Creamy, cozy, and ridiculously easy—this Instant Pot Cream of Mushroom Chicken is packed with juicy chicken, fresh mushrooms, and a rich, velvety sauce. Dinner in 30 minutes? Yes, please!
You ever have one of those days where dinner is just… not happening? Like, you blink and somehow it’s 6:30 PM, you’ve got exactly zero plans, and the thought of making anything from scratch is as appealing as running a marathon in flip-flops? That was me last Tuesday.
I opened my fridge, did the classic “stare and hope something cooks itself” move, and then spotted some chicken breasts. Not super exciting, but I also had mushrooms, cream of mushroom soup, and—more importantly—an
So I threw it all in there, kind of hoping for the best. Six minutes later (seriously, six minutes!), I opened the lid to find juicy chicken smothered in the creamiest, most comforting sauce. I may or may not have eaten half of it straight from the pot. (No regrets.)
Moral of the story? Some of the best meals come from sheer desperation. And this one is now on permanent dinner rotation.
Why You’ll Love This Instant Pot Cream of Mushroom Chicken Recipe?
- It’s fast. Like, “you’ll barely have time to set the table” fast.
- It’s creamy, cozy, and pure comfort food. Think of a big food hug, but better.
- It’s all made in ONE pot. Aka: fewer dishes, less cleanup, and more time to sit down and actually enjoy your meal.
- Family-approved. Even picky eaters don’t question it—especially when you serve it over mashed potatoes.
Ingredient Notes:
Some recipes call for fancy ingredients you have to Google. This? Not one of them. Here’s what you’ll need and why:
- Chicken Breast – You can cut it into cubes for faster cooking or keep it whole for extra juiciness. Both work like a charm.
- Mushrooms – White or cremini, your choice. They soak up that creamy sauce like little flavor sponges.
- Cream of Mushroom Soup – The shortcut to a velvety, flavorful sauce. Low-sodium is best if you want more control over seasoning.
- Onions & Garlic – Because literally every good recipe starts with these. No exceptions.
- Butter & Oil – The dream team. Butter adds richness, oil keeps things from burning.
- Italian Seasoning – Adds just a little herby goodness without having to measure out five different spices.
- Broth/Water – Helps make the sauce extra smooth. I always go for broth—more flavor, less blandness.
Pro Tip: Want it extra creamy? Stir in a splash of heavy cream or a scoop of sour cream at the end. Instant upgrade.
How To Make Instant Pot Cream of Mushroom Chicken?
Alright, here’s the deal: this recipe is easy, but there’s a right way to do it to make sure your chicken stays juicy and your sauce is chef’s-kiss level creamy.
Step 1. Sauté the Chicken
Set your Instant Pot to “Sauté” mode and heat up half the butter and oil. Toss in the chicken, season it with salt, pepper, and Italian seasoning, and let it sear for a couple of minutes. No need to cook it through yet—just get some color on it. Remove it and set it aside.
Step 2. Cook the Mushrooms, Onions & Garlic
Add the rest of the butter and oil, then throw in your onions, garlic, and mushrooms. Stir it around and let everything cook until it smells so good you consider eating it as-is.
Step 3. Layer It Up
Want To Save This Recipe?
Return the chicken to the pot, pour in the broth (or water), then gently spoon the cream of mushroom soup over the top. Don’t stir! I know, it feels wrong, but this helps prevent the dreaded
Step 4. Pressure Cook & Let the Magic Happen
Lock the lid, turn the valve to “Sealing,” and set the
Step 5. Quick Release & Thicken It Up
When the timer beeps, switch the valve to “Venting” for a quick release. Open the lid, give it a gentle stir, and if the sauce looks too thin, just let it simmer on “Sauté” mode for a couple of minutes. Boom—done.
Storage Options:
- Fridge: Store in an airtight container for up to 3 days. When reheating, add a splash of broth or milk to loosen up the sauce.
