Introduction
When it comes to easy keto dinners, this creamy mushroom chicken has become my go-to recipe. I discovered it during my first month of keto eating, and it’s been a lifesaver on busy weeknights. You’ll love how the Instant Pot transforms simple ingredients into a restaurant-worthy meal in just 30 minutes.
Let me tell you, there’s something magical about the way tender chicken mingles with earthy mushrooms in a velvety cream sauce. I’ve served this to non-keto friends who couldn’t believe it was low-carb! The best part? You won’t spend hours in the kitchen or need fancy ingredients. Just toss everything in your Instant Pot, and you’ll have a comforting dinner that’ll make you forget you’re even on a diet.
Recipe
Creamy Keto Mushroom Chicken delivers a rich and satisfying meal that’s perfect for those following a low-carb lifestyle. The combination of tender chicken breasts and earthy mushrooms, bathed in a luxurious cream sauce, creates a restaurant-quality dish that’s surprisingly simple to prepare.
This Instant Pot recipe transforms what would typically be a time-consuming dish into a quick and easy dinner option. The pressure cooking method guarantees the chicken stays moist while allowing the flavors to meld perfectly, resulting in a harmonious blend of ingredients that will satisfy even the most discerning palates.
- 4 chicken breasts
- 16 oz mushrooms, sliced
- 2 cups heavy cream
- 2 tablespoons butter
- 1 teaspoon salt
Set Instant Pot to sauté mode and melt butter. Season chicken breasts with salt and brown for 2 minutes per side. Add mushrooms and stir to combine. Pour in heavy cream, seal the lid, and pressure cook on high for 8 minutes. After cooking, allow natural release for 5 minutes, then quick release remaining pressure. Remove chicken and mushrooms, switch to sauté mode, and reduce sauce for 5 minutes until thickened.
For best results, make sure chicken breasts are at room temperature before cooking and avoid overcrowding the pot during the sauté phase. The sauce should coat the back of a spoon when properly reduced; if it’s too thin, continue reducing until desired consistency is achieved. Check chicken’s internal temperature reaches 165°F (74°C). When reheating leftovers, use low heat to prevent the cream sauce from separating.
Prep Time
The total prep time for this satisfying keto dish comes in at just 10 minutes, making it a perfect choice for busy weeknights. You’ll need about 5 minutes to slice your mushrooms and another 5 minutes to gather and measure your remaining ingredients. Don’t worry about fancy knife skills – rough cuts work just fine here.
While your Instant Pot heats up, you can season your chicken and prep your workspace. I like to measure out the heavy cream and have the butter ready to go before I start cooking. Trust me, having everything lined up makes the whole process smoother. And here’s a time-saving tip: if you’re really pressed for time, grab pre-sliced mushrooms from your grocery store.
Equipment needed
Although this recipe is wonderfully simple, you’ll need a few essential tools to make it successfully. First and foremost, you’ll need an Instant Pot – any 6-quart or larger model will work perfectly for this dish.
Here’s what else you should have ready:
- A sturdy wooden spoon or silicone spatula for sautéing
- Measuring cups for the heavy cream
- Measuring spoons for seasonings and butter
- Tongs for handling the chicken
- A sharp knife for slicing mushrooms
- A cutting board for prep work
- A plate or platter for removing the cooked chicken
Don’t worry if your Instant Pot is new to you – this recipe is actually a great way to get comfortable with its basic functions, including both the sauté and pressure cook settings.
Basic Cooking Method and Time
Making this keto chicken dish follows three main cooking phases – sautéing, pressure cooking, and sauce reduction. You’ll start by melting butter and browning your chicken breasts for about 2 minutes per side in sauté mode, which creates a flavorful base for your dish.
Next, you’ll add your mushrooms and cream, seal the lid, and let the Instant Pot work its magic for 8 minutes under high pressure. Once the timer beeps, give it 5 minutes for natural release before releasing remaining pressure. Finally, you’ll remove the chicken and mushrooms, switch back to sauté mode, and reduce your sauce for about 5 minutes until it reaches that perfect, creamy consistency. The total cooking time is around 30 minutes from start to finish.
Cooking Steps
Start your cooking journey by gathering all ingredients and prepping them properly – this streamlined process will make the actual cooking much smoother. While your Instant Pot heats up, slice your mushrooms and pat the chicken dry with paper towels.
Once your pot’s ready, melt the butter and brown those chicken breasts until they’ve got a nice golden crust. You’ll want about 2 minutes per side – trust me, this step makes a big difference in flavor! Next, toss in your mushrooms and give everything a quick stir. Pour in that heavy cream, seal up your pot, and let it work its magic for 8 minutes under pressure. After a 5-minute natural release, reduce your sauce until it’s perfectly thick and creamy.
Step 1. Melt Butter Until Bubbling
The first key step in our recipe comes right after prep – getting that butter perfectly melted in your Instant Pot. You’ll want to press the “Sauté” button and wait about 30 seconds for the pot to heat up before adding your butter.
