If you want to make an Instant Pot Chicken and Mushrooms recipe, but don’t want to use cream of mushroom soup, have I got just the thing for you! This super easy and delicious, pour and cook, and makes an elegant but family-friendly dinner!
What Makes This Chicken and Mushrooms Recipe So Great
- Keto . With only 7 net carbs per serving, this is a great low carb main course .
- Healthy. Loaded with healthy vegetables.
- Fast. Not including the time for the pot to come to pressure, this recipe is done in under 30 minutes .
- Easy. A simple pour and cook recipe .
- Little Cleanup. Since this is a one-pot Instant Pot recipe , there isn’t a bunch of dishes to clean up after you eat.
I never cook with canned soups at all . I have no idea what’s in them, they invariably have flour (which I try to avoid), but really, the main reason I don’t cook with them is that it’s so easy to make your own thick and creamy soup.
A few aromatics, lashings of cream, and presto, you’ve got a wonderfully low carb Instant Pot Chicken and Mushroom recipe!
How To Make This Instant Pot Chicken and Mushrooms Recipe
- Turn the Instant Pot on Sauté. When it is hot, add the butter and allow it to melt. Add garlic cloves and stir. Allow them to soften, about 1 minute, taking care to not burn the garlic.
- Add onions and mushrooms, and stir to coat with the butter.
- Add thyme, chicken, salt, pepper, and water.
- Place the baby spinach leaves on top.
- Set the Instant Pot at High pressure for 8 minutes. When cook time is complete, allow the pot to sit undisturbed for 10 minutes and then release any remaining pressure.
- Open the lid and turn the Instant Pot to Sauté once again. Pour in the cream in a steady stream, while stirring. The sauce will start to thicken, about 5-8 minutes. Add in lemon juice while still stirring, and then you are ready to serve your masterpiece.
Looking To Mix It Up A Little? Try Out These Variations!
- Swap out swiss chard or kale for the spinach in this Chicken and Mushroom recipe
- Change out the mushrooms you use, or better still, use a mix of mushrooms for an even deeper flavor.
- Make it with chicken breast instead. Be sure to cut the chicken breast in half at the thickest part to ensure even cooking in the pressure cooker.
Looking For More Great Instant Pot Chicken Recipes?
- French Garlic Chicken recipe - An Instant Pot chicken recipe that’s keto-friendly
- Keto Creamy Pesto Chicken - Another stupid simple and delicious Instant Pot recipe
- Chicken Pot Pie Soup - The comforting goodness of chicken pot pie while taking far less effort to make
- Easy Indian Curry Recipe - Here’s an easy and delicious Indian curry recipe
- Poblano Chicken Soup - This soup is delicious yet not spicy!
- Instant Pot Butter Chicken - My simple and renown butter chicken recipe
- Instant Pot Chicken Adobo - Make an authentic Filipino Chicken dinner in under 30 minutes!
- Chicken Mushroom Soup - Dump and cook in under 30 minutes
Chicken and Mushrooms Recipe
Equipment
- Instant Pot
Ingredients
- ▢ 2 tablespoons ( 2 tablespoons ) Butter
- ▢ 1 cup ( 160 g ) Sliced Onions
- ▢ 6 ( 6 ) Garlic Cloves , sliced thin
- ▢ 2 cups ( 192 g ) Mushrooms , cut into quarters
- ▢ 1 lbs ( 453.59 g ) Boneless Skinless Chicken Thighs
- ▢ 4 cups ( 120 g ) baby spinach
- ▢ 2 tablespoons ( 2 tablespoons ) Water
- ▢ 1 teaspoon ( 1 teaspoon ) Dried Thyme , or 3-4 sprigs fresh thyme
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ 1 teaspoon ( 1 teaspoon ) Ground Black Pepper
For Finishing
- ▢ 1/2 cup ( 119 g ) Heavy Whipping Cream
- ▢ 1 tablespoon ( 1 tablespoon ) Lemon Juice
Instructions
- Turn the Instant Pot on Sauté. When it is hot, add the butter and allow it to melt. Add garlic cloves and stir. Allow them to soften, about 1 minute, taking care to not burn the garlic.
- Add onions and mushrooms, and stir to coat with the butter
- Add thyme, chicken, salt, pepper, and water. Place the baby spinach leaves on top.
