This Keto Instant Pot Chicken is even more wildly delicious than it looks. Tender, juicy chicken pair perfectly with sautéed mushrooms. For a complete meal, serve it over cauliflower rice and top it off it feta, olives, and parsley. So ridiculously easy!
Keto Instant Pot Chicken and Mushrooms Backstory
While I was late to the Instant Pot game, I am most certainly making up for lost time.
I didn’t get one until last year, mostly because I didn’t understand why I needed another kitchen gadget.
I already had a slow cooker, did I need an Instant Pot?
Obviously, a pressure cooker cooks things quickly (duh!), but given that I work from home I felt that my crock pot worked just fine for my lifestyle.
It was pressure from readers on my other blog (WendyPolisi.com) that finally motivated me to take the plunge. When they started asking for gluten-free Instant Pot recipe, I knew it was time.
Immediately, I fell in love and regretted not getting one sooner.
There is something amazing about the way flavors develop in an instant pot. I love being able to throw together a meal in a flash, even if I haven’t planned ahead.
This Keto Instant Pot Chicken and Mushrooms is the perfect example. The chicken is perfectly tender and infused with so much flavor from the vegetables, broth, and sherry. It is hard to believe it is so effortless to make.
I opted not to make this a creamy dish, but if you are in the mood, by all means, throw in some cream cheese. (I added some with the sauce when I reheated leftovers and it was amazing.)
On the other hand, if you are dairy-free, just skip the feta or use a nut-based feta alternative.
Either way, I know this is one you are going to love it!
Frequently Asked Questions
Yes! Add 8 ounces of cubed cream cheese to the Instant Pot. I love it this way served over Zucchini Noodles.
This should last well for three or four days. It is great left over!
You May Need:
- Instant Pot
- Knives
- Slotted Spoon
Other Great Low Carb Recipes to Try:
Keto Instant Pot Chicken and Mushrooms
Keto Instant Pot Chicken and Mushrooms
Ingredients
- 2 tablespoons avocado oil
- 1/2 cup chopped yellow onion
- 1 teaspoon minced garlic
- 2 celery stalks diced
- 12 ounces cremini mushrooms sliced
- 1 pound boneless skinless chicken cut into 1-inch pieces
- 1 teaspoon Mediterranean Seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup chicken broth
- 1/4 cup cooking sherry
- 2 ounces feta cheese crumbled
- 1/4 cup sliced olives
Instructions
- Select the Saute setting on the Instant Pot to medium and heat the avocado oil.
- Add onion, garlic, celery, and mushrooms.
- Cook for about 7 minutes, until the onion has softened.
- Add the chicken, Mediterranean seasoning, salt, and pepper.
- Stir to combine.
- Cook for 4 minutes, stirring often.
- Add chicken broth and cooking sherry.
- Secure the lid and seal.
- Cancel the saute’ function. Select Pressure and set cooking time to 10 minutes.
- When cooking is done, let pressure release naturally for 10 minutes, and then move the pressure release to vent.
- Open the pot and stir.
- Using a slotted spoon, remove the chicken and vegetables from the Instant Pot.
- Serve over cooked cauliflower rice with feta and olives.
How would I cook this without the Instant Pot?
You could easily do it on the stove top. Just follow the instructions in the beginning and cook it over medium heat until the chicken is cooked through.