Southern Smothered Chicken–easy Instant Pot chicken dish with a rich, creamy mushroom and bacon sauce that’s perfect over mashed potatoes, rice or noodles.
Southern Smothered Chicken
Today’s recipe is tender chicken in a creamy homemade gravy with mushrooms, onions and celery. There is lots of flavor thanks to the seasonings and the bacon that you’ll add in at the end. We loved this one served over mashed potatoes. But you can also serve it over biscuits, hot cooked egg noodles or get some fiber and use brown rice.
Ingredients/Substitution Ideas
- Butter–or olive oil, or bacon grease
- Onion–or shallot
- Celery
- Mushrooms
- Chicken broth–or water and Better than Bouillon chicken base
- Boneless skinless chicken thighs
- Kosher salt
- Black pepper
- Poultry seasoning
- Garlic powder–or 1 Tbsp fresh minced garlic
- Smoked paprika–or regular paprika
- Flour–or cornstarch (use half as much)
- Bacon crumbles–or cooked and crumbled bacon
- Half and half–or heavy cream or whole milk
Steps
Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onion, celery and mushrooms. Saute for 5 minutes.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Add chicken into the pot. Sprinkle the chicken with the salt, pepper, poultry seasoning, garlic powder and smoked paprika.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 10 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
In a bowl, add a cup of the liquid from the pot and whisk it together with the flour until no lumps remain. Stir the mixture into the pot and turn the pot to saute setting and let the sauce thicken. Once thickened turn off the pot.
Stir in the bacon crumbles. Stir a cup of the hot contents of the pot in with the half and half to temper it. Stir it into the pot.
Serve chicken and sauce over mashed potatoes, rice or noodles.
Notes/Tips
- Serve this over mashed potatoes, rice, egg noodles or even biscuits to soak up all the sauce.
- For extra flavor, you can sauté the bacon first, remove it, and use the drippings instead of butter.
- Add a handful of frozen peas at the end for a pop of color.
- This recipe can be gluten free if you use cornstarch instead of flour. Use half as much cornstarch as flour.
- I used my pink 4 quart Instant Pot*. You can also make this in a 6 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 4 days. This can be frozen, but the sauce may separate slightly. Stir well when reheating to bring it back together.
- Other recipes you can make with mushrooms are Instant Pot Lisa’s Comfy Casserole and 3-ingredient Slow Cooker Chicken and Gravy.
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.
Southern Smothered Chicken
- Prep Time: 25 minutes
- Cook Time: 10 minutes (plus 5 minute NPR)
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
Easy Instant Pot chicken dish with a rich, creamy mushroom and bacon sauce that’s perfect over mashed potatoes, rice or noodles.
Ingredients
- 2 T butter
- 1 cup diced onion
- 2 ribs celery, diced or sliced
- 8 oz sliced or chopped mushrooms
- 2 cups chicken broth
- 1 1/2 pounds boneless skinless chicken thighs, cut each thigh into 3 or 4 pieces
- 1 tsp kosher salt
- 1 tsp black pepper
- 1/2 tsp poultry seasoning
- 1 tsp garlic powder
- 1/8 tsp smoked paprika
- 1/3 cup flour
- 1/2 cup bacon crumbles
- 1/3 cup half and half
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onion, celery and mushrooms. Saute for 5 minutes.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add chicken into the pot. Sprinkle the chicken with the salt, pepper, poultry seasoning, garlic powder and smoked paprika.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 10 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- In a bowl, add a cup of the liquid from the pot and whisk it together with the flour until no lumps remain. Stir the mixture into the pot and turn the pot to saute setting and let the sauce thicken. Once thickened turn off the pot.
- Stir in the bacon crumbles. Stir a cup of the hot contents of the pot in with the half and half to temper it. Stir it into the pot.
- Serve chicken and sauce over mashed potatoes, rice or noodles.
- Category: Chicken
- Method: Instant Pot
More Instant Pot chicken recipes…
Dee Dee’s Homerun Chicken
Chicken is pressure cooked (or slow cooked) with warm seasonings like cumin, turmeric, and garlic, then simmered in a tomato and chicken base until coated in a flavorful sauce.
Cheesecake Factory Madeira Chicken
Chicken tenders are smothered in a tangy mushroom sauce and mozzarella cheese. An easy dinner that tastes great with steamed asparagus or broccoli.
Chicken Thigh Pot Roast
A one-pot, dump-and-go meal made with tender chicken thighs, vegetables and savory gravy that can be prepared in an Instant Pot or slow cooker for a hassle-free dinner.
Doe’s Chicken à la King
An Instant Pot or slow cooker dinner with tender chicken, crispy bacon, colorful vegetables, and a creamy sauce served over rice.
Mississippi Mud Chicken
A creamy chicken and potato dish made in your Instant Pot or slow cooker. It’s loaded with bacon, cheddar and tangy sour cream.
*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.
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