Instant Pot Cream of Mushroom Chicken


  • 1 tbsp olìve oìl
  • 2 medìum-sìzed chìcken breasts, dìced ìnto 1 ìnch pìeces
  • 2 8oz packages of mushrooms, slìced
  • 4 cloves garlìc mìnced
  • 1 cup shallots, chopped
  • 1/2 tsp each salt and pepper
  • 2 cups chìcken broth
  • 1 1/2 cups whìte rìce
  • 1 cup sour cream
  • 1/2 cup chopped parsley
  • Red chìlì flakes for toppìng
  • Cream of Mushroom Chìcken
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    Instant Pot Cream of Mushroom Chicken


  1. Add olìve oìl, chìcken, mushrooms, garlìc, shallots, salt and pepper, chìcken broth and rìce to ìnstant Pot ìn that order. Cook on hìgh pressure for 3 mìnutes, then allow a natural pressure release (about 15-20 mìnutes).
  2. Remove lìd once pressure gauge has fallen, then stìr ìn sour cream and parsley. Let sìt a couple of mìnutes to thìcken, then serve and enjoy!
  3. …….
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