Instant Pot Chicken Gloria–chicken cutlets in a homemade creamy mushroom sauce with a bit of tang from balsamic vinegar.
Slow cooker version of this recipe

Instant Pot Chicken Gloria
You know that song called Gloria from the 80s? I keep singing that in my head today. Gloria! Gloria! Chicken Gloria! I think you’ll be singing as you eat this chicken too. It is soooo good. I love the sauce so much I would lick it off my plate. If you love mushrooms and the tang of a little balsamic vinegar I think you should make this recipe. It’s fairly easy and because the chicken is sliced in half it cooks in only a 3 minute pressure cook time. So you’ll be singing Gloria sooner than later!
Ingredients you’ll need
- Boneless skinless chicken breasts–or you can use chicken tenders, chicken cutlets or boneless skinless chicken thighs
- Kosher salt
- Pepper
- Butter
- Mushrooms
- Chicken broth–or water and Better than Bouillon Chicken Base
- Balsamic vinegar
- Garlic powder
- Onion powder
- Heavy cream, evaporated milk, or half and half
- Cornstarch
- Mozzarella cheese–or muenster or Havarti
Steps
- Prepare chicken: Cut the chicken breasts in half lengthwise. Sprinkle with the salt and pepper.
- Brown chicken: Turn Instant Pot to sauté setting. When display says HOT add in the butter and let it melt. Add in the chicken in one layer (you may need to work in batches) and lightly brown on both sides. The chicken won’t be fully cooked through. Set the chicken on a plate and set aside.
- Sauté mushrooms: Add the mushrooms into the pot and sauté. Once the mushrooms start releasing moisture scrape the bottom of the pot to release any bits that are stuck to the bottom.
- Add ingredients: Pour in the broth, vinegar, garlic powder and onion powder. Add the chicken back into the pot.
- Pressure cook: Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes on low pressure (the chicken is thin so it will cook quickly. Plus it’s already browned). When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Make a slurry: Stir the cream together with the cornstarch until smooth. Stir in a half cup of the hot broth into the mixture to temper it (this will prevent the dairy from separating). Pour the mixture into the Instant Pot. Turn Instant Pot to sauté setting and let the sauce thicken. Once it has thickened turn off Instant Pot.
- Finish it up: Stir in the cheese. Salt and pepper to taste (I stirred in a big pinch of each). If you love balsamic add a few dashes more.
- Serve: Serve chicken and sauce over mashed potatoes, noodles, rice or cauliflower rice. Garnish with parsley, if desired.
Notes/Tips
- The chicken and sauce go perfectly over mashed potatoes or noodles. Serve alongside some roasted vegetables.
- I used my 6 quart Instant Pot*. You can also make in your 3 or 8 quart pot with no changes.
- 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. Just make sure your broth is gluten-free. Serve over rice or quinoa.
- This recipe can be low carb. The main thing that adds carbs in this recipe is the cornstarch. So you can leave it out completely or only use half of it.
- Other recipes you can make with balsamic vinegar are Instant Pot Flank Steak, Instant Pot Chicken Margherita Pasta, Instant Pot Lazy Sunday Dinner and Instant Pot Caribbean Chicken.

More Chicken Instant Pot Recipes…
- Instant Pot Gratin of Chicken
- Grandma’s Comforting Chicken and Homemade Noodles
- Instant Pot Lemon Chicken Romano
- Instant Pot Loaded Chicken and Potato Casserole
- Instant Pot Cheese Chicken and Broccoli
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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Instant Pot Chicken Gloria
- Prep Time: 20 minutes
- Cook Time: 3 minutes on low pressure (plus 5 minute NPR)
- Total Time: 57 minute
- Yield: 4–6 servings 1x
Description
Chicken cutlets in a homemade creamy mushroom sauce with a bit of tang from balsamic vinegar.
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 1/2 tsp kosher salt
- 1/2 tsp pepper
- 2 Tbsp butter
- 8 ounces chopped mushrooms
- 1 cup chicken broth
- 2 tsp balsamic vinegar
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 cup heavy cream, evaporated milk, or half and half
- 3 Tbsp cornstarch
- 1/2 cup shredded mozzarella cheese
Instructions
- Cut the chicken breasts in half lengthwise. Sprinkle with the salt and pepper.
- Turn Instant Pot to sauté setting. When display says HOT add in the butter and let it melt. Add in the chicken in one layer (you may need to work in batches) and lightly brown on both sides. The chicken won’t be fully cooked through. Set the chicken on a plate and set aside.
- Add the mushrooms into the pot and sauté. Once the mushrooms start releasing moisture scrape the bottom of the pot to release any bits that are stuck to the bottom.
- Pour in the broth, vinegar, garlic powder and onion powder. Add the chicken back into the pot.
- Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes on low pressure. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Stir the cream together with the cornstarch until smooth. Stir in a half cup of the hot broth into the mixture to temper it. Pour the mixture into the Instant Pot. Turn Instant Pot to sauté setting and let the sauce thicken. Once it has thickened turn off Instant Pot.
- Stir in the cheese. Salt and pepper to taste. If you love balsamic add a few dashes more.
- Serve chicken and sauce over mashed potatoes, noodles, rice or cauliflower rice. Garnish with parsley, if desired.
- Category: Chicken
- Method: Instant Pot

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Can this recipe be cut in half? I ask because I’ve always been told you have to have 1 cup of water, to use the Instant Pot, and when you cut the recipe in half, you only have half a cup. This question comes up all the time for me. Thanks!
With chicken recipes I say yes because chicken releases moisture and will help bring the pot to pressure
This. Was. So. Good!!!!! 💕💕💕💕 Thank you so much for this recipe! 😀
★★★★★
You’re welcome!!
Made this for the first time yesterday and we loved it! I used extra mushrooms and added more salt and pepper and it was delicious…served over rice. It would be great with egg noodles as well and probably with beef as a substitute for chicken. Definitely will make this again!
★★★★★
Love the idea of egg noodles! Thanks for the 5 stars.
I liked the ease of the recipe and the mushroom sauce was delicious. I did find the chicken to be a little rubbery..,,I am wondering if I should have sautéed a little longer or if I should adjust the time in the future. I think my chicken was closer to 1.25 lbs, not sure if that would make a difference. I did use the low setting. Thanks for any advice.
★★★
Darn! I am not sure on the chicken. I wouldn’t cook longer though.
Thanks. I think I had a bad batch of chicken. I baked some from the same package a different night and also bad texture. I’ll definitely try this one again.
oh, good to know!
This was delicious. The chicken was the most tender of all the dishes I have tried. Not sure if it was the Low pressure or what. I did use 12 oz mushrooms and we love mushrooms.
★★★★★
so happy to hear it! Thanks Kim!!
question…..you only use 1/2 of much of the half & half as full cream or evaporated milk? Is that correct?
No I used 1 cup of the half and half