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Why You’ll Love This Instant Pot Cream of Mushroom Chicken

This recipe for Cream of Mushroom Chicken isn’t just another dinner idea; it’s a game-changer for busy households and comfort food enthusiasts alike. Using the Instant Pot transforms a potentially time-consuming dish into a quick, one-pot wonder that delivers maximum flavor with minimal effort. Here’s why this recipe deserves a spot in your weekly rotation:

• **Healthier Twist:** We’ve lightened up the classic version without sacrificing any of its rich, savory taste. By using fresh ingredients and mindful cooking, we create a wholesome meal you can feel good about.
• **Unbeatable Convenience:** The Instant Pot does most of the work, allowing you to “dump and go” for a truly hands-off cooking experience. This makes it perfect for hectic weeknights when time is precious.
• **One-Pot Meal:** Chicken, mushrooms, and rice all cook together in a single pot, meaning significantly less cleanup and a perfectly balanced, complete meal in every serving.
• **Rich & Creamy:** Despite being healthier, this dish boasts a luxurious, creamy mushroom sauce that coats every piece of tender chicken and fluffy rice. It’s the ultimate comfort food experience!
• **Family Favorite:** This re-envisioned childhood favorite is sure to be a hit with both kids and adults, bringing nostalgic flavors and warm memories to your dinner table.
• **Versatile & Adaptable:** Easily customize this Instant Pot Cream of Mushroom Chicken with your favorite vegetables, different cuts of chicken, or even alternative proteins to suit your dietary needs or preferences.
• **Meal Prep Friendly:** Cook a larger batch and easily store leftovers for quick and delicious meals throughout the week. It freezes beautifully, too!

Essential Ingredients for Your Cream of Mushroom Chicken

The beauty of this easy, creamy chicken recipe lies in its relatively short and straightforward ingredient list. Most items are likely staples in your pantry, making this a fantastic option for last-minute meal planning. Focusing on quality ingredients will ensure the best possible flavor for your Instant Pot Cream of Mushroom Chicken. Here’s what you’ll need to gather:

• **Chicken Breasts:** Boneless, skinless chicken breasts are ideal for their lean protein and quick cooking time. Dicing them into roughly 1-inch pieces ensures they cook evenly and become incredibly tender, absorbing all the delicious sauce. For a slightly richer flavor, boneless, skinless chicken thighs can also be used.
• **Mushrooms:** Fresh mushrooms are absolutely key for that earthy, umami depth that defines this dish. Sliced white button mushrooms or cremini (baby bellas) are readily available and work wonderfully. For an extra layer of gourmet flavor, consider using a mix of wild mushrooms like shiitake or oyster mushrooms. Their texture adds a delightful bite.
• **Garlic:** Freshly minced garlic provides an indispensable aromatic base that is crucial for building complex flavors. Don’t skimp on the fresh garlic; it makes a huge difference!
• **Shallots (or Onions):** Shallots offer a milder, sweeter, and more delicate onion flavor that beautifully complements the mushrooms and chicken without overpowering them. If you don’t have shallots, a small white or yellow onion, finely diced, makes an excellent and readily available substitute.
• **Chicken Broth:** This liquid foundation is essential for both flavor and for cooking the rice perfectly under pressure. Opt for a low-sodium chicken broth or stock to have better control over the overall saltiness of your Instant Pot Cream of Mushroom Chicken. Homemade chicken stock will, of course, provide the deepest flavor.
• **White Rice:** Long-grain white rice, such as Jasmine or Basmati, works best in this Instant Pot recipe. It cooks quickly and achieves a wonderfully fluffy texture. This ensures that the rice is perfectly cooked when the chicken is tender.
• **Sour Cream:** The secret to achieving that rich, tangy, and incredibly creamy finish. Adding it after the pressure cooking process ensures it doesn’t curdle and maintains its smooth, luxurious texture. For a healthier alternative, light sour cream or even full-fat Greek yogurt (stirred in carefully) can be used.
• **Parsley:** Freshly chopped parsley is an optional but highly recommended garnish. It adds a vibrant pop of color and a fresh, herbaceous note that beautifully brightens the entire Instant Pot Cream of Mushroom Chicken dish.
• **Olive Oil:** A small amount of olive oil is used to provide a touch of richness and helps prevent sticking in the Instant Pot.
• **Dried Thyme, Salt & Pepper:** Simple yet powerful seasonings that enhance the natural flavors of the chicken and mushrooms, bringing out the true essence of this comforting classic.

How to Make Instant Pot Cream of Mushroom Chicken

Making this creamy mushroom chicken in your Instant Pot is incredibly straightforward, perfect for those evenings when you need a delicious meal on the table with minimal fuss. The beauty of the Instant Pot lies in its ability to transform a few simple ingredients into a flavorful, tender, one-pot dish. You’re essentially just going to layer everything in and let your appliance work its magic!