Watch closely as the butter begins to melt and spread across the bottom of your pot. You’ll know it’s ready when you see small bubbles forming and the butter taking on a slight golden hue. Don’t let it brown though – we’re not looking for brown butter here! I’ve found that tilting the pot slightly helps the butter coat the surface evenly. Once it’s completely melted and bubbling gently, you’re ready to move on to adding your chicken. The whole process should take about 1-2 minutes.
Step 2. Brown Chicken Until Golden
Place your seasoned chicken breasts into the bubbling butter, letting them sizzle as they hit the hot surface of your Instant Pot. You’ll want to give each side about 2 minutes to develop that gorgeous golden-brown color – it’s what creates those amazing flavor compounds that’ll make your dish taste restaurant-worthy.
Don’t worry if the chicken isn’t cooked through at this point; that’s completely normal. You’re just looking for that beautiful caramelization on the outside. I’ve learned through countless attempts that resisting the urge to move the chicken around is key. Let it sit undisturbed, and you’ll be rewarded with that perfect sear. When you flip the pieces, they should release easily from the pot’s surface – that’s how you’ll know they’re ready.
Step 3. Add Mushrooms and Stir
Now that your chicken has developed that perfect golden crust, it’s time for my favorite part – adding those gorgeous sliced mushrooms to the pot. I love watching how the mushrooms start to release their earthy aroma as they hit the hot surface.
Add all 16 ounces of sliced mushrooms right on top of your browned chicken. Using a wooden spoon, give everything a good stir to combine. Don’t worry if the pot seems a bit crowded – mushrooms will shrink considerably as they cook. Make sure you’re scraping the bottom of the pot while stirring to release any browned bits from the chicken. These little flavor bombs will infuse your sauce with amazing depth. Trust me, this simple step makes a huge difference in the final taste.
Step 4. Add Cream and Seal
With your chicken and mushrooms perfectly nestled in the pot, you’ll want to pour in those 2 cups of heavy cream, letting it cascade down and around all the ingredients. Make sure you’re getting the cream into all the nooks and crannies – this will help create that luxuriously smooth sauce we’re after.
Now comes an essential step: sealing your Instant Pot properly. Check that the silicone ring is firmly in place and free from any food debris. Lock the lid by aligning the arrows, then turn the steam release valve to the “Sealing” position. You’ll hear a satisfying click when everything’s properly secured. Trust me, I’ve learned the hard way that a proper seal makes all the difference between a perfectly cooked dish and a kitchen disappointment.
Step 5. Reduce Sauce Until Thickened
After removing the chicken and mushrooms, switch your Instant Pot back to sauté mode to transform that liquid sauce into something magical. You’ll want to let it bubble away for about 5 minutes, stirring occasionally to prevent any sticking at the bottom. Watch as the cream reduces and thickens before your eyes – it’s like making your own restaurant-quality sauce right at home!
If your sauce isn’t quite thick enough after 5 minutes, don’t worry. Just keep it simmering for a few more minutes while stirring gently. You’ll know it’s ready when the sauce coats the back of a spoon and leaves a clear path when you run your finger through it. Now you’re ready to pour this luxurious sauce over your chicken and mushrooms.
Customization Options
While this classic keto mushroom chicken recipe is delicious as-is, you’ve got plenty of ways to make it your own. Try adding minced garlic and Italian herbs like oregano and basil for a Mediterranean twist, or incorporate some white wine (just 1/4 cup) during the pressure cooking phase for extra depth. You can also experiment with different mushroom varieties – portobello and shiitake both work beautifully.
For added richness, stir in some cream cheese or grated parmesan at the end. If you’re looking to boost the veggie content, toss in some spinach leaves during the sauce reduction step. Don’t be afraid to adjust the seasonings – a dash of thyme, rosemary, or even a pinch of red pepper flakes can transform the dish’s flavor profile.
Ingredients list (with precise measurements)
Before you begin preparing this delicious keto mushroom chicken, you’ll need to gather all the essential ingredients. You’ll want to have these items ready to go:
- 4 medium-sized chicken breasts (about 6-8 oz each)
- 16 oz fresh mushrooms, sliced (white or cremini work great)
- 2 cups heavy cream (make sure it’s full-fat)
- 2 tablespoons unsalted butter
- 1 teaspoon fine sea salt
I like to let my chicken breasts come to room temperature before cooking – it helps them brown more evenly. When choosing mushrooms, look for firm ones without any dark spots. If you’re watching your sodium, you can start with ½ teaspoon of salt and adjust to taste later.
Storage Information
Once you’ve enjoyed your creamy keto mushroom chicken dinner, proper storage is key to maintaining its delicious flavor and texture. You’ll want to let the dish cool completely before transferring it to an airtight container – this prevents excess moisture from building up and affecting the cream sauce’s consistency.
Store your leftovers in the refrigerator for up to three days. When you’re ready to reheat, do it gently over medium-low heat or in short intervals in the microwave. This slow warming helps prevent the cream sauce from separating. If you notice the sauce has thickened too much during storage, you can thin it out with a splash of heavy cream while reheating. For best results, don’t freeze this dish, as cream-based sauces tend to break down when thawed.
