Keto Chicken and Mushrooms
Tender chicken thighs and browned mushrooms simmer in a velvety garlic Dijon cream sauce in this easy pressure cooker keto dinner made in 30 minutes.
Equipment
- Instant Pot or Electric Pressure Cooker
- Whisk
- Slotted spoon
Ingredients
- 1/4 cup butter
- 8 ounce mushrooms quartered
- 2 cloves garlic minced
- 1/2 tsp dried thyme or sage
- Salt and pepper
- 1 1/2 lb boneless skinless chicken thighs cut into bite-sized pieces
- 1/3 cup chicken broth
- 1/2 cup heavy cream
- 1 tbsp Dijon mustard
- 1/4 tsp glucomannan or xanthan gum
Instructions
- Set the Instant Pot to sauté and melt the butter in the insert. When the butter has melted and begins to foam gently, it is ready for the mushrooms.
- Add the mushrooms and garlic, then cook until the mushrooms are deeply browned; stir in the thyme or sage, salt, and pepper for the final 30 seconds, then turn off the sauté setting. The herbs should smell fragrant and the mushrooms should have golden brown edges with flavorful browned bits on the bottom.
- Season the chicken thighs with salt and pepper, arrange them over the mushroom mixture, and pour in the broth; lock the lid and cook on manual high pressure for 5 minutes. The chicken cooks above the mushroom layer while the broth captures the buttery garlic flavor below.
- Allow the pressure to release naturally for 5 minutes, then carefully vent the remaining pressure before opening the lid. This gradual release helps the chicken stay tender instead of tightening abruptly.
- Transfer the chicken to a plate with a slotted spoon, leaving the mushrooms and cooking liquid in the pot; whisk in the heavy cream and Dijon, then use sauté to gently thicken the sauce for a few minutes. The sauce should bubble softly and begin to cling lightly to the back of a wooden spoon.
- Scoop out about half a cup of warm liquid, whisk in the glucomannan or xanthan gum until smooth, then stir the mixture back into the pot and return the chicken. As the sauce thickens, it should look glossy and rich with no visible lumps around the mushrooms.
Notes
Thickening tip: Whisk the glucomannan or xanthan gum into reserved warm cooking liquid before pouring it back into the pot to prevent stubborn lumps from forming in hot cream. Mushroom prep: Wipe the mushrooms with a damp paper towel rather than rinsing them with water to help them brown deeply in the butter. Reheating: Warm leftovers gently in a skillet over low heat and add a small splash of broth if the sauce thickens too much, avoiding rapid boiling so the dairy does not separate. Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.