Instant Pot Chicken & Mushrooms In Sauce {Whole30, Keto Option}
Tender chicken breasts and mushrooms are cooked in a rich savory sauce for an easy weeknight dinner!
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!
Notes
*Made as is, if you eat a full ¼ of the sauce there are 15g of 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.
**Warm or hot broth causes arrowroot flour to clump.
***Cook whole chicken breasts 6-8 minutes per pound of chicken. 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).
Nutrition
Calories: 455kcalCarbohydrates: 15gProtein: 64gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 184mgSodium: 1453mgPotassium: 1350mgFiber: 1gSugar: 3gVitamin A: 91IUVitamin C: 7mgCalcium: 32mgIron: 2mg
Tried this recipe?Let us know how it was!