Creamy Garlic Mushroom Chicken (Instant Pot)
Published Feb 13, 2018
Updated Dec 09, 2024
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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.
Creamy Garlic Mushroom Chicken
Garlic chicken with mushroom in a creamy sauce. This Instant Pot dinner recipe is so easy, fuss-free and perfect for dinner tonight.
The creamy sauce is so delicious with rice or pasta, or you can just serve the chicken on its own, with a side dish such as roasted potatoes.
I made this lightened up creamy garlic mushroom chicken using my Instant Pot.
This recipe is so delicious. The chicken thighs were tender and soft. The mushroom adds a nice earthy note to this recipe.
How To Make Creamy Garlic Sauce
This is one of the most basic sauces. Saute the garlic with olive oil and add chicken stock, whipping cream, salt and lemon juice.
I chose whipping cream instead of heavy whipping cream so the sauce is not too rich and lower in calorie.
I also love my sauce with a bit of heat so I always add a few dashes of cayenne pepper.
Instant Pot Vs. Slow Cooker
I used Instant Pot to make this recipe. First I sauteed the chicken in the pot and then I cook it on high pressure for 10 minutes.
You can make this recipe in a slow cooker if you don’t have an Instant Pot. Saute the chicken on a skillet on stove top, then transfer everything to the slow cooker and cook on high heat for 3 hours.
Side Dish Ideas
I love serving this creamy garlic mushroom chicken with rice or plain spaghetti/pasta.
Just ladle the chicken, mushroom and the creamy sauce over and you will have a perfect and delicious meal for the entire family.
You can also serve the chicken with any side dishes you desire. This recipe is tried and tested and even the pickiest eaters would approve.
Frequently Asked Questions
This recipe is only 330 calories per serving.
What To Serve With Creamy Garlic Mushroom Chicken
This meal is best served with a simple pasta or rice dish. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Other Instant Pot Recipes You Might Like
Creamy Garlic Mushroom Chicken (Instant Pot)
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
- 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I make this using bone in chicken breasts and if so how long would I set my pot for
Yes you can. Try 15 minutes.
I made this last night. I thought it was very good! How could you make the sauce creamier? I also could not find the cremini mushrooms at our local grocery store unfortunately and had to use white sliced ones…not the same.
Hi Jennifer, cremini mushrooms are basically the brown color mushrooms, I prefer them over white ones. To make the sauce creamier, you can use heavy whipping cream. I used whipping cream which is lighter. Also, you can reduce the sauce a bit on Saute mode so it’s creamier.
I just loved this recipe. It was the first time I sautéed anything In the pressure cooker. I put mine on 15 min cook time as that was the first meat setting on my power pressure cooker. Added half lemon juice and chickpea flour this tasted restaurant quality. Because I like a lot of seasoning and spicy I marinade the chicken in lemon juice and jerk seasoning. My sauce didn’t curdle when I added the lemon juice. Yummy.
Hi Kia, thanks for your comment, I am so happy that you loved my creamy garlic mushroom chicken recipe!
This sounds delicious but I’m lactose intolerant so would other “milks/creams” work? Or any suggestions? Thanks
I think so, what other milk/cream are you talking about?
Rasa, I’m also lactose intolerant. Could I use lactose-free milk? I realize it wouldn’t be quite as creamy, but at least I can still try you yummy-looking recipe! Thanks…
Yes I think you can. Just reduce the sauce with Saute mode after pressure cooking!
This was delicious! Followed the recipe exactly. This will definitely be a staple in my house!
Hi Iris, thanks for trying this creamy garlic mushroom chicken recipe.
This looks so delicious sharing this to my social media.
This looks amazing, love garlic and i really like the idea of mixing this chicken with pasta. Gonna try this recipe this weekend, thanks a lot!
Thanks Jane.
This looks really delicious! I’m not that into mushrooms, but I’m willing to give this recipe a chance!
Hi,
Creamy Garlic Mushroom Chicken was delicious , cooked in InstantPot, but the cream did separate.
Hi Patsy, you may add your cream after pressure cooking. Please check the Cook’s Note. It didn’t separate for me, as you can see in my pictures.
It looks like mine is curdled. Is it still safe to eat? I used light cream since it was all I had.
Yes curdle is fine. You can try to add the light cream after it’s pressure cooked next time.
Can you substitute coconut cream for the whipping cream? Thanks!
You can but it’s going to be Asian flavor though.