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Creamy Garlic Mushroom Chicken (Instant Pot)

Creamy garlic chicken with mushrooms cooked in an Instant Pot. Juicy, tender and fall-off-the-bone chicken thighs. Serve with spaghetti for dinner tonight.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 People
Calories: 330 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 1/2 - 2 lbs (750g-1kg) chicken thighs or chicken breasts
  • salt
  • ground black pepper
  • 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 chopped parsley

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve immediately with plain spaghetti.

Notes

  • I used a 6-quart Instant Pot.
  • If you use frozen chicken, increase the pressure cooking time by 10 minutes.
  • The whipping cream didn't curdle. You can certainly add the whipping cream after pressure cooking, when you add the lemon juice and chopped parsley.
  • If you don’t have an Instant Pot, you can make this Creamy Garlic Mushroom Chicken on a stove top. Just pan-fry the chicken on a skillet and follow the same method above. Simmer on low heat until the chicken pieces are cooked through.

Nutrition Information

Serving 1g Calories 330kcal (17%) Carbohydrates 5g (2%) Protein 23g (46%) Fat 25g (38%) Saturated Fat 11g (55%) Polyunsaturated Fat 12g Trans Fat 1g Cholesterol 131mg (44%) Sodium 513mg (21%) Fiber 1g (4%) Sugar 2g (4%)

Nutrition Facts

Serving: 4People

Amount Per Serving

Calories 330

% 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.