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Gluten-Free

Instant Pot Cream of Mushroom Chicken

9/27/18

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This Instant Pot Cream of Mushroom Chicken is a delicious, hearty weeknight dinner idea made healthier than the classic version of this dish – say hello to your childhood favourite casserole re-envisioned! 

This Instant Pot Cream of Mushroom Chicken is a delicious, hearty weeknight dinner idea made healthier than the classic!

Cream of Mushroom Chicken

Instant Pot Cream of Mushroom Chicken

I don't know about you, but when I was a kid, things like Hamburger Helper and casseroles (both rice and pasta) using condensed Campbell's soups were a big thing. I think this was probably the case in the late 80s and early 90s when I was growing up.

I honestly don't even know why it was such a thing…though I can get behind a few shortcuts in the kitchen, using canned soup as a sauce almost seems like a bit of a waste when you can use much simpler ingredients that you probably already have lying around.

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I guess maybe this was supposed to be the healthier version of using jarred sauces.

Cream of Mushroom Chicken

Anyway, when I was a kid my mom sometimes made this mushroom rice that I used to die for.

Partially because I'm obsessed with mushrooms, but also partially because it was just so creamy and really turned rice into something I could enjoy eating.

To this day I'm not really a fan of rice on its own though I do value it as a staple in many dishes, especially Thai food and stir fries.

But for me to like rice, you gotta dress it up.

Cream of Mushroom Chicken

Cream of mushroom chicken to the rescue.

At least I think she used to pair this mushroom rice with chicken.

My childhood eating habits are a bit of a blur, but you get the point. There's nothing better than a little bit of comfort food every once in a while, and that's where this cream of mushroom chicken and rice hits the spot!

Cream of Mushroom Chicken

How to Make Cream of Mushroom Chicken

Now I've turned this into a more grown-up version without so many preservatives, and most of the ingredients are likely already on hand at home save for the mushrooms.

It's a surprisingly simple combo of mushrooms, garlic, onions, chicken, rice, chicken broth, sour cream and a pinch of thyme.

This cream of mushroom chicken is almost like a mix between a risotto and a casserole.

Cream of Mushroom Chicken

Cream of Mushroom Chicken

And did I mention that you make it all in the Instant Pot?

Oh yeah, this recipe's ready in 30 minutes or less, so it really is the reinvented weeknight dinner. Ready quick and in one pot!

You just stir in the sour cream after you cook the chicken, mushrooms and rice and sprinkle a little parsley and red pepper flakes on top.

Now that's an elevated version of a classic!

Cream of Mushroom Chicken

I also really love this cream of mushroom chicken because it's everything you need in a meal all in one.

No having to make a salad to go with it, or prep the chicken separately.

I swear, I could just cook EVERYTHING in my Instant Pot it's so easy!

Cream of Mushroom Chicken

Cream of Mushroom Chicken

Will you be making this Instant Pot Cream of Mushroom Chicken?

You're going to love this reinvented chicken and rice dish so much – and it's so perfect for fall and cozying up on the couch too!

If you try any of my recipes be sure to let me know on Instagram, Twitter, Facebook or in the comments – I’d love to see what you come up with!

Cream of Mushroom Chicken

The Instant Pot DUO Plus 60 is the version I use in this recipe.

Grab some Glass meal prep bowls if you plan on packing this pasta up for lunch!

I get free range chicken from my monthly Butcher Box – it's a great way to enjoy healthier meats and poultry and they're even offering 2 free ribeyes and bacon!

