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Homemade Creamy Garlic Mushroom Chicken (Instant Pot) recipe photo

Creamy Garlic Mushroom Chicken (Instant Pot)

This Creamy Garlic Mushroom Chicken is a quick and delicious dinner that everyone will love!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 1.5 lbs chicken thighs or chicken breasts
  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 6 oz cremini mushrooms or white mushrooms stems trimmed
  • 0.5 cup chicken broth
  • 0.5 cup whipping cream or heavy whipping cream
  • 0.25 teaspoon salt or to taste
  • 3 dashes cayenne pepper
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped parsley for garnish
For Seasoning:
  • Salt to taste
  • Ground black pepper to taste

Equipment

  • Instant Pot
  • Cutting Board and Knife
  • Measuring cups and spoons
  • Wooden spoon or spatula

Method
 

Cooking Instructions
  1. Season the chicken thighs or breasts generously with salt and ground black pepper.
  2. 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.
  3. 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.
  4. Add the chicken broth to the pot, scraping the bottom to release any browned bits.
  5. 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.
  6. 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.
  7. 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.