Instant Pot Chicken with Mushroom and Thyme

I’m about to let you in on a little kitchen cheat I guard like a spice rack secret: searing chicken right in the Instant Pot keeps the skin crisp and the inside juicy, then pressure-cooking finishes it in minutes with mushroomy, thyme-scented sauce that tastes like it simmered all afternoon. I stumbled on this one night when I needed a cozy dinner and zero babysitting time. The first sizzle tells you it’s working — that caramelized smell, the thyme hitting the air, the mushrooms turning glossy — and suddenly you feel like a pro. Stick with me and I’ll show you how to pull this off without fuss, with tiny tricks that save flavor and sanity.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 25 minutes (including sauté + pressure + release)
• Total Time: 40 minutes

Why This Recipe is Awesome

This Instant Pot Chicken with Mushroom and Thyme hits that comfort-satisfying sweet spot: tender, juicy chicken, silky mushroom sauce, and a punch of herby freshness. It’s fast enough for a weeknight but pretty enough for guests. The sauce clings to the chicken like it’s been lounging in it all day, and the aroma of garlic, thyme, and mushrooms will make your kitchen smell irresistible. Seriously, it’s so easy even your oven could take a night off.

Ingredients

For the Main Dish:

• 2 lbs boneless, skin-on chicken thighs (or boneless skinless if you prefer)
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 8 oz cremini or button mushrooms, sliced (about 2 cups)
• 1 medium yellow onion, thinly sliced (about 1 cup)
• 3 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 1/3 cup dry white wine (optional — replace with extra broth if you skip it)
• 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
• 1 tbsp Worcestershire sauce (optional, for depth)
• 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
• Salt and black pepper to taste
• Chopped parsley for garnish (optional)

For the Sauce / Garnish (if applicable):

• 2 tbsp heavy cream (optional, for richness)
• Fresh lemon zest (tiny squeeze brightens the sauce)

How I Make It

Step 1:

Set your Instant Pot to Sauté and add 1 tbsp olive oil and 1 tbsp butter. Once the butter foams and the pot gives a soft sizzle, pat the chicken dry and season both sides with plenty of salt and pepper. Place chicken skin-side down and let it brown for about 3–4 minutes until you see golden edges and hear that satisfying sizzle. Flip for another 2 minutes. Browning builds flavor — don’t rush it.

Step 2:

Remove the chicken to a plate. Add the remaining 1 tbsp butter, then toss in the sliced onion and mushrooms. Stir and sauté for about 4–5 minutes until the mushrooms give off liquid and start to brown. Scrape the browned bits (they’re pure flavor) from the bottom with a wooden spoon.

Step 3:

Pour in the white wine (or extra broth) to deglaze, letting it bubble for about 1 minute so alcohol cooks off and the aroma lifts. Add 1 cup chicken broth, 2 tsp fresh thyme, and 1 tbsp Worcestershire sauce if using. Nestle the chicken back skin-side up into the liquid. Spoon a little sauce over each piece.

Step 4:

Seal the Instant Pot and set to Pressure Cook / High for 8 minutes. When the timer ends, let it sit for a 10-minute natural release, then carefully do a quick release for any remaining pressure. The chicken should register 165°F at the thickest part — juicy, not rubbery.

Step 5:

Transfer the chicken to a plate and switch the pot back to Sauté. Stir in the cornstarch slurry and let the sauce bubble and thicken for 1–2 minutes. Turn off the heat and swirl in 2 tbsp heavy cream and a pat of butter if you want extra silkiness. Taste and season. Spoon the glossy mushroom-thyme sauce over the chicken and finish with chopped parsley and a little lemon zest for brightness.

Pro Tips

• Pat the chicken very dry before searing—moisture prevents browning and gives a steamed look instead of that golden crust I adore.
• If you skip wine, stir in a splash of apple cider vinegar (½ tsp) with the broth to mimic that bright acidity.
• Use boneless skin-on thighs for the best mix of crisp exterior and juicy interior. If you use breasts, cut cook time to 6 minutes for pressure cooking.
• Want thicker sauce? Let it simmer on Sauté for a few minutes longer — watch closely so it doesn’t reduce too far.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for firm tofu (press it first) for a vegetarian version — pan-sear until golden then pressure-cook for 3–4 minutes.
• Replace heavy cream with plain Greek yogurt (stir in off heat) for tang and lower fat; the sauce gets slightly tangier and thicker.
• Use olive oil instead of butter for a dairy-free version; you’ll miss the buttery magic, so add a squeeze of lemon to brighten.
• Gluten-free? Use cornstarch for thickening (recipe uses cornstarch) and verify Worcestershire sauce is gluten-free.

Variations & Tips

• Make it spicy: add ½ tsp red pepper flakes during the onion sauté for a warm kick.
• Kid-friendly: omit wine and Worcestershire, add a splash of cream and serve over buttery mashed potatoes.
• Herb-forward: swap thyme for rosemary or tarragon for a different aromatic profile.
• Creamier twist: stir in ¼ cup grated Parmesan at the end for a silky, savory finish.
• One-pan feed: serve over quick-cooked rice or buttered egg noodles to soak up every drop of sauce.
• Creative twist: add halved cherry tomatoes with the mushrooms for a subtle acidity and pop of color.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cook the chicken and sauce, cool to room temperature, then store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat so the sauce doesn’t separate; add a splash of broth if it thickens too much.

Can I double the recipe?

Sure thing. Make sure you don’t overfill the Instant Pot — keep contents below the max fill line. You may need to brown chicken in batches and add a minute or two to pressure time if the pot takes longer to come to pressure.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and finish with a squeeze of lemon for brightness.

How do I know it’s done?

Look for golden-browned edges, juices that run clear, and an internal temperature of 165°F in the thickest part. The meat should feel tender when you press it.

What if I don’t have ingredient X?

No panic: no wine = extra broth + ½ tsp vinegar; no thyme = ½ tsp dried Italian seasoning; no mushrooms = double the onions and add a handful of sliced olives or sun-dried tomatoes for umami.

How I Like to Serve It

I love this chicken over buttery mashed potatoes, buttered egg noodles, or a bed of baby spinach that wilts under the hot sauce. For a lighter weeknight meal, serve with roasted carrots and a big green salad. It fits cozy autumn dinners, casual Sunday lunches, and even potlucks — just bring a big spoon for the sauce.

Notes

• Store leftovers in an airtight container for up to 3 days. Reheat on low with a splash of broth to revive the sauce.
• Always reach a safe internal temp of 165°F for chicken. Use an instant-read thermometer for peace of mind.

Final Thoughts

Closing: You just made a weeknight dinner that smells like a slow-simmered Sunday roast — quick, cozy, and impressively delicious. Now go impress someone — or just yourself — with your homemade masterpiece!