Print Recipe
Instant Pot Cream of Mushroom Chicken Yum
This Instant Pot Cream of Mushroom Chicken is a delicious, hearty weeknight dinner idea made healthier than the classic version of this dish - say hello to your childhood favourite casserole re-envisioned! 
Cream of Mushroom Chicken
Votes: 18
Rating: 4.06
You:
Rate this recipe!
Course Comfort Food
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 15 minutes
Servings
servings
Ingredients
  • 1 tbsp olive oil
  • 2 medium-sized chicken breasts, diced into 1 inch pieces
  • 2 8oz packages of mushrooms, sliced
  • 4 cloves garlic minced
  • 1 cup shallots, chopped
  • 1/2 tsp each salt and pepper
  • 2 cups chicken broth
  • 1 1/2 cups white rice
  • 1 cup sour cream
  • 1/2 cup chopped parsley
  • Red chili flakes for topping
Course Comfort Food
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 15 minutes
Servings
servings
Ingredients
  • 1 tbsp olive oil
  • 2 medium-sized chicken breasts, diced into 1 inch pieces
  • 2 8oz packages of mushrooms, sliced
  • 4 cloves garlic minced
  • 1 cup shallots, chopped
  • 1/2 tsp each salt and pepper
  • 2 cups chicken broth
  • 1 1/2 cups white rice
  • 1 cup sour cream
  • 1/2 cup chopped parsley
  • Red chili flakes for topping
Cream of Mushroom Chicken
Votes: 18
Rating: 4.06
You:
Rate this recipe!
Instructions
  1. Add olive oil, chicken, mushrooms, garlic, shallots, salt and pepper, chicken broth and rice to Instant Pot in that order. Cook on high pressure for 3 minutes, then allow a natural pressure release (about 15-20 minutes).
  2. Remove lid once pressure gauge has fallen, then stir in sour cream and parsley. Let sit a couple of minutes to thicken, then serve and enjoy!

Nutrition Facts
Instant Pot Cream of Mushroom Chicken
Amount Per Serving
Calories 431 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 9g 45%
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 67mg 22%
Sodium 798mg 33%
Potassium 552mg 16%
Total Carbohydrates 42g 14%
Dietary Fiber 1g 4%
Sugars 1g
Protein 25g 50%
Vitamin A 20%
Vitamin C 8%
Calcium 9%
Iron 17%
* Percent Daily Values are based on a 2000 calorie diet.

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About Taylor Stinson

I'm a fun-loving, 20-something girl about town living in the heart of the city, planning my life one meal at a time. Case in point: I'm obsessed with coffee, coconut and anything spicy, and consider a weekend well-spent if there's lots of good food and drink to go around. A proud Torontonian at heart, I'm a lover of all things lifestyle, am a University of Toronto graduate, and have a Masters degree in Journalism from Ryerson University. My favourite hobbies include listening to CBC radio, and cooking up a storm in my tiny city kitchen!

Comments

  1. Linda says

    September 27, 2018 at 15:01

    Just wondering is the rice precooked or uncooked.

    Reply
    • Taylor Stinson says

      September 27, 2018 at 22:06

      It’s uncooked!

      Reply
  2. Cat says

    October 7, 2018 at 17:44

    Hi, just wondering if this type of thing could be done without a pressure cooker??

    Reply
    • Taylor Stinson says

      October 9, 2018 at 14:15

      Hi Cat – I’m sure it could but unfortunately I can’t give alternative directions. Sorry about that!

      Reply
  3. Teresa Phelps says

    October 21, 2018 at 15:49

    Hi! I’m a bit confused and new to this; uncooked rice recipes say to cook rice 22~24 minutes with a natural pressure release of about 18 minutes…..how is it cooked in 3 mins?

    Reply
    • Taylor Stinson says

      October 22, 2018 at 08:05

      Hey Teresa…I’m not sure why there is such a discrepancy in the cook times on rice either. I’m wondering if it’s a different setting and different amounts of rice. In this recipe you’re only cooking up about 4 portions of rice. I’ve always done it this way (3-5 minutes on high pressure) and it always turns out beautifully. Any more and I fear things would get overcooked.

      Reply
  4. Brett says

    November 13, 2018 at 17:24

    I tried this, but the rice was crunchy and not really well cooked. Perhaps next time I should increase the cooking time to 5 minutes?

    Reply
    • Taylor Stinson says

      November 14, 2018 at 09:38

      Hmm that’s so strange, I’m sorry Brett! Wondering if it was the type of rice used?