- Freezer: Cool completely, then freeze for up to 2 months. Defrost in the fridge overnight before reheating.
Variations and Substitutions:
Not a fan of sticking to the script? Here are some easy swaps:
- Use Chicken Thighs: They’re juicier, harder to overcook, and super flavorful.
- Make It Dairy-Free: Use dairy-free butter and swap the cream of mushroom soup for a coconut milk-based alternative.
- Add Some Veggies: Spinach, peas, or bell peppers would be great in here.
- Kick Up the Heat: A pinch of red pepper flakes or smoked paprika gives it a little spice.
What to Serve with Instant Pot Cream of Mushroom Chicken?
This creamy chicken is made to be paired with something delicious. Here are a few ideas:
- Mashed Potatoes – Because that sauce deserves to be drenched over a pile of creamy potatoes.
- Rice or Pasta – Both soak up the sauce beautifully. Egg noodles are my personal fave.
- Roasted Veggies – Something light like green beans or asparagus balances out the richness.
- Crusty Bread – Because carbs + creamy sauce = happiness.
Frequently Asked Questions:
Can I use frozen chicken?
Yep! If using whole frozen breasts, increase the cook time to 10 minutes and let it naturally release pressure for 5 minutes before opening.
How do I thicken the sauce?
Let it simmer on “Sauté” mode for a couple of minutes, or mix in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
Can I make this on the stovetop?
Absolutely! Just sauté everything in a large pan, then let the chicken simmer in the sauce for about 15-20 minutes until fully cooked.
And that’s it! Creamy, cozy Instant Pot Cream of Mushroom Chicken that practically cooks itself. If you’ve got 20 minutes and an
Give it a try and let me know how it turns out! Did you add your own twist? Leave a comment—I love hearing how you guys make these recipes your own.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Instant Pot Cream of Mushroom Chicken
Ingredients
- 2 tbsp unsalted butter
- 2 tbsp oil
- 2 lbs chicken breast cut into 1-2 inch cubes (or kept whole)
- Salt to taste
- Pepper to taste
- 1 tsp Italian seasoning
- ½ cup finely chopped onions
- 2 cloves garlic finely minced
- 2 cups white or cremini mushrooms cleaned and sliced
- ⅓ cup water or low-sodium broth
- 1 can 10.5 oz low-sodium cream of mushroom soup
Instructions
Prepare the Instant Pot:
- Set the Instant Pot to "Sauté" mode and allow it to heat. Add 1 tablespoon of butter and 1 tablespoon of oil to the pot.
Cook the Chicken:
- Season the chicken with salt, pepper, and Italian seasoning. Add it to the Instant Pot and cook for approximately 2 minutes, stirring occasionally, until the exterior is lightly browned. Remove the chicken and set it aside.
Sauté the Aromatics:
- Add the remaining butter and oil to the Instant Pot. Once heated, add the onions, garlic, and mushrooms. Sauté for 2-3 minutes, or until the onions are softened and the garlic becomes aromatic.
Reintroduce the Chicken:
- Return the cooked chicken to the Instant Pot. Pour in the water or broth, ensuring the ingredients are evenly distributed.
Add the Cream of Mushroom Soup:
- Pour the cream of mushroom soup over the chicken mixture. Do not stir—this prevents the Instant Pot from displaying a "burn" warning.
Pressure Cook:
- Secure the lid and set the valve to "Sealing." Select "Manual" mode and set the cooking time to 6 minutes on high pressure.
Quick Release:
- Once the cooking time is complete, carefully turn the valve to "Venting" to perform a quick pressure release. Once all the pressure has released, remove the lid.
Final Adjustments:
- Gently stir the contents to combine. If the sauce appears too thin, switch to "Sauté" mode and allow the liquid to reduce for an additional 2-3 minutes until it reaches the desired consistency. Avoid excessive stirring to prevent breaking the chicken and mushrooms.
Serve & Enjoy:
- Serve warm over mashed potatoes, rice, or pasta, and enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
