Instant Pot Chicken With Mushrooms has a gourmet taste that’s achieved in under 30 minutes. Need a quick, satisfying weeknight dinner? Look no further.

Pot Chicken With Mushrooms in a serving plate

My name is Natalya and I run the blog Momsdish. I love simple dishes that only require a few ingredients. Therefore, it’s no surprise that the Instant Pot has become my secret weapon. During the week, you will often find my family and I chowing down on Instant Pot Chicken Thighs. I love this recipe because you can use fresh or frozen chicken. 

What to Serve Alongside Instant Pot Chicken?

The creamy mushroom sauce goes perfectly well with mashed potatoes or rice. Round out the meal with some roasted veggies or a garden salad

How Long Does it Take to Cook Chicken Breast in an Instant Pot?

If you haven’t cooked with an Instant Pot yet, be prepared to be amazed at the swift cooking times! For boneless and skinless chicken breast, cook them on high manual pressure for 10 minutes. As for the dark meat and chicken thighs, cook them at high manual pressure for 15 minutes. 

Ingredients for the instant pot chicken and mushroom

Can you Cook Frozen Meat in an Instant Pot?

Only have frozen chicken on hand? No problem. You can cook frozen boneless, skinless chicken breasts in the Instant Pot too. They will just take a bit longer. For medium-sized breasts, cook at high pressure for 12 minutes. Then, allow the pressure to release naturally for an additional 10 minutes by leaving the Instant Pot alone. Make sure the indicator shows that the pressure has been released before opening the Instant Pot. 

How to Store Instant Pot Chicken With Mushrooms for Later?

This is a great meal prepping recipe. Prepare a couple of batches and store them in airtight containers in the fridge. Leftovers will last for up to a week. 

Step by step instructions on how to make instantpot chicken and mushroom

How to Make Instant Pot Chicken With Mushrooms?

The key to making great food in the Instant Pot is cooking in layers. First, you will brown your chicken in the Instant Pot, then set it aside. Then, you will add your mushrooms into the pot and saute them until tender. Next, you will add the chicken back in alongside the broth. Set your chicken aside and get started on the mushroom sauce. Add the cream and mushroom mixture to the pot to meld the flavors together. Pour the sauce over your chicken and get ready to feast! 

5 from 43 votes

Instant Pot Chicken With Mushrooms

Instant Pot Chicken With Mushrooms has a gourmet taste that’s achieved in under 30 minutes. Need a quick, satisfying weeknight dinner? Look no further...
Prep 10 minutes
Cook 15 minutes
Total 25 minutes
Servings 6 servings



  • Place flour in a bowl with salt, pepper, and Italian seasoning. Stir to combine.
  • Dredge chicken breast on all sides into the seasoned flour.
  • Preheat Instant Pot on Saute More mode. Add olive oil to the pot.
  • Cook chicken on all sides until it's golden brown. Remove chicken from the Instant Pot and set aside.
  • Add mushrooms and sautee them until they are golden. Add chicken on top of the mushrooms, season with salt and pepper.
  • Add water to the Instant Pot. Close the lid and change setting to Manual Pressure High for 12 minutes.
  • Vent to release pressure, be careful, stay away from the hot steam. Remove chicken from the pot and place it in a serving bowl. To the pot, add heavy cream and switch setting to Sautee and simmer for about 5 minutes or until the mushroom sauce thickens.
  • Pour sauce on the chicken. Garnish with parmesan cheese or herbs.


Calories: 346kcal, Carbohydrates: 9g, Protein: 36g, Fat: 19g, Saturated Fat: 6g, Cholesterol: 124mg, Sodium: 1351mg, Potassium: 822mg, Fiber: 1g, Sugar: 2g, Vitamin A: 337IU, Vitamin C: 3mg, Calcium: 28mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American
Like this? Rate & review this recipe below!

Hey! Nice to meet you! I'm Nichole!

Welcome to The Salty Marshmallow! I'm a mom, animal lover, photographer, & kitchen mess-maker. Here you will find the result of my decades-long passion for chasing the best flavors in the kitchen, all meant to be cooked by regular people with busy lives just like you and me.

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Recipe Rating


  1. 5 stars
    Excellent! I am currently dairy free for breastfeeding….I substituted the heavy cream with Kite Hill chive cream cheese (just what I had). Can’t wait til I can eat dairy again, but honestly I wouldn’t have known in a blind test!

  2. 5 stars
    This is the most incredible, delicious chicken dish I’ve ever made at home and I’ve been cooking for almost 50 years. The Italian seasoning added such a depth of flavor to this dish. The second time I made it, I added crushed red pepper for sone heat and it was so yummy. Thank you very much for sharing this recipe!

    1. Hi Nicole. Is the 36g protein in this recipe for just one serving? I’m asking because I need to limit our protein intake. Thanks in advance.

  3. 5 stars
    It was delicious. I followed the recipe, except I only used salt and pepper.. My husband doesn’t do well with spices. But it was so tasty. I happened to have all the ingredients, Chicken breast, a pound of mushrooms, and heavy cream. I browned the chicken, browned the mushrooms, put the chicken on top of mushrooms, added 1/2 water with 1/2 tsp of Better than Boullion roasted chicken base, and put the lid on my Instant Pot…. I set it for 12 minutes. It never got up to pressure. I opened the lid and found I had forgotten to replace the gasket after washing it last week. ?? I used my trusty Thermopen thermometer and found that the chicken temperature was 190. Perfect. I added the heavy cream and let the sauce cook. It was delicious. It would be a great dinner for company. ?. Next time I will be sure that the gasket is in place. I served it with the tiny golden potatoes and a salad.
    This recipe is a keeper!!

  4. 5 stars
    This will definitely be a regular in my rotation. So much better than adding a can of cream of mushroom soup. I did use a chicken bouillon in the water, used herbe de provence instead of Italian seasoning and used half and half instead of cream. I also sauteed a little chopped onion and garlic with the mushrooms too. The chicken is so tender and the sauce was pure comfort food.

  5. 5 stars
    I threw some dry egg noodles on top of the chicken and they steamed perfectly, creating a chicken stroganoff. I also used some of TraderJoe’s Umami seasoning to highlight the mushroom flavor. Great recipe. Thank you.

  6. 5 stars
    Outstanding! Added diced carrots and celery to the mushrooms. At last minute, added a bit of canned green chile peppers to that mixture. Used chicken broth instead of water. And then threw in rigatoni along with the chicken. Will definitely make again. Top three instant pot favorite recipes Thank you.

  7. 5 stars
    Delicious. Since I only cook for 1, I only used a single chicken breast but kept the sauce the same and saved the remainder for paste the next day!