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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.
- 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
- 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.
- 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.
- Immediately after the timer goes off, place a towel over the release valve and carefully release the pressure. Remove the lid.
- 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.
- Add the chard or spinach, nutritional yeast, and lemon juice and stir to combine. Serve on a bed of zucchini noodles or cauliflower "rice".
32 comments
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?
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.
Any recommendations for a substitute for coconut butter and nutritional yeast?
Thanks!
Could I make this recipe with chicken breasts? It sounds delicious! Thanks!
Regina, yes you can, I might add a little more cooking fat to make up for how lean the breasts will be.
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.
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.
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.
This was absolutely delicious!!! Thanks and keep these great recipes coming!
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!
I’m so happy it was a winner for you Kristen!
Any reason these leftovers can’t be frozen before adding the greens of choice? 🙂
Alexys, I don’t see why not!
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.
Cari, great modification, and I’m so happy you liked it!
You dont have a problem with the IP coming to pressure with just 1/3 cup of water?
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. […]
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. 🙂
I’m so happy you loved it Claire!
[…] Creamy Instant Pot Mushroom Chicken – Autoimmune Wellness […]
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
I’m glad you loved it Heather!
Thank you Mickey 🙂 I love your recipes and how approachable they are. Made this recipe according to instructions and it was simple to make. Wanted to love the flavours but it wasn’t quite my favourite. My partner was so happy though that I finally made a from-scratch version of chicken and mushrooms!
Hi Courtney! I’m sorry it wasn’t a winner for you, but at least someone in your household enjoyed it!
I can’t eat nutritional yeast, I’m allergic, what would you recommend for a substitution? This recipe looks so good!
Hi Sarah, I don’t have a sub for you that will give the same flavor as it is super unique, but you could try increasing the garlic and adding some ginger to give it a little more flavor.
I made this today and it is so good. So creamy and dreamy, great comfort food! I served it over Palmini noodles.
Mickey, this recipe is amazing! I made it with tapioca starch in place of the arrowroot and orange juice in place of lemon juice. I also used wild oyster mushrooms that I foraged today! So darn delicious. Like so many of your recipes, this one will be added to the regular rotation. Oh, I also used some kale, sorel and broadbean tops in addition to chard from my spring garden for the greens. Yay!
Thanks for sharing all of your modifications, Tina! Sounds delicious!
This was fabulous and even better the next day. I did tweak it slightly as I cannot tolerate nutritional yeast. Instead, I used Nicole’s (from Heal Me Delicious) “cheese” sauce from her sweet potato lasagna recipe, which I use a lot as a substitution. I made up the sauce while the instant pot cooked, and then added it after adding the spinach I used in place of Chard.
Glad you loved it Melissa, and thanks for sharing your modification!