Instant Pot Garlic Mushroom Chicken–a creamy sauce is spooned over mushrooms, tender bites of chicken (and optional broccoli). A delicious dump and go recipe that you can make with frozen chicken.
Instant Pot Garlic Mushroom Chicken
This creamy chicken and mushrooms is so tasty and it’s not made with any processed condensed soups. Plus it’s so fast to get it started. You just dump a few ingredients into the pot and set the timer and walk away. Totally my kind of cooking!
I served the chicken and sauce over leftover risotto which was tasty. I think it would also make a great pasta dish. Just start the fettuccine (or another type of pasta) in a pot on the stove the same time you start the chicken in your Instant Pot. The pasta will be ready to go when the chicken is done.
A few notes about ingredients:
Mushrooms: I used plain white button mushrooms. I used 8 ounces but next time I’ll use 16 ounces. They shrink down so much and I really love mushrooms.
Chicken: You can use boneless breasts or thighs for this recipe–frozen or fresh. Just check the recipe for cooking times. You can also use bone-in chicken (just add 2 minutes to the thigh times).
Broth:I used 1 3/4 cup of water and 1 3/4 tsp of Better than Bouillon Chicken Base. It has great flavor and I buy the huge jar at Costco.
Flour: I used flour to thicken the sauce. If you’re trying to make this recipe gluten free you could use a cornstarch slurry to thicken the sauce. Just mix 1/4 cup of cornstarch with 1/4 cup water and stir until smooth. Add it into the pot.
Broccoli: If you choose to add broccoli you have to add it after the chicken is pressure cooked. It gets way too mushy to add at the beginning. (If you’re interested in cooking broccoli in a separate Instant Pot here is how I do it). You can use fresh broccoli or frozen broccoli, it’s up to you.
More recipes you’ll love…
Instant Pot Garlic Parmesan Chicken
Instant Pot Creamy Chicken Noodle Soup
Instant Pot Chicken and Mashed Potatoes (all in one pot)
What Pressure Cooker Did You Use?
To make Instant Pot Garlic Mushroom Chicken I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.Print
Instant Pot Garlic Mushroom Chicken
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 37 minutes
- Yield: 6 servings 1x
A creamy sauce is spooned over mushrooms, tender bites of chicken (and optional broccoli). A delicious dump and go recipe that you can make with frozen chicken.
- 8–16 ounces mushrooms (see note), washed and sliced
- 2 pounds boneless, skinless chicken breasts or thighs (frozen is fine)
- 2 Tbsp butter
- 1 1/2 cups chicken broth
- 1 Tbsp Italian seasoning
- 1 1/2 tsp seasoned salt
- 1 tsp black pepper
- 2 tsp garlic powder or 8 minced garlic cloves
- 1 tsp onion powder
- 1 3/4 cups half and half, warmed
- 1/2 cup all purpose flour
- Optional: 2-3 cups broccoli florets (frozen or fresh)
- Salt and pepper to taste
- Add mushrooms, chicken, butter, broth, Italian seasoning, seasoned salt, pepper, garlic and onion powder to the Instant Pot.
- Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to: 10 minutes (thawed breasts), 12 minutes (frozen breasts), 12 minutes (thawed thighs), 15 minutes (frozen thighs).
- When the time is up let the pot sit for 5 minutes (display will say L0:05) and then move the valve to venting. Remove the lid.
- Place the chicken on a cutting board and set aside.
- Turn the Instant Pot to the saute setting. Stir in the broccoli. If using frozen broccoli run hot water over it before adding it to the pot so it doesn’t cool down the food too much.
- Combine the warmed half and half (I use the microwave to warm it for 1 minute) and the flour in a bowl and whisk until smooth. Ladle a cup of the broth from the Instant Pot into the flour/half and half mixture. Whisk until smooth. Whisk the mixture into the Instant Pot. This will thicken the sauce in just a few minutes. Stir every 3o seconds until thickened.
- Slice the chicken into desired size pieces (I just used a fork to cut it into pieces). Add the chicken back into the pot. Salt and pepper to taste. Turn off saute setting when the sauce is thick and the broccoli is cooked through.
- Serve chicken, mushrooms, broccoli and sauce over pasta, potatoes, rice, garlic toast or just eat it plain.
I used my 6 quart Instant Pot Duo 60 7 in 1*. You can use your 8 quart with no changes to the recipe. You can double the recipe in your 8 quart. If you want to use your 3 quart you can but you’ll probably have to halve the recipe. Increase the cooking time by 2 minutes when using your 3 quart.
I made this with 8 ounces of mushrooms. I would have preferred more mushrooms. They shrink down so much! Next time I’ll use a whole pound of sliced mushrooms.
- Category: Chicken
- Method: Instant Pot
Keywords: Instant Pot
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Yummy. Used 1/2 recipe – next time I will make with 1 Cup broth, and add sliced onions.
