Creamy Mushroom Chicken
By :Instant Pot Fast and Easy Cookbook by Urvashi Pitre
Print Recipe
Happily for you, I’m not about to suggest using a can of cream of mushroom soup in this (or any other) recipe. But, happily for you, if you like cream of mushroom soup, you won’t miss it after you try this recipe. It’s the taste of comfort for many of us, just healthier than anything that might come out of a can. It’s also an easy recipe. I ask you to put the spinach in with the rest of the ingredients to add more flavor to the dish. The spinach will cook down and blend in with everything else, and you’ll have a vegetable and chicken dish done in one shot.
Votes: 7
Rating: 4.43
Rate this recipe!
Course Soup
Cuisine Modern
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Prep Time 10 minutes
Cook Time 35 minutes
Servings
4 servings
Ingredients
  • 2 tbsp salted butter
  • 6 cloves garlic thickly sliced
  • 1 cup sliced yellow onions
  • 2 cups quartered button mushrooms
  • 1 lb boneless skinless chicken thighs
  • 3 - 4 sprigs fresh thyme or 1 tsp dried
  • 2 tbsp Water
  • 1 tsp salt
  • 1 tsp black pepper
  • 4 cups baby spinach
  • 1/2 cup heavy cream
  • 1 tbsp lemon juice fresh
Course Soup
Cuisine Modern
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Prep Time 10 minutes
Cook Time 35 minutes
Servings
4 servings
Ingredients
  • 2 tbsp salted butter
  • 6 cloves garlic thickly sliced
  • 1 cup sliced yellow onions
  • 2 cups quartered button mushrooms
  • 1 lb boneless skinless chicken thighs
  • 3 - 4 sprigs fresh thyme or 1 tsp dried
  • 2 tbsp Water
  • 1 tsp salt
  • 1 tsp black pepper
  • 4 cups baby spinach
  • 1/2 cup heavy cream
  • 1 tbsp lemon juice fresh
Votes: 7
Rating: 4.43
Rate this recipe!
Instructions
  1. Select SAUTÉ 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 on the pot. Close the pressure-release valve. Select MANUAL or PRESSURE COOK 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 SAUTÉ 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.
14 replies
  1. Kathyclapp
    Kathyclapp says:

    This recipe was very tasty. I thought it may be too much garlick, but it was not over bearing at all. The sauce was what made this dish. Next time I’ll use bone in chicken vs bonelss for more moist meat. Very Easy to make

  2. Becky1st
    Becky1st says:

    Excellent. My first instant pot meal that I have made. I highly recommend this recipe. I served it over white rice. I use only a 3 quart Instant pot without changing the ingredient amounts. Excellent.

  3. LynB71
    LynB71 says:

    Really good! Whole family loved it. I did the spinach seperate because I’m the only one who eats Spinach.

    I say it tasted so good, I could have people over and cook this to impress them!!

  4. Evanegdom
    Evanegdom says:

    I doubled the recipe and I’m wondering if you shouldn’t double the spices when doing that. It was WAY too peppery. We ended up having something else for dinner because it was inedible.

  5. Ellen Edmeades
    Ellen Edmeades says:

    I have a mini pot. Do I just half all the ingredients and time or can I do the whole thing in the mini pot. As a single person I don’t want large recipes

  6. Instant Pot
    Instant Pot says:

    Hi Elen.

    Most recipes are designed for a 6 quart. Halving a recipe is the quick way to ensure that it will work in the mini. The recipes state a serving size which can be adjusted to one – two serving and it will alter the ingredient amounts for you.

  7. Instant Pot
    Instant Pot says:

    Hi Ellen,

    It is safe to halve all the recipes as they were designed for our 6 Quart. In the app you are able to adjust the serving size to half or reduce to one and it will automatically adjust the ingredient amounts.

  8. ceejust1
    ceejust1 says:

    This was yummy. Loved it. I didnt have chicken thighs so I made it with chicken breast. I made it with white rice. . Delish I will definitely make this again.

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