- Set the Instant Pot at High pressure for 8 minutes. When cook time is complete, allow the pot to sit undisturbed for 10 minutes and then release any remaining pressure.
- Open the lid and turn the Instant Pot to Sauté once again. Pour in the cream in a steady stream, while stirring. The sauce will start to thicken, about 5-8 minutes. Add in lemon juice while still stirring, and then you are ready to serve your masterpiece.
Watch The Video
Recipe Variations
- Swap out swiss chard or kale for the spinach in this Chicken and Mushroom recipe
- Change out the mushrooms you use, or better still, use a mix of mushrooms for an even deeper flavor.
- Make it with chicken breast instead. Be sure to cut the chicken breast in half at the thickest part to ensure even cooking in the pressure cooker.
Get support & connect with our community on Facebook!
Nutrition
Originally published May 4, 2018.
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
If you want to make an Instant Pot Chicken and Mushrooms recipe, but don’t want to use cream of mushroom soup, have I got just the thing for you! This super easy and delicious, pour and cook, and makes an elegant but family-friendly dinner!
What Makes This Chicken and Mushrooms Recipe So Great
- Keto . With only 7 net carbs per serving, this is a great low carb main course .
- Healthy. Loaded with healthy vegetables.
- Fast. Not including the time for the pot to come to pressure, this recipe is done in under 30 minutes .
- Easy. A simple pour and cook recipe .
- Little Cleanup. Since this is a one-pot Instant Pot recipe , there isn’t a bunch of dishes to clean up after you eat.
I never cook with canned soups at all . I have no idea what’s in them, they invariably have flour (which I try to avoid), but really, the main reason I don’t cook with them is that it’s so easy to make your own thick and creamy soup.
A few aromatics, lashings of cream, and presto, you’ve got a wonderfully low carb Instant Pot Chicken and Mushroom recipe!
How To Make This Instant Pot Chicken and Mushrooms Recipe
- Turn the Instant Pot on Sauté. When it is hot, add the butter and allow it to melt. Add garlic cloves and stir. Allow them to soften, about 1 minute, taking care to not burn the garlic.
- Add onions and mushrooms, and stir to coat with the butter.
- Add thyme, chicken, salt, pepper, and water.
- Place the baby spinach leaves on top.
- Set the Instant Pot at High pressure for 8 minutes. When cook time is complete, allow the pot to sit undisturbed for 10 minutes and then release any remaining pressure.
- Open the lid and turn the Instant Pot to Sauté once again. Pour in the cream in a steady stream, while stirring. The sauce will start to thicken, about 5-8 minutes. Add in lemon juice while still stirring, and then you are ready to serve your masterpiece.
Looking To Mix It Up A Little? Try Out These Variations!
- Swap out swiss chard or kale for the spinach in this Chicken and Mushroom recipe
- Change out the mushrooms you use, or better still, use a mix of mushrooms for an even deeper flavor.
- Make it with chicken breast instead. Be sure to cut the chicken breast in half at the thickest part to ensure even cooking in the pressure cooker.
Looking For More Great Instant Pot Chicken Recipes?
- French Garlic Chicken recipe - An Instant Pot chicken recipe that’s keto-friendly
- Keto Creamy Pesto Chicken - Another stupid simple and delicious Instant Pot recipe
- Chicken Pot Pie Soup - The comforting goodness of chicken pot pie while taking far less effort to make
- Easy Indian Curry Recipe - Here’s an easy and delicious Indian curry recipe
- Poblano Chicken Soup - This soup is delicious yet not spicy!
- Instant Pot Butter Chicken - My simple and renown butter chicken recipe
- Instant Pot Chicken Adobo - Make an authentic Filipino Chicken dinner in under 30 minutes!