Love that idea!
Could I do pasta or rice PIP instead of separately or wouldn’t the cooking time work?
Yes 10 minutes should be perfect for white rice! Great idea!
This was absolutely delicious–one of my favorites! I liiterally licked the serving spoon! I didn’t see your reply about pot-in-pot in time so I served it with egg noodles. I made no changes except for using water and Better Than Bouillon Chicken. For other making this, allow about 1 hour from start to serving. It’s always hard to judge the get-to-pressure times with the iP.
Yay! So glad you loved it! I love this one so much too.
Wow! So yummy! I only had 8 oz of mushrooms and I agree, 16 oz would have been so much better. I left my cooked thighs whole and served on a bed of mashed cauliflower. As I put my leftover chicken in a container for lunch, I just stood at my pot and ate the gravy with a spoon! Even then, I had a ton left, so I used it to top pork chops for dinner the following night, and will freeze the rest to use with something else.
Wow thanks so much for the 5 star review!
Autumn M Hardie says
I loved this recipe. I was scrambling to find something yummy for dinner since I hadn’t really cooked in a few days. I had everything I needed in the fridge. I did double the recipe with the exception of the mushroom. I only had 8 oz for a doubled recipe.. The two things I would do differently next time are add 16 oz of mushrooms instead of 8 oz and cut back the sauce by 1 top of pepper. The final result was a dominant pepper flavor with the doubled recipe. It was ruined, but we definitely noticed. I will just make that one tweak next time and it will be absolutely fantastic. The rest of the recipe is perfect. We served it will elbow macaroni pasta and had leftovers for lunch and dinner the next day. Thanks for sharing!
Autumn M Hardie says
I meant to say one teaspoon of pepper!
Sorry about the pepper! That’s too bad. But I’m glad you will try again 🙂
Bonnie J. Bohnet says
I made this today, it was great….. I served it with my copycat Chedder Bay Biscuits, I served the Broccoli on the side rather than mixing it in. bj
Yum! I want those biscuits!!
Bonnie J. Bohnet says
Super Simple….. Found the recipe on line when I was looking for a gluten free recipe, made them everyone loved them, just exchanged regular AP Flour for the gluten free. bj
I just made it and it’s so good. I didn’t put cream in it. I had chopped up the chicken then added fresh broccoli. Can I freeze it? There’s so much of it. It’s so easy and delicious
Yes you can freeze it!
Made this tonight for my wife and I. It was delicious! Served it over couscous and it was the perfect combo. Thanks!
Couscous is a great idea! Thanks for the idea 🙂
Absolutely delicious, my chicken came out over cooked and tough though.
Dan Rothman says
According to your recommendation for frozen breasts, shouldn’t the 32oz of them be cooked for 16mins for the avg weight plus 3mins for frozen? The 12 mins in recipe are confusing me. There is 1 comment that said they were still raw after 12 mins. I am always having a problem with chicken being cooked properly. I want to make this tomorrow so a prompt clarification would be appreciated.
It’s the average weight of each breast. So if each individual chicken breast is 12 ounces then you’d look for 15 minutes if frozen. Make sense?
Karen C says
Made this tonight and served it over leftover garlic mashed potatoes. Yum! Only change is I added an extra tbsp of garlic powder to the sauce at the end. Original recipe was delish, but I like things a bit more garlicky. Will definitely make again!
Oh ya that sounds awesome! The more garlic the better
I needed something to make as a back up quick and easy and boy was this perfect. Not only quick and easy but super yummy! Will definitely make it again and will be my go-to recipe for creamy chicken and mushrooms from now on. YUM <3
Thanks Cortney! I’m so glad you liked it!
Made this tonight and was very happy with results. The seasonings were spot on and the chicken was delicious. It was my first time cooking with frozen chicken breasts.I used canned mushrooms, because that is what I had. Served over pre cooked and frozen rice. It was a hit with my hubby.. Thank you for such a nice meal cooked and served within 30 minutes. I share your website with all I know using an IP or slow cooker. Thank you again from Louisiana
Such a good idea to freeze rice for easy and fast meals!
This was my first recipe trying with Instant pot. I made this dairy free and gluten free. I substituted cashew cream for half and half and downsized the gf flour to 1/4 cup. I made a couple of other substations with spices because my Italian seasoning (Namaste) has a lot of spices in it already. Really filling one pot meal we served over leftover chicken flavored rice.. Super excited that it made enough for leftovers and my family loves it! Thanks!
Sounds great Michelle! Glad you liked it!
What actually is half and half?? Is it water & chicken stock??
Thank you –
Half and half is half cream and half milk. You can buy it in a carton in the store. If you don’t have cow milk issues, it really is much easier to buy this pre-made product
My husband and I really enjoyed this recipe. It was delicious!! I served over sweet potatoes.
Yum! I love sweet potatoes!
