This Instant Pot Mushroom Chicken is a simple and delicious dish to make for dinner this week! It’s an easy meal that you can dump all your ingredients in the pot and go!
This goes great with my Instant Pot Sweet Potato Risotto!
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Table of Contents
Ingredients
- Chicken Thigh
- Salt/Pepper
- Garlic Powder
- Italian Seasoning
- Chicken Broth or Stock
- Mushrooms
- Spinach
- Flour/Butter Mix (Beurre Manié)
The Process
1. Add Chicken and Seasoning
This is a dump recipe so we will go straight to adding your ingredients. Add the chicken evenly on the base of the inner pot, the seasoning, mushrooms, and chicken stock (or water and bouillon which I did below).
2. Pressure Cook and Release
Close the lid and press the pressure cook (or manual) button and set it to 7 minutes. When it’s done let it natural release for 5 minutes then manually release the pressure.
While that’s cooking make the butter and flour mixture that will thicken the sauce. This is called beurre manié.
3. Thicken and Add Spinach
When the pressure has all been released, remove the lid and turn on sauté mode. Add the butter/flour mixture and gently mix making sure to scrape the bottom so it doesn’t burn. Sauté for a few minutes so the flour cooks then turn off sauté mode. Now add the spinach and gently mix it in.
4. Enjoy!
FAQ
What goes well with Instant Pot Mushroom Chicken?
I eat this with Instant Pot Risotto, but it would also be amazing over mashed potatoes!
Is this dish dairy free?
It isn’t but it can be made dairy free by using vegan butter instead of regular butter or a cornstarch slurry in place of the beurre manie.
What size Instant Pot did you use to make this recipe?
I used a 6-quart Duo Plus Instant Pot.
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The Recipe
This Instant Pot Mushroom Chicken is an easy and healthy dump recipe for a busy weeknight!
Start by adding your chicken thighs in an even layer in the bottom of the Instant Pot. Add the 2 teaspoons of pepper, garlic powder and Italian seasoning, and the 1/2 teaspoon of salt.
Next add the 1/2 lb of mushrooms and 1/2 cup of chicken broth.
Close the lid, make sure it's in the sealing position and press "pressure cook" or "manual" (depending on your model) and set it to cook for 7 minutes.
While it's cooking make the beurre manié by mixing together 4 tablespoons of softened butter and 4 tablespoons of flour.
When it's done let it natural release for 5 minutes then you can manually release the pressure.
Open the lid and turn on sauté mode. Add in the beurre manié and stir continually to make sure it doesn't burn. Once the flour has cooked (a few minutes) turn off sauté mode and add the spinach. Stir and enjoy!
Ingredients
Directions
Start by adding your chicken thighs in an even layer in the bottom of the Instant Pot. Add the 2 teaspoons of pepper, garlic powder and Italian seasoning, and the 1/2 teaspoon of salt.
Next add the 1/2 lb of mushrooms and 1/2 cup of chicken broth.
Close the lid, make sure it's in the sealing position and press "pressure cook" or "manual" (depending on your model) and set it to cook for 7 minutes.
While it's cooking make the beurre manié by mixing together 4 tablespoons of softened butter and 4 tablespoons of flour.
When it's done let it natural release for 5 minutes then you can manually release the pressure.
Open the lid and turn on sauté mode. Add in the beurre manié and stir continually to make sure it doesn't burn. Once the flour has cooked (a few minutes) turn off sauté mode and add the spinach. Stir and enjoy!