Creamy Instant Pot chicken with mushrooms cooked in a garlic-Parmesan sauce. Quick, tender chicken ready in minutes, perfect for pasta, rice, or mashed potatoes.

Ingredients

1 Tbsp vegetable oil
3 Tbsp butter, divided
2 lb (900 g) boneless, skinless chicken breasts
1 tsp salt
¼ tsp ground black pepper
½ lb (225 g) mushrooms, halved
5 cloves garlic, crushed
1 tsp Italian seasoning
½ cup (120 ml) vegetable or chicken stock
1 cup (236 ml) heavy cream
½ cup grated Parmesan cheese

Instructions

Brown the chicken:
Set the Instant Pot to SAUTE and heat the oil with 2 tablespoons of butter. When hot, add chicken breasts, seasoning with salt and pepper. Brown on both sides until golden, working in batches if necessary. Move chicken every 30 seconds to prevent sticking. Remove chicken to a plate and set aside.
Cook the mushrooms:
Melt 1 tablespoon of butter in the hot pot. Add mushrooms and sauté briefly. Add crushed garlic and sauté 30 seconds more. Deglaze the pot with the stock, scraping up any browned bits. Turn off SAUTE.
Pressure cook:
Return chicken and its juices to the pot. Add Italian seasoning and any remaining stock. Secure the lid, set vent to SEALING, and cook on PRESSURE COOK/MANUAL at high pressure for 4 minutes. Quick-release the pressure when cooking ends.
Make the creamy sauce:
Remove chicken. Set the Instant Pot to SAUTE, stir in heavy cream and Parmesan until smooth, and allow the sauce to reduce slightly.
Combine and serve:
Return chicken to the pot, let sit for a couple of minutes to absorb the sauce. Serve over pasta, mashed potatoes, or rice. Garnish with extra Parmesan if desired.

Why You’ll Love This Recipe

Creamy, flavorful sauce with tender chicken and mushrooms.
Quick and convenient using an Instant Pot.
Perfect for weeknight dinners or family meals.
Pairs easily with pasta, rice, or potatoes for a complete dish.

Tips

Brown chicken in batches for even color and flavor.
Pat chicken dry before browning to get a nice sear.
Deglazing with stock ensures all flavors from the bottom of the pot are captured.
Let sauce reduce slightly for a thicker, richer texture.

Variations and Substitutions

Chicken: Use thighs for juicier meat.
Mushrooms: Try cremini, button, or portobello mushrooms.
Cream: Substitute half-and-half for a lighter sauce.
Cheese: Replace Parmesan with Pecorino Romano or Asiago.
Herbs: Fresh thyme or rosemary can enhance the flavor.

FAQs

Q: Can I use frozen chicken breasts?
Yes, adjust cooking time slightly, ensuring chicken reaches 165°F internally.

Q: Can I make this recipe ahead of time?
Yes, prepare and refrigerate the cooked chicken and sauce separately, then reheat gently.

Q: How thick will the sauce be?
The sauce will thicken slightly during sautéing. Reduce longer for a creamier texture.

Serving Suggestions

Serve over fettuccine, rice, or mashed potatoes.
Pair with steamed vegetables or a crisp side salad.
Garnish with extra Parmesan or fresh parsley for presentation.
Great for meal prep or reheating for lunches and dinners.