Creamy Garlic Mushroom Chicken (Instant Pot)
If you’re on the lookout for a dinner recipe that’s as quick as it is delicious, look no further than this Creamy Garlic Mushroom Chicken (Instant Pot). This dish is all about big flavors with minimal effort, and it’s perfect for busy weeknights when you want something comforting yet impressive. The creamy garlic sauce paired with tender chicken and earthy mushrooms creates a meal that will have everyone at the table asking for seconds.
The Instant Pot makes this dish not only achievable but also incredibly fast, allowing you to whip up a gourmet meal in under 30 minutes. So let’s dive into why cooks rave about this recipe and how you can create your own delicious masterpiece!
Why Cooks Rave About It
Cooks everywhere are singing the praises of Creamy Garlic Mushroom Chicken (Instant Pot) for several reasons:
– **Flavor Explosion**: The combination of garlic, cream, and mushrooms creates a rich, savory sauce that complements the chicken perfectly.
– **Quick and Easy**: The Instant Pot speeds up the cooking process, making it easy to enjoy a homemade meal even on the busiest nights.
– **One-Pot Wonder**: With everything cooked in the Instant Pot, cleanup is a breeze. Who doesn’t love that?
– **Versatile Ingredients**: This recipe can be customized with different mushrooms or served over various sides, making it adaptable to your taste preferences.
What You’ll Need
To make Creamy Garlic Mushroom Chicken (Instant Pot), gather the following ingredients:
- 1 ½ to 2 lbs (750g-1kg) chicken thighs or chicken breasts
- Salt, to taste
- Ground black pepper, to taste
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 6 oz (175g) cremini mushrooms or white mushrooms, stems trimmed
- ½ cup chicken broth
- ½ cup whipping cream or heavy whipping cream
- ¼ teaspoon salt, or to taste
- 3 dashes cayenne pepper
- 1 tablespoon lemon juice
- 1 tablespoon chopped parsley, for garnish
Equipment at a Glance
You’ll need a few essential tools to make this dish:
- Instant Pot: The star of the show that handles all the cooking.
- Cutting board and knife: For prepping the chicken and mushrooms.
- Measuring cups and spoons: To ensure accurate ingredient amounts.
- Wooden spoon or spatula: For stirring and sautéing.
Creamy Garlic Mushroom Chicken (Instant Pot) — Do This Next
Step 1: Prepare the Chicken
Start by seasoning your chicken thighs or breasts generously with salt and ground black pepper. This will enhance the flavor of the chicken as it cooks.
Step 2: Sauté the Chicken
Turn on your Instant Pot and set it to the “Sauté” function. Add the olive oil, and once it’s hot, add the chicken pieces. Sear the chicken for about 3-4 minutes on each side until golden brown. This step is crucial as it locks in the juices and adds a depth of flavor.
Step 3: Add Garlic and Mushrooms
Once the chicken is browned, add the minced garlic and sliced mushrooms to the pot. Sauté for another 2-3 minutes until the garlic is fragrant and the mushrooms are slightly softened.
Step 4: Pour in the Broth
Add the chicken broth to the pot. Make sure to scrape the bottom of the pot to release any browned bits—this is packed with flavor!
Step 5: Pressure Cook
Close the lid of your Instant Pot and ensure the valve is set to “Sealing.” Cook on high pressure for 10 minutes. Once the cooking cycle is complete, allow for a natural release for 5 minutes, then quick release any remaining pressure.
Step 6: Make it Creamy
Open the lid and stir in the whipping cream, ¼ teaspoon salt, and cayenne pepper. The sauce will thicken as you mix it. If you prefer a thicker sauce, you can turn the Instant Pot back to the “Sauté” function and let it simmer for a couple of minutes.
Step 7: Finish with Lemon and Parsley
Finally, stir in the lemon juice and sprinkle with chopped parsley for a fresh touch. Serve hot over rice, pasta, or with a side of crusty bread to soak up that delicious sauce.
What to Use Instead
If you’re missing an ingredient or want to make some substitutions, consider the following:
- Chicken thighs can be replaced with chicken breasts for a leaner option.
- Use vegetable broth instead of chicken broth for a vegetarian twist.
- Swap cremini mushrooms for button mushrooms if that’s what you have on hand.
- For a lighter sauce, you can use half-and-half instead of whipping cream.
Errors to Dodge
When making Creamy Garlic Mushroom Chicken (Instant Pot), avoid these common mistakes:
- Not seasoning the chicken adequately before cooking can lead to bland flavor.
- Overcrowding the pot while sautéing can prevent proper browning; make sure to cook in batches if necessary.
- Skipping the natural release step may result in tough chicken, so be patient!
- Not scraping the bottom of the pot can lead to a Burn notice on your Instant Pot, so always deglaze after sautéing.
Keep It Fresh: Storage Guide
To keep your Creamy Garlic Mushroom Chicken (Instant Pot) fresh and delicious:
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth to keep the sauce creamy.
- For longer storage, freeze the chicken in an airtight container for up to 2 months. Thaw in the refrigerator overnight before reheating.
Your Top Questions
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but you’ll need to increase the cooking time to about 15-20 minutes. Always ensure the chicken reaches an internal temperature of 165°F (75°C).
Can I make this dish dairy-free?
Absolutely! Substitute the whipping cream with coconut cream or a dairy-free alternative like cashew cream for a delicious dairy-free version.
What can I serve with this chicken?
This dish pairs beautifully with rice, mashed potatoes, or a simple salad. Crusty bread is also perfect for soaking up the creamy sauce!
How can I make this recipe spicier?
If you enjoy a bit of heat, you can add more cayenne pepper, or even toss in some red pepper flakes while cooking. Adjust to your spice preference!
See You at the Table
This Creamy Garlic Mushroom Chicken (Instant Pot) is not just a meal; it’s an experience. The rich flavors and tender chicken come together to create a comforting dish that will impress anyone at your dinner table. Whether it’s a weeknight family dinner or a gathering with friends, this recipe is sure to be a hit.
Gather your ingredients, follow the simple steps, and enjoy a hearty meal that celebrates the warmth of home cooking. Happy cooking!
Creamy Garlic Mushroom Chicken (Instant Pot)
Ingredients
Equipment
Method
- Season the chicken thighs or breasts generously with salt and ground black pepper.
- Turn on your Instant Pot and set it to the “Sauté” function. Add the olive oil, and once it’s hot, add the chicken pieces. Sear the chicken for about 3-4 minutes on each side until golden brown.
- Once the chicken is browned, add the minced garlic and sliced mushrooms to the pot. Sauté for another 2-3 minutes until the garlic is fragrant and the mushrooms are slightly softened.
- Add the chicken broth to the pot, scraping the bottom to release any browned bits.
- Close the lid and ensure the valve is set to “Sealing.” Cook on high pressure for 10 minutes. Once done, allow for a natural release for 5 minutes, then quick release any remaining pressure.
- Open the lid and stir in the whipping cream, ¼ teaspoon salt, and cayenne pepper. If a thicker sauce is desired, use the “Sauté” function to simmer for a couple of minutes.
- Finally, stir in the lemon juice and sprinkle with chopped parsley. Serve hot over rice, pasta, or with crusty bread.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently, adding a splash of broth to keep the sauce creamy.
- Freeze for up to 2 months and thaw in the refrigerator overnight before reheating.
