Make creamy mushroom chicken in no time in your Instant Pot! So easy and quick, this mouthwatering low carb meal will become an instant family favorite. Oven instructions included too!
This keto chicken and mushroom recipe was one of the very first things I made when I got my first Instant Pot. And from that moment on, I was hooked. Both on the recipe and the pot!
We love the tender chicken and the umami flavor of the mushrooms. And oh, that velvety sauce is absolutely amazing spooned over some cauliflower rice.
Since then, I have amassed quite a number of keto instant pot recipes. Fan favorites include Instant Pot Cauliflower Soup, and easy Keto Pulled Pork. I’ve also used it for keto lemon cheesecake.
But I know not everyone has an Instant Pot, nor do they want one. So I am also including stovetop instructions in the recipe notes. I am nothing if not accommodating!
Why you must try this recipe
This chicken and mushrooms is the kind of recipe where the Instant Pot shines. Because it has the sauté function, you can brown the mushrooms first and bring out the best flavor. Is there anything better than mushrooms, butter, and a little garlic?
Chopping the chicken into bite-sized before cooking helps it cook even faster. It takes all of 5 minutes to cook through perfectly. With a little extra cooking and some keto thickener, the sauce becomes lusciously thick and creamy. Perfect for spooning over cauliflower rice, zucchini noodles, or another delicious low carb side dish.
Instant Pot Chicken and Mushrooms is a remarkably simple, toothsome dish that you will want to make again and again. And it has only 2.4g net carbs per serving.
Reader Reviews
“Made this tonight and it was delicious. My 10yo literally licked the plate clean! I especially appreciated how easy and relatively quick it is.” — Misty
“Delicious and so easy. Served over cauliflower rice this was an instant hit for my whole family! Thank you!!” — Amanda
“Such a favourite go-to!!! Thanks for this – my work meals ROCK thanks to you Carolyn and this easy-peasy recipe. ????” — Delta Erin
Ingredients needed
- Boneless skinless chicken thighs: You can also use boneless skinless chicken breasts.
- Mushrooms: You can use any kind of mushrooms but I like prefer button or cremini mushrooms in this recipe.
- Chicken broth: You can also use vegetable broth.
- Heavy cream: This makes the base of the sauce. You can substitute with coconut cream for dairy-free.
- Dijon mustard: This adds a little tang and also helps emulsify the sauce.
- Glucomannan: This is my go-to ingredient to thicken keto sauces. You can also use xanthan gum.
- Garlic: Garlic adds wonderful flavor, and you can always use more than the recipe calls for!
- Dried thyme: You can also use dried sage.
- Kitchen staples: Butter, salt, and pepper
Step-by-step directions
1. Melt the butter: Turn the Instant Pot onto the sauté function and add the butter. Let melt.
2. Sauté the mushrooms: Add the mushrooms and garlic, and cook, stirring frequently, until mushrooms are nicely browned. Add the thyme and sprinkle lightly with salt and pepper. Cook another 30 seconds. Turn off the Instant Pot.
3. Add the chicken: Place the cut up chicken just on top of the mushrooms and season with more salt and pepper. Add the broth. Secure the lid and set to manual function (high) to cook for 5 minutes. Once the cooking is done, let the pressure release naturally for 5 minutes, then vent it to relieve the remaining pressure.
4. Cook down the sauce: Use a slotted spoon to scoop out the chicken onto a plate, leaving the mushrooms in the pot. Add the cream and mustard, whisk to combine and set on sauté again. Cook a few minutes until the sauce has thickened a little.
5. Thicken the sauce: Remove about half a cup of the liquid and whisk in the glucomannan or xanthan gum. Add back to the pot and stir in to make a thicker, richer gravy. Add the chicken back into the pot and toss to combine.
Expert tips
When using a keto thickener like glucomannan or xanthan gum, I recommend removing some of the liquid to a separate bowl and whisking it into that first. It helps prevent lumps, and if you do by change get some, you can spoon them out. Then you simply stir it back into the main sauce.
Stovetop Directions
To cook this recipe on a stovetop, melt the butter over medium heat in a dutch oven. Sauté the mushrooms and garlic with the thyme, salt, and pepper as directed. Stir in 2/3 cup broth (you need additional liquid for the stovetop) and bring to a simmer, then stir in the chicken.
Cover and simmer until the chicken is cooked through, about 15 to 20 minutes. Transfer the chicken and mushrooms to a bowl while you make the sauce (you don’t need to remove all of the mushrooms but you do want all the chicken pieces out so they don’t get overcooked).
Add the cream and mustard, and cook until it thickens, then whisk in the glucomannan or xanthan gum. Add the chicken back in and toss to combine.
