Instant Pot Creamy Mushroom Chicken

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recipe by Urvashi Pitre

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
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:

recipe updated Feb 4, 2020


  • Salted butter icon
    Salted butter
    2 tbsp (28g)
  • Garlic clove icon
    Garlic clove
  • Yellow onion icon
    Yellow onion
    1 cup (163g)
  • Button mushroom icon
    Button mushroom
    2 cups (173g)
  • Chicken thigh icon
    Chicken thigh
  • Fresh thyme icon
    Fresh thyme
    3 sprigs
  • Water icon
    2 tbsp (30ml)
  • Salt icon
    1 tsp (6g)
  • Black pepper icon
    Black pepper
    1 tsp (2g)
  • Baby spinach icon
    Baby spinach
    4 cups (125g)
  • Heavy cream icon
    Heavy cream
    ½ cup (120ml)
  • Lemon juice icon
    Lemon juice
    1 tbsp (13g)


  • 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 thighs, fresh thyme, water, salt and black pepper to the inner pot
  8. Stir until combined
  9. Top with baby spinach
  10. Cancel - Sauté
  11. Close and lock the lid and turn the steam release handle to Sealing
  12. Pressure cook - Manual, High, 8 min
  13. Natural release - 10 min
  14. Quick release
  15. Cancel - Keep warm
  16. Transfer the chicken to a serving platter
  17. Cover lightly with foil
  18. Heat - Sauté, Normal
  19. Then mix in heavy cream to the inner pot slowly while stirring frequently
  20. Cook until thickened while stirring occasionally - approx 6 min
  21. Add lemon juice to the inner pot
  22. Cancel - Sauté
  23. Serve the chicken with the mushroom-spinach mixture
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