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Overheat photo of Keto Instant Pot Chicken and Mushrooms in a bowl sitting on a white napkin on a wooden background.
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5 from 4 votes

Keto Instant Pot Chicken and Mushrooms

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!
Prep Time10 mins
Cook Time21 mins
Time to Come to Pressure & Natural Release20 mins
Total Time31 mins
Course: Main
Cuisine: American
Keyword: zesty
Servings: 6
Calories: 190kcal
Author: Wendy Polisi


  • 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


  • 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.
    Mushrooms, celery and onion cooking in a pressure cooker.
  • Add the chicken, Mediterranean seasoning, salt, and pepper.
  • Stir to combine.
    Second process shot of chicken being added to the Instant pot with the mushrooms, onion, and celery.
  • 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.

Slow Cooker Instructions

  • 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.


Calories: 190kcal | Carbohydrates: 5g | Protein: 19g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 56mg | Sodium: 817mg | Potassium: 591mg | Sugar: 2g | Vitamin A: 85IU | Vitamin C: 4.8mg | Calcium: 69mg | Iron: 0.7mg