Creamy Instant Pot Mushroom Chicken

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All I’ve been in the mood for lately is batch-cooked comfort food, so here is another good weeknight Instant Pot dinner recipe that easily makes a bundle and keeps great for leftovers throughout the week! If you don’t want 8 servings, you can easily halve this recipe, but while you are cooking, why not make some for later?

You can either eat it by itself as a very thick stew (in this case, I recommend decreasing the arrowroot by half) or on top of cauliflower rice or spiralized zucchini noodles. (Here is a link to my favorite spiralizer, that makes quick work of turning all kinds of vegetables into noodles!). If I’m using noodles, I’ll keep them raw, but if I’m using cauliflower rice I’ll gently saute it in a skillet for 5 minutes before serving.


5.0 from 6 reviews
Creamy Instant Pot Mushroom Chicken
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8 servings
Ingredients
  • 2 tablespoons solid cooking fat (like coconut oil)
  • 2 yellow onions, halved and then thinly sliced
  • 8 cloves garlic, minced
  • ⅓ cup water
  • 1 pound button mushrooms, thinly sliced
  • 2 tablespoon rosemary, minced
  • 2 teaspoons sea salt
  • 2 pounds boneless, skinless chicken thighs, quartered
  • 3 tablespoons coconut concentrate (also known as butter or manna)
  • 2 tablespoons arrowroot powder
  • 3-4 cups Swiss chard, chopped (or spinach)
  • 3 tablespoons nutritional yeast
  • ½ lemon, juiced
Instructions
  1. Place the solid cooking fat in the bottom of your Instant Pot and select the Saute function. When the fat has melted and the pan is hot, add the onions, and cook, stirring occasionally, for 8-10 minutes, or lightly browned and translucent. Add the garlic, cook until fragrant (about 30 seconds) and turn off the heat.
  2. Add the water to the pot first, and then the mushrooms, rosemary, salt, and chicken. Stir to combine. Close and lock the lid and cook on Manual - High Pressure for 9 minutes.
  3. Immediately after the timer goes off, place a towel over the release valve and carefully release the pressure. Remove the lid.
  4. Using a ladle, remove about a cup of the cooking liquid to a small bowl and add the coconut concentrate and arrowroot powder. Whisk immediately until combined, and then add back to the pot to thicken.
  5. Add the chard or spinach, nutritional yeast, and lemon juice and stir to combine. Serve on a bed of zucchini noodles or cauliflower "rice".

 

About Mickey Trescott

Mickey Trescott is a co-founder here at Autoimmune Wellness. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She is a certified Nutritional Therapy Practitioner by the Nutritional Therapy Association, and is the author of three best-selling books--The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, and The Nutrient-Dense Kitchen. You can watch her AIP cooking demos and get a glimpse of life on the farm by following her on Instagram.

23 comments

  • Danielle Cullinane says

    I don’t have in instant pot…what are your recommendations for using a slow cooker or for over stove-top cooking to cook this recipe?

    • Mickey Trescott says

      Hi Danielle! If you don’t have an Instant Pot, I recommend making my Sage-Braised Chicken Thigh recipe in The Autoimmune Paleo Cookbook, as it cooks in the oven.

      • Lisa Daniel Rollins says

        Any recommendations for a substitute for coconut butter and nutritional yeast?
        Thanks!

  • Regina says

    Could I make this recipe with chicken breasts? It sounds delicious! Thanks!

    • Mickey Trescott says

      Regina, yes you can, I might add a little more cooking fat to make up for how lean the breasts will be.

  • Jeff Dreyer says

    I literally have everything except the coconut butter. Any substitute for that? It’s 20° out and I really don’t feel like getting in the car…lol.

    • Mickey Trescott says

      Hi Jeff! Unfortunately I don’t have a sub tested, but you could try it without – it just will be more like a thick stew and less creamy.

      • Marnie says

        I am on AIP and also low FODMAP and I really dislike coconut – super fun combination! But I’ve used palm oil shortening as a sub for coconut butter (in a dessert recipe) and it worked well. I’m planning to try that here. Along with other subs throughout the recipe – breasts instead of thighs, celery instead of onions, tapioca instead of arrowroot. All of which is to say – if it’s good, you (Mickey) get all the credit! And if not…it’s on me.

  • Carol Scully says

    This was absolutely delicious!!! Thanks and keep these great recipes coming!

  • Kristen Richmond says

    This was amazing!!! Sooooo delicious!! I have been on AIP for 2 years now and have been so disappointed with many of the recipes I have tried. But this one was perfect! Thank you so much for giving me another go to meal. My kids and husband loved it too!

    • Mickey Trescott says

      I’m so happy it was a winner for you Kristen!

  • Alexys Kelsey says

    Any reason these leftovers can’t be frozen before adding the greens of choice? 🙂

  • Cari says

    I had my doubts about this soup based on past let downs but was drawn in by the hope of a creamy soup. It was so SO amazing! My girlfriend, a chef, actually made it for me and she was also very surprised at how good it was. My brother, a non-AIP’er, also tried and then asked for the recipe. I would make this soup anytime for anyone! The flavors are complex and bold. As mentioned in the recipe it comes out very thick and to make it soup like I simply added (AIP) broth. I’m going to freeze one serving too to keep variety in my diet easily.

    • Mickey Trescott says

      Cari, great modification, and I’m so happy you liked it!

  • Judy says

    You dont have a problem with the IP coming to pressure with just 1/3 cup of water?

    • Mickey Trescott says

      Judy – nope! The vegetables and chicken also have some juice to add.

  • […] Creamy Instant Pot Mushroom Chicken from Autoimmune Wellness *Get your Instant Pot out! This recipe is great to cook once and enjoy leftovers throughout the week. […]

  • Claire says

    This is INCREDIBLE! A keeper of an AIP recipe. This was the first time I have ever liked nutritional yeast in a recipe. I was hesitant to make it because of that, but so glad I did!! My mushrooms were mini bella, rosemary was dried, chicken was breast meat, and greens were spinach, because those were the ingredients I had on hand. Thank you Mickey for another amazing recipe! Over a month into the elimination phase, and I’ve learned I can count on you. 🙂

  • […] Creamy Instant Pot Mushroom Chicken – Autoimmune Wellness […]

  • Heather says

    I made this tonight, exactly as written, and I loved it! Thanks for sharing! It’s great as soup, or served over zoodles. ( I tried both, and it’s a bit runny with zoodles… but tasty). I’m thankful to find AIP recipes I like, that seem like “normal food”. I am new at this, and some of the recipes I’ve seen have ingredients that I have never heard of, or have had to buy, such as the coconut butter (or concentrate). Now I have some of those, and am trying new AIP recipes, I am encouraged and don’t feel quite as limited! Thanks again!
    Heather

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