Mushroom Chicken

Name: Pressure Cooker Mushroom Chicken with Creamy Sauce
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 6 boneless skinless chicken thighs; 2 tsp garlic powder; 2 tsp black pepper; 2 tsp Italian seasoning; 1/2 cup water; 1 tsp chicken bouillon granules; 1/2 cup chicken stock; 1/2 lb mushrooms, sliced; 1/2 tsp salt; 4 tbsp butter; 4 tbsp all-purpose flour; 2 cups fresh spinach

This pressure cooker mushroom chicken features tender boneless chicken thighs cooked with fresh mushrooms and finished with a rich butter-flour sauce and spinach, delivering a restaurant-quality meal in minimal time.

🌍American 🏷️Mushroom chicken 🏷️Chicken thighs 🏷️One-pot meal 🏷️Creamy chicken Comfort food

🏷️

🏷️Weeknight dinner

-0:00

TikTok

Total

25 min

Servings

4

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

6 boneless skinless chicken thighs
2 tsp garlic powder
2 tsp black pepper
2 tsp Italian seasoning
1/2 cup water
1 tsp chicken bouillon granulesoptional
1/2 cup chicken stockoptional
1/2 lb mushrooms, sliced
1/2 tsp salt
4 tbsp butter
4 tbsp all-purpose flour
2 cups fresh spinach

12 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Place the boneless, skinless chicken thighs into the inner pot of the pressure cooker.
2
Season the chicken with garlic powder, black pepper, and Italian seasoning.
3
Pour in the water and add chicken bouillon. Alternatively, you can use chicken stock.
4
Add the sliced mushrooms and salt to the pot.
5
Secure the lid on the pressure cooker and make sure the valve is in the 'sealing' position.
6
Select the 'Pressure Cook' or 'Manual' setting and cook on high pressure for 7 minutes.
7
While the chicken is cooking, prepare the beurre manié (thickening agent). In a small bowl, mash together the butter and all-purpose flour with a fork until a paste forms. Set aside.
8
Once the cooking cycle is complete, allow the pressure to naturally release for 5 minutes, then perform a quick release to vent the remaining steam.
9
Carefully open the lid. Press 'Cancel' and then select the 'Sauté' function.
10
Add the butter and flour mixture to the pot and stir continuously until the sauce thickens, about 2-3 minutes.
11
Turn off the sauté mode. Add the fresh spinach and stir gently until it wilts into the sauce.
12
Serve immediately and enjoy.

Was this recipe helpful?

Tips & Notes

Pro tips

Don't skip the bouillon granules and chicken stock combination—it builds depth of flavor in the short cooking time.
Release pressure naturally for 5 minutes before venting to keep chicken tender and prevent liquid loss.
Stir the butter-flour roux thoroughly before whisking into hot liquid to prevent lumps.
Add spinach in the final 1-2 minutes on sauté mode to preserve color and texture.

Substitutions

Boneless chicken thighs → boneless skinless chicken breasts (reduce pressure time to 6-8 minutes)
Fresh mushrooms → cremini or oyster mushrooms (adjust quantity; oyster mushrooms are more delicate)
Italian seasoning → dried oregano + dried basil (use 1 tsp each)
Fresh spinach → frozen spinach (thaw and squeeze dry to prevent watering down sauce)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat, stirring occasionally, adding a splash of water or stock if sauce has thickened too much.

Equipment

pressure cooker (Instant Pot or equivalent) · sauté mode (if pressure cooker has this function)

Common Questions

Can I use chicken breasts instead of thighs?

Yes, but reduce cooking time by 2-3 minutes and monitor closely to avoid drying out. Thighs stay more moist due to higher fat content.

What pressure level should I use?

Use high pressure (if your model has this setting) for 8-10 minutes for boneless thighs. Check your pressure cooker manual for specific instructions.

Can I make this ahead?

Yes. Cook through the mushroom and chicken step, then cool and refrigerate up to 3 days. Reheat and add the butter-flour roux and spinach finish before serving.

How do I thicken the sauce if it's too thin?

Make a slurry with equal parts butter and flour (the recipe includes this step), whisk it in after pressure cooking, and simmer 2-3 minutes on sauté mode until thickened.