Instant Pot Dixie Chicken

Instant Pot Dixie Chicken–tender chicken with a creamy mushroom sauce and sprinkled with crispy bacon crumbles.

Instant Pot Dixie Chicken

I like to look around the internet for recipes and recipe ideas. I came across a recipe on an Australian site called Dixie Chicken and wondered what it was. It’s basically chicken in a mushroom sauce. I thought that it would translate well to the Instant Pot and it did!

This recipe is fun because it starts off with bacon! Bacon always adds flavor to recipes. Mushrooms and shallots are sauteed in the bacon fat (more flavor!) and then the chicken and seasonings are pressure cooked. Finally the recipe is finished off with a bit of heavy cream (um, yeah!). You can serve the chicken and sauce by itself as a low carb recipe or you can serve it over a pile of mashed potatoes, rice or noodles. Either way it’s super tasty!

Ingredients/Substitution Ideas

• Bacon
• Mushrooms
• Shallot
• Chicken broth
• Boneless or bone-in chicken thighs–or 2 bone-in chicken breasts, skin removed
• Kosher salt
• Black pepper
• Onion powder
• Garlic powder
• Dried thyme
• Worcestershire sauce
• Heavy cream–or 4 ounces of cream cheese or 1/2 cup of sour cream
• Cornstarch–or flour

Steps

1. Fry the bacon: Turn Instant Pot to saute setting. When display says HOT add in the bacon and fry until crisp. Use a slotted spoon to move the bacon to a paper towel lined plate. 
2. Saute mushrooms: Drain all but 2 Tbsp of the bacon fat. Add the mushrooms and shallots into the Instant Pot and saute in the bacon fat for about 4-5 minutes. 
3. Deglaze the pot: Pour in the broth and scrape bottom of pot so that nothing is sticking. 
4. Add ingredients: Add in the chicken, salt, pepper, onion powder, garlic powder and thyme.
5. Pressure cook: 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.
6. Thicken: In a small bowl whisk together the cream and cornstarch until smooth. Turn Instant Pot to saute setting. Add in the cornstarch mixture. Let the sauce thicken.
7. Serve: Season to taste. Break up chciken with a fork, or keep it in whole pieces. Add the bacon into the pot. Serve the chicken and sauce over mashed potatoes or egg noodles. 

Notes/Tips

• Serve the chicken and sauce over mashed potatoes or egg noodles or rice. Serve alongside broccoli, asparagus or another vegetable.
• I like to chop my mushrooms rather than slice them. This gets my mushroom-hating son to eat the meal without complaining.
• This recipe can be gluten-free if you use gluten-free Worcestershire sauce.
• I used my 6 quart Instant Pot*. You can also make this in a 3 or 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.
• Other recipes you can make with bacon are Instant Pot Bacon Egg Casserole and Instant Pot Bacon Barbecue Meatloaf With Mashed Potatoes.

More Instant Pot Chicken Recipes

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.