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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, savory delight! Tender chicken enveloped in a luscious garlic mushroom sauce, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 1.5 to 2 lbs chicken thighs or chicken breasts Choose your favorite cut for a tender result.
  • 1 teaspoon salt Essential for enhancing flavors.
  • 1 teaspoon ground black pepper Adds a touch of spice.
  • 1 tablespoon olive oil For sautéing and adding richness.
  • 3 cloves garlic minced; the star ingredient for that irresistible flavor.
  • 6 oz cremini mushrooms or white mushrooms stems trimmed; adds earthiness and texture.
  • 1/2 cup chicken broth To build the base of the sauce.
  • 1/2 cup whipping cream or heavy whipping cream For a creamy and luscious sauce.
  • 1/4 teaspoon salt or to taste.
  • 3 dashes cayenne pepper A hint of heat.
  • 1 tablespoon lemon juice Brightens the dish.
  • 1 tablespoon chopped parsley For garnish and freshness.

Equipment

  • Instant Pot
  • Cutting board and knife
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Serving Platter

Method
 

Instructions:
  1. Step 1: Prepare the Chicken - Season the chicken thighs or breasts generously with salt and ground black pepper.
  2. Step 2: Sauté the Aromatics - Set your Instant Pot to the sauté function and add the olive oil. Once hot, add the minced garlic and cook for about 30 seconds until fragrant.
  3. Step 3: Cook the Chicken - Add the seasoned chicken to the pot and sear on both sides for about 3-4 minutes until lightly browned.
  4. Step 4: Add Mushrooms and Broth - Toss in the trimmed mushrooms and chicken broth. Stir well to combine.
  5. Step 5: Pressure Cook - Close the lid, set to pressure cook on high for 10 minutes. Allow for a natural release for 5 minutes before quick release.
  6. Step 6: Create the Creamy Sauce - Open the lid, remove the chicken, and add the whipping cream, additional salt, cayenne pepper, and lemon juice to the pot. Stir and simmer until slightly thickened.
  7. Step 7: Combine and Serve - Return the chicken to the pot, spoon the sauce over it, and let cook for an additional minute. Garnish with chopped parsley before serving.

Notes

  • Refrigerate leftovers in an airtight container for up to 3 days.
  • Freeze portions in freezer-safe containers for up to 3 months.
  • Thaw overnight in the fridge and reheat gently, adding a splash of broth if needed.