Instant Pot Chicken Mushroom Stew

This Instant Pot chicken stew with mushrooms is hearty, creamy and delicious. Using a pressure cooker, it’s a quick and easy dinner for the whole family. Serve with rice, potatoes, pasta or veggies. Keto-friendly!


This delicious, rich stew of creamy mushrooms and chicken is absolutely spectacular. Made with nourishing sour cream (it’s a type of fermented dairy!) and loads of garlic, this Instant Pot stew will delight the whole family.

You will also love this creamy chicken and leek stew.


We used a combination of chicken thighs and breast meat, but you are welcome to use whichever part of the chicken you like. We prefer to use skinless chicken in this recipe because the sauce is already quite creamy and rich.

For mushrooms, we really like to use Swiss brown because they have more flavour and they look a little darker, giving a nice contrast of colours to the otherwise creamy white stew. White button mushrooms or diced portobello will work just as fine.

Instant Pot chicken stew ingredients

You will find the full list of ingredients and instructions in the recipe card below but here is how to make this Instant Pot chicken mushroom stew in a few simple steps.

Step 1. Saute the onion in olive oil until softened. 

Step 2. Add chicken, mushroom, spices and stock. Pop the lid on top and pressure cook on HIGH for 15 minutes.

Step 3. Release the pressure and open the lid. Switch on the Saute setting again. Thicken the stew with arrowroot starch (or an alternative) and stir in the cream.

Creamy Instant Pot Chicken Stew With Mushrooms & Garlic

Instant Pot chicken stew with mushrooms and cream



We like to serve this pressure cooker chicken stew with green vegetables such as steamed broccoli or fine green beans. Again, this is because the dish is quite rich and filling and it would be too heavy served with pasta or rice. Of course, you are welcome to do that, especially if you need to stretch the meat and the sauce for a larger group of people or a large family. You can also add some carrots, celery and potatoes to the stew to bulk it up.

Creamy Instant Pot Chicken Stew With Mushrooms & Garlic


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Creamy Instant Pot Chicken Stew With Mushrooms & Garlic

Creamy Instant Pot Chicken Stew With Mushrooms

  • Author: Instant Pot Eats
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 4 1x
  • Category: Main
  • Method: Instant Pot
  • Cuisine: American


This Instant Pot chicken stew with mushrooms is hearty, creamy and delicious. Using a pressure cooker, it’s a quick and easy dinner for the whole family. Serve with rice, potatoes, pasta or veggies. Keto-friendly!


  • 1 brown onion, halved and sliced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1.7 lb /800 g chicken thighs/breast, diced
  • 7 oz / 200 g mix of Swiss brown & white button mushrooms (leave whole and halve the larger ones)
  • 4 large cloves of garlic, diced roughly
  • 12 bay leaves
  • 1/4 teaspoon nutmeg powder
  • 1/2 teaspoon black pepper
  • 1/2 cup (125 ml) chicken stock (or chicken stock cube and water)
  • 1 teaspoon Dijon mustard
  • 1/3 cup (75ml) sour cream
  • 1 teaspoon arrowroot, corn starch or tapioca flour for thickening
  • To finish: 2-3 tablespoons chopped parsley


  1. Turn the Instant Pot on and press the Sauté function key (it should say High, 30 mins).
  2. Add the onions, olive oil and salt to the pot and cook for 3-4 minutes, until softened slightly.
  3. Add the chicken, mushrooms, garlic, bay leaves, nutmeg, pepper, stock cube, water and mustard and stir through. Then turn the Sauté off by pressing the Keep Warm/Cancel button.
  4. Place and lock the lid, make sure the steam releasing handle is pointing to Sealing. Press Poultry (High Pressure, 15 minutes). After 3 beeps the pressure cooker will start going.
  5. Once the time is up, let the pressure release naturally for 5 minutes, then use the quick release to let off the rest of the steam.
  6. When it’s safe, open the lid and press the Sauté function key again. Scoop a few tablespoons of the liquid into a bowl and dissolve in the arrowroot or another type of starch you have on hand. Return this mixture into the pot and stir through. This will thicken the sauce slightly.
  7. Finally, add the sour cream and stir through. Press Keep Warm/Cancel to stop the cooking process. Top with chopped parsley and serve.


  • We are not adding too much liquid to the chicken while it’s cooking because the mushrooms (and there are a lot of them!) will release plenty of their own juices into the stew. If you add too much stock, you might end up with a runnier, soupy kind of stew.
  • Sour cream is added at the end so it doesn’t curdle while cooking. If you don’t have sour cream, regular cooking cream or double cream can be used and I suggest adding a tablespoon or two of lemon juice. Yoghurt can also be added. For a dairy-free version, use thickened part of the coconut milk, or coconut cream.


