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.

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.

Creamy Instant Pot Chicken & Mushroom Stew - Pressure cooker recipe, gluten-free, keto #instantpot #chicken #stew #pressurecooker

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 and Mushroom Stew

Creamy Instant Pot Chicken Stew With Mushrooms & Garlic

Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins

Yield: 4
Category: Main Entree
Method: Instant Pot Pressure Cooker
Cuisine: American

Description

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!

  • Ingredients
  • 1 brown onion, halved and sliced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 2/3 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
  • 1–2 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 or tapioca starch for thickening
  • To finish: 2-3 tablespoons chopped parsley

Instructions

  • Turn the Instant Pot on and press the Sauté function key (it should say High, 30 mins).
  • Add the onions, olive oil and salt to the pot and cook for 3-4 minutes, until softened slightly.
  • 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.
  • 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.
  • 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.
  • 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.
  • Finally, add the sour cream and stir through. Press Keep Warm/Cancel to stop the cooking process. Top with chopped parsley and serve.
Pressure cooker chicken mushroom stew
Creamy Instant Pot Chicken Stew With Mushrooms & Garlic

Notes
1. 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.


2. 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.

Creamy Instant Pot Chicken & Mushroom Stew - Pressure cooker recipe, gluten-free, keto #instantpot #chicken #stew #pressurecooker

LEAVE A REPLY

Please enter your comment!
Please enter your name here