Instant Pot Cream of Chicken and Mushroom Recipe
Welcome to our culinary adventure in the realm of Instant Pot wonders! Today, we’re diving into the world of comfort food with a delightful twist on a classic favorite: Instant Pot Cream of Chicken and Mushroom Recipe. This creamy and comforting dish brings together tender chicken, earthy mushrooms, and a velvety sauce infused with savory herbs and spices, all cooked to perfection in the Instant Pot. Whether you’re seeking a quick and satisfying weeknight meal or a cozy dinner for the family, this recipe is sure to become a staple in your kitchen. Join us as we explore the simple steps to creating this deliciously comforting dish that will warm your soul with every spoonful.
WHY SHOULD YOU MAKE CREAMY CHICKEN AND MUSHROOMS IN THE INSTANT POT?
Making creamy chicken and mushrooms in the Instant Pot offers unparalleled convenience and flavor. With its pressure cooking function, the pressure cooker drastically reduces cooking time, allowing you to enjoy a comforting meal in a fraction of the time it takes with traditional methods. Plus, its one-pot design minimizes cleanup, making it perfect for busy weeknights. The pressure cooking process also helps lock in moisture and flavor, resulting in tender, juicy chicken and perfectly cooked mushrooms every time. Overall, making chicken and mushrooms in the Instant Pot is a convenient, efficient, and delicious way to enjoy a homemade meal with minimal effort.
Pantry Staples Ingredients to prepare Chicken and Mushrooms:
By using these pantry staples ingredients, you’ll create a delicious and comforting meal that’s sure to impress.
PrepARATION FOR CHICKEN BREASTS AND MUSHROOMS:
- 3 Skinless Chicken Breasts (cut in half into cutlets and pound to tenderize): These chicken breasts are the foundation of the dish, providing lean protein and hearty flavor.
- ½ Cup Flour (used to dredge): All-purpose flour is used to coat the chicken cutlets before sautéing. This creates a light breading that helps achieve a golden crust on the chicken, adding texture and flavor to the dish.
- 1 Pound White Button Mushrooms: Fresh white button mushrooms add earthy flavor and meaty texture to the dish.
- 3 Tbsp Butter: Butter adds richness and depth of flavor to the dish, enhancing the savory notes of the chicken and mushrooms. It’s used for sautéing and contributes to the velvety texture of the sauce.
- 2 Tbsp Olive Oil: Olive oil is combined with butter for sautéing, providing a healthy fat and adding a subtle fruity flavor to the dish.
- Salt and Black Pepper (to taste): Essential seasonings that enhance the flavors of the dish.
- ½ Cup White Wine (dry): Dry white wine adds acidity and depth of flavor to the dish, helping to deglaze the Instant Pot and release flavorful browned bits from the bottom of the pot.
- 1 Yellow Onion (minced): Onion adds aromatic flavor and sweetness to the dish, complementing the savory notes of the chicken and mushrooms.
- 5 Cloves Garlic: Fresh garlic adds pungent flavor and aroma to the dish, enhancing the overall taste of the sauce.
- 1 Tsp Thyme (dried): Dried thyme brings herbaceous notes to the dish, adding depth of flavor and a hint of earthiness.
Ingredients to PREPARE the Sauce:
- 2 Cups Heavy Whipping Cream: Heavy whipping cream forms the base of the creamy sauce, providing richness and velvety texture.
- ½ Cup Parmesan Cheese (shredded): Shredded Parmesan cheese adds salty, nutty flavor to the sauce and helps thicken it. It melts into the sauce, contributing to its creamy consistency and adding richness to the dish.
- Salt and Pepper (to taste): Additional salt and pepper may be added to the sauce as needed to adjust the seasoning to your preference, ensuring a well-balanced and delicious final result.
HOW TO MAKE INSTANT POT cream of MUSHROOM chicken
Time needed: 30 minutes
- Prepare the Chicken:
Start by preparing the chicken breasts. Cut each chicken breast in half horizontally to create cutlets. Place the cutlets between two sheets of parchment paper and gently pound them with a meat mallet or rolling pin to tenderize and flatten them slightly. Season the chicken cutlets with salt and pepper to taste. - Dredge the Chicken:
In a shallow dish, place the flour. Dredge each seasoned chicken cutlet in the flour, shaking off any excess. This will help create a golden crust on the chicken when it’s cooked.
- Sauté the Chicken:
Set your Instant Pot to “Sauté” mode and add the butter and olive oil. Once the butter has melted and the oil is hot, add the chicken cutlets in batches and cook for 2-3 minutes on each side, or until golden brown. Remove the cooked chicken from the Instant Pot and set aside. Next, add the sliced mushrooms to the Instant Pot and sauté for 3-4 minutes, or until they are golden brown and the moisture has evaporated from them.
