Instant Pot Creamy Parmesan Garlic Mushroom Chicken is a decadent weeknight meal. Tender chicken swimming in a rich and creamy garlic sauce with sauteed mushrooms and spinach. Fancy enough for a formal dinner party! Low Carb and Keto too!
Instant Pot Creamy Parmesan Garlic Mushroom Chicken
My new Instant Pot Creamy Parmesan Garlic Mushroom Chicken is another rich and creamy decadent weeknight meal, which is also fancy enough for your most formal dinner party.
Tender chicken swimming in a rich and creamy garlic sauce with sauteed mushrooms and spinach will have you shouting from the roof tops.
This recipe is based on my Pressure Cooker Tuscan Garlic Chicken, which has been going viral for over two years.
So, if you enjoy that recipe, you will love this recipe too.
The creamy garlic sauce is nice and thick!
My Instant Pot Creamy Tuscan Chicken just happens to be naturally low carb and keto, so, I wrote this recipe with a low carb option!
What are other Low Carb and/or Keto Recipes?
What are the Ingredients for Instant Pot Creamy Parmesan Garlic Mushroom Chicken?
- Chicken Breasts
- Lots of Fresh Garlic
- Cremini Mushrooms
- Potato Starch or Coconut Flour
- Extra Virgin Olive Oil
- Shaoxing Wine
- Chicken Broth
- Parmesan or Asiago Cheese – buy a whole block and grate it yourself
That’s a lot of garlic, no? The more the merrier, use as much as you like.
What are Cremini Mushrooms?
In a nutshell, they are basically baby portobello mushrooms.
Cremini mushrooms are also referred to as “baby bellas.”
The portobello mushrooms are a much larger and more mature version of a button mushroom.
The cremini mushrooms are also more mature than the button, but not near as large as the portobello.
They are browner in color with a firmer texture.
Their flavor is more woodsy than the button, which I find very bland.
All three types are part of the Agaricus Bisporus species.
Essentially, cremini mushrooms are simply the browner, older version of a white button mushroom.
My Creamy Garlic Sauce is fantastic.
This recipe goes quickly, so having all the prep work done is a good idea.
Keep the Creamy Garlic Sauce in the fridge until you are ready to use.
I really don’t like making starch or flour slurries, do you?
My proprietary Starch Protection Method (“SPM”) which I use throughout my blog, not only helps you eliminate the slurry, but it also keeps the chicken tender and juicy.
In my Instant Pot Beef Stroganoff recipe, I use a similar method, which keeps the beef juicy and makes a yummy thick cream sauce.
So, while your Instant Pot or Pressure Cooker is heating up, prepare the Chicken for cooking.
Use a sharp knife and slice though the chicken breast to make two pieces.
It is as if you are butterflying the chicken, but go all the way through to make two pieces.
Once the Instant Pot or Pressure Cooker has been preheated, you can begin the cooking process.
Only using a small amount of extra virgin olive oil and rich butter, the chicken gets a very quick sauté.
The photo above shows the third piece of chicken I seared, so you can see not much starch gets stuck to the bottom of the pot.
There will still be enough fond for great flavor and, the pot will easily come to pressure.
But, we are going to deglaze anyway.
Plus, the chicken will have Starch Protection! Darn, I wish I thought of that term before I submitted my recipes for my cookbook, This Old Gal’s Pressure Cooker Cookbook. It would have been a nice term to use in my book.
What is Deglazing?
It is the act of using liquid in a hot pot to remove anything stuck on the bottom of the pot.
The liquid poured into a hot pot will create steam and help to lift the fond from the bottom of the pot.
The fond is essential in adding more flavor to the overall recipe.
As the liquid heats up, grab a firm, high heat spatula and scrape the bottom of the pot, until nothing is stuck.
Why Deglaze with Sherry or Wine?
Sherry and Wine add a fabulous flavor to the fond.
If your recipe is good, it will be great if you use Sherry or Wine.
The difference is so minimal, it’s really not even worth discussion.
When you deglaze the pot, most of the alcohol content will burn off and no one is going to get drunk. 🙂
There is nothing better than cooking Mushrooms in Sherry or Shaoxing and butter.
Well, maybe onions and garlic too!
The flavor it adds to this Instant Pot Creamy Parmesan Garlic Mushroom Chicken recipe, as well as others, is incredible.
My Pressure Cooker Homemade Chicken Broth is awesome in this recipe.
If you don’t have any on hand, try using some Better than Bouillon Chicken Base, mixed with fresh water.
I keep a big jar in my refrigerator for emergencies. The instructions say one teaspoon per cup of water, but I usually do 1.5 teaspoons per cup of water.
