Instant Pot Creamy Chicken with Mushrooms Recipe

Instant Pot Creamy Chicken with Mushrooms Recipe
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If you’re on the hut for an Instant Pot Creamy Chicken with Mushrooms recipe, this is it! Not only is this keto-friendly, it is also gluten-free. You can have this creamy chicken & mushroom casserole on the table in less than 30 minutes! Oh yeah, it’s also a great way to use leftover chicken.

The recipe card at the bottom of the post has the full list of ingredients and instructions for your convenience. Before you scroll there, there is important information in the post!

Instant Pot Leftover Chicken recipes

It’s easy to end up with a pile of leftover chicken that you’re wondering what you could turn it into. There are SO many recipes like this Low Carb Spaghetti Squash Casserole and this Keto Chicken Broccoli Rice for starters.

Buying rotisserie chicken is a way to have easy cooked protein that is ready for quick recipes like this one! I also love to save the bones and make my own chicken stock in the Instant Pot.

Instant Pot Creamy Chicken & Mushroom

Are Mushrooms Keto Friendly?

You’re wondering if you can eat mushrooms while on a ketogenic lifestyle, huh?

You’re in luck! Mushrooms are incredibly nutritious and they’re great for a low carb lifestyle! One cup of mushrooms are about 2g-5g net carbs (depending on the variety).

Ingredients for this Instant Pot Creamy Chicken casserole

The ingredients for this creamy chicken & mushroom casserole are super easy to find!

Ingredients for creamy chicken with mushrooms

Tips and steps for cooking This Instant Pot Creamy Chicken and Mushrooms Recipe

For starters, you’ll want to have everything ready because you cook things one after the next!

Heat your oil in your inner pan on saute mode, then sauté the onions for 2 minutes, add the garlic and sauté for another 30 seconds.

Sauteed onions and garlic

Add the mushrooms and cook for another 2 minutes.

Mushrooms sautéed with onions and garlic

Add the chicken stock, chicken, salt, and cauliflower rice. Stir everything.

Add the ingredients to the Instant Pot

Put the lid on the Instant Pot and make sure the steam valve is closed.

Close the Instant Pot sealing valve

Turn the Instant Pot to manual mode for 3 minutes on high pressure.

Cook for 3 minutes on Manual high pressure

Once the cooking cycle finishes, carefully do a quick pressure release.

Carefully open the lid and stir in the cream cheese.

Add cream cheese to the cooked chicken and mushrooms

Add the mozzarella cheese and stir it in.

Stir in the mozzarella cheese

Garnish to make it all pretty. I used fresh cracked pepper and herbs.

Instant Pot Creamy Chicken With Mushrooms

How to cook this Creamy Chicken & Mushrooms without an Instant Pot

It’s quite easy to make this recipe without an Instant Pot.

First, you’ll heat your oil in a large pot (5-10 qt is probably easiest) on medium then sauté the onions for about 2 minutes then add the garlic and sauté for another 30 seconds.

Add the mushrooms and sauté for 2 minutes, until they’re soft.

Stir in the chicken stock, cauliflower rice, cooked chicken and salt and mix everything well. Put a lid on the pot and bring it to a low boil, stirring occasionally for 5-10 minutes.

Stir in the cream cheese and make sure it melts. Then add the shredded cheese and allow it to melt.

Cheesy Mushrooms and Chicken - Pressure Cookero

Garnish to your hearts content!

More Instant Pot Chicken Recipes

Creamy Ranch Chicken

Keto Instant Pot Adobo Chicken

Instant Pot Butter Chicken

Keto Chicken Broccoli Rice

Instant Pot Paprika Chicken

Connect with Yellow Glass Dish!

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For THM friends, this is an (S)

Instant Pot Creamy Chicken with Mushrooms

Creamy chicken & mushrooms is easy to make using the Instant Pot. It is a keto-friendly and gluten-free recipe that uses leftover chicken and is ready in less than 30 minutes.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Main Course
Cuisine: American
Cauliflower Rice, Chicken, Cream Cheese, Easy Recipes, Frugal, Gluten-free, Instant Pot, Keto, Low Carb, Mozzarella Cheese, Mushrooms, Pressure Cooker
Servings: 6
Calories: 200kcal


  • cup Onion Diced
  • 2 Cloves Garlic Chopped
  • 1 Tbsp Oil
  • 1 Cup Mushrooms Chopped
  • 2 Cups Cooked chicken chopped*
  • cup chicken stock or vegetable stock
  • 4 Cups Cauliflower Rice Frozen or fresh
  • ½ tsp salt more to taste
  • 4 oz Cream Cheese room temperature
  • 1 Cup Mozzarella Cheese
  • Fresh Cracked Pepper and herbs to garnish


  • On saute mode, saute onion in oil for 2 minutes, add garlic and cook for 30 seconds. Add mushrooms and saute for an additional 2 minutes.
  • Add salt, chicken stock, chicken, and cauliflower. Mix well.
  • Cook on manual mode for 3 minutes and make sure the steam valve is closed.
  • Do a quick pressure release once the cooking cycle is complete. The total time to reach pressure and release is about 10 minutes.
  • Carefully open the lid and add the cream cheese. Stir until it is completely melted.
  • Add the mozzarella cheese and stir until melted.
  • Garnish with your favorite herbs and cracked pepper (salt to taste).


Stovetop Instructions are found in the blog post.
  • If you want to add more chicken, its totally fine. Just know it will change the total protein amount. 
  • Serving is for 4-6 depending on portions. 

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Instant Pot Creamy Chicken and Mushrooms recipe - an easy low carb and keto recipe that uses leftover chicken!

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