- Chicken Mushroom Soup - Dump and cook in under 30 minutes
Chicken and Mushrooms Recipe
Equipment
- Instant Pot
Ingredients
- ▢ 2 tablespoons ( 2 tablespoons ) Butter
- ▢ 1 cup ( 160 g ) Sliced Onions
- ▢ 6 ( 6 ) Garlic Cloves , sliced thin
- ▢ 2 cups ( 192 g ) Mushrooms , cut into quarters
- ▢ 1 lbs ( 453.59 g ) Boneless Skinless Chicken Thighs
- ▢ 4 cups ( 120 g ) baby spinach
- ▢ 2 tablespoons ( 2 tablespoons ) Water
- ▢ 1 teaspoon ( 1 teaspoon ) Dried Thyme , or 3-4 sprigs fresh thyme
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ 1 teaspoon ( 1 teaspoon ) Ground Black Pepper
For Finishing
- ▢ 1/2 cup ( 119 g ) Heavy Whipping Cream
- ▢ 1 tablespoon ( 1 tablespoon ) Lemon Juice
Instructions
- Turn the Instant Pot on Sauté. When it is hot, add the butter and allow it to melt. Add garlic cloves and stir. Allow them to soften, about 1 minute, taking care to not burn the garlic.
- Add onions and mushrooms, and stir to coat with the butter
- Add thyme, chicken, salt, pepper, and water. Place the baby spinach leaves on top.
- Set the Instant Pot at High pressure for 8 minutes. When cook time is complete, allow the pot to sit undisturbed for 10 minutes and then release any remaining pressure.
- Open the lid and turn the Instant Pot to Sauté once again. Pour in the cream in a steady stream, while stirring. The sauce will start to thicken, about 5-8 minutes. Add in lemon juice while still stirring, and then you are ready to serve your masterpiece.
Watch The Video
Recipe Variations
- Swap out swiss chard or kale for the spinach in this Chicken and Mushroom recipe
- Change out the mushrooms you use, or better still, use a mix of mushrooms for an even deeper flavor.
- Make it with chicken breast instead. Be sure to cut the chicken breast in half at the thickest part to ensure even cooking in the pressure cooker.
Get support & connect with our community on Facebook!
Nutrition
Originally published May 4, 2018.
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
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Chicken and Mushrooms Recipe
Ingredients
- 2 tablespoons Butter
- 1 cup Sliced Onions
- 6 Garlic Cloves sliced thin
- 2 cups Mushrooms cut into quarters
- 1 lbs Boneless Skinless Chicken Thighs
- 4 cups baby spinach
- 2 tablespoons Water
- 1 teaspoon Dried Thyme or 3-4 sprigs fresh thyme
- 1 teaspoon Kosher Salt
- 1 teaspoon Ground Black Pepper
For Finishing
- 1/2 cup Heavy Whipping Cream
- 1 tablespoon Lemon Juice
Instructions
- Turn the Instant Pot on Sauté. When it is hot, add the butter and allow it to melt. Add garlic cloves and stir. Allow them to soften, about 1 minute, taking care to not burn the garlic.
- Add onions and mushrooms, and stir to coat with the butter
- Add thyme, chicken, salt, pepper, and water. Place the baby spinach leaves on top.
- Set the Instant Pot at High pressure for 8 minutes. When cook time is complete, allow the pot to sit undisturbed for 10 minutes and then release any remaining pressure.
- Open the lid and turn the Instant Pot to Sauté once again. Pour in the cream in a steady stream, while stirring. The sauce will start to thicken, about 5-8 minutes. Add in lemon juice while still stirring, and then you are ready to serve your masterpiece.
Recipe Variations
- Swap out swiss chard or kale for the spinach in this Chicken and Mushroom recipe
- Change out the mushrooms you use, or better still, use a mix of mushrooms for an even deeper flavor.
- Make it with chicken breast instead. Be sure to cut the chicken breast in half at the thickest part to ensure even cooking in the pressure cooker.
Chicken and Mushrooms Recipe https://twosleevers.com/chicken-and-mushroom-recipe/
This 30-minute Easy Indian Curry Recipe made in the Instant Pot is so easy, yet so authentic. You can use this basic curry sauce to make chicken curry, beef curry, or pork curry.
Why You’ll Love This Simple Curry
- Rich, Authentic Flavor . The blend of garlic, ginger, and aromatic spices like garam masala and turmeric creates deep, traditional Indian flavor in every bite.
- Tender, Juicy Meat . The Instant Pot turns pork shoulder into perfectly tender, fall-apart pieces infused with curry sauce.
- Quick and Easy . Delivers the slow-cooked taste of Indian curry in a fraction of the time, with minimal effort.
This Easy Indian Curry Recipe is straightforward and no-frills, great recipe . It’s a great starting place if you’re trying Indian cooking for the first time and it’s full of rich, Indian flavors!
