Creamy Garlic Mushroom Chicken (Instant Pot)
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 People
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Calories
330 kcal
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Course
Main Course
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Cuisine
American
Creamy Garlic Mushroom Chicken (Instant Pot)
Description
This recipe begins by trimming and seasoning chicken thighs, then browning them in an Instant Pot or skillet to develop color and flavor. Garlic is sautéed briefly before adding mushrooms and liquids including chicken broth and whipping cream. The combination simmers under pressure for 10 minutes to infuse flavors and tenderize the chicken. Adding lemon juice and parsley last brightens the rich sauce with fresh acidity and herbaceousness. Cayenne pepper provides subtle heat to balance the creaminess.
This creamy chicken dish suits a comforting main course and pairs well with sides like rice or vegetables. The use of an Instant Pot streamlines the cooking process but the recipe can also be adapted for stovetop preparation by simmering until the chicken is fully cooked.
Adjust cooking time if using frozen chicken by increasing pressure cooking duration by 10 minutes. Whipping cream can be added after cooking to prevent curdling if preferred.
Ingredients
- 1 1/2 - 2 lbs (750g-1kg) chicken thighs or chicken breasts
- salt
- black pepper ground
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 6 oz (175g) cremini mushrooms or white mushrooms, stems trimmed
- 1/2 cup chicken broth
- 1/2 cup whipping cream or heavy whipping cream
- 1/4 teaspoon salt or to taste
- 3 dashes cayenne pepper
- 1 tablespoon lemon juice
- 1 tablespoon parsley chopped
Instructions
- Wash and rinse the chicken thighs under cold water, then pat them dry with paper towels. Trim off any excess skin and fat using kitchen scissors. Season both sides of the chicken thighs with salt and pepper, and set aside.
- Turn on the Sauté mode on your Instant Pot. Once the pot is fully heated (to ensure the chicken doesn’t stick), add 1/2 tablespoon of the olive oil.
- Pan-sear the chicken thighs (skin side down first) until both sides are nicely browned. (You may also pan-fry the chicken in a regular or non-stick skillet.) Discard the excess chicken fat from the Instant Pot by spooning it out.
- Add the remaining olive oil and sauté the garlic for a short time. Then, add the mushrooms, chicken broth, whipping cream, salt, and cayenne pepper. Cover the pot, select Manual, and set it to High Pressure for 10 minutes.
- When it beeps, perform a Quick Release. Once the valve drops, carefully remove the cover, add the lemon juice and chopped parsley, and stir to mix well. Switch to Sauté mode for a few minutes to reduce the sauce, and adjust the seasoning with more salt and lemon juice to taste.
- Serve immediately with plain spaghetti.
Notes
- This recipe uses a 6-quart Instant Pot; increase pressure cooking time by 10 minutes when cooking frozen chicken to ensure doneness.
- To avoid cream curdling, add whipping cream after pressure cooking along with lemon juice and parsley.
- If you don’t have an Instant Pot, pan-fry the chicken on a skillet and simmer with the sauce on low heat until fully cooked.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4People
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 330kcal | 17% |
| Carbohydrates | 5g | 2% |
| Protein | 23g | 46% |
| Fat | 25g | 38% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 12g | 71% |
| Trans Fat | 1g | 50% |
| Cholesterol | 131mg | 44% |
| Sodium | 513mg | 21% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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