Creamy and comforting Instant Pot chicken with mushrooms is the ultimate dinner recipe that your whole family will love! Every bite is so juicy, tender, and flavorful, and it will definitely become one of your family favorites!

Chicken And Mushroom Ingredients
What you’ll need:
Boneless and skinless chicken breasts. If your chicken breasts are thick, slice them lengthwise.
Mushrooms – any kind works. I use button or crimini mushrooms depending on what I have available.
Cream – heavy or whipping cream.
Parmesan – Adds so much to the flavorful!
Stock – vegetable or chicken stock.
Garlic, Italian seasoning, ground black pepper, and salt.
Oil and butter.

How To Make Instant Pot Chicken With Mushrooms
Brown The Chicken Well!
On the Instant Pot press on SAUTE and heat the oil and melt 2 tablespoons of butter, when a HOT message is displayed add the chicken (starting face down) and season it with salt and pepper. Work in batches if you have more than 4 chicken breasts, and brown the chicken on both sides until golden brown.
Using kitchen tongs move the chicken around every 30 seconds so that it does not stick to the bottom of the pot. After browning well on both sides, remove from the pot onto a plate and set aside.

Melt more butter in the pot, and add the sliced mushrooms. Season with salt, and cook for a minute (the pot will be really hot so they will cook quickly). Add the garlic, and cook for a minute until it’s fragrant.
Deglaze the pot with water or stock and scrape off any bits that are stuck to the bottom of the pot to avoid getting a BURN message.

Add the rest of the stock, Italian seasoning, and put the chicken back in the pot along with its juices.
Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 4 minutes at high pressure. The Instant Pot will take around 6-7 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.
Carefully remove the lid, and remove the chicken from the pot.
Press on SAUTE. Stir in the whipping cream, and grated parmesan cheese until it melts. Let the sauce reduce a little.
Put the chicken back in, let it sit for a couple of minutes, and serve over butter pasta.

What To Serve Instant Pot Chicken With?
Serve this Instant Pot chicken and mushrooms with mashed potatoes, pasta, or rice. Garnish with chopped fresh herbs, and extra parmesan cheese if desired.

Tips
If your chicken breasts are thick, slice them lengthwise.
Browning the chicken well is strongly recommended.
Remember, by browning the chicken you should only aim to let it cook halfway as it will continue cooking while it’s pressure-cooked. Browning is essential to give the chicken a golden color.
For some extra sauce, double the whipping cream, and parmesan cheese amounts.
You can use skinless boneless chicken thighs instead of chicken breasts. Keep the cooking time the same.

Roast Potatoes
AT 400F
30 minutes covered in foil
15 minutes uncovered

Salmon
At 400F
30 minutes covered in foil

Ingredients
1 tbsp olive oil
1 lb beef chuck, cut into 1-inch pieces
2 cups good quality red wine I use Pinot Noir
2 yellow onions, chopped
3 carrots, chopped
2 cups cremini mushrooms, quartered
2 cups baby potatoes
4 cloves garlic, minced
1 tbsp fresh thyme, chopped or 1 tsp dried, plus more to serve
1 tbsp fresh rosemary, chopped or 1 tsp dried, plus more to serve
1 bay leaf
1/2 tsp each salt & pepper
2 cups beef broth
1/2 cup tomato sauce
1 tbsp flour
340 g egg noodles

Instructions
Set Instant Pot to saute mode and wait for it to heat up.
Once hot, add olive oil and stewing beef, seasoning with salt & pepper and sauteeing for 5 minutes until browned.
Remove beef from pot, then add red wine, sauteeing another 5 minutes or so until pot is deglazed and the wine has reduced by half.
Turn off saute mode.
Add onions, carrots, mushrooms, baby potatoes, garlic, herbs, salt & pepper, beef broth and tomato sauce to Instant Pot.
Whisk in flour, then add beef back to pot and place lid on Instant Pot.
Cook on high pressure for 25 minutes, then let the Instant Pot do a natural pressure release (should take about 15 minutes).
Meanwhile, cook egg noodles if serving in a pot of boiling water on the stove.
Remove lid once pressure has released, then remove bay leaf and serve beef bourguignon over egg noodles.
Garnish with fresh herbs if desired and enjoy!