Instant Pot Asiago Chicken—tender bites of chicken with a creamy asiago and mushroom sauce.
Instant Pot Asiago Chicken
If you’re looking for pure comfort food I’ve got a great recipe for you today. The creamy, flavorful asiago sauce is so good you’re going to be licking it off your plate.
A few notes about the recipe:
Keto/Low Carb: If you’re eating the keto diet you could easily leave out the flour of this recipe and use a low carb thickener in its place.
Chicken: I used frozen boneless, skinless chicken thighs but you can also use breasts or bone-in chicken. I prefer the thigh meat because it is so tender and succulent. I added the different cooking times for the different chicken cuts in the recipe below.
Mushrooms: I used very small white button mushrooms so I ended up cooking them whole. If you have normal or large mushrooms wash them off, pat them dry with a paper towel and then quarter them. If you are a mushroom hater you can leave them out!
Asiago cheese: This cheese has a flavor reminiscent to Parmesan but is a bit nuttier and creamier. You can find asiago cheese by the other cheeses at your grocery store. I grated about 3 ounces of the cheese off the block. I like using my digital scale* to measure cheese. Sometimes it’s hard to measure cheese accurately in a dry measuring cup.
Heavy cream: I love me some heavy cream but you can also use half and half or evaporated milk instead.
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Instant Pot Asiago Chicken
- Prep Time: 20 minutes
- Cook Time: 18 minutes (plus 10 minute NPR)
- Total Time: 60 minutes
- Yield: 6–8 servings 1x
Tender bites of chicken with a creamy asiago and mushroom sauce.
- 3 Tbsp butter
- 1 cup diced onion
- 8 oz mushrooms, quartered (pat them dry with a paper towel)
- 1 tsp dried parsley
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- 1 1/2 cups chicken broth
- 1 Tbsp white vinegar
- 2 pounds chicken (see note)
- 1/2 cup heavy cream
- 1/4–1/2 cup flour
- 3 oz grated asiago cheese
- Turn the Instant Pot on the saute setting. When the display says HOT add in the butter and let it melt. Add in the onions, mushrooms, parsley, onion powder, garlic powder, salt and pepper and saute for about 5 minutes. Then stir in the chicken broth and vinegar. Nestle the chicken into the pot.
- Cover the Instant Pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 15 minutes for fresh chicken breasts or thighs (18 minute for frozen breasts, thighs or bone-in chicken). When the time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the lid.
- In a large glass measuring cup measure out the heavy cream. Temper the cream by whisking in a few tablespoons of the hot liquid. Then slowly whisk in a tablespoon of flour at a time into the mixture until smooth and creamy. If you want a thick sauce use ½ cup flour and less for a thinner sauce.
- Use a large spoon to move the chicken pieces to a platter. Then turn the Instant Pot to the saute setting. Stir in the flour/cream mixture a little at a time and whisk until creamy. The sauce will thicken as it boils for a couple of minutes. Once the sauce is thickened turn off the pot and stir in the Asiago cheese until it is melted.
- Spoon the sauce and mushrooms over the chicken and serve. We ate ours with noodles but you serve with mashed potatoes, riced cauliflower, zoodles or rice too.
Chicken: I used frozen boneless, skinless chicken thighs but you can also use breasts or bone-in chicken.
I used my 6 quart Instant Pot Duo 60 7 in 1*.
- Category: Chicken
- Method: Instant Pot
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This recipe was amazing! My husband and I both loved it. I used 2 frozen chicken breasts and 2 frozen thighs. After waiting the 10 min natural release, we took the chicken out and cut to bite sized pieces before putting back in the sauce. We put it over angel hair pasta and added some capers on top! It was awesome (even as leftovers). Will definitely make this again!
I love the idea of serving over angel hair. And the capers on top! Sounds like a great meal.
Hi Lisa. Just wondering if the chicken breasts were boneless and skinless and were they dry? I find it hard to get moist chicken breasts in the instant pot.
Hi Renee. They both were boneless and skinless from Costco. I too find the chicken breasts get kinda dry, but when they are chopped up into bite size pieces and mixed in the sauce, they don’t seem as dry. I also do half breasts and half thighs because the thighs don’t seem so dry. Hope this helps.
