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December 8, 2019

Keto Chicken and Mushrooms – Instant Pot Recipe

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Creamy chicken and mushrooms is a delicious keto comfort food dinner. So easy and quick, you can have a healthy meal on your table in no time! Stovetop instructions included too.

Keto Chicken and Mushrooms in a white dish, with a sprinkle of parsley

We interrupt your regular programming of keto holiday recipes to bring you an easy instant pot meal that the whole family will love. Full of rich flavor and healthy fats, this chicken and mushrooms recipe will become an instant family favorite. It’s already gone into regular rotation in my house.

The Instant Pot really is quite a useful piece of gadgetry and I have amassed a number of keto instant pot recipe over the past few years. Among my family’s favorites are the Creamy Keto Salsa Chicken, the Loaded Cauliflower Soup, and the keto Pulled Pork.

It’s also a surprisingly useful machine for making easy desserts, and I’ve made three different keto cheesecake recipes in this thing, plus a keto Sticky Toffee Pudding!

Top down photo of chicken and mushrooms in a white oval dish, with a bowl of cauliflower rice

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!

How to cook chicken in an Instant Pot

While the Instant Pot is exceptionally useful, I am the first to admit that it’s not ideal for every recipe. I feel that many bloggers make the mistake of trying to cook everything in it, even if it doesn’t really save time or produce great results. So here are my thoughts on how (and when!) to cook chicken in an Instant Pot:

  1. When it’s boneless and skinless chicken, consider the Instant Pot. I find that the skin on chicken tends to become rubbery and unappetizing. But skinless chicken benefits from the moist heat of the pressure cooker and becomes succulent.
  2. When you want shredded chicken, the Instant Pot is ideal. It can quickly cook chicken to the consistency where it can be easily shredded with two forks, and is much faster than the stovetop method.
  3. Chicken soups and stews are also incredibly easy in the Instant Pot. It’s often a matter of dumping the ingredients in, pressing start, and coming back when it’s all done.
  4. And this popular device is also ideal for cooking chicken from frozen. Forgot to defrost the meat for dinner? Place it in the pot with a bit of broth or water and hit start. It will take longer for the IP to come to temperature but once it does, it will cook the chicken quite quickly.
Close up shot of sauce pouring over instant pot chicken and mushrooms

Keto Chicken and Mushrooms in the Instant Pot

This is the kind of recipe where the Instant Pot shines. Because it has the sauté function in addition to being a pressure cooker, you can brown the mushrooms first and bring out the best flavor. Is there anything better than mushrooms, butter, and a little garlic?

I chose to chop the chicken into bite-sized before cooking, to make a meal that could easily be spooned over cauliflower rice, zucchini noodles, or whatever your favourite keto side dish might be.

I layered the chopped chicken over the mushrooms, sealed the Instant Pot, and set it on manual high. 5 minutes was all it took to cook the chicken perfectly.

To achieve a thick, creamy mushroom sauce, I removed the chicken with a slotted spoon, and added some cream and a touch of Dijon mustard. I returned the pot to sauté, to cook down the liquid. But I also added a touch of glucomannan to help thicken the sauce.

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.

This Keto Chicken and Mushrooms is a remarkably simple, flavorful dish that goes well with any keto side you want to serve. It even had all three of my kids eating mushrooms. Will wonders never cease!

A white plate with cauliflower rice and easy keto chicken and mushrooms.

More Keto Comfort Food Favourites

  • Keto French Onion Meatloaf
  • Chicken Broccoli Casserole
  • Keto Chicken Enchilada Soup
  • Beef Stroganoff Meatballs
  • Cheesy Tuna Zoodle Casserole
  • Chicken Green Chili Casserole
5 from 6 votes
Print
Instant Pot Chicken and Mushrooms
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Creamy chicken and mushrooms is a delicious keto comfort food dinner. So easy and quick, you can have a healthy meal on your table in no time! Stovetop instructions included too.

Course: Main Course
Cuisine: American
Keyword: chicken and mushrooms, instant pot chicken
Servings: 6 servings
Calories: 333 kcal
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
  1. Turn the Instant Pot onto the sauté function and add the butter. Let melt.

