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Instant Pot Chicken Rosa Maria

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 3 minutes (plus 5 minute NPR)
  • Total Time: 23 minutes
  • Yield: 4-6 servings 1x


Chicken, ham and mushrooms in a lemon sauce with cheese. A flavorful chicken dish that is anything but bland!


  • 3 Tbsp butter
  • 1 cup diced onion
  • 8 ounces sliced or chopped mushrooms
  • 3 ounces prosciutto or ham, cut into bite size pieces
  • 4 garlic cloves, minced
  • 1/2 cup chicken broth
  • 1 1/2 pounds chicken tenderloins
  • 1 tsp kosher salt
  • 1/2 tsp pepper
  • 1 tsp dried basil
  • 1/4 cup fresh lemon juice
  • 2 Tbsp cornstarch
  • 1 cup Italian style blend shredded cheese


  1. Turn Instant Pot to saute setting. When display says HOT add in the butter and swirl it around to melt. Add in the onions and mushrooms and saute for 5 minutes. Add in the prosciutto and garlic and saute for 1 minute. 
  2. Pour in the broth and scrape bottom of pot so that nothing is sticking. 
  3. Add in the chicken, salt, pepper and basil.
  4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid. 
  5. In a small bowl stir together the lemon juice and cornstarch until smooth. Turn Instant Pot to saute setting. Stir the slurry into the pot until sauce has thickened. 
  6. Turn off the pot and stir in the cheese. 
  7. Serve the chicken and sauce over rice, mashed potatoes or spaghetti.
  • Category: Chicken
  • Method: Instant Pot