- Saute the Mushrooms:
Next, add the sliced mushrooms to the Instant Pot and sauté for 3-4 minutes, or until they are golden brown and the excess liquid and moisture has evaporated from them. - Prepare the Sauce:
Deglaze the Instant Pot by adding the dry white wine or chicken broth, and with a slotted spoon scrape any browned bits from the bottom of the pot with a wooden spoon. Add the minced garlic, onion, and dried thyme, and cook for 1-2 minutes, until fragrant. - Pressure Cook:
Return the tender chicken cutlets to the Instant Pot, nestling them into the mushrooms. Close the lid of the Instant Pot and set the valve to the “Sealing” position. Select the “Pressure Cook” or “Manual” setting and cook on high pressure for 5 minutes. Just make sure there is at least ½ cup of liquid in the bottom of the pot to be able to make steam. - Release Pressure:
Once the pressure cooking cycle is complete, allow for a natural pressure release for 5 minutes, then carefully switch the valve to the “Venting” position to quick release any remaining pressure. Once the pressure has been released, carefully remove the lid of the Instant Pot. - Add Heavy Cream and Parmesan:
Pour in the heavy whipping cream and shredded Parmesan cheese, stirring until the cheese is melted and the sauce is smooth. Season with salt and black pepper to taste. Return the pressure cooker to the “Saute” mode for a few more minutes to gently heat the sauce to just about a boil. - Garnish and Serve:
Serve the creamy mushroom sauce hot and over a bed of cooked white rice, mashed potatoes, or butter noodles. Garnished with fresh parsley, herbs, or additional Parmesan cheese if desired.
Enjoy your Instant Pot Mushroom Chicken!
PRO COOKING TIPS FOR SUCCESS:
By following these cooking tips, you’ll achieve a flavorful and perfectly cooked Creamy Chicken and Mushrooms that’s sure to impress!
- Properly Sear the Chicken: Before pressure cooking, ensure you properly sear the chicken cutlets. Searing adds flavor and helps to develop a golden crust on the outside, sealing in the juices and keeping the chicken moist and tender during cooking. Use the sauté function on the Instant Pot to achieve a nice brown color on both sides.
- Deglaze the Pot: After sautéing, deglaze the Instant Pot by adding the white wine or chicken broth. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot.
- Use Fresh Herbs and Aromatics: Incorporating fresh herbs and aromatics, such as minced garlic and dried thyme, enhances the overall flavor profile of the dish. Add them during the sautéing process to infuse the chicken and mushrooms with savory goodness.
- Be Mindful of Cook Time: Skinless boneless chicken breasts can become dry and overcooked if pressure cooked for too long. Be mindful of the cooking time and follow the recipe instructions carefully. Typically, chicken breasts cook quickly under pressure, (around 5 minutes) is usually sufficient. Allow for a natural pressure release of 5 minutes before releasing any remaining pressure manually to prevent the chicken from becoming tough.
FAQ – FREQUENTLY ASKED QUESTIONS:
This is a common concern, and the key is to ensure you don’t overcook the chicken because overcooked chicken can become dry and tough. Typically, chicken breasts are pressure cooked in the Instant Pot for around 5 minutes on high pressure.
Many people wonder if they can substitute chicken thighs for chicken breasts in the recipe. While chicken thighs can be used, they may require a slightly longer cooking time to ensure they are fully cooked through.
If the sauce is too thin, you can thicken it by using the “Sauté” function on the Instant Pot. Mix a cornstarch slurry then add it to the sauce while stirring continuously until it reaches your desired consistency.
Some individuals may experience issues with the sauce curdling during pressure cooking. To prevent this, it’s essential to avoid adding dairy products (such as heavy cream or Parmesan cheese) until after pressure cooking.
Yes, you can use different types of mushrooms or a combination of varieties for added flavor and texture. Popular options include cremini mushrooms, shiitake mushrooms, or wild mushrooms. Just be sure to slice them evenly and adjust cooking times as needed.
This question arises from people with dietary restrictions. While the creamy sauce traditionally contains heavy cream and Parmesan cheese, dairy-free alternatives such as coconut milk or almond milk can be used as substitutes. Similarly, nutritional yeast or a non-dairy Parmesan cheese alternative can be used to mimic the flavor without the dairy.
What can I serve with Instant Pot Creamy Chicken and Mushrooms?
These are just a few ideas to get you started but feel free to mix and match to create a delicious meal.
- Rice: Serve over cooked white rice, brown rice, wild rice, or even quinoa for a hearty and filling meal. The rice will soak up the delicious sauce, adding texture and flavor to each bite.
- Mashed Potatoes: Creamy mashed potatoes are a classic side dish that complements the rich and savory flavors of the chicken and mushrooms. The creamy texture of the potatoes contrasts nicely with the tender chicken and mushrooms.
- Pasta: Toss with cooked pasta, such as fettuccine, linguine, or penne, for a comforting and satisfying meal. The pasta adds substance to the dish and helps to soak up the creamy sauce.
- Steamed Vegetables: Serve alongside steamed vegetables, such as broccoli, green beans, or carrots, for a nutritious and colorful meal. The vegetables add freshness and balance to the dish.