There is a lot of liquid in the pot.
Don’t worry that it will be too much.
The chicken will release more liquid.
But, it is a good thing.
Remember the Starch Protection! (Too much?)
When you open the pot after pressure cooking, the liquid will be thicker than it is now!
You can see the liquid in the pot is already a bit thick and not runny at all.
This cream sauce is so delicious.
If you want to make a stand alone Cream Sauce to use it in other recipes, add Potato Starch and butter to it and whisk.
What Ingredients are in the Creamy Garlic Sauce?
Remember, earlier we used the butter to sear the Potato Starch coated chicken and then cook the shrooms? Those two ingredients would complete the above list for the stand alone creamy garlic sauce.
Can you see the thickness?
I heard your comments about wanting a thicker sauce in my Pressure Cooker Creamy Tuscan Garlic Chicken recipe.
I also heard you say you wanted more sauce as you loved my sauce so much.
You will have plenty of sauce in this Instant Pot Creamy Parmesan Garlic Chicken Mushroom recipe.
We had enough sauce leftover to make a meal of just shells and sauce and there was still sauce left!
We are just two people, so there was enough sauce leftover to serve four people with shells and sauce.
Let me tell you, it was even better the next night.
No need to add cream cheese or anything else.
Do yourself a favor. Buy a block of Parmesan or Asiago cheese and use a grater to grate it yourself.
The packaged pre-shredded cheese is kind of flavorless and coated in something to keep it from sticking.
Fresh Spinach finishes off the recipe.
I used two cups, maybe more, I just kept adding and adding.
Feel free to use as little or as much as you like!
What is a good side dish for Creamy Parmesan Garlic Mushroom Chicken?
There are so many!
Pressure Cooker Spaghetti Squash or Zoodles, to keep it low carb and keto
I would love to know how you like this Instant Pot Creamy Parmesan Garlic Chicken Mushroom recipe. Please tag me on instrgram at #thisoldgalcooks and post a photo for all to enjoy!
Kitchen Equipment and Essentials
- Instant Pot DUO Plus 60 Pressure Cooker
- J.A. Henckels Classic 8 inch Chef’s Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk– a MUST have, probably my most used utensil
- di Oro Living Silicone Spatulas Set
- Rachael Ray Stoneware EVOO Oil Dispensing Bottle
- Alpha Armour Salt Box with Spoon
- Eukein Electric Pepper Mill
- John Boos Maple Cutting Board with Groove
- 3.5 Quart Stainless Steel Mixing Bowl
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Here is the handy printable recipe:
Pressure Cooker Creamy Parmesan Garlic Mushroom Chicken
Instant Pot Creamy Parmesan Garlic Mushroom ChickenPrint Pin Rate
- 2 pounds Chicken Breast sliced through
- 3 Tablespoons Potato Starch
- 3 Tablespoons Coconut Flour for low carb and keto
- 1 teaspoon Sea Salt
- 1/2 teaspoon Freshly Ground Black Pepper
- 1 Tablespoon Extra Virgin Olive Oil
- 1/4 cup Butter divided
- 1/2 cup Shaoxing Wine or Dry Sherry, divided
- 8 ounces Cremini Mushrooms
- 10 cloves Fresh Garlic minced well
- 3/4 cup Chicken Broth
- prepared Cream Sauce from fridge
- 3/4 cup Parmesan Cheese shredded
- 2 big handfuls Fresh Spinach or more
- Whisk together heavy cream, parsley, garlic, salt and pepper and set aside in the refrigerator.
- Slice chicken breasts through the length of the chicken (like you are butterflying, but cut all the way through) and place into a medium mixing bowl.
- Add potato starch (or Coconut Flour), salt and pepper to chicken and mix through. Chicken should be completely coated with the starch (use it all).
- Select Sauté or Browning on your Pressure Cooker and allow to heat.
- When hot, add oil and 2 Tablespoons of butter into Pressure Cooker cooking pot.
- Place the Chicken into cooking pot, one piece at a time and sear for 5 seconds on each side, removing each piece to a plate. You just want the starch to stick, not cook the chicken.
- Deglaze the cooking pot with half the Shaoxing or Sherry and then add in mushrooms, the rest of the butter and Shaozing and cook for 6 minutes.
- Add garlic and cook for another minute. Add the chicken broth and return chicken (w/any excess potato starch) to the pot.
- Lock on Lid and close pressure valve. Cook at high pressure for 3 minutes. When beep sounds, push Cancel and carefully do a controlled quick release to release all the pressure.
- Select Sauté/Browning on pressure cooker. Add cream sauce and simmer until bubbly, about 5 minutes.
- Mix in the cheese and when melted, add spinach and stir until wilted.