I’m new to insta potting and chose this for my New Years Eve meal since we can’t go to dinner. I didn’t have garlic powder so I used 1 1/2 tsp garlic salt and didn’t add any extra salt. Next time I will put in some fresh garlic and cut the pepper. To much pepper for me. I didn’t use the whole 1/2 cup of flour. I did use heavy cream. My gravy came out like wall paper paste! We still enjoyed it. My husband said I should make this again. My question is how would I reheat the leftovers? This made enough for 2 meals for 2 people☺️
I would reheat them pot in pot method: https://youtu.be/J1nO15i43-E
thank you Karen. I just received my 3 quart inner pot I ordered. We just reheated each serving in the microwave. My gravy needs to be way thinner. I’ve been married 50 years so don’t get many compliments in the kitchen anymore but husband said how good this was. Will definitely make this again but with thinner gravy..
I’m glad you got a compliment! You deserve them every day!
I have made this recipe twice now and my husband loves it!! I made a couple adjustments because we don’t like mushrooms or onions. I used chicken breasts and shredded them into chunky pieces and added it back to the sauce along with broccoli before serving over rice. I don’t get the sauce very thick but I love how it soaks into the rice and gives it a bold flavor. Thanks for the recipe!!
Yum your version sounds so great!
Has anyone tried this with almond flour? It sounds wonderful but we are on keto.
We loved this recipe my husband especially. He would not stop talking about it for over a week! Making it again today! Gonna try with bone in thighs today cause that’s what I have……Made a few changes, just for our liking & had on hand. Used both fresh & powdered garlic. (We are the house of garlic & cheese) Italian seasoning instead of just the parsley. Water mixed with 2 chicken boullion cubes (so I omitted the salt) instead of ready made broth. Used half & half instead of heavy cream (cause I always have that) & about 4.5 ounces of cheese.
Thanks so much for this recipe!
I’m so glad he enjoyed it! Your version sounds awesome!
Just made this recipe. Made a few adjustments. Didn’t have onion powder so I used Italian herbs. Used bone in thighs skin removed. Used fat free evaporated milk and used corn starch for the thickener. And olive oil in place of the butter. Sauce was so good. Thanks for the recipe it was amazing.
Sounds so great! Glad you liked it 🙂
Patricia Butler says
I made this for dinner last night and it was delicious! I only made two small modifications: I used 2% lactose free milk rather than the heavy cream, but I increased the cheese to 4 oz to make up for loss of fat. The sauce turned out thick and delicious, so I don’t think I’d ever bother to use heavy cream in this. I also sprinkled some Italian herb mixture over the thighs. I served it over spinach linguine, and it was a hit. I’ll definitely be using this recipe again.
Yum your version sounds great and the spinach linguine is a great idea!
Hi Karen- I’m always looking for new recipes. I made this tonight for family, and husband has a very picky palate. He likes Alfredo dishes so I knew he’d like this. The only accommodation I made was after I sautéed the onions/ mushrooms- I removed them before adding the broth. I served up his dish first, then added the mushrooms /onions back into the pot before serving up for everyone else. I think we have a winner here! Thank you!
Good plan for picky people Claudia!
I made this and overall this was excellent!!! My taste would call for more garlic. I purposely didn’t add alot of salt– but the recipe really needs it!!
Thanks for sharing your experience Melissa and for the 5 stars 🙂
Brenda Jessup Hill says
I subscribe to your recipes and really enjoy them! Does your Instant Pot say HOT? I have a Fagor 6 qt. and it does not. BTW, I prepared Instant Pot Asiago Chicken and served it over riced cauliflower. My family loved it!!
Thanks for subscribing! Yes it says HOT on the display once it heats up.
I’m one that doesn’t like mushrooms. Does the mushroom flavor get absorbed in the chicken? I want to cook this, but my friend likes mushrooms. Also how would you make the asiago sauce on the stovetop for just me?
Thank you so much!!
Hi Holly, you can just leave out the mushrooms. That’s what I would do if I were you. Then you can saute some mushrooms on the stove and add them in for your friend.
This sounds amazing! I can’t wait to try it!
Thanks Jenni! It’s really tasty!
Jo Wilson says
This sounds delicious! I LOVE asiago! I bet this would be amazing with some polenta slices!!!
Oh yes. I love polenta!
I’m one of those “mushroom haters” you referenced. lol Any suggestions on something to use in its place? Broccoli florets for a healthy twist? Bacon for a comfort food meal? Something else?
Well you can’t go wrong with bacon! lol! But I would probably use broccoli but do not pressure cook it because it will be way too mushy. You could also try cauliflower.
I’d like to make this for two people in my mini Instant pot. Would I just cut all ingredients in half? How long would I cook it? Thanks, Flora
Yes I would cut all ingredients in half except for the broth. Keep that the same. Same cooking time! https://www.365daysofcrockpot.com/how-to-halve-instant-pot-recipes/