Creamy Instant Pot Mushroom Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
  • 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
  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".
Recipe by Autoimmune Wellness at