Richard’s Chicken–easy Instant Pot or slow cooker chicken with mushrooms in a savory, flavorful sauce. Tastes great over mashed potatoes or rice.
Richard’s Chicken
Today’s recipe is a solid chicken dish that has a poppin sauce. The flavor is really so good you’ll be licking your plate. Even my mushroom-hating son appreciated this chicken. You can make this chicken in your Instant Pot (3 minute pressure cooking time) or take it slow and use your Crockpot. Try serving this chicken over mashed potatoes so that the yummy sauce can be soaked up. A side of roasted broccoli will round out the meal.
Ingredients/Substitution Ideas
- Butter–or olive oil
- Onion–yellow, white
- Mushrooms–white button, baby bella
- Chicken broth–or water and Better than Bouillon
- Red wine vinegar
- Chicken tenderloins–or chicken thighs (12 minute pressure cook time)
- Poultry seasoning
- Kosher salt
- Black pepper
- Dried rosemary leaves
- Garlic powder
- Cornstarch–or arrowroot
Steps
Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onions and mushrooms and saute for 5 minutes.
Pour in the broth and vinegar and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Stir in the chicken. Sprinkle the chicken with poultry seasoning, salt, pepper, rosemary and garlic powder.
Cover Instant Pot and secure the lid. Make sure valve is set to 3 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
In a small bowl stir cornstarch together with 1 Tbsp of cold water until smooth. Then turn Instant Pot to saute setting. Stir the slurry into the pot to slightly thicken the sauce. Turn off Instant Pot.
Serve chicken, mushrooms and sauce over the top of mashed potatoes or rice.
Notes/Tips
- Serve chicken and sauce over mashed potatoes, noodles, rice or cauliflower rice.
- Try adding cheese! Sprinkle the finished chicken with shredded mozzarella and let it melt.
- 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.
- This recipe is gluten-free and dairy-free.
- I buy a big bag of frozen chicken tenderloins at Costco. I find they stay moist and tender in the Instant Pot.
- You can also make this recipe with boneless skinless thighs. They will need a 12 minute pressure cook time with a 5-10 minute natural pressure release. I don’t recommend making this with chicken breasts but if you do want to try it you can cut the chicken breasts into cubes and pressure cook for 1 minutes with a 5-10 minute natural pressure release. I find this works better than cooking a huge old chicken breast whole. This makes each bite of chicken more flavorful and covered in sauce.
- Other recipes you can make with chicken tenderloins are It Ain’t Happening Casserole and Instant Pot Coca Cola Chicken.
- This recipe is adapted from All Recipes.
More Instant Pot Recipes with Mushrooms
Instant Pot Polish Meatballs with Sour Cream Mushroom Sauce
A creamy delectable mushroom sauce covers well seasoned and tender meatballs. Made in your Instant Pot for an easy hands-off meal.
Instant Pot Pork Shoulder Steaks with Mushrooms, Potatoes and Gravy
A true one pot meal. Pork steaks are browned and then cooked until tender. At the same time and in the same pot a mushroom gravy simmers and sliced potatoes are cooked until tender. Serve the pork over the top of the sliced potatoes and then ladle a generous portion of the mushroom gravy over the top. A good old fashioned dinner!
Instant Pot Tortellini Soup with Parmesan, Chicken Sausage and Mushrooms
This soup needs to make its place on your menu this week. My husband said “this is maybe the best soup I’ve ever had!” It’s slightly creamy (but doesn’t go overboard with dairy) and has amazing flavor thanks to the chicken sausage. It also has a nice pop of color from the chopped spinach. This soup can be made in minutes with your electric pressure cooker.
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.
Richard’s Chicken
- Prep Time: 20 minutes
- Cook Time: 3 minutes (plus 5 minute NPR)
- Total Time: 23 minutes
- Yield: 4 servings 1x
Description
Easy Instant Pot or slow cooker chicken with mushrooms in a savory, flavorful sauce. Tastes great over mashed potatoes or rice.
Ingredients
- 2 Tbsp butter
- 1 cup diced onion
- 8 ounces mushrooms, sliced
- 1/2 cup chicken broth
- 2 Tbsp red wine vinegar
- 20 ounces chicken tenderloins
- 1 tsp poultry seasoning
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp dried rosemary leaves
- 1 tsp garlic powder
- 1 Tbsp cornstarch
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onions and mushrooms and saute for 5 minutes.
- Pour in the broth and vinegar and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Stir in the chicken. Sprinkle the chicken with poultry seasoning, salt, pepper, rosemary and garlic powder.
- Cover Instant Pot and secure the lid. Make sure valve is set to 3 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- In a small bowl stir cornstarch together with 1 Tbsp of cold water until smooth. Then turn Instant Pot to saute setting. Stir the slurry into the pot to slightly thicken the sauce. Turn off Instant Pot.
- Serve chicken, mushrooms and sauce over the top of mashed potatoes or rice.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the butter and let it melt. Add in the onions and mushrooms and saute for 5 minutes. Transfer to slow cooker.
- Stir in broth, vinegar, chicken, poultry seasoning, salt, pepper, rosemary and garlic powder.
- In a small bowl stir cornstarch together with 1 Tbsp of cold water until smooth. Stir the mixture into the slow cooker.
- Cover and cook on low for 2-3 hours.
- Serve chicken, mushrooms and sauce over the top of mashed potatoes or rice.
- Category: Chicken
- Method: Instant Pot or Slow Cooker
*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.
We both loved this dish, but my English husband (Richard!) raved about it! I halved the chicken for the two of us but kept the rest of the recipe the same since he likes lots of sauce. I was a bit skeptical because there was no cream in the ingredients but I was pleasantly surprised by how flavorful the sauce was without it. Richard said “This one’s a keeper!”
★★★★★
Yay for Richard!!