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Home » Recipes » Instant Pot Cream of Mushroom Chicken

Instant Pot Cream of Mushroom Chicken

7/20/20

30 Minute Meals
Jump to Recipe Pin Recipe
This post may contain affiliate links which won’t change your price but will share some commission

This Instant Pot Cream of Mushroom Chicken is made healthier than the classic version of this dish – say hello to your childhood favourite re-envisioned! 

Cream of Mushroom Chicken

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Ingredients in this dish

The ingredient list is relatively short for this easy, creamy chicken recipe. Here's what you need on hand:

  • chicken breasts
  • mushrooms
  • garlic
  • shallots (or onions)
  • chicken broth
  • white rice
  • sour cream
  • parsley, for garnish (optional)

Cream of Mushroom Chicken

How to make mushroom chicken in the Instant Pot

It's so easy to make this recipe in the Instant Pot! You're basically just going to dump everything in and press start.

Here's how to make it:

  1. Add all ingredients to Instant Pot in the order in which they are listed.
  2. Cook on high pressure for 3 minutes, then allow a natural pressure release (about 15-20 minutes).
  3. Remove the lid once pressure gauge has fallen, then stir in sour cream and parsley.
  4. Let sit a couple of minutes to thicken (with or without the lid on), then serve and enjoy!

Cream of Mushroom Chicken

Making this dish on the stove top

It seems as though nearly everyone has an Instant Pot these days, but in case you don't, here are instructions for making Cream of Mushroom Chicken in a skillet on your stove top.

  1. Heat the pan and sear the chicken. To get a nice sear on the chicken, be sure to get your skillet nice and hot before adding anything to it.

When the pan is hot, add oil and place the chicken breasts into the skillet. Sear them for 3 minutes on each side and then temporarily place them onto a plate.

  1. Add and cook the mushrooms. Add your mushrooms to the hot pan. Cook them over medium-high heat for 4 to 5 minutes, or until they're soft and caramelized.
  2. Add rice, garlic and shallot into the pan with the mushrooms. Cook for a couple of minutes, until the garlic and shallot are soft and fragrant.
  3. Pour chicken stock, salt and pepper over the rice mixture. Stir gently to combine everything.
  4. Add seared chicken back to the pan. Place the chicken breasts on top of the rice, lower the heat to medium and place a lid on the pan.
  5. Cook for 20-25 minutes. You'll know the dish is ready when the rice has absorbed all of the liquid. Be sure to use a cooking thermometer to check that the internal temperature of the chicken reaches 165 F.
  6. Stir in sour cream, garnish with parsley and red pepper flakes, then serve!

Cream of Mushroom Chicken

Ingredient substitutions

  • Chicken: Instead of boneless skinless chicken breasts, you can use boneless skinless thighs or even boneless pork chops.
  • Fresh mushrooms: Although the flavour of this dish is best with fresh mushrooms, if you are truly in a pinch, you can drain a couple of small cans of mushrooms and use them instead.
  • Chicken broth: Feel free to use chicken stock or vegetable broth or stock.
  • Sour cream: Good substitutes for sour cream include light sour cream, Half & Half, or heavy cream.
  • Rice: This Instant Pot Cream of Mushroom Chicken recipe will work using any type of long or short grain white rice such as Jasmine, Basmati, etc. NOTE: Brown rice is not recommended because it requires more liquid and takes longer to cook than white rice.

Cream of Mushroom Chicken

Adding more veggies

You can give this meal a boost of vitamins and minerals by adding more fresh or frozen veggies. A few ideas include:

  • Celery
  • Carrots
  • Corn
  • Green Beans
  • Zucchini
  • Onion

What to serve as a side dish

Because there is rice in the dish, it's really a complete meal on its own.

If you want to serve something else with it, consider some buttermilk biscuits or dinner rolls, and maybe a light garden salad or some coleslaw.

More easy Instant Pot recipes

  • Instant Pot sweet and sour chicken
  • Instant Pot burrito bowls
  • Instant Pot chicken teriyaki bowls

Cream of Mushroom Chicken

Storing and reheating

Store any leftovers in an airtight container or individual glass meal prep containers and refrigerate for up to 5 days.

