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
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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Just tried this…it was amazing. Especially on a cold night!!
Such a favourite go-to!!! Thanks for this – my work meals ROCK thanks to you Carolyn and this easy-peasy recipe. ????
what is the side that you served it with, in the pics here? small pearly looking things
That’s just coarse cauliflower rice. Whole Foods sells the fresh stuff and some of it’s quite big so it ends up looking rather like Isreali couscous.
This looks delicious! Wondering if it can be made with whole, frozen, boneless-skinless things or breasts? I’m pretty bad at remembering to get things out to defrost and microwaving to defrost doesn’t work well with chicken IMO. Thanks for your answer!
Was very bland. Needs more seasoning than thyme and garlic. Will be making this again but playing with that. Loved the consistency and texture just needed more flavor.
Always season to taste! 🙂
Can you use chicken breast instead? If so would you need to cook it longer?
This recipe is really tasty. LOVE all your recipes ????
Yes, you can and it should take the same amount of time.
I don’t know what I did wrong, I doubled the recipe, but it was pretty tasteless.
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!
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.
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.
Can you use arrowroot in place of the other thickeners?
I suppose so.
If I’m using an 8 qt instant pot, wouldn’t I need more liquid? How should I adjust the recipe?
No, don’t add more liquid. Trust me, the pressure from the IP forces plenty of liquid out of the meat and mushrooms.
This recipe is exactly why I bought an instant pot. Fast, easy and delicious!
I love this! Such a flavorful meal for weeknights!
WOW this looks so good, and I love mushrooms and eating low carb…this is on my short list of recipes to try
What is the white roundish staple you show you are serving it wushu? It’s definitely not rice?
It was “Miracle Rice” (kojac). I would prefer cauli rice though, I just happened to have some of this on hand for the photos.
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!
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.