This Instant Pot chicken is lightly breaded chicken breasts topped with a creamy and savory mushroom sauce. A quick and easy dinner option that the entire family will enjoy!

I’m a big fan of using my Instant Pot to make dinner time easier. This Instant Pot chicken recipe has quickly become a favorite, and it’s on our dinner menu constantly. I recommend serving this chicken with a side of mashed potatoes and roasted broccoli for a complete meal.

When I’m looking for a quick meal with minimal work, I turn to my Instant Pot. This Instant Pot chicken is smothered in the most delicious creamy mushroom sauce, and the whole thing is ready in less than 30 minutes!


This recipe starts with boneless, skinless chicken breasts. The chicken breasts are coated in flour and seasonings, then they go into the Instant Pot on saute mode to cook to golden brown. When the chicken is browned, mushrooms go into the pot. The chicken and mushrooms cook through together under pressure until they’re tender. The final step is to add a little bit of heavy cream to thicken and enrich the sauce.

 Course Main
 Cuisine American
 Keyword instant pot chicken, instant pot chicken breasts, mushroom chicken
 Prep Time 10 minutes
 Cook Time 15 minutes
 Total Time 20 minutes
 Servings 4
 Calories 338kcal
 Author Sara Welch

  • 4 boneless skinless chicken breasts approximately 1 1/4 lbs
  • 1/2 cup all purpose flour
  • salt and pepper to taste
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 12 ounces button mushrooms sliced
  • 2 teaspoons minced garlic
  • 3/4 cup chicken broth
  • 1/2 cup heavy cream
  • 2 tablespoons chopped parsley

  1. Place the flour on a plate and add 1 teaspoon of salt and 1/2 teaspoon pepper. Stir to combine.
  2. Dredge each chicken breast in the flour mixture.
  3. Turn the Instant Pot on, then select SAUTE mode and adjust the heat to MORE.
  4. When the Instant Pot is hot, add the 2 tablespoons of olive oil.
  5. Cook the chicken in a single layer for 3-4 minutes per side, or until browned. You may need to work in batches.
  6. Remove the chicken from the pot and cover to keep warm.
  7. Add the button and mushrooms to the pot and cook for 3-4 minutes or until mushrooms have softened. Add the garlic and cook for 30 seconds more. Season to taste with salt and pepper. 
  8. Add the chicken breasts back to the pot along with the chicken broth.
  9. Seal the pot and select Manual Pressure High for 10 minutes. 
  10. When the cooking time has finished, carefully vent the pot to release the pressure.
  11. Place the chicken on a serving plate and cover to keep warm.
  12. Select SAUTE mode then adjust the heat to MORE. Add the cream to the pot and bring to a simmer. Cook for 4-5 minutes or until sauce has slightly thickened.
  13. Pour the mushroom sauce over the chicken. Sprinkle with parsley, then serve.


Calories: 338kcal | Carbohydrates: 16g | Protein: 29g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 120mg | Sodium: 333mg | Potassium: 762mg | Fiber: 1g | Sugar: 1g | Vitamin A: 11.2% | Vitamin C: 8.1% | Calcium: 3.3% | Iron: 9.2%

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