And like many recipes found here at TwoSleevers, it’s pleasantly low carb and keto-friendly too!
What Is Curry?
Indian curry is, at it’s most basic, ANY dish that is cooked using water. No seriously.
We are as likely to call a bhindi masala recipe a curry, as we are to call chicken korma a curry. We do this to confuse people, and I think it’s working!
But when most Westerners think of curry, they seem to be thinking of a plain, basic meat curry like chicken curry , or beef curry.
Does Curry include Curry Powder?
We don’t typically use curry powder, as is common outside of India. We make our own spice and sauce blends, and each family, each region, and each dish can have its own variations.
So I will often use my own garam masala, or Punjabi garam masala mix, or Maharashtrian Goda Masala rather than use a store-bought curry powder.
But many Indian curries use a base mix of browned onions, garlic, ginger, and tomatoes, to which spices are added. I do the same thing when I make this Onion Tomato Masala.
Ingredients You’ll Need
- 1 pound Boneless Pork Shoulder - The main protein of the dish. Pork shoulder becomes tender and juicy under pressure cooking, absorbing the curry’s aromatic spices and sauce beautifully.
- 1.5 cups Onions - Provide the base of the curry’s flavor. When sautéed, they caramelize slightly, adding sweetness and body to the sauce.
- 1 cup Canned Tomatoes - Add acidity and natural sweetness, helping to balance the richness of the pork and the heat of the spices while creating a smooth, flavorful sauce.
- 1 tablespoon Minced Garlic - Infuses the curry with deep, savory notes that enhance the overall flavor and aroma.
- 1 tablespoon Minced Ginger - Adds warmth, freshness, and a subtle spicy bite that complements the garlic and balances the heavier flavors of the meat.
- 2 teaspoons Garam Masala - A classic Indian spice blend that brings warmth and complexity. Half is added early to season the pork, while the rest is stirred in at the end to refresh the flavor and aroma.
- 1 teaspoon Salt - Enhances all the other ingredients and ensures the curry is well seasoned throughout.
- 1 teaspoon Turmeric - Adds a golden color and earthy flavor while offering anti-inflammatory benefits and a subtle bitterness that balances the sweetness of the onions and tomatoes.
- 1/4–1 teaspoon Cayenne Pepper - Provides adjustable heat to the curry. A smaller amount gives mild warmth, while more adds a bold, spicy kick.
- 2 tablespoons Water - Helps deglaze the pot after sautéing and provides just enough liquid to create steam for pressure cooking without diluting the sauce.
How to Make Indian Curry
- Place your meat of choice in the Instant Pot along with the onions, tomatoes, ginger and garlic.
- Add half of the Garam Masala (click the link for an in-depth description of what Garam Masala is).
- Put in the remaining spices.
- Cook for 15 minutes at high pressure in your Instant Pot.
- You will need to allow 10 additional minutes for pressure release time.
- Add the last teaspoon of Garam Masala and stir well.
That’s it! How easy was that?! Now you know how to make curry .
Tips And Tricks
Making Instant Pot Indian Curry at home is one of the easiest ways to enjoy bold, authentic flavors with minimal effort. The Instant Pot perfectly blends spices, aromatics, and creamy sauce in a fraction of the time it would take on the stove. To help you create a rich, flavorful curry every time, here are some tried-and-true tips and tricks:
- Adjust Heat to Taste . You can always increase spice by adding chili powder or cayenne at the end, but it’s harder to tone it down—start mild and adjust later.
- Add Dairy or Coconut Milk After Pressure Cooking . To prevent curdling, stir in cream, yogurt, or coconut milk after the curry has finished cooking, not before sealing the lid.
- Let It Rest Before Serving . Allow the curry to sit for a few minutes after cooking. This resting time helps the spices meld together for a smoother, more balanced flavor.
- Garnish for Freshness . Add a sprinkle of fresh cilantro, lemon juice, or sliced chilies just before serving to brighten up the rich flavors of the curry.
Variations
There are lots of different variations on an Indian curry, and my easy Indian Curry recipe is a great starting place for various curry dishes. This recipe will show you how to make a basic masala, which is a mix of onions, tomatoes, ginger, and garlic, and then cook a meat with it.
