Kitchen notes · a little help before you start
Instant Pot Chicken with Mushroom Sauce
Tender chicken under a creamy mushroom sauce is a comforting plate to sit down to. The browned mushrooms bring a savory flavor to the sauce, and a little parsley freshens the top. Spoon the sauce generously over each breast and enjoy it while it is warm.
- Original yield
- Serves 4
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- American
- Cooking method
- Pressure cooker
A few quick notes
1. Brown in one layer
Dredge the chicken, then brown it in a single layer. Work in batches when needed so the breasts fit properly.
2. Soften the mushrooms
Cook mushrooms in butter after removing the browned chicken, then add garlic and Italian seasoning for their short final cook.
3. Keep the chicken warm
After pressure cooking and venting, transfer the breasts to a plate and cover while you finish the sauce.
Get to know the ingredients
Seasoned flour
Mix the flour with the salt and pepper given in the first step before dredging each breast in it.
Button mushrooms
Slice the mushrooms before adding them to the pot. They soften in butter before the chicken returns for pressure cooking.
Heavy cream
Save the cream until after pressure cooking. It simmers in sauté mode while the chicken rests on its serving plate.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 13 steps completeMake room for Instant Pot Chicken with Mushroom Sauce
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Pour over the sauce
Spoon the slightly thickened mushroom sauce over the chicken and sprinkle chopped parsley on top just before serving.
A little more help as you go
Heat before adding oil
Set sauté mode to MORE and let the pot become hot before adding olive oil and the dredged chicken.
Season the mushrooms
Taste the mushroom mixture for salt and pepper after its garlic-and-herb stage, before returning the chicken and broth.
A few questions you might have
When does the broth go into the pot?
Add it when the chicken returns to the cooked mushrooms, then seal the pot for the high-pressure stage.
What pressure setting is specified?
Use Manual Pressure High for ten minutes, then carefully vent the pot when the cooking time has finished.
Should I use natural pressure release?
The directions call for carefully venting the pot after cooking, before lifting the chicken out to finish the sauce.
How much browning does the chicken need?
Cook each side for three to four minutes, or until browned. The chicken then has a separate pressure-cooking stage.
How thick should the sauce become?
Simmer the cream sauce for four to five minutes, or until slightly thickened, before pouring it over the chicken.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: dinneratthezoo.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