Health Benefits or Special Features
This keto-friendly dish packs an impressive nutritional punch while keeping your carbs in check. You’ll get plenty of protein from the chicken breast, which helps maintain muscle mass and keeps you feeling full longer. The mushrooms aren’t just tasty – they’re packed with vitamin D, B vitamins, and immune-boosting compounds.
What’s great about this recipe is that it’s perfect for anyone following a ketogenic diet. With only 2g of carbs per serving, you’ll stay well within your daily limits while enjoying a rich, satisfying meal. The heavy cream provides healthy fats that’ll help you reach your macro goals, and the quick cooking method in the Instant Pot means you’ll retain more nutrients than with traditional cooking methods. Plus, it’s naturally gluten-free and grain-free.
Prep Time
Getting your prep work done for this creamy chicken dish takes just 10 minutes from start to finish. You’ll spend most of that time slicing the mushrooms and trimming any excess fat from your chicken breasts. While the ingredients list is delightfully short, I recommend measuring everything out before you start cooking.
Your prep checklist is simple:
- Slice 16 oz of mushrooms into even pieces
- Trim and pat dry the chicken breasts
- Measure out your heavy cream and butter
- Have salt within easy reach
I find it helpful to arrange everything next to the Instant Pot in order of use. Trust me, once you’ve done this recipe once, you’ll be able to prep even faster next time – I can now get everything ready in about 7 minutes!
Cook Time
After your quick prep work, the actual cooking takes about 25 minutes from start to finish. You’ll spend about 4-5 minutes browning the chicken and getting those lovely golden edges that add so much flavor. Once you’ve added your mushrooms and cream, the pressure cooking phase runs for 8 minutes, followed by a 5-minute natural release.
The final step is reducing your sauce, which takes about 5 minutes on sauté mode. I love watching the cream transform into this velvety, rich coating that clings perfectly to the chicken and mushrooms. Don’t rush this last step – it’s what gives your dish that restaurant-quality finish you’re looking for. The sauce will continue to thicken slightly as it cools.
Total Time
From start to finish, you’ll want to set aside about 35-40 minutes for this creamy keto chicken dish. This includes about 10 minutes of prep time where you’ll slice mushrooms and prepare your chicken breasts, plus 15-20 minutes for the pressure cooking cycle and natural release. The final sauce reduction takes around 5 minutes.
Don’t worry if you’re running a bit behind schedule – you can prep the mushrooms while the butter melts in your Instant Pot. And while the chicken’s cooking under pressure, you’ll have time to whip up a quick side salad or steam some low-carb vegetables. I love how this recipe lets you multitask without sacrificing the rich, creamy results you’re looking for.
Yield
This hearty keto recipe serves 4-6 people generously, making it perfect for family dinners or meal prep. You’ll get substantial portions that’ll keep everyone satisfied, with each serving providing a filling combination of protein and healthy fats. If you’re cooking for fewer people, don’t worry – the leftovers are just as delicious the next day.
I’ve found that this recipe works great for weekly meal planning. You can portion it out into individual containers, and you’ll have plenty for several satisfying lunches or dinners. For larger families or when hosting guests, you might want to double the recipe. Just remember that if you’re scaling up, you’ll need a larger Instant Pot or consider making it in batches to maintain the right cooking environment.
Final Thoughts
While mastering any keto recipe takes practice, I’m confident you’ll find this creamy mushroom chicken becomes a go-to favorite in your weekly rotation. I’ve made this dish countless times, and it never fails to impress both keto and non-keto eaters alike. The combination of tender chicken and earthy mushrooms in that rich cream sauce is simply irresistible.
Frequently Asked Questions
Can I Substitute Coconut Cream for Heavy Cream in This Recipe?
You can substitute coconut cream for heavy cream, but you’ll notice a subtle coconut flavor. It’ll still create a rich, creamy sauce while keeping the dish dairy-free and keto-friendly.
Will Frozen Chicken Breasts Work Instead of Fresh Ones?
Holy moly – yes, you can use frozen chicken breasts! You’ll need to increase the pressure cooking time to 12 minutes instead of 8, and skip the initial browning step.
Can This Dish Be Made Ahead and Reheated for Meal Prep?
You can make this ahead and store it for up to 3 days. When reheating, warm it gently on low heat to prevent the cream sauce from separating or curdling.
How Many Carbs Are in Each Serving?
You’ll consume approximately 4-5 net carbs per serving, with most carbs coming from the mushrooms. The heavy cream adds minimal carbs, while the other ingredients are virtually carb-free.
Can I Add White Wine to Enhance the Sauce Flavor?
You’ll want to skip the wine since it’ll knock you out of ketosis. Instead, try adding a splash of apple cider vinegar or lemon juice to brighten the sauce’s flavor.
Conclusion
You’ll love how this creamy keto mushroom chicken brings gourmet flavor to your weeknight dinner table. Like a warm hug on a chilly evening, the rich sauce and tender chicken transform simple ingredients into something truly special. Don’t be surprised when your family requests this dish again and again – it’s that good! Best of all, you’ll spend less time cooking and more time enjoying this satisfying, low-carb meal.