Here’s a detailed breakdown of how to make your Instant Pot Cream of Mushroom Chicken:

1. **Layer the Ingredients:** Begin by adding all the ingredients to your Instant Pot inner pot in the specified order. Start with a tablespoon of olive oil (optional, but adds richness and helps prevent sticking), followed by the diced chicken breasts, sliced mushrooms, minced garlic, chopped shallots, dried thyme, salt, pepper, chicken broth, and finally, the white rice. Layering is important with rice-based Instant Pot recipes to prevent a “burn” message, ensuring the rice cooks properly without sticking. Make sure the chicken broth is covering the rice as much as possible, as liquid is crucial for pressure building.
2. **Pressure Cook:** Secure the lid on your Instant Pot, ensuring the sealing ring is properly in place and the steam release handle (or button) is set to “Sealing.” Select the “Manual” or “Pressure Cook” setting and set the cooking time for 3 minutes on high pressure. This short cooking time is perfect for diced chicken and white rice, ensuring everything cooks through without becoming overdone or mushy. The Instant Pot will take some time to come to pressure before the 3-minute countdown begins.
3. **Natural Pressure Release (NPR):** Once the cooking cycle is complete, allow a natural pressure release (NPR) for about 15-20 minutes. This means you do nothing and let the pressure release on its own. NPR is crucial for two key reasons: it allows the chicken to become even more tender and helps the rice absorb the liquid more fully, preventing a starchy or mushy texture. After 15-20 minutes, if there’s still pressure, you can carefully turn the vent to “Venting” (Quick Release) to release any remaining pressure until the float valve drops completely. Never force the lid open.
4. **Finish with Creaminess:** Carefully remove the lid once the pressure gauge has fallen completely. Gently stir in the sour cream and freshly chopped parsley. The residual heat from the dish will gently warm the sour cream, creating a luscious, creamy sauce without the risk of curdling. Stir until the sour cream is fully incorporated and the sauce looks smooth and inviting.
5. **Thicken and Serve:** Let the dish sit for a couple of minutes, either with or without the lid on. This brief resting period allows the sauce to thicken slightly and for all the flavors to meld together beautifully. Once it reaches your desired consistency, serve immediately. Garnish with a sprinkle of red chili flakes for a subtle kick, if desired, and enjoy your incredibly flavorful and healthy Instant Pot Cream of Mushroom Chicken!

This “dump and go” Instant Pot method makes preparing a satisfying and nutritious meal incredibly easy, even on your busiest days. Enjoy the simplicity and deliciousness of this one-pot wonder!

Making This Cream of Mushroom Chicken on the Stovetop

While the Instant Pot offers unparalleled convenience, you can absolutely achieve a delicious Cream of Mushroom Chicken using a skillet on your stovetop. This method allows for a bit more control over searing and caramelization, bringing out different depths of flavor. Here are the detailed instructions for making this comforting dish without an Instant Pot, ensuring a flavorful and satisfying result:

1. **Prepare Your Pan and Sear the Chicken:** Start by placing a large, heavy-bottomed skillet (cast iron or stainless steel works best for even heat distribution) over medium-high heat. Allow it to get nice and hot – you should see a slight shimmer from the pan or a drop of water should sizzle and evaporate instantly. Add about a tablespoon of olive oil. Once hot, carefully place your diced chicken breasts into the skillet in a single layer, ensuring not to overcrowd the pan. Cook in batches if necessary to avoid steaming the chicken instead of searing it. Sear for 3 minutes on each side until they develop a beautiful golden-brown crust. This searing step locks in flavor and creates a more appealing texture. Once seared, temporarily remove the chicken from the pan and set it aside on a plate.
2. **Sauté and Caramelize the Mushrooms:** Add another splash of olive oil to the hot pan if needed. Now, add your sliced mushrooms to the skillet. Cook them over medium-high heat for 4 to 5 minutes, stirring occasionally. The key here is patience; allow the mushrooms to release their moisture and then caramelize, which intensifies their flavor and gives them a wonderful, slightly browned texture. They should be soft and lightly browned.
3. **Build the Aromatic Base:** Reduce the heat to medium. Add the minced garlic and chopped shallots (or onions) into the pan with the caramelized mushrooms. Cook for an additional 2-3 minutes, stirring constantly, until the garlic becomes fragrant and the shallots are soft and translucent. This step is crucial for building the foundational flavors of your sauce. Be careful not to burn the garlic, as this can make it bitter.
4. **Incorporate Rice and Liquid:** Add the white rice to the pan, stirring it with the mushrooms, garlic, and shallots for about a minute. This lightly toasts the rice, enhancing its nutty flavor and helping it absorb the liquids more evenly. Then, pour in the chicken broth, along with the dried thyme, salt, and pepper. Stir gently to combine all the ingredients, ensuring the rice is mostly submerged in the liquid. Bring the mixture to a gentle simmer.
5. **Simmer to Perfection:** Carefully place the seared chicken breasts back into the pan, nestling them on top of the rice mixture. Reduce the heat to low, cover the pan tightly with a lid, and let it simmer for 20-25 minutes. During this time, the rice will slowly absorb the chicken broth, becoming tender and fluffy, and the chicken will finish cooking through, absorbing all the wonderful flavors of the sauce. Avoid lifting the lid too often, as this releases steam and prolongs cooking.
6. **Check for Doneness:** The dish is ready when the rice has absorbed all the liquid and is tender. Most importantly, ensure the chicken is thoroughly cooked for food safety. Use a cooking thermometer to check that the thickest part of the chicken reaches an internal temperature of 165°F (74°C).
7. **Finish and Serve:** Remove the pan from the heat. Stir in the sour cream until it’s fully incorporated and the sauce is wonderfully creamy and smooth. Garnish generously with fresh parsley and, if you like a little kick, a sprinkle of red pepper flakes. Serve your homemade Cream of Mushroom Chicken immediately and savor this rich, comforting meal!