Instant Pot Mushroom Chicken and Peas is a comforting and wholesome dish that brings together tender chicken, earthy mushrooms, and sweet peas in a savory sauce. This easy-to-make recipe is perfect for those busy weeknights when you need a quick yet satisfying meal. The Instant Pot ensures that the chicken stays juicy while allowing the flavors of the mushrooms and peas to meld beautifully in a rich, creamy sauce. Serve this dish over rice, pasta, or mashed potatoes for a complete and hearty meal that the whole family will love.
Ingredients:
- 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced (cremini, button, or your choice)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1 cup chicken broth
- 1/2 cup heavy cream or half-and-half
- 1 cup frozen peas, thawed
- 1 tablespoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
- Fresh parsley, chopped for garnish
- Cooked rice, pasta, or mashed potatoes, for serving
Instructions:
- Sauté the Chicken:
- Set your Instant Pot to the sauté function and heat the olive oil.
- Season the chicken pieces with salt and pepper.
- Add the chicken to the Instant Pot and sauté for 3-4 minutes until lightly browned on all sides. Remove the chicken and set aside.
- Sauté the Vegetables:
- In the same pot, add the chopped onion and sliced mushrooms. Sauté for 4-5 minutes until the mushrooms release their moisture and begin to brown.
- Add the minced garlic, thyme, rosemary, and smoked paprika, and cook for another 1-2 minutes until fragrant.
- Pressure Cook:
- Return the chicken to the Instant Pot and stir in the chicken broth.
- Secure the lid on the Instant Pot and set it to “Manual” or “Pressure Cook” on high pressure for 8 minutes.
- Once the cooking cycle is complete, allow the pressure to release naturally for 5 minutes, then perform a quick release.
- Finish the Dish:
- Open the Instant Pot and stir in the heavy cream and thawed peas.
- If you prefer a thicker sauce, stir in the cornstarch mixture and let it simmer on the sauté function for 2-3 minutes until thickened.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve:
- Serve the Mushroom Chicken and Peas over cooked rice, pasta, or mashed potatoes.
- Garnish with chopped fresh parsley.
Enjoy your rich and comforting Instant Pot Mushroom Chicken and Peas, a perfect meal for any night of the week!
