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Creamy garlic mushroom chicken.
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4.53 from 42 votes

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 Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Instant Pot Recipes
Cuisine: Chicken
Keyword: creamy garlic mushroom chicken
Servings: 4 People
Calories: 330kcal
Author: Bee Yinn Low

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 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 with cold water. Pat dry with paper towels. Trim off the excess skin and fat with a pair of kitchen scissors. Season both sides of the chicken thighs with salt and pepper. Set aside.
    Creamy garlic mushroom chicken in an Instant Pot
  • Turn on the Saute mode on your Instant Pot. As soon as the pot is fully heated (to make sure the chicken doesn’t stick to the pot), add 1/2 tablespoon of the olive oil.
  • Pan sear the chicken thighs (skin side down first) until both sides turn nicely brown. (You may pan-fry the chicken on a regular skillet or non-stick skillet.) Discard the chicken fat from the instant pot by spooning it out.
  • Add the remaining olive oil and saute the garlic a little bit. Add the mushrooms, chicken broth, whipping cream, salt and cayenne pepper. Cover the pot and select Manual and set to High pressure for 10 minutes.
  • When it beeps, turn to Quick Release. When the valve drops, remove the cover carefully, add the lemon juice and chopped parsley, stir to mix well. Turn to Saute mode for a few minutes to reduce the sauce. Add more salt and lemon juice to suit your taste.
    Creamy garlic mushroom chicken.
  • Serve immediately with some plain spaghetti.
    Creamy garlic mushroom chicken.

Video

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

Serving: 1g | Calories: 330kcal | Carbohydrates: 5g | Protein: 23g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 513mg | Fiber: 1g | Sugar: 2g