Instant Pot Creamy Mushroom Chicken

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recipe by Urvashi Pitre https://twosleevers.com/

  • Time icon
    Total Time
    45mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    460
based on 1 ratings

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.

Inspired by: https://recipes.instantpot.com/recipe/creamy-mushroom-chicken/

recipe updated Sep 15, 2020

Ingredients

  • Salted butter icon
    Salted butter
    2 tbsp (about 28.8 g)
  • Garlic clove icon
    Garlic clove
    6 (about 36 g)
  • Yellow onion icon
    Yellow onion
    1 cup (about 163.2 g)
  • Button mushroom icon
    Button mushroom
    2 cups (about 172.8 g)
  • Chicken thigh icon
    Chicken thigh
    454 g (about 2 ⅓)
  • Fresh thyme icon
    Fresh thyme
    3 sprigs
  • Water icon
    Water
    2 tbsp (about 30 g)
  • Salt icon
    Salt
    1 tsp (about 6 g)
  • Black pepper icon
    Black pepper
    1 tsp (about 2.15 g)
  • Baby spinach icon
    Baby spinach
    4 cups (about 124.8 g)
  • Heavy cream icon
    Heavy cream
    ½ cup (about 120 g)
  • Lemon juice icon
    Lemon juice
    1 tbsp (about 13.5 g)

Tools

  • kCook icon Wooden spoon
  • kCook icon Instant Pot
  • kCook icon Inner pot

Step preview

  1. Add salted butter to the inner pot
  2. Heat until hot - Sauté, Normal
  3. Then add garlic clove to the inner pot
  4. Cook until fragrant while stirring frequently
  5. Add yellow onion and button mushroom to the inner pot
  6. Stir until coated
  7. Add chicken thigh, fresh thyme, water, salt and black pepper to the inner pot
  8. Stir until combined
  9. Top with baby spinach
  10. Close and lock the lid and turn the steam release handle to Sealing
  11. Pressure cook - Manual, High, 8 min
  12. Natural release - 10 min
  13. Release pressure -
  14. Transfer the chicken to a serving platter
  15. Cover lightly with foil
  16. Heat - Sauté, Normal
  17. Then mix in heavy cream to the inner pot slowly while stirring frequently
  18. Cook until thickened while stirring occasionally - approx 6 min
  19. Add lemon juice to the inner pot
  20. Serve the chicken with the mushroom-spinach mixture
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