Instant Pot Chicken and Mushrooms

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.

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Ingredients

– 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.

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– Cook for about 7 minutes, until the onion has softened. – Add the chicken, Mediterranean seasoning, salt, and pepper. – Stir to combine.

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– Cook for 4 minutes, stirring often. – Add chicken broth and cooking sherry. – Secure the lid and seal.

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– 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.

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– 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.

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Get the  Recipe