Instant Pot Savory Mushroom Chicken–a creamy savory sauce envelopes mushrooms, tender bites of chicken and linguine noodles. This is a quick and easy meal for any night of the week.
Get the SLOW COOKER version of the recipe here
Instant Pot Savory Mushroom Chicken
Where are my mushroom fans at? Me me! My kids don’t like them but my husband and I sure do! The mushrooms are the star of this chicken and noodles dish. The creamy sauce that surrounds them is dreamy too. I ended up using linguine noodles but if you want to use fettuccine noodles or spaghetti you can do that instead.
To get tender chicken breasts I used a rolling pin to pound out my chicken and then I browned them in a little butter before pressure cooking them. I used this same method when I made my favorite bruschetta chicken and it does take a little more time, but it’s well worth it!
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What Pressure Cooker Did You Use?
For Instant Pot Savory 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 Savory Mushroom Chicken
- Prep Time: 20 minutes
- Cook Time: 5 minutes (plus 10 minute NPR)
- Total Time: 25 minutes
- Yield: 4-6 servings 1x
A creamy savory sauce envelopes mushrooms, tender bites of chicken and linguine noodles. This is a quick and easy meal for any night of the week.
- 4 Tbsp butter
- 1 pound chicken breasts
- 1 tsp salt
- 1/2 tsp pepper
- 1 pound mushrooms, washed and quartered
- 3 garlic cloves, minced
- 1 Tbsp dried rosemary
- 1 tsp dried thyme
- 1 tsp garlic powder
- 8 ounces dry linguine noodles (I used whole wheat)
- 1 3/4 cup chicken broth
- 1 cup half and half
- 2 Tbsp cornstarch
- 1/2 cup shredded parmesan cheese
- Parsley, for garnish
- Brown the chicken. Turn your Instant Pot to the saute function. While the pot is heating up pound out the chicken breasts with a rolling pin or a mallet until they are 1 inch thick. When the display says HOT add in 2 Tbsp of the butter. Swirl the pot around to melt the butter. Sprinkle 1/4 tsp of salt and 1/8 tsp of pepper onto each side of each of the chicken breasts (so a total of 1 tsp salt and 1/2 tsp pepper). Lay both chicken breasts into the bottom of the pot. You will have to arrange them to fit. Let the breasts brown for 5 minutes, do not disturb them. When 5 minutes is up turn them over and brown for 5 minutes on the other side. Remove the chicken from the pot and set on a plate.
- Brown mushrooms. Add 2 Tbsp butter to the pot and swirl around to melt. Add in the quartered mushrooms. Stir every now and then for about 3 minutes. Add in the garlic and saute for 30 seconds. Turn off saute function. Stir in the rosemary, thyme, garlic powder. Add in the noodles and the broth. Set the chicken on top of the noodles.
- Pressure cook. Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes on high pressure. When time is up let the pot sit there for 10 minutes before moving the valve to venting. Remove the lid.
- Thicken. Remove the chicken and cut into slices. Whisk the cornstarch and half and half together. Stir the mixture into the pot. Add salt to taste (I added a large pinch). Add in the parmesan cheese. Stir. Scoop noodles, chicken and mushrooms onto plates and serve topped with a bit of chopped parsley.
I used my 6 quart Instant Pot Duo 60 7 in 1*.
To make gluten free: Check your broth to be sure it does not contain gluten. Replace noodles with gluten-free noodles and reduce the cook time by 1 minute.
- Category: Chicken
- Method: Instant Pot
- Cuisine: American
Keywords: mushrooms, chicken
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I think this was delicious. Instead of salt I used the truffle Parmesan and black garlic seasoning that I got from Costco and it was amazing!! It was really thick though so next time I’ll omit the cornstarch
sounds amazing with the parmesan!
I was disappointed in this recipe, it just came out really bland. If I make it again, I’ll definitely increase the amount of spices.
Sorry that you found it bland. We found it very flavorful. I used better than bouillon for my chicken broth which I really love.
