Instant Pot Chicken and Portabella Mushroom simmers tender chicken thighs and meaty mushrooms in a creamy coconut sauce that tastes like it took all afternoon. It's a cozy one-pot dinner on the table in 35 minutes, with a dairy-free sauce that clings to everything beautifully. This is the kind of weeknight comfort food you'll make on repeat.
Craving a cozy, restaurant-quality meal that’s ridiculously easy to make on a busy weeknight? Look no further! This Instant Pot Chicken and Portabella Mushroom recipe is your new best friend. We’re talking tender, juicy chicken thighs and meaty portabella mushrooms swimming in a luxuriously creamy, dairy-free coconut sauce, all infused with savory herbs. The best part? The Instant Pot does all the heavy lifting, delivering a deeply flavorful one-pot wonder in just 35 minutes. Get ready to fall in love with your new go-to comfort food!
Ingredients
• 4 boneless, skinless chicken thighs (about 1.5 lbs / 680g)
• 1 lb / 450g Portabella mushrooms, sliced
• 1 can (13.5 oz / 400ml) full-fat coconut cream
• 2/3 cup / 160ml water, for the sauce
• 1 tsp dried thyme
• 1 tsp (5 ml) dried parsley
• Sea salt and fresh black pepper, to taste
• 2 tbsp (30 ml) arrowroot starch
• 1 tbsp (15 ml) cold water, for the slurry
Instructions
1. Directions
2. In the inner pot of your Instant Pot, whisk together the coconut cream and 2/3 cup (720 ml) of water until smooth.
3. Stir in the dried thyme and parsley. Season generously with salt and pepper.
4. Nestle the chicken thighs into the sauce, then top with the sliced portabella mushrooms.
5. Secure the lid, set the steam valve to ‘Sealing,’ and cook on HIGH pressure for 10 minutes.
6. Once the cooking time is complete, perform a quick pressure release by carefully turning the steam valve to ‘Venting.’
7. In a small bowl, whisk together the arrowroot starch and the remaining 1 tablespoon (15 ml / 0.5 fl oz) of cold water to create a smooth slurry.
8. Select the SAUTE function on the Instant Pot. Once the sauce is simmering, slowly whisk in the arrowroot slurry.
9. Continue to stir gently as the sauce bubbles and thickens, about 1-2 minutes. Turn off the SAUTE function, serve immediately, and enjoy!
Nutritional Information
• Nutrition Per Serving
• Calories: 420
• Total Fat: 40g
• Net Carbs: 9g (0.32 oz)
• Protein: 40g
• Fiber: 3.5g
Pro Tips
• For a deeper flavor, use the SAUTE function to brown the chicken thighs and mushrooms before adding the liquids and pressure cooking.
• Feel free to use a mix of mushrooms like cremini and shiitake for more complex, earthy notes.
• If using fresh herbs, use 1 tablespoon (15 ml / 0.5 fl oz) of each instead of 1 teaspoon. Stir them in after pressure cooking to preserve their bright flavor.
• This dish is fantastic served over cauliflower rice, zucchini noodles, or fluffy quinoa to soak up all the delicious, creamy sauce.
FAQ
Q: Can I use different mushrooms in this recipe
A: Yes, absolutely! For a more complex and earthy flavor, the recipe suggests trying a mix of mushrooms like cremini and shiitake. Feel free to use your favorites.
Q: How can I make the flavor even richer
A: For a deeper, more savory flavor, use the SAUTE function on your Instant Pot to brown the chicken thighs and mushrooms before adding the liquids and pressure cooking. This step adds a wonderful depth to the final dish.
Q: Is this Instant Pot chicken recipe keto-friendly
A: With only 9g (0.32 oz) of net carbs per serving, this recipe is a great option for a low-carb or ketogenic diet. To keep the meal keto, serve it over cauliflower rice or zucchini noodles.
Q: Can I use chicken breasts instead of thighs
A: While this recipe is designed for juicy chicken thighs, you can use boneless, skinless chicken breasts. To prevent them from drying out, consider reducing the pressure cooking time to 8 minutes, depending on their thickness.
Pro Tips
- Brown the chicken thighs and sliced portabella mushrooms on the Sauté function before adding the liquids and pressure cooking. Those extra few minutes build a deeper, more savory coconut sauce.
- For a lower-carb thickener than arrowroot starch, whisk in a pinch of xanthan gum at the end of the Sauté step. The sauce turns silky without adding carbs.
- No portabellas on hand? A mix of cremini and shiitake mushrooms works just as well and gives the sauce even earthier, more complex notes.
- If you swap in fresh herbs, use 1 tablespoon each of fresh thyme and parsley instead of the 1 teaspoon dried, and stir them in after pressure cooking to keep their bright flavor.
- Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water to loosen the thickened sauce.
Frequently Asked Questions
Can I make Instant Pot Chicken and Portabella Mushroom ahead of time?
Yes. Cook it fully, cool it, and store it in an airtight container in the fridge for up to 3 days. The sauce thickens as it sits, so reheat it gently with a splash of water to bring it back to a creamy consistency.
Is this chicken and mushroom dish keto-friendly?
It is. Each serving comes in at 9 g of net carbs with 40 g of protein and 40 g of fat. Serve it over cauliflower rice or zucchini noodles instead of grains to keep the whole plate low-carb.
Can I use a different kind of mushroom?
Absolutely. A mix of cremini and shiitake works beautifully in place of portabella and brings deeper, earthier notes to the sauce. Keep the total around 1 lb / 450 g so the sauce stays balanced.
Can I use fresh herbs instead of dried?
Yes. Use 1 tablespoon each of fresh thyme and parsley in place of the dried herbs, and stir them in after pressure cooking to preserve their bright flavor.
Recipe card below.
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Instant Pot Chicken and Portabella Mushroom
Ingredients
Method
- Directions
- In the inner pot of your Instant Pot, whisk together the coconut cream and 2/3 cup (720 ml) of water until smooth.
- Stir in the dried thyme and parsley.
- Season generously with salt and pepper.
- Nestle the chicken thighs into the sauce, then top with the sliced portabella mushrooms.
- Secure the lid, set the steam valve to 'Sealing,' and cook on HIGH pressure for 10 minutes.
- Once the cooking time is complete, perform a quick pressure release by carefully turning the steam valve to 'Venting.'
- In a small bowl, whisk together the arrowroot starch and the remaining 1 tablespoon (15 ml / 0.5 fl oz) of cold water to create a smooth slurry.
- Select the SAUTE function on the Instant Pot.
- Once the sauce is simmering, slowly whisk in the arrowroot slurry.
- Continue to stir gently as the sauce bubbles and thickens, about 1-2 minutes.
- Turn off the SAUTE function, serve immediately, and enjoy!
