Description
Keto Instant Pot Chicken and Mushrooms is a creamy, savory one-pot dinner featuring tender chicken, mushrooms, garlic, and a rich herb-infused cream sauce. This dish is low in carbohydrates, rich in flavor, and easy to prepare using the Instant Pot, making it perfect for a quick yet indulgent keto-friendly meal.
Ingredients
Chicken
- 2 lbs (900 g) boneless, skinless chicken thighs or breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
Main Ingredients
- 2 tablespoons olive oil
- 8 ounces mushrooms, sliced
- 1 small onion, diced
- 4 cloves garlic, minced
- 1 cup chicken broth
Sauce
- ½ cup heavy cream
- 4 ounces cream cheese, softened
- 1 teaspoon Dijon mustard
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ cup grated Parmesan cheese
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Season the chicken: Pat the chicken dry and season both sides thoroughly with salt, black pepper, and paprika to enhance the flavor.
- Sauté: Set the Instant Pot to Sauté mode and heat the olive oil. Brown the chicken for 2–3 minutes per side until golden. If necessary, brown the chicken in batches to avoid overcrowding. Transfer the browned chicken to a plate.
- Cook the mushrooms and onion: Add the sliced mushrooms and diced onion to the pot and cook for 4–5 minutes until softened. Add minced garlic and cook for an additional 30 seconds to release its aroma.
- Deglaze the pot: Pour in the chicken broth and use a wooden spoon to scrape the bottom of the pot, loosening any browned bits to prevent burning and to build flavor in the sauce.
- Pressure cook: Return the chicken to the pot. Close the lid and set the valve to Sealing. Cook on High Pressure for 10 minutes if using chicken thighs or 8 minutes for chicken breasts. After cooking, allow natural pressure release for 5 minutes, then safely release any remaining pressure.
- Prepare the creamy sauce: Remove the chicken once cooked and set the Instant Pot back to Sauté. Stir in softened cream cheese, heavy cream, Dijon mustard, dried thyme, and dried rosemary. Cook the mixture for 2–3 minutes, stirring constantly until the sauce is smooth and creamy.
- Add Parmesan cheese: Stir in the grated Parmesan and simmer briefly to help thicken the sauce and develop a rich flavor.
- Finish and serve: Return the chicken to the creamy mushroom sauce, spoon sauce over the chicken, and garnish with chopped fresh parsley. Serve immediately for best flavor and texture.
Notes
- Chicken thighs tend to stay juicier and are more forgiving during pressure cooking compared to breasts.
- For a thicker sauce, continue to simmer the sauce a few additional minutes after pressure cooking.
- For extra vegetables, stir in fresh spinach during the final minutes of sautéing the sauce.
- This dish pairs well with cauliflower mash, steamed broccoli, zucchini noodles, or a fresh green salad.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course, Dinner
- Method: Instant Pot
- Cuisine: American
