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Instant Pot Chicken in mushroom sauce served over a bed of mashed potatoes on a grey plate with steamed green beans

Instant Pot Chicken in Mushroom Sauce

This recipe is super quick and easy because of the Instant Pot. Pressure cooking chicken breast takes the guesswork out of it and the end result is really juicy chicken. This Instant pot chicken in mushroom sauce is a winner chicken dinner!
Course Main Course
Cuisine American
Diet Gluten Free, Halal
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Calories 534kcal
Author Richa



  • 4 Chicken Breasts Can be easily substituted with skinless chicken thighs
  • ½ Teaspoon Salt
  • ½ Teaspoon Pepper freshly ground
  • 2 Tablespoons Butter
  • 1 Tablespoon Olive Oil
  • 200 Grams Button Mushrooms halved or quartered
  • 1 Teaspoon chopped Garlic
  • ½ Teaspoon Dried Thyme
  • ¼ Teaspoon Salt
  • 1 Cup Chicken Stock

Mushroom Sauce

  • 1 Tablespoon Corn Flour
  • ½ Cup Fresh Cream
  • ½ Cup finely grated Parmesan Cheese
  • ½ Teaspoon Pepper freshly ground
  • 2 Tablespoons Chives


  • Wash the chicken and pat dry with paper towels. Generously season all sides with salt and pepper. Set aside.
  • Turn on the Instant Pot and press the Sauté mode on medium heat. When the monitor displays HOT, add olive oil and butter to coat the bottom. Add mushrooms and cook for 2-3 minutes until the mushrooms start to brown, stirring occasionally.
  • Add garlic and saute until fragrant. Add thyme, salt, pepper and continue to saute for 2 more minutes. Add stock and stir together until well-mixed. Turn off the Sauté mode.
  • Add chicken to the pot in a single layer, nudging the mushrooms to the sides. The chicken should be sitting at the bottom of the pot, submerged in the liquid.
  • Cover and lock the lid, and seal the vent. Select the Manual mode to cook for 5 minutes at HIGH pressure. Let it naturally release pressure for 6 minutes, followed by a gradual manual release. Press Cancel.
  • Uncover and transfer the chicken onto serving plates.
  • Stir the liquid left in the pot, and scoop out about ¼ cup into a small bowl. Combine with corn flour and whisk until completely dissolved. Press the Sauté mode on low.
  • Add corn flour mixture to the pot and stir to ensure there are no lumps. Cook for 3 - 5 minutes or until the liquid thickens to a sauce consistency. Add a little extra water if necessary.
  • Gradually stir in cream and parmesan cheese. Add the chicken back to the pot. Simmer till the sauce thickens slightly and becomes creamy.
  • Turn off the Sauté mode. Season with a little more salt and pepper, if necessary. Spoon gravy on top of the chicken. Garnish with fresh chives and serve!



  1. Chicken: I’ve used chicken breasts in this recipe because they are a leaner cut of meat, and that's why I like them in this recipe. However, you can easily swap them for boneless chicken thighs.
  2. Mushrooms: Button mushrooms work really in this recipe. You can also use cremini mushrooms if you have access to them.
  3. Thyme: Fresh thyme is amazing here, but if you only have dried thyme, use as mentioned.
  4. Parmesan: Only use freshly grated parmesan because pre-grated parmesan doesn't melt and thicken well. If you don't have access to parmesan, use cream cheese instead.
  5. I like to serve the chicken on a bed of Creamy Garlic Mashed Potatoes with some grilled or steamed vegetables on the side.


Calories: 534kcal | Carbohydrates: 8g | Protein: 56g | Fat: 30g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 211mg | Sodium: 1049mg | Potassium: 1109mg | Fiber: 1g | Sugar: 2g | Vitamin A: 852IU | Vitamin C: 5mg | Calcium: 191mg | Iron: 2mg