine if you cut them into 1-inch pieces. Just be careful not to overcook them, as they dry out faster.
• **Mushrooms:** Any type of mushroom will do! Portobello, oyster, shiitake – use what you love or what’s on sale.
• **Dairy-Free:** You can swap the heavy cream for full-fat coconut milk (the canned kind, not the carton beverage) or a dairy-free cream alternative. It’ll change the flavor profile a bit, but still be tasty!
• **Veggies:** Want to sneak in some extra greens? A handful of spinach or kale wilts beautifully into the sauce after pressure cooking.
• **Herbs:** Not a fan of thyme? Rosemary, sage, or even a bay leaf can add a different twist.
• **Heat it Up:** A pinch of red pepper flakes with the garlic can give it a nice little kick!

FAQ (Frequently Asked Questions)

Got questions? I’ve got (casual) answers!

• Can I use frozen chicken? Well, technically yes, but I’d recommend thawing it first for the best texture and to ensure even cooking. If you use frozen, you might need to add a few extra minutes to the pressure cook time.
• What if I don’t have heavy cream? You can try half-and-half, but the sauce won’t be as rich. Whole milk might curdle, so proceed with caution there. **Heavy cream is king, IMO.**
• How long does this last in the fridge? This dish is great for meal prep! It’ll keep well in an airtight container for about 3-4 days in the refrigerator.
• Do I really need to brown the chicken? Can’t I just dump everything in? You *can* dump everything in, but browning creates a depth of flavor (the Maillard reaction!) that you just won’t get otherwise. **It’s worth the extra step, trust me.**
• My sauce isn’t thick enough, help! No worries! Just make a quick cornstarch slurry (2 tbsp cornstarch + 2 tbsp cold water) and stir it into the simmering sauce until it reaches your desired thickness. Easy peasy.

Final Thoughts

So there you have it, folks! A ridiculously easy, incredibly delicious Instant Pot Chicken and Mushroom recipe that’ll make you feel like a culinary genius without actually having to *be* one. It’s the perfect weeknight meal, a comforting Sunday dinner, or just a treat for yourself because you deserve it. Now go impress someone – or just yourself – with your new Instant Pot prowess. You’ve earned it!