Instant Pot Cream of Mushroom Chicken

Quick, easy instant pot cream of mushroom chicken recipe, homemade with simple ingredients in 30 minutes. Full of mushroom soup, fresh button mushrooms, garlic, onions, butter.

Course Main Course

Cuisine American

Keyword mushroom chicken

Prep Time 10

Cook Time 10

Total Time 20

Servings People

Calories 439

Author Abeer Rizvi

Ingredients

2 tbsp Butter Unsalted
2 tbsp Oil
2 pounds Chicken breast Cut into 1-2 inch cubes, Can also use whole breasts
Salt To taste
Pepper To taste
1 tsp Italian seasoning
1/2 cup Onions Finely chopped
2 cloves Garlic Finely minced
2 cups Mushrooms Cleaned, Sliced, White mushrooms or Cremini mushrooms
1/3 cup Water Or low sodium broth
1 can Cream of mushroom soup 10.5 oz. can, Low sodium

Instructions

Turn Instant Pot to "Sauté" mode and heat half the butter and oil.
Add chicken, salt, pepper, Italian seasoning and saute for few minutes until no longer pink. This takes about 2 minutes.
Remove from pressure cooker and keep aside.
Next, add remaining butter and oil.
When it's heated, add onions, garlic, mushrooms and saute for a few minutes until garlic is fragrant and onions are partially softened.
Transfer the chicken back in the pressure cooker.
Add water and mix until combined.
Pour cream of mushroom soup on top. Do not mix.
Put the lid on and turn up the the valve to “Sealing.”
Select “Manual” mode and set the timer for 6 minutes.
When the cook time is over, turn the valve to “Venting” and do a quick pressure release.
Remove lid and gently stir everything together.
Cook uncovered on "Saute" mode for or a little longer to evaporate/reduce excess liquid and thicken the gravy/sauce. Don't over-mix or stir too much because that would break up the chicken and mushrooms.

Notes

Read all my tips above.
Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave or stovetop.

Nutrition