Instant Pot Chicken Genoa

Instant Pot Chicken Genoa–chicken, mashed potatoes and sauteed mushrooms made easy and all together in your Instant Pot.

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Instant Pot Chicken Genoa

(The pictures of this do not do it justice…it was really yummy, I promise). I am definitely a mushroom fan! If you are too you’ll love this chicken with mashed potatoes and mushrooms. The chicken is seasoned and then lightly browned and then pressure cooked for just a few minutes. It gets nice and tender and it’s not rubbery or overcooked. The sauce that is drizzled over the top of the chicken and potatoes is really flavorful.

Ingredients/Substitution Ideas

• Olive oil–or another type of oil like avocado oil
• Chicken breasts–or boneless skinless chicken thighs
• Kosher salt
• Pepper
• Italian seasoning
• Garlic powder
• Mushrooms
• Chicken broth–or water and Better than Bouillon chicken base
• Balsamic vinegar
• Russet potatoes–or red potatoes
• Mozzarella cheese
• Parmesan cheese
• Butter
• Milk

Steps

This is a cool recipe because you cook the mushrooms, chicken and mashed potatoes all in one pot. There are quite a few steps but it’s pretty easy!

• Season the chicken: In a bowl or ziploc bag add the chicken, 1 Tbsp of olive oil, kosher salt, pepper, Italian seasoning and garlic powder. Cover and shake to coat chicken is seasonings.
• Lightly brown the chicken: Turn Instant Pot to sauté setting. When display says HOT add in 1 Tbsp of oil. Add in the chicken and let brown on one side for 2 minutes, flip over and brown for 2 minutes on the other side. Use tongs to place chicken on a plate.
• Sauté mushrooms: Add in the mushrooms and sauté for about 3-4 minutes. Scrape bottom of pot as the mushrooms start to release moisture to release browned bits from the chicken. Pour in the broth and vinegar. 
• Add potatoes and chicken into pot: Place the potatoes into the bottom of the pot. Place the chicken breasts on top of the potatoes.
• Pressure cook: Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up let the pot sit for 8-10 minutes and then move valve to venting. Remove the lid.
• Slice chicken and cheese it up: Place chicken on a cutting board and slice across the grain. Add the sliced chicken back into the pot and sprinkle with mozzarella cheese and parmesan cheese. Cover and put the Instant Pot on the keep warm setting to let the cheese melt.
• Make the mashed potatoes: Use tongs to move potatoes to a bowl. Mash the potatoes. Stir in the butter, milk and salt and pepper to taste.
• Serve potatoes and chicken with some of the mushrooms and juices on top. Salt and pepper to taste. 

Notes/Tips

• This meals tastes great served with roasted broccoli or asparagus.
• I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot.
• Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
• This recipe is gluten-free.
• Other recipes you can make with balsamic vinegar are Instant Pot Chicken Gloria and Instant Pot Flank Steak.

More Instant Pot Chicken Recipes…

• Instant Pot Chicken Supreme Pasta
• Pot Roast Chicken
• Instant Pot Chicken Gloria
• Instant Pot Gratin of Chicken

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.