  • Serving Size:
  • Calories: 384
  • Sugar: 3.3 g
  • Sodium: 766.2 mg
  • Fat: 15.6 g
  • Saturated Fat: 4 g
  • Carbohydrates: 9.9 g
  • Fiber: 1.5 g
  • Protein: 49.4 g
  • Cholesterol: 153.7 mg

Keywords: Mushrooms, Chicken, Stew




Instant Pot Chicken Stew

Instant Pot Recipes
By Instant Pot Eats

About us: We are a team of Instant Pot enthusiasts, who love good food and cooking. Our blog is dedicated to delicious Instant Pot recipes you can make using your trusted pressure cooker.
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  1. This was good. I did veer off the track a bit by adding carrots and celery; also used canned mushrooms because I had an open can that needed to be used. This made enough for us to eat over noodles or rice twice, and because I ended up adding a cup instead of 1/2 cup liquid (compensating for canned vs fresh mushrooms), I also have enough for two small bowls of soup to be served with crackers or cornbread for a light (tasty) supper later this week. Yummmm.

    1. Heavy cream would work just as well. If you want to add a little acidity you would get from sour cream, a little plain yogurt can be added as well. Or do you mean what can you use that’s not dairy at all?

    1. Yes, you should be able to double it if you have a 6-quart or 8-quart Instant Pot. Times should be about the same but maybe add just a little less liquid than double of what is stated.

  2. Made this last night and it turned out great. Really impressed by how versatile/forgiving this recipe is, too. I had forgotten to put chicken out to thaw yesterday morning so after sauteing the veggies, I just put everything else in the pot and dropped the whole frozen chicken breasts (2) right on top of everything. Didn’t add anything to the pot outside of the recipe or alter the cook time. Once the pressure was released, I removed the chicken breasts, chopped them up, and stirred back in. Chicken was incredibly tender and juicy. I will say, this seems just a tad runnier than I think it was supposed to be, probably due to the frozen chicken breasts. Still was delicious and will make again.

  3. Sorry wanted this to be fabulous and alas it was not. I will continue use my search for a stew that has a wow factor. Appreciate the effort.

  4. What a triumph! This is the second time we’re making it, once with frozen chicken breasts and once with fresh (but I left them whole to avoid the whole fiddling with raw poultry affair) and both times have been a-ma-zing. Thank you for a great recipe!

  5. This was DELISH!
    I used frozen chicken breast and upped the cooking time to 20 minutes like it suggested in the comments. Thanks for sharing this great recipe 🙂

  6. It was delicious – I wanted a few more veggies, so threw in extra mushrooms, some sliced celery and a couple of handfuls of chopped arugula.

  7. Quick question: is it possible to reheat this in the microwave even though there is sour cream in it, or will it curdle?

    1. When I warmed it in the oven I did 1/2 power and about 15 sec. at a time with stirring in between. Just as delicious as the first night. I do love this recipe.

  8. Ummm…. THANK YOU!!!! for this recipe. It was wonderful. My whole family is eating this right now. EVERYONE. That never happens. Oh also… I added broccoli to mine. Perfection!

  9. Prreparing this now with added potatoes and it smells delicious! My question is about reheating. I plan to portion it out and bring to work for lunches. In this case would you still add the sour cream to the batch or would it be better to add to eat cold portion so that it heats for the first time in the microwave? Any tips much appreciated and thanks for the recipe!

    1. You can do either. It might be nicer with fresh sour cream stirred in when you reheat it. You could also add half of it to the whole batch and then stir in a dollop of fresh sour cream when reheating.

    1. Andrea – yes! Perhaps you could add some potatoes or just some garlic, celery, onions, and peppers instead.

  10. This recipe was great! Chicken breast was fall apart tender and so flavorful! I sliced mushrooms (personal preference) and added during saute stage just after the onions became translucent. Then because I didn’t want a stew/soup, I omitted the chicken stock and added thickener to the sauce left in the pot. Served over brown rice. A new favorite…thanks1

    1. Tori, it’s so awesome you loved this recipe. It’s really beautiful with or without the stock. Enjoy!

  11. This was my first recipe using my instant pot and it is perfect! I added celery and carrots to mimick the Panera chicken and rice soup when I sauteed the onions, and they came out great! I added cooked rice to the final bit since it came out a bit more soupy than stewy (didn’t quite follow the directions there) and it is probably my favorite homemade dish! Thanks for this recipe!

