Instant Pot Chicken and Mushrooms

Dish Info

This Keto Instant Pot Chicken and Mushrooms 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! No Pressure Cooker? No worries! I've got slow cooker instructions too.


– 2 tablespoons avocado oil – ½ 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 – ¼ cup cooking sherry – 2 ounces feta cheese crumbled – ¼ cup sliced olives

– 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. (Make sure your pressure release is set to sealing.)

– 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.

– To make this in a slow cooker, follow the recipe through step 7, using either the Sauté unction on your slow cooker or on the stove top. – Cover and cook on low for 4 to 6 hours.