Gluten Free, Dairy Free, Soy Free, Paleo, Whole30, Low Calorie, Keto Option
In this easy dinner tender, juicy chicken breasts and mushrooms are cooked in a rich savory sauce that's earthy and bright thanks to rosemary and red wine vinegar. Plus, it's low calorie and ready to eat in under a hour! I have also included tips for making this recipe in a crockpot/slow cooker.
Why I Love This Recipe
Although Instant Pot Chicken And Mushrooms is simple, it's bursting with rich and savory flavor! Buttery garlic, sweet onions, earthy rosemary and bright red wine vinegar all meld together to create the rich, savory sauce in this healthy recipe. It's so delicious, you'll never believe this dish is around 450 calories!
Like all of my Instant Pot recipes, Instant Pot Chicken And Mushrooms has a lot of hands off time. It takes only 10 minutes to get this dish ready to cook and then you can set it and forget it! I typically put this on before school in the morning and the Instant Pot (or slow cooker) keeps it warm until we're ready to eat in the evening.
Ensure chicken is cooked through
Instant Pot recommends you whole chicken breasts 6-8 minutes per pound of chicken. Consequently, you must set your Instant Pot cooking time accordingly. I typically use 2 ½lbs of chicken in this recipe and cook for 18 minutes (7 minutes per pound).
Tips for making a slurry
Make sure to use chilled or room temperature liquid when making a slurry. I've noticed warm or hot broth causes arrowroot flour to clump. Additionally, it may seem a little thick when you first start mixing this slurry. Keep stirring, it will incorporate fairly quickly after the initial thickness.
Keto friendly option
Additionally, even with the use of an arrowroot flour slurry, if you eat a full ¼ of the sauce it has only 15g carbs and 14g net carbs. If you prefer this dish to be even lower carb, omit the slurry. This will result in a thinner (but still tasty) sauce and only 6g carbs per serving.
Red wine vinegar is Whole30 approved. It also doesn't contain any carbs and is keto friendly.
Serving Suggestions
- Paleo/Whole30 compliant: over mashed potatoes or mashed cauliflower with roasted, steamed, or sautéed vegetables, or a side salad.
- Keto Friendly: over mashed cauliflower or with a side of green beans, sautéed zucchini, roasted or steamed broccoli, asparagus, or Brussels sprouts.
- Gluten Free: Any of the above options or with rice or gluten free pasta.
Slow cooker/crockpot directions
- First Option: If you want to add more depth of flavor heat oil in a large skillet over MEDIUM heat. When very warm add diced onions and a couple pinches of salt. Cook, stirring occasionally until onions start to soften about 3-5 minutes. Then, add garlic, salt, black pepper, and rosemary. Sauté stirring frequently until spices are fragrant about 30 seconds. Then, add this mixture to a large crockpot.
- Second option: add uncooked onions, garlic, salt, black pepper, rosemary, red wine vinegar, coconut aminos, chicken broth to a large slow cooker. Season chicken breasts per Step 2 below and add to the slow cooker.
- Cook on HIGH 3-4 hours or LOW 6-8 hours until the internal temperature of the chicken reads at least 165 degrees Fahrenheit. Remove chicken to a plate.
- Make the slurry by adding broth to a small measuring pitcher or bowl. Then add arrowroot flour and whisk together with a fork until fully smooth. Pour into crockpot and stir until fully incorporated. Add chicken back into crockpot.
- Cover and cook on high an additional 20-30 minutes until sauce as thickened.
- Finally, serve warm with your favorite sides. See serving suggestions above for ideas!
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📖 Recipe
Instant Pot Chicken & Mushrooms In Sauce {Whole30, Keto Option}
Equipment
- 1 8 quart Instant Pot
- 1 Wooden Spoon
- measuring cups and spoons
Ingredients
- 1½ tablespoon neutral oil
- ½ medium onion small diced
- 3 cloves garlic minced
- ¾ teaspoon salt plus extra pinches for the onions
- ½ teaspoon black pepper
- 1½ teaspoon rosemary
- ¼ cup red wine vinegar
- 1 tablespoon coconut aminos
- 1¼ cup chicken stock may sub broth
- 2½ lbs boneless skinless chicken breasts
- heaping ¾ teaspoon salt divided among the chicken breasts
- several dashes black pepper
- 8 oz white mushrooms sliced
Slurry*
- ¼ cup chicken broth chilled or room temperature**
- ¼ cup arrowroot flour
Instructions
- Add neutral oil to the Instant Pot and select SAUTE. When Instant Pot reads HOT add diced onions and a couple pinches of salt to the pot. Cook, stirring occasionally until onions start to soften about 3-5 minutes.
- While onions are cooking, divided a heaping ¾ teaspoon of salt and several dashes of black pepper among the chicken breasts to season both sides evenly.
- Add garlic, salt, black pepper, and rosemary. Sauté stirring frequently until spices are fragrant about 30 seconds.
- Add red wine vinegar, coconut aminos, and chicken broth. Stir to combine. Add the seasoned chicken breasts. Top with mushrooms. Close the lid. Make sure the vent is sealed. Select PRESSURE COOK (high pressure) 18 minutes***. After cooking, allow pressure to naturally release for at least 10 minutes or longer. Release any remaining steam, making sure your skin is protected with a oven mitt or dish cloth.
- Remove chicken breasts to a plate.
- Add broth to a small measuring pitcher or bowl then add arrowroot flour and whisk together with a fork until fully smooth. Set Instant Pot to SAUTE and pour in slurry. Stir often while sauce becomes bubbly and thickened to your liking about 3-4 minutes.
- Set Instant Pot to KEEP WARM and add chicken breasts back into the sauce.
- Serve warm with your favorite sides!
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