  12. Could I cook whole thighs/breasts and shred the meat afterwards? Would the cooking times change? Or pre-cook/shred the chicken and cook according to cooked chicken adjustment that you listed above? I tried the recipe as is and loved it, but looking for ways to save time… Thank you!

    1. Hi Cindy. You could certainly do that. I might adjust the cooking time around 2-3 minutes, but it should be good as is even if you used larger cuts.

  13. This is a delicious, easy recipe… We loved it! I served mine with oven roasted carrots & potatoes. It was perfect! Thank you!

    1. Hi Amy! Thanks for the great review. I am so happy you enjoyed this. The sides sound perfect. It’s such a hearty and healthy dish!

  14. You say you need at least 1 cup of liquid for an I.P., but you only add 2/3 cup (US measurements). I understand that mushrooms do cook down adding a lot of moisture, but how do you KNOW it will be at least 1/3 cup? I think I’ll add more broth just to make sure there is enough water to cook properly.
    Also, this came up on post about Keto approved recipes. I know that onions have lots of natural sugar, so am trying to avoid onions in recipes (I’m just beginning the Keto diet…don’t want to have any sugar at all)
    this does look quite good, however!

  15. Just bought a 6 qt. IP and searching recipes. Could I double this recipe in a six qt. IP and how much much chicken broth should I use if I add carrots and celery.

    1. You can double it if it does not exceed the maximum line which is labelled on the inside of the pot. You need at least one cup of liquid, so just add as much broth as you’d like to accommodate the amount of food. Either double, or a bit less if you want a creamier stew. When doubling recipes, you do not always need to double the liquid if that makes sense. It’s unfortunately hard to give an exact amount, but a slight increase (1/2 of the original amount) is often better! This is because much of the purpose of adding liquid is so that the pot will come to pressure rather than playing a huge role in the texture of the recipe.

  16. Just made this 2 days ago while snowed in and it was the perfect meal to get me thru the duldrums. I made some delicious creamy polenta to go with it and it was a perfect match. Thanks, will be making this again & again.

    1. If you want the same consistency as a stew, just a tad bit. You may end up with a thicker stew. I’d recommend maybe 1/4-1/2 cup more broth.

    1. Hey Shellt, we’re using UK cup measurement, which I realise I didn’t add in the ingredients. The cup is 250ml so it’s slightly larger than US cups. Also, the chicken will release a bit of moisture as will the mushrooms, so you end up getting some extra liquid during cooking. Perhaps, use 2/3 cup instead, if using a smaller cup. Will amend the recipe!

    1. You may want to add a minute or two, but generally speaking, you can keep cooking time the same if your liquid to food ratio is roughly the same.

  17. Ok, I made this recipe as written. It was incredible. There wasn’t quite enough, so the very next night I doubled the recipe and we ate it again-it was THAT good. Thank you so much!!

    1. Hey Marisa, I’ve not tried it with frozen chicken but I don’t see why you couldn’t. You would need to increase the cooking time from 15 minutes on Manual to maybe 20, and take into consideration that you might have more liquid once the chicken is cooked (from defrosting in the process), so you might need to set the sauce to Saute function to reduce for 5-10 minutes after. Or you could thicken it with some corn flour or regular flour.

  18. I have already cooked the chicken. Should I reduce the instant pot time. 15 minutes sounds like a lot for cooked chicken. New to my instant pot so would prefer not to guess!! Thanks!

    1. It would but you would need to reduce the cooking time by quite a lot as shrimp needs hardly any cooking at all. You could actually make the sauce first and then add the shrimp right at the end and finish cooking it on Saute function.

  19. What is a brown onion? What are Swiss Brown mushrooms? I have never heard of either of these ingredients Could I sub purple onions and portabella mushrooms?

    1. Hey P R, brown onion is white onion with brown skin. Swiss Brown mushrooms are the same as cremini mushrooms or regular button mushrooms, they have slightly different names in different areas. You can definitely use purple onions and YES to portabella mushrooms 🙂

  20. I don’t have an instant pot but I decided to try this on the stove top anyway and am I so glad I did! I also doubled the recipe thank goodness because now we have left overs?Thank you so much for a wonderful recipe.

    1. Agreed, it’s a great recipe for both the stove top, slow cooker or pressure cooker. Glad it worked so well for you 🙂 Thanks

  21. We had the Creamy Mushroom Garlic Chicken tonight and it was delicious. I added peas at the end. This is definitely a keeper. Thank you.

    1. Thanks EJ 🙂 Love the addition of peas at the end. They always freshen up the dish and make it look so pretty.

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