Frequently Asked Questions
It’s important not to overcook chicken in an Instant Pot, or it can have a rubbery texture. I prefer thighs, as they have more fat which helps protect against this. Make sure you don’t cook the chicken longer than 5 minutes for this chicken and mushrooms recipe. Then let the pressure vent naturally for 5 minutes, as it will continue to cook in that time.
You can cook frozen chicken in an Instant Pot, but I don’t recommend it for this recipe. Frozen meats release a lot more moisture and it will make the sauce to watery. It’s best to thaw the chicken prior to cooking.
This easy Instant Pot Chicken and Mushroom recipe has 2.8g of carbs and 0.4g of fiber per serving. That comes to 2.4g net carbs per serving.
More Keto Instant Pot Recipes
Instant Pot Chicken and Mushrooms
Equipment
Ingredients
- 1/4 cup butter
- 8 ounce mushrooms, quartered
- 2 cloves garlic, minced
- 1/2 tsp dried thyme or sage
- Salt and pepper
- 1 1/2 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 1/3 cup chicken broth
- 1/2 cup heavy cream
- 1 tbsp Dijon mustard
- 1/4 tsp glucomannan or xanthan gum
Instructions
- Turn the Instant Pot onto the sauté function and add the butter. Let melt.
- Add the mushrooms and garlic, and cook, stirring frequently, until mushrooms are nicely browned. Add the thyme and sprinkle lightly with salt and pepper. Cook another 30 seconds. Turn off the Instant Pot
- Place the cut up chicken just on top of the mushrooms and season with more salt and pepper. Add the broth. Secure the lid and set to manual function (high) to cook for 5 minutes.
- Once the cooking is done, let the pressure release naturally for 5 minutes, then vent it to relieve the remaining pressure.
- Use a slotted spoon to scoop out the chicken onto a plate, leaving the mushrooms in the pot. Add the cream and mustard, whisk to combine and set on saute again. Cook a few minutes until the sauce has thickened a little.
- Remove about half a cup of the liquid and whisk in the glucomannan. Add back to the pot and stir in to make a thicker, richer gravy. Add the chicken back into the pot and toss to combine.
Notes
Nutrition
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I made this recipe for my family and we loved it! The gravy didn’t thicken up much for me so I’m going to try out some commenters suggestions the next times I make this. This recipe is definitely going into our regular rotation. It fed me, my husband and our 5 year old with about a lunch sized portion left over. If you’re feeding a larger family I’d double it.
What kind of thickener can I use in place of gluccoman or xantham gum? I am staying with my Mom and she is does not cook keto. This looks so yummy I would love to try it!
My best low carb suggestion is to remove some of the broth, blend it with a little cream cheese (2 or 3 ounces), and stir it back into the pot.
I made this for our dinner last night as I’d picked up some fantastic mushrooms from the Farmers Market. It was so good! My boys smashed it. I will definitely be making again. Thank you ☺️
Great to hear!
Hole. Lee. Crow. That is amazing! The hubs LITERALLY licked his bowl clean. Incredible. Thank you for sharing your genius with us ❤️
I didn’t have any chicken thighs but I did have a whole chicken. Tweaked it a bit to accommodate the whole chicken. I made the gravy portion. It was so good. I will make this again.
Today’s dinner…fantastic! Will make again.
I made this today. added asparagus and spinach for a one dish meal. I liked it.
This is one that I will try. My question – has anyone tried freezing this and if so, how did it workout once thawed and re-heated?
Thanks again for all these yummy recipes! These are the backbone of our eating plans now.
Delicious! Wonderful flavor, creamy sauce. I used bacon fat instead of butter. This is a recipe I can see myself making a lot!
I made this, and it was a favorite with the family. I replaced the thyme with parsley flakes and it still seasoned perfectly with pepper and salt. My wife was convinced I used more seasonings for how flavorful it was.
My only change would be to double it up, or add more chicken to it at least. Though this lists it feeds 6 people, it hardly filled three small bowls.
Will make this again for sure.
Thanks for your feedback!
Made this tonight and it was delicious. My 10yo literally licked the plate clean! I especially appreciated how easy and relatively quick it is.
So great to hear!
I made this recipe and I love it. Mine seemed like it was a little more watery than it should have been. I added the xanthan gum but I think my mushrooms or my chicken might have had a little more moisture in it than anticipated, so I ended up adding about a tablespoon or so of grated Parmesan cheese. I use the kind in the jar because that’s what I had on hand and it thickened it up nicely and tasted great. Thank you for the quick and easy recipe. I’m still fairly new with the instant pot but I’m learning every time I use it.
That’s a great idea!
Made this recipe today for supper and it is tasty and easy especially in an instant pot.
I made one small change by reducing the heavy cream to 1/4 cup and adding 1/4 cup sour cream. A!so added about a TBS of wostershire sauce.
Best gravy ever
Thank you!