  2. 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. 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.

  4. Once the cooking is done, let the pressure release naturally for 5 minutes, then vent it to relieve the remaining pressure.

  5. 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.

  6. 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.

Recipe Notes

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. 

Nutrition Facts
Instant Pot Chicken and Mushrooms
Amount Per Serving (1 serving = 1/6th of recipe (about 1 cup))
Calories 333 Calories from Fat 194
% Daily Value*
Fat 21.5g33%
Carbohydrates 2.8g1%
Fiber 0.4g2%
Protein 27.9g56%
* Percent Daily Values are based on a 2000 calorie diet.
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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  1. Cici says

    December 8, 2019 at 7:37 am

    Sounds delish! If I want to add some wine to the recipe, should I sub out some broth or cream?
    Also, I noticed that in the IP version you leave the mushrooms in while you make the sauce, but in the stove top version you take them out. Why?
    PS I just received my pre-order copy of Keto Baking and I am seriously wowed!

    Reply
    • Carolyn says

      December 8, 2019 at 8:51 am

      Yes, wine would be fab. I would add it in after the mushrooms are done cooking and let it reduce by half, and then add about half the amount of broth.

      I left them in only because it was easier in the IP. You can in the stovetop too, as long as you remove some of the liquid to whisk in the glucomannan or xanthan. You may also need more liquid for the stovetop method because the wet heat of the IP produces more liquid.

      Reply
  2. Gisele says

    December 8, 2019 at 11:09 am

    What is the white roundish staple you show you are serving it wushu? It’s definitely not rice?

    Reply
    • Carolyn says

      December 8, 2019 at 1:41 pm

      It was “Miracle Rice” (kojac). I would prefer cauli rice though, I just happened to have some of this on hand for the photos.

      Reply
  3. Paige says

    December 19, 2019 at 9:08 am

    5 stars
    WOW this looks so good, and I love mushrooms and eating low carb…this is on my short list of recipes to try

    Reply
  4. Toni says

    December 19, 2019 at 10:03 am

    5 stars
    I love this! Such a flavorful meal for weeknights!

    Reply
  5. Stephanie says

    December 19, 2019 at 10:10 am

    5 stars
    This recipe is exactly why I bought an instant pot. Fast, easy and delicious!

    Reply
  6. Tad says

    February 11, 2020 at 5:18 pm

    If I’m using an 8 qt instant pot, wouldn’t I need more liquid? How should I adjust the recipe?

    Reply
    • Carolyn says

      February 11, 2020 at 10:31 pm

      No, don’t add more liquid. Trust me, the pressure from the IP forces plenty of liquid out of the meat and mushrooms.

      Reply
  7. Gail D says

    March 4, 2020 at 11:50 am

    Can you use arrowroot in place of the other thickeners?

    Reply
    • Carolyn says

      March 4, 2020 at 1:46 pm

      I suppose so.

      Reply
  8. Karen says

    October 20, 2020 at 10:38 am

    5 stars
    Very easy and quick to make can barely call it “cooking.” With some fancy presentation would be a perfect dish to serve to guests. Definitely a keeper. Oh, and husband approved. Thank you.

    Reply
  9. Miriam says

    November 11, 2020 at 3:34 pm

    5 stars
    I just made this last night. It was so easy and delicious. It wasn’t a set it and forget it dish (like a slowcooker) but I didn’t slave in front of the stove, like I normally do with other dishes. We added more garlic and just used regular mustard because we didn’t have dijon on hand. We ate it with brown rice and had enough leftovers for my husband’s lunch. Thank you for sharing.

    Reply
  10. Rebecah says

    December 17, 2020 at 8:03 pm

    I don’t know what I did wrong, I doubled the recipe, but it was pretty tasteless.

    Reply
    • Carolyn says

      December 17, 2020 at 8:22 pm

      I’m sorry to hear that. But doubling the recipe might be the issue since it would be hard to cook properly. Not really sure!

      Reply

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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