I used pork, but of course, you can use whatever you have lying around or whatever you are in the mood for.
Now if you just want to make and store that onion tomato masala–which by the way, I HIGHLY recommend doing–then you will want to follow this much-simplified recipe here for Onion tomato masala. But in this curry recipe, I’m doing it all in one step.
Does using the Instant Pot really save time for this curry recipe?
As you can probably guess, I’ve opted to use my Instant Pot to cook this recipe. The Instant Pot just makes it so simple and quick, which are the two things everyone wants in a recipe.
And nothing infuses food with flavor better than a pressure cooker. Try it for yourself and see!
If you make a beef or chicken curry recipe , you can have dinner ready in 25 minutes! Allow 15 minutes for cook time, and 10 minutes of pressure release time.
What To Eat With Indian Curry
Are you looking to make a full-on Indian meal? My Sheet Pan Bhindi Masala Indian Okra is a great Indian side dish and is keto-friendly as well! You can bake it in the oven as you make the Curry recipe without dirtying too many dishes!
I also love to serve cold salads with a curry. Here are a few to consider:
- Indian Cabbage Slaw comes together in minutes
- Cucumber peanut salad is my absolute most favorite in the world
- Beetroot salad with yogurt is colorful and delicious
- Tomato Raita makes the best of summer tomatoes!
- And don’t forget to make Indian rice pilau your curry!
- I particularly like this rice with peas and carrots
- You might also enjoy the South Indian Chicken curry recipe I have
How Long Does It Last?
Instant Pot Indian Curry typically lasts for about 4 to 5 days when stored in an airtight container in the refrigerator. The flavors often deepen as it sits, allowing the spices to meld and intensify, making it even more delicious the next day.
To store, let the curry cool completely before refrigerating to prevent condensation, which can dilute the sauce.
When reheating, warm it gently on the stovetop over medium heat or in the microwave, adding a splash of water or coconut milk if the sauce has thickened.
Can You Freeze It?
For longer storage, you can freeze most Indian curries for up to 2 months. Thaw overnight in the refrigerator before reheating. The texture and flavor will remain rich, aromatic, and satisfying.
Most Popular Indian Curries
Here are the different types that most people outside of India are familiar with. This is not to say these are the only ones available, but here are the most commonly eaten curries outside of India.
- Basic Chicken Curry : But of course, you can use this for pork, or beef as well.
- Jalfrezi : more on the dry side, with onions and peppers.
- Karahi with lots of ginger and tomatoes.
- Korma : nutty, creamy and sweet.
- Madras curry : tangy and creamy and hot all at once.
- Makhani or more commonly known as Butter Chicken or Butter Paneer
- Rogan Josh : redolent with spices and red from the Kashmiri Chili.
- Saag like Pork Saag , Fish Saag or Saag Paneer with a variety of greens.
- Tikka Masala : More British than Indian, but still delicious!
- Vindaloo : a hint of vinegar, and can be spicy.
Basic Indian Curry Recipe | Pressure Cooker Curry Recipe
Ingredients
- ▢ 1 pound ( 453.59 g ) Boneless Pork Shoulder , diced into 2 inch cubes
- ▢ 1.5 cups ( 240 g ) onions, chopped
- ▢ 1 cup ( 242 g ) Canned Tomatoes , undrained
- ▢ 1 tablespoon ( 1 tablespoon ) Minced Garlic
- ▢ 1 tablespoon Minced Ginger
- ▢ 2 teaspoons ( 2 teaspoons ) Garam Masala , divided
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ 1 teaspoon ( 1 teaspoon ) Turmeric
- ▢ 1/4-1 teaspoon ( 0.25 teaspoon ) Cayenne Pepper
- ▢ 2 tablespoons ( 2 tablespoons ) Water
Instructions
Add chicken, pork, or chickpeas along with onions, tomatoes, ginger, garlic, 1 teaspoon of the garam masala, salt, turmeric, and cayenne in the inner liner of your Instant pot or pressure cooker.
Cook for 15 minutes at high pressure. At the end of the cooking time, allow the pot to rest undisturbed for 10 minutes and then release any remaining pressure.
Add the remaining teaspoon of garam masala and stir well.
Chicken: 10 mins
Stew Beef: 10-15 minutes
Soaked chickpeas (uncooked): 30 minutes
