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Chicken Georgia

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes (plus 10 minute NPR)
  • Total Time: 32 minutes
  • Yield: 4 servings 1x


Instant Pot chicken thighs covered in melty mozzarella cheese in a savory mushroom sauce.


  • 2 Tbsp butter
  • 1 shallot, diced
  • 4 ounces mushrooms, sliced
  • 1/2 cup chicken broth
  • 1 Tbsp Worcestershire sauce
  • 4 boneless, skinless chicken thighs, trimmed of excess fat (frozen is okay)
  • 1/2 tsp seasoned salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1 Tbsp cornstarch
  • 1/2 cup shredded mozzarella cheese


  1. Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the shallot and mushrooms and saute for 3 minutes.
  2. Pour in the broth and Worcestershire sauce and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
  3. Nestle the chicken into the pot. Sprinkle the seasoned salt, pepper and garlic powder evenly over the chicken. 
  4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid. 
  5. Turn Instant Pot to saute setting. Stir 1 Tbsp cornstarch together with 2 Tbsp cold water until smooth. Stir the slurry into the pot to thicken the sauce. 
  6. Sprinkle 2 Tbsp of cheese over each piece of chicken. Let it melt on the keep warm setting (or use an air fryer lid to speed up the process). 
  7. Serve chicken with mushrooms and sauce. 
  • Category: Chicken
  • Method: Instant Pot