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Instant Pot Dixie Chicken

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 25 minutes
  • Cook Time: 12 minutes (plus 10 minute NPR)
  • Total Time: 37 minutes
  • Yield: 4-6 servings 1x


Tender chicken with a creamy mushroom sauce and sprinkled with crispy bacon crumbles.


  • 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


  1. 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. 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. 
  3. Pour in the broth and scrape bottom of pot so that nothing is sticking. 
  4. Add in the chicken, salt, pepper, onion powder, garlic powder, thyme and Worcestershire sauce.
  5. 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. 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. 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