- Crusty Bread: Serve crusty bread, such as French baguette or garlic bread, on the side to sop up the creamy sauce and add a crunchy texture to the meal. It’s perfect for mopping up every last bit of deliciousness from your plate.
- Side Salad: Pair with a simple side salad dressed with vinaigrette or creamy dressing for a refreshing and light accompaniment. The salad adds brightness and freshness to the meal.
- Roasted Potatoes: Roast baby potatoes seasoned with herbs and spices until crispy and golden brown. The crispy potatoes provide a satisfying crunch and complement the creamy chicken and mushrooms perfectly.
HOW TO STORE AND REHEAT LEFTOVER CREAMY CHICKEN DINNER?
To store leftover creamy mushroom chicken, allow it to cool completely before transferring it to an airtight container. Place the container in the refrigerator and store it for up to 3-4 days. When reheating, you can do so on the stovetop or in the microwave. If reheating on the stovetop, gently warm the chicken and mushroom mixture over medium heat, stirring occasionally until heated through. If using the microwave, transfer the leftovers to a microwave-safe dish and heat on high in 30-second intervals, stirring in between, until heated to your desired temperature. Add a splash of chicken broth or water if the sauce has thickened too much during storage. Once heated through, serve and enjoy your delicious leftover creamy chicken and mushrooms!
Can leftovers be frozen and reheated?
While creamy chicken and mushrooms can be frozen for longer-term storage, the texture of the sauce may change slightly upon thawing and reheating. To freeze, allow the dish to cool completely before transferring it to an airtight, freezer-safe container. Ensure the container is tightly sealed to prevent freezer burn. Store in the freezer for up to 2-3 months. When ready to reheat, thaw the frozen dish overnight in the refrigerator. Once thawed, reheat the creamy chicken and mushrooms using your preferred method, such as on the stovetop or in the microwave, until heated through. Keep in mind that the sauce may separate slightly upon reheating, but stirring gently should help to reincorporate the ingredients. Once heated to your desired temperature, serve and enjoy!
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Instant Pot Cream of Chicken and Mushroom Recipe
Equipment
- Instant Pot/Pressure Cooker
Ingredients
Ingredients
- 3 Chicken Breasts (cut in half into cutlets and pound to tenderize)
- ½ Cup Flour (used to dredge)
- 1 Pound White Button Mushrooms (cleaned and sliced)
- 3 Tbsp Butter
- 2 Tbsp Olive Oil
- Salt and Pepper (to taste)
- ½ Cup White Wine (dry)
- 1 Onion (minced)
- 5 Cloved Garlic
- 1 Tsp Thyme (dried)
Ingredients to Make the Sauce:
- 2 Cups Heavy Whipping Cream
- ½ Cup Parmesan Cheese (shredded)
- Salt and Pepper (to taste)
Instructions
- Prepare the Chicken: Start by preparing the chicken breasts. Cut each chicken breast in half horizontally to create cutlets. Place the cutlets between two sheets of parchment paper and gently pound them with a meat mallet or rolling pin to tenderize and flatten them slightly. Season the chicken cutlets with salt and pepper to taste.
- Dredge the Chicken: In a shallow dish, place the flour. Dredge each seasoned chicken cutlet in the flour, shaking off any excess. This will help create a golden crust on the chicken when it’s cooked.
- Sauté the Chicken and Mushrooms: Set your Instant Pot to "Sauté" mode and add the butter and olive oil. Once the butter has melted and the oil is hot, add the chicken cutlets in batches and cook for 2-3 minutes on each side, or until golden brown. Remove the cooked chicken from the Instant Pot and set aside. Next, add the sliced mushrooms to the Instant Pot and sauté for 3-4 minutes, or until they are golden brown and the moisture has evaporated from them.
- Prepare the Sauce: Deglaze the Instant Pot by adding the dry white wine or chicken broth, and scrape any browned bits from the bottom of the pot with a wooden spoon. Add the minced garlic, onion, and dried thyme, and cook for 1-2 minutes, until fragrant.
- Pressure Cook: Return the chicken cutlets to the Instant Pot, nestling them into the mushrooms. Close the lid of the Instant Pot and set the valve to the "Sealing" position. Select the "Pressure Cook" or "Manual" setting and cook on high pressure for 5 minutes. Just make sure there is at least ½ cup of liquid in the pot to be able to make steam.
- Release Pressure: Once the cooking time is complete, allow for a natural pressure release for 5 minutes, then carefully switch the valve to the "Venting" position to release any remaining pressure. Once the pressure has been released, carefully remove the lid of the Instant Pot.
- Add Heavy Cream and Parmesan: Pour in the heavy whipping cream and shredded Parmesan cheese, stirring until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste. Return the pressure cooker to the "Saute" mode for a few more minutes to gently heat the sauce to just about a boil.
- Serve the creamy chicken and mushrooms hot on a bed of cooked rice, mashed potatoes, or butter noodles. Garnished with fresh herbs or additional Parmesan cheese if desired.
- Enjoy your Instant Pot Cream of Chicken and Mushrooms!