      Reply
  5. Chelsea says

    November 25, 2018 at 15:25

    This was good. However, I would adjust a few things- I would season the chicken with salt and pepper before adding the other ingredients, and I would pour the chicken broth in after the rice to get it all moist.

    Reply
    • Taylor Stinson says

      November 26, 2018 at 08:16

      Great ideas Chelsea – glad you liked it 🙂

      Reply
  6. Justalurkr says

    December 2, 2018 at 15:54

    The rice is not cooked entirely. Should it be in the bottom with the liquid? The recipe smells fantastic!

    Reply
    • Taylor Stinson says

      December 3, 2018 at 07:30

      Hey there! Wondering what type of rice you used? Sometimes it’s just a matter of letting the rice sit more to absorb the liquid. Hoping we can troubleshoot further!

      Reply
      • Justalurkr says

        December 6, 2018 at 15:10

        I was using basmati rice for this, and letting it sit did the trick.

        Reply
        • Taylor Stinson says

          December 7, 2018 at 09:20

          So happy to hear that! 🙂

          Reply
  7. Lana says

    December 3, 2018 at 14:24

    Hi, Can I use Jasmine rice with this recipe?

    Reply
    • Taylor Stinson says

      December 3, 2018 at 15:55

      Hey Lana – you definitely can yes!

      Reply
  8. Lana says

    December 3, 2018 at 16:35

    Do I need to change the cooking time for Jasmine rice?

    Reply
    • Taylor Stinson says

      December 3, 2018 at 17:49

      I personally haven’t needed to change the cooking time, I sub in jasmine rice all the time in many of my Instant Pot recipes but I feel as though sometimes people have issues with liquid absorbing fully and I don’t know that it’s an issue related to cooking time per se. I think it depends on the brand of rice you use and unfortunately I’m not always able to troubleshoot exactly why. Usually letting it all sit an extra 5-10 minutes will allow for extra liquid absorption though and worst case scenario you can always put it on for another 2-3 minutes!

      Reply
  9. Maja says

    December 5, 2018 at 15:36

    Does the cooking time change if I changed the serving size to fit my family? And is Basmati rice ok to use?

    Reply
    • Taylor Stinson says

      December 5, 2018 at 16:11

      Hey Maja – you should be able to double the recipe and use basmati rice in place of jasmine! If doubling, add 2 more minutes to the cooking time.

      Reply
  10. Mark says

    December 5, 2018 at 19:01

    Made this tonight. Very tasty (even though I accidentally halved the mushrooms and used a regular onion)

    I will agree that the rice (used jasmine) on top is a bit undercooked. I will make this again but I think I’ll change the rice to be under the liquid next time.

    Reply
    • Taylor Stinson says

      December 6, 2018 at 08:39

      So happy you liked it Mark!!! Mushrooms release a lot of liquid so the undercooked rice on top could be as a result of that too.

      Reply
  11. Erin says

    December 17, 2018 at 20:31

    This is delicious!

    I made sure all of the rice was pushed into the liquid and it turned out perfectly,

    Thanks for the great recipe!

    Reply
    • Taylor Stinson says

      December 18, 2018 at 11:53

      Yay!!! So happy to hear Erin 🙂

      Reply
  12. Fran says

    December 20, 2018 at 12:58

    Thanks for the recipe, it came out perfect. I was bit afraid that the rice would not be done, but it was perfect.

    Reply
    • Taylor Stinson says

      December 20, 2018 at 15:03

      Yay, so happy to hear that Fran! So glad you liked it 🙂

      Reply
  13. Art says

    January 3, 2019 at 15:20

    Can you use instant rice?

    Reply
    • Taylor Stinson says

      January 3, 2019 at 16:05

      Hey Art – I’ve only tried it with traditional white rice though you could try the instant rice!

      Reply
  14. Art says

    January 4, 2019 at 02:11

    It worked 🙂

    Reply
    • Taylor Stinson says

      January 4, 2019 at 07:49

      So happy to hear, thanks for updating me!!