Gina Smith says
Made this tonight. As it is almost 90 degrees out thought it was a perfect night for the instant pot. This tasted AMAZING! Didn’t put in the broccoli because, well I didn’t want broccoli, lol. Served it over rice with some sauteed zucchini on the side! Will definitely be putting this into my monthly meal rotation!
I love the idea of zucchini on the side! Sounds so good!
Amazing dish! Thank you for sharing!!!
Thank you Amy! I’m glad you enjoyed it 🙂
Love this–would add parmesan cheese and Worcestershire sauce to white sauce. I agree with 16 oz of mushrooms.
Yum good ideas Barbara!
Great recipe! Great taste!
My boyfriend and I both loved it. And it made plenty so we will have left overs for lunch a few times this week.
I will definitely bookmark and make again.
Glad you both liked it!!
The whole family loved it!! We made it with fully thawed chicken breast and served it with rice and it tastes amazing.
Glad you liked it!
I put semi-thawed breasts in for 12 min and they were definitely raw in parts. I would for sure increase the cook time for frozen breasts.
Christopher Hennessy says
This was a big hit with my kids! Do you think it would freeze well or become a mushy mess once heated up?
I bet it would freeze okay! The only thing I’d be worried about is the broccoli.
Dianne Lopez says
how would you do this with bone in chicken thighs?
I would use an 15 minute cooking time for fresh bone-in chicken pieces.
How long to cook if using thinner cut chicken breasts? Normally I slice my breasts in half lengthwise and freeze them. I’m using these and a few boneless chicken thighs when I make this tonight
Read this. It will help! https://www.365daysofcrockpot.com/how-to-cook-chicken-breasts-in-the-instant-pot-frozen-or-fresh/
I really like this recipe; my kids and husband like it, too! Thank you so much!
I’m so glad to hear this Jen! I loved this one too.
Do mix all the mushrooms, chicken, butter, broth and spices before you turn on the pot or is it to be layered in the order of the recipe?
I just added everything into the pot in order listed. I didn’t stir.
Geri Enos says
This was SUPERB!!!!!!! Absolutely delicious…Karen, you should be so proud of yourself! You are a GREAT cook! I put a 24 oz package of mushrooms I got at Costco and about 4 cups of broccoli. I used the cornstarch/water slurry at the end. I used fat free half and half… It was wonderful! Thanks so much Karen. This is on my regular rotation…
Thanks so much Geri! I am so glad you liked it 🙂
Ke n says
This was a winner in my book. I cooked rice, but like the mashed potatoes idea. I used frozen broccoli and Montreal Seasoning since I didn’t have Italian seasoning.
Sounds good with the montreal seasoning!
Great recipe! I have to try it now!
Joanne Francis says
This was sooooooooooo good. I served it over mashed potatoes. I used fresh broccoli (cooked in microwave for about 1 minute) I agree with your comment about the mushrooms … next time I’ll use way more.
Hooray!!!! So glad you enjoyed it Joanne 🙂
This. Is. So. Yummy! I made mashed potatoes to go with it which made kind of bland looking but I don’t care! I didn’t have half & half so I used heavy cream which made my sauce thicker than what the pictures here show. I will definitely be making this again!
HEAVY CREAM!!!! YUM!
If I use the cornstarch and water, I do not use the flour and half and half? Is that correct?
You’d still use the half and half but don’t use the flour. Basically just mix 1/4 cup cornstarch with 1/4 cup water until smooth. Pour it into the pot and it will thicken the sauce. You may have to use more than 1/4 cup.
What if I used a can of organic cream of mushroom? Or cream of chicken? How would I modify this recipe for that? Thanks!
You could add it in at the beginning with the chicken and broth. Then I would just use 1 cup of half and half instead of 2.
Do you think almond milk could be used instead of half & half? I try to lower dairy as much as possible because I get a lot of mucous in my sinuses if I eat too much dairy. Sorry I know that’s gross and maybe too much information. Thank you!
yes you could.
I don’t have an IP, but this recipe looks very tasty so I’m going to experiment a little and see if I can’t figure it out for the stove top. Thanks for the starter 🙂
This looks like a good recipe. I will be doing it without broccoli, (I am deathly allergic) but serving it on zucchini noodles. I will use xanthan gum to thicken to decrease the carbs as well as gluten. If I go heavy cream instead of half and half it would be a completely keto me as meal. Not too many changes
nice! sounds great!
Can I verify ? Is it real 1/4 C of cornstarch to 1/4 C water — I tend to make it either too thick or thin in general — just would like to verify — making for dinner tonight.
Thanks ever so much.
About that. I usually use a little more water than cornstarch just so I can stir it easier.
Hi — sounds like a great recipe — I do have to make it gluten free — how much can do you use? Any modifications on the liquids? Thanks again.
Err how much xanthum gum do you use?
Probably only 1/8 to 1/4 tsp of xanthum gum! A small amount goes a long way 🙂