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How to Make Instant Pot® Chicken and Mushrooms with Gravy - A Step-by-Step Guide

Looking for a delicious and easy weeknight meal that can be ready in no time? Look no further than this Instant Pot® Chicken and Mushrooms with Gravy recipe! This dish is full of savory flavors, tender chicken, and hearty mushrooms, all smothered in a rich and creamy gravy. Best of all, it can be made in the Instant Pot®, making it a quick and effortless dinner option for busy nights.

The Instant Pot® has become a kitchen essential for many home cooks, thanks to its ability to quickly...

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Ingredients

  • 6 tablespoons unsalted butter, divided
  • 1 tablespoon extra-virgin olive oil
  • 1 onion, diced
  • 1 pinch salt
  • 3 large boneless, skinless chicken breasts, trimmed of fat
  • ¼ cup chicken stock, or more to taste
  • 1 (16 ounce) package baby bella mushrooms, halved
  • 1 tablespoon ranch seasoning mix
  • 1 teaspoon steak sauce, or more to taste
  • 1 teaspoon Worcestershire sauce, or more to taste
  • 1 pinch freshly ground black pepper
  • 2 tablespoons all-purpose flour

Information

  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Additional Time: 25 mins
  • Total Time: 1 hr
  • Servings: 3
  • Yield: 3 servings

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 2 tablespoons butter and olive oil. Add onion and salt; stir occasionally until onion starts to brown.
  • Meanwhile, grease a skillet with 1 tablespoon butter and heat over high heat. Add chicken breasts and cook until browned, about 3 minutes per side.
  • Switch pressure cooker to Warm function. Pour in chicken stock and stir the pot to release any bits stuck on the bottom. Add mushrooms, ranch seasoning, steak sauce, Worcestershire sauce, and pepper. Stir until combined. Place chicken breasts on top, with a small pat of butter on each chicken breast.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 25 minutes. Transfer chicken breasts and mushrooms to a serving dish. Select Saute function to boil liquid in the pot.
  • Heat remaining 2 tablespoons butter in a saucepan over low heat. Stir in flour until a smooth, thick paste forms, 2 to 3 minutes. Whisk into the liquid in the pot and cook until thickened, 2 to 3 minutes. Adjust seasoning as desired and pour chicken and mushrooms.

    • Nutrition

    551 cal.

    • Total Fat: 33g
    • Saturated Fat: 17g
    • Cholesterol: 178mg
    • Sodium: 424mg
    • Total Carbohydrate: 15g
    • Dietary Fiber: 2g
    • Total Sugars: 4g
    • Protein: 50g
    • Vitamin C: 7mg
    • Calcium: 45mg
    • Iron: 3mg
    • Potassium: 870mg

    Categories

    Main recipes
    Chicken recipes
    Mushroom recipes
    Pressure cooker recipes
    Gravy recipes