The best way to reheat the leftovers is in a skillet on the stove top, over medium heat. Stir occasionally until everything is warmed through.

You can also reheat individual portions in the microwave for 2 minutes, making sure to sprinkle some water overtop first so the rice doesn't dry out.

Freezing this dish

Cream of Mushroom Chicken freezes really well, making this recipe perfect for an easy meal prep dinner on a busy weeknight.

Before you transfer the dish to freezer-safe, airtight containers, be sure that the food is completely cool first. Otherwise, when the steam from the hot food freezes, it can cause ice crystals to form on top of the meal. If this happens, it is perfectly safe to eat, but the flavour will be diminished.

To reheat, simply defrost in the fridge overnight or reheat individual portions from frozen in the microwave for 7-8 minutes, sprinkling water overtop beforehand and stirring a couple times partway through the reheat time.

Meal prep tools

  • 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 dish up for lunch
  • I get free range chicken from my monthly Butcher Box

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Cream of Mushroom Chicken

Instant Pot Cream of Mushroom Chicken

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! 
4.15 from 42 votes
Print Pin Rate
Course: Comfort Food
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 431kcal

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

Instructions

  • 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).
  • 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!

Video

Nutrition

Calories: 431kcal | Carbohydrates: 42g | Protein: 25g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 67mg | Sodium: 798mg | Potassium: 552mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1000IU | Vitamin C: 6.6mg | Calcium: 90mg | Iron: 3.1mg

This Instant Pot Cream of Mushroom Chicken is made healthier than the classic version of this dish - say hello to your childhood favourite re-envisioned!  #instantpot #creamofmushroomchicken This Instant Pot Cream of Mushroom Chicken is made healthier than the classic version of this dish - say hello to your childhood favourite re-envisioned!  #instantpot #creamofmushroomchicken This Instant Pot Cream of Mushroom Chicken is made healthier than the classic version of this dish - say hello to your childhood favourite re-envisioned!  #instantpot #creamofmushroomchicken This Instant Pot Cream of Mushroom Chicken is made healthier than the classic version of this dish - say hello to your childhood favourite re-envisioned!  #instantpot #creamofmushroomchicken

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About Taylor Stinson

Hey there, my name's Taylor! I’m the founder of The Girl on Bloor, a food blog where I share healthy meal prep recipes for busy people. I'm a busy city girl living in downtown Toronto on (you guessed it!) Bloor Street. I've got 10 years experience meal prepping, along with a Master's degree in journalism, and you can find my work across the internet featured on publications such as Buzzfeed, HuffPost, Women's Health, Reader's Digest and more. I also run the awesome 5-Day Meal Prep Challenge, which is a free email course and Facebook group where I share my meal planning strategies and easy meal prep tips and recipes. Be sure to check out my free beginner’s guide to meal prep and follow me on Facebook, YouTube and Instagram to get my latest recipes and meal prep tips!

Comments

  1. Sarah Fournier says

    January 3, 2021 at 19:56

    5 stars
    Delicious recipe! The only thing I would change is to use more broth or water as the rice was not cook entirely through – still edible though, just very al dente!

    Reply
  2. Jackie says

    February 1, 2021 at 20:12

    5 stars
    Made this tonight and my husband and I enjoyed it very much! Will definitely be making this again 🙂.

    Reply
  3. Erin says

    February 2, 2021 at 00:31

    Hey, this was absolutely delicious! Next time I make it I want to add in some extra vegetables like you suggested. When would I add them in? Would I pressure cook them or just toss them in at the end? Thank you!!

    Reply
    • Taylor Stinson says

      February 2, 2021 at 08:29

      So glad you enjoyed, Erin 🙂 Depending on the veggie, you can add them in during the pressure cooking cycle – heartier veggies like carrots would work well for that. Otherwise, if you’re looking at bell peppers or broccoli I suggest cutting/slicing very thinly then adding at the end and letting them sit with the lid on for 5 min. The hot food will steam them whereas the pressure cooker would turn them to mush. Good luck!!

      Reply
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