Instant Pot Chicken with Mushrooms

Name: Instant Pot Chicken with Mushrooms
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 serving
Ingredients: 4 chicken breasts; 1 cup chicken stock; 1/2 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 2 tablespoons olive oil; 8 ounces mushrooms; 2 cloves garlic; 4 sprigs fresh oregano; 4 sprigs fresh thyme; 1 sprig rosemary; 1 cup heavy cream; 2 tablespoons Dijon mustard; 2 tablespoons cornstarch; 3 tablespoons water

User Reviews

4.7

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings
4
Calories
453 kcal
Course
Main Course
Cuisine
American

Instant Pot Chicken with Mushrooms

Benson Grant

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Instant Pot Chicken Breasts with Mushrooms is classic comfort food. Perfectly tender chicken breasts smothered in a rich and creamy mushroom sauce cooked in one pot make this the perfect recipe for busy weeknights.

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Ingredients

Servings

4 chicken breasts about 1 - 1 1/2 pounds
1 cup chicken stock
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil
8 ounces mushrooms
2 cloves garlic minced
4 sprigs fresh oregano
4 sprigs fresh thyme
1 sprig rosemary
1 cup heavy cream
2 tablespoons Dijon mustard
2 tablespoons cornstarch
3 tablespoons water

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Instructions

Combine salt and pepper and sprinkle over the chicken breasts.
Set Instant Pot to saute and add 1 tablespoon of olive oil. Cooking in batches place chicken breasts in the Instant Pot and brown on both sides. Approximately 10 -12 minutes. Set browned chicken aside.
Add the second tablespoon of olive oil to the pot and add the mushrooms, cooking for approximately 7 minutes until they are tender. Press cancel to turn off the saute function.
Pour stock into the Instant Pot, and deglaze the bottom of the pan, getting up all of the browned bits. Add the garlic, oregano, thyme, and rosemary and then place the browned chicken back in the pot.
Lock the Instant Pot lid in place and turn the valve to sealing. Set to high pressure for 8 minutes.
Once the timer goes off press cancel and let the Instant Pot do a natural release for 5 minutes before turning the valve to venting to release the remaining pressure.
Remove the chicken from the Instant Pot and cover with foil to keep warm.
Make a slurry by combining the cornstarch and water and stirring until there are no lumps.
Press saute and add the heavy cream, and dijon mustard. As the mixture heats slowly pour in the cornstarch slurry stirring constantly. Continue to cook for 5-7 minutes until the sauce thickens.
Add the chicken back to the sauce and serve with white rice.

Nutrition Information

Show Details

Serving 1chicken breast Calories 453kcal (23%) Carbohydrates 10g (3%) Protein 29g (58%) Fat 33g (51%) Saturated Fat 16g (80%) Cholesterol 156mg (52%) Sodium 619mg (26%) Potassium 716mg (20%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 909IU (18%) Vitamin C 3mg (3%) Calcium 51mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 453 kcal

% Daily Value*

Serving	1chicken breast
Calories	453kcal	23%
Carbohydrates	10g	3%
Protein	29g	58%
Fat	33g	51%
Saturated Fat	16g	80%
Cholesterol	156mg	52%
Sodium	619mg	26%
Potassium	716mg	15%
Fiber	1g	4%
Sugar	2g	4%
Vitamin A	909IU	18%
Vitamin C	3mg	3%
Calcium	51mg	5%
Iron	1mg	6%