Thank you for your response. That’s what I used, perhaps I should have used more.
Holly Eckley says
My husband and I really like this. However I thought it was too thick and would add a little more broth to the recipe next time or less cornstarch. I used fresh Rosemary and Thyme instead of dried.
Love the idea of fresh herbs!
Janis Domville says
Looking forward to making this dish for dinner, it sounds yummy. Dumb question here, do you cook the linguine beforehand? Uncooked, the strands are too long and stiff to fit into the pot and to then place the chicken on top of it.
the noodles go in uncooked, I just broke them in half 🙂
I used condensed milk liquefied with water to mix with the corn starch and the recipe worked out fine! I do wonder tho, what cheese substitutes would you recommend for Parmesan?
do you mean a non-dairy alternative for parmesan?
No, I meant like another cheese beside Parmesan!
Good question! I don’t really know. Parmesan is my go to because it has that salty flavor. You could stir in mozzarella.
Romano is a good substitute for parmesan
Similar in taste and texture
This was good, but next time I will use less rosemary (maybe 1 1/2 tsp. instead of 1 T.). Used evaporated milk in place of the 1/2 and 1/2 since I didn’t have any. Also used less butter. To avoid getting the burn message, I deglazed the pot with some water and scraped up all the brown bits after the mushrooms were cooked.
Sounds great! Thanks for sharing your tips!
Can’t wait to try! I was wondering if the liquid measurements should stay the same if I remove the chicken? Just want mushrooms & pasta! :,)
yeah, just keep it the same.
Burn to my instant pot. Not sure what went wrong…
Personally think it’s putting pasta on bottom. Not a good idea I guess.
I made this for dinner and it was a huge hit with everyone (even my 2 year old grandson). I modified it slightly and used chicken thighs (bone in), so I pressure cooked for 10 minutes. Because of the longer pressure cooking time, I cooked the noodles on the side. Absolutely delicious!!! Definitely a keeper that will be placed in my permanent recipe book!
Just made this. Had to modify somewhat due to using what I had on hand. I had two breasts that were frozen, thawed them enough to brown by using the steam function on the IP for 3 minutes. I did not have half and half nor parm but I did have a jar of alfredo. I used the water from the steamed breasts and added some chicken base to it and used the alfredo sauce. Turned out really good, thank you.
Can this be made with frozen chicken breast?
Because of step one, no. I’m sorry!
See the comment above yours, a previous poster used the steam function on the IP to defrost his frozen breasts enough to use for this recipe. It may work for you too. 🙂
M Davis says
Do you have nutritional info for this recipe?
No I don’t. I am working on adding it to my recipes. In the meantime you can use this tool to calculate: https://myfitnesspal.com/recipe/calculator
I made this for dinner without the noodles and put it over mashed potatoes ~ OH so good!! Your site is my go-to for easy, yummy meals! Thank you!
Thanks Amy! I’m glad you liked it!
I am trying to go low-carb – not keto, just very low – so would like to make this without pasta and serve over riced cauliflower. Can I just omit the pasta, or do I need to modify the recipe ?
Okay so what I’d do is leave out the noodles and only add 3/4 cup of chicken broth. Same cook time.
Sue R says
Hi Karen. Is it possible for you to test regular white rice and pasta when doing recipes for those of us that don’t like the other types? I would Pin and try many more recipes if you did. Sorry but I really don’t fancy brown rice and it has way more arsenic so not interested and like regular pasta.
yes I will try to do this as much as possible.
Karen M says
I can’t wait to try this recipe, we live near Kennett Square, Pa, always fresh mushrooms in our house! Do you think the cook time might vary if using regular linguine or other types of pastas?
Regular linguine would probably be the same. Check the back of the box. Divide the stove top al dente time by 2 and subtract 1. Good luck!!!
Will I need to adjust this recipe for my Sent from my IP 3-QT pot? If so, will you share how?
Hi Laura, I wouldn’t change a thing for the 3 quart. I think it will work just fine. The mushrooms cook down when you saute them so you should have enough room.