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
- 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.
- 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.
- Deglaze the pot: Pour in the broth and scrape bottom of pot so that nothing is sticking.
- Add ingredients: Add in the chicken, salt, pepper, onion powder, garlic powder and thyme.
- 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.
- 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.
- 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
Instant Pot To Die For Chicken
Tender chicken with a garlic brown sugar sauce takes little effort but yields amazing results!
Instant Pot No Fuss Chicken
Chicken, carrots and potatoes in a savory gravy. An easy one pot dump and go meal!
Instant Pot Mississippi Chicken
Tender chicken infused with flavor! This recipe only has a handful of ingredients and is a dump everything into the pot and walk away dinner.
Instant Pot Sour Cream and Bacon Chicken
Tender chicken with a flavorful sauce made with sour cream, mushrooms and bacon. An easy dump and go recipe!
Instant Pot Mushroom Chicken with Green Beans
Instant Pot Mushroom Chicken with Green Beans—tender bites of chicken, mushrooms and green beans in a savory ginger soy sauce. Serve over rice for a tasty and easy dinner! Slow cooker instructions are listed in the notes section of the recipe card below. Pin this recipe for later! Instant Pot Mushroom Chicken with Green Beans
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.


Instant Pot Dixie Chicken
- Prep Time: 25 minutes
- Cook Time: 12 minutes (plus 10 minute NPR)
- Total Time: 37 minutes
- Yield: 4–6 servings 1x
Description
Tender chicken with a creamy mushroom sauce and sprinkled with crispy bacon crumbles.
Ingredients
- 4 slices of bacon, chopped
- 8 ounces mushrooms, chopped
- 1 shallot, diced
- 1 cup chicken broth
- 4 boneless or bone-in chicken thighs, trimmed of excess fat (or 2 bone-in chicken breasts, skin removed)
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 Tbsp Worcestershire sauce
- 1/3 cup heavy cream
- 3 Tbsp cornstarch
Instructions
- 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.
- Drain all but 2 Tbsp of the bacon fat. Add the mushrooms and shallot into the Instant Pot and saute in the bacon fat for about 4-5 minutes.
- Pour in the broth and scrape bottom of pot so that nothing is sticking.
- Add in the chicken, salt, pepper, onion powder, garlic powder, thyme and Worcestershire sauce.
- 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.
- 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.
- 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.
- Category: Chicken
- Method: Instant Pot

*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.
Yummy! 😃
★★★★★
I did not see crem cheese in the recipe. I am sure that was a substitute for heavy cream which I cannot get. I would like to double this recipe but not sure how much cream cheese to use. I gave it 5 stars because all your recipes are delicious. I just know this one is a winner.
★★★★★
substitution ideas list says “Heavy cream–or 4 ounces of cream cheese or 1/2 cup of sour cream”
Hey, Karen, in your notes you said I could use cream cheese. It goes in AFTER the cooking, right?
This looks & sounds so yummy. Will be back with stars after I’ve done it. Thanks.
Since the cream cheese is a substitute for the heavy cream, I think it would be added in that final saute thickening step after the pressure cooking is finished.
yes I think that’s how I would do it since the cooking time is a little longer.