Imagine a cream of mushroom soup crossing paths with tender cooked chicken breasts, and you’ll get a good idea of what this dish is like. The chicken is pressure cooked in an Instant Pot until tender and juicy, while smothered with sauteed mushrooms and a smooth brown sauce.
Both thick and creamy, the sauce is a rich gravy made using heavy cream and finely grated parmesan cheese, thickened with a bit of corn starch. It’s flavored with some garlic and just a pinch of cayenne powder for added kick.
I’ve been hearing from a lot of readers who’ve received their first Instant Pot as a gift for their birthday or for Christmas. Many of them have made my Instant Pot chicken tikka masala and are looking for more chicken dinners that are also low in carbs and keto friendly. This mushroom chicken dish is similarly healthy and flavorful.
I initially experimented with making pork chops with mushroom gravy but ended up making this with chicken instead, as I much prefer the taste of chicken with this particular sauce. Moreover, I haven’t found a way to cook pork chops in the Instant Pot so they don’t easily overcook and become tough.
I use two chicken breasts in this recipe, each weighing about 6-8 ounces. If your chicken breasts are larger, you may want to increase the pressure cooking time by 1-2 minutes. Note that the recipe doesn’t call for pan searing the chicken before pressure cooking — just drop the chicken in and start the pressure cooker. Easy and simple.
This recipe yields 2 hearty servings, so it’s ideal for dinner for two. You won’t have to deal with any leftovers. If you’re wondering what to serve this with, I suggest appetizers such as bacon wrapped jalapenos or low carb biscuits.