Instant Pot Creamy Mushroom Chicken Recipe

Name: Instant Pot Creamy Mushroom Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons salted butter; 6 garlic cloves, thickly sliced; 1 cup sliced yellow onions; 2 cups quartered button mushrooms; 1 pound boneless, skinless chicken thighs; 3 or 4 sprigs fresh thyme, or 1 teaspoon dried; 2 tablespoons water; 1 teaspoon salt; 1 teaspoon black pepper; 4 cups baby spinach; 1/2 cup heavy cream; 1 tablespoon fresh lemon juice

Servings: persons

2 tablespoons salted butter
6 garlic cloves, thickly sliced
1 cup sliced yellow onions
2 cups quartered button mushrooms
1 pound boneless, skinless chicken thighs
3 or 4 sprigs fresh thyme, or 1 teaspoon dried
2 tablespoons water
1 teaspoon salt
1 teaspoon black pepper
4 cups baby spinach
1/2 cup heavy cream
1 tablespoon fresh lemon juice

1
Select SAUTE on the Instant Pot. When the pot is hot, add the butter. When the butter has melted, add the garlic. Cook, stirring continuously, until garlic is fragrant and slightly softened, about 1 minute (take care not to let it burn).
2
Add the onions and mushrooms and stir to coat. Add the chicken, thyme, water, salt, and pepper. Stir to combine. Place the spinach on top of the chicken mixture. Select CANCEL.
3
Secure the lid onthe pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 8 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.
4
Transfer the chicken to a serving platter. Cover lightly with aluminum foil to keep warm.
5
Select SAUTE on the Instant Pot. While stirring continuously, slowly add the cream in a steady stream. Cook, stirring, until the mixture starts to thicken, 5 to 8 minutes. Stir in the lemon juice. Select CANCEL.
6
Serve the chicken with the mushroom-spinach mixture.

712

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons salted butter, 6 garlic cloves, thickly sliced, 1 cup sliced yellow onions, 2 cups quartered button mushrooms, and more.

Yes, Instant Pot Creamy Mushroom Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Instant Pot Creamy Mushroom Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions