Name: Easy Instant Pot Garlic Mushroom Chicken
Prep time: 5 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: salt; Black pepper; ½ TSP Italian seasoning; 1 LB chicken breast; ¼ cup water; 3 – 4 TBSP butter; ½- 1 medium onion, sliced; 6 oz mushrooms, sliced; 3 cloves garlic, grated; ½ cup heavy cream; Parsley for garnish

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This easy Instant Pot Garlic Mushroom Chicken is a perfect weeknight dinner recipe.

Get the chicken cookin’ in instant pot, make the sauce stove top and add it to the chicken. Voila, easy; peasy. The mushrooms, garlic and the onions bring such great flavor into the chicken, yum! Scrumptious! Making this easy recipe was a great choice after the holidays. I chose to get the chicken cooked in the instant pot, and then make the sauce on stove top to speed up the process. And I decided to keep all the chicken juice to mix with the sauce, to have extra for the pasta. Or if you want, you can discard half the chicken juice or save it for later for something else.

Description: An Easy Instant Pot Garlic Mushroom Chicken for a weeknight dinner

Prep time: 5 min Cook time: 10 min Servings: 2 – 4 ppl

Skill level: Easy Category: Dinner Method: High pressure cooking, saute

Cuisine: Italian

Equipment: Instant pot, wooden spatula, medium pan

Ingredients:

salt
Black pepper
Salt
½ TSP Italian seasoning
1 LB chicken breast
¼ cup water
3 – 4 TBSP butter
½- 1 medium onion, sliced
6 oz mushrooms, sliced
3 cloves garlic, grated
½ cup heavy cream
Parsley for garnish

How to make Easy Instant Pot Garlic Mushroom Chicken:

Combine salt, black pepper and Italian seasoning in a small bowl and mix. Put the chicken breast on a large plate and massage the seasonings onto the chicken.
Next add water and the chicken into the instant pot steel container. Add instant pot container into instant pot and set to high pressure cook for 10 minutes.
Meanwhile, on a medium pan, melt the butter and sauté onions on medium heat for 3 -4 minutes until halfway done.
Then sauté mushrooms for another 2-3 minutes until softened, then add grated garlic, salt and pepper and sauté for 30 seconds.
Then add heavy cream and turn off the stove and mix very well.
When the pressure cooker goes off, let it naturally vent for about 5 to 8 minutes, then press the vent button to release remaining pressure.
Slowly and carefully open the lid and check the internal temperature with an instant-read thermometer at the thickest part of the chicken. If chicken is bone-in, make sure the thermometer doesn’t touch the bone. The chicken should register 165 degrees F. If it is below 160 degrees F, reseal and cook a few additional minutes. If the chicken is at 160 but not yet 165, you can simply set the lid on top and let it sit for another 5 minutes, or until it reaches 165 degrees F.
Optional: Remove half the chicken juice, this will make the sauce thicker.
Then add the mushroom sauce to the chicken.
Serve with whole wheat pasta and garnish with parsley.

Notes:
Optional: Remove half the chicken juice, this will make the sauce thicker. The chicken juice can be reserved for something else, like soup or gravy.
Cook/bake time may change when changing ingredients portions.
Nutrition facts is an estimate
Copyright 2021

Easy Instant Pot Garlic Mushroom Chicken
An Easy Instant Pot Garlic Mushroom Chicken for a weeknight dinner
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