      Reply
  15. Kate says

    January 9, 2019 at 09:31

    Would you change cooking time if you double the recipe?

    Reply
    • Taylor Stinson says

      January 9, 2019 at 11:53

      Hey Kate – I haven’t tried doubling it so I’m not sure how that would impact cooking time. My gut tells me to add 2 minutes to the cooking time so you could try that but I can’t guarantee results just because I haven’t tried it myself. Hope that makes sense!

      Reply
  16. Jessica says

    January 9, 2019 at 18:29

    I made this tonight with frozen chicken and brown rice. Did 4 minutes to make sure it all got done, and it was perfect!

    Reply
    • Taylor Stinson says

      January 9, 2019 at 18:56

      Thanks so much for updating on the cook time using frozen chicken Jessica, that’s so good to know! So glad you liked it 🙂

      Reply
  17. Kirk says

    January 19, 2019 at 15:49

    You don’t saute the chicken, shallots and mushrooms first? And how would halving the recipe affect things?

    Reply
    • Taylor Stinson says

      January 21, 2019 at 09:29

      Hey Kirk – I don’t find you need to saute anything first, the flavours are all still there just by pressure cooking. And unfortunately I couldn’t tell you how cutting it in half would impact the cook time. I believe it would still be the same but I haven’t tried it myself so couldn’t give you a guarantee.

      Reply
  18. Christopher L. says

    January 20, 2019 at 10:37

    can you sub bowtie noodles instead of rice? if so will the cook time change?

    Reply
    • Taylor Stinson says

      January 21, 2019 at 09:28

      Hey Christopher – this is a significant change to this recipe and I haven’t done it myself. I wish I could provide alternative directions but I would have to test it myself first. Sorry about that!

      Reply
  19. Erica says

    January 21, 2019 at 13:58

    Hi Taylor, This recipe looks amazing and I’m planning on trying it out today. Have you made this with brown rice? I don’t usually purchas white rice and have none at home.

    Reply
    • Taylor Stinson says

      January 21, 2019 at 14:20

      Hey Erica!! I’ve heard brown rice takes longer to cook so I would add another 2 minutes to the cook time if you’re going to make this swap. It should work 🙂

      Reply
  20. Heather says

    January 22, 2019 at 23:27

    Made this tonight, but it was a fail. My fault for sure, but still a fail. The question I have is that you say to let it NR, and then say 15 to 20 min. Are we supposed to wait until the pressure pin drops on its own, or do we go ahead and release the pressure after 20 min? I waited approx 45 min and found up releasing on my own and the food was pretty much disintegrated.

    Reply
    • Taylor Stinson says

      January 23, 2019 at 07:55

      Hey Heather – I’m sorry to hear this didn’t turn out for you. Waiting 45 minutes would definitely cause the rice to be very mushy. I usually wait until the pressure pin drops on its own, which takes about 15-20 minutes, but you could release what little pressure is left if it hasn’t dropped after 20 minutes (there would likely be little to no steam coming out).

      Reply
    • Lo says

      February 3, 2019 at 23:56

      Sometimes I have to give my instant pot a tiny tap to get the pressure tab to drop. Sounds like yours might need the same!

      Reply
  21. Christina says

    January 24, 2019 at 18:21

    Hi, I was hoping to make this, but my local store is out of sour cream. I really don’t want to drive half an hour to the next nearest market. Is there something I could use to substitute for the sour cream?

    Reply
    • Taylor Stinson says

      January 25, 2019 at 08:27

      I’m not sure what else besides maybe 1/4 cup heavy cream would work as a substitute – wish I could be of further help!

      Reply
  22. Pat says

    January 25, 2019 at 11:55

    Do you rinse the rice first, especially if using jasmine or basmati???

    Reply
    • Taylor Stinson says

      January 25, 2019 at 12:17

      Hey Pat – I don’t, I really find you don’t need to!

      Reply

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I'm Taylor, a fun-loving busy city girl living in downtown Toronto. Looking to switch up your weekly meal prep routine? I've got you covered with healthy, easy recipes! Read More..

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