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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