Instant Pot Creamy Chicken and Mushrooms

This Instant Pot Creamy Chicken and Mushrooms recipe is the BOMB! It's savory, delicious, super easy and best of all, the leftover sauce makes a great Cheesy Chicken Stew!

Two meals in one! BAM!

This is not a lactose-intolerant friendly recipe. I should know. I'm lactose-intolerant. LOL! I just can't resist the cheesy goodness that this recipe entails!

Ingredients:

- 6 chicken thighs (I prefer boneless skinless)

- 1/2 large yellow onion, rough chopped

- 6 cloves garlic, rough chopped

- 1 1/2 cup chicken broth

- 8 oz fresh mushrooms, thick sliced

- 6 oz Cream Cheese, cut into small cubes for melting

- 1 tbsp Garlic Powder

- 1 tbsp Onion Powder

- Tony Chachere's to taste

- Salt to taste

- 1 tsp Paprika

- 1-2 tbsp butter

- 2 tsp Parsley

- 1 tbsp Corn Starch

- Handful of Parmesan Cheese

Directions:

1) Turn Instant Pot to saute and melt butter. Saute onions, garlic and mushrooms for 3-5 minutes

2) Add chicken broth, scraping bottom of pot with wooden spoon to deglaze. [it's important to make sure you get all the bits off the bottom so you don't get that dreaded "Burn" warning]

3) Place chicken thighs on top of onions, garlic & mushrooms and season with garlic powder, onion powder, salt, Tony's, paprika & sprinkle with parsley.

4) Cook on Manual High Pressure for 10 minutes. Let it naturally release pressure for 10 minutes then manually release remaining steam.

5) After chicken is done and all pressure has been released, turn Instant Pot to Saute.

6) Remove chicken to plate and cover with foil to keep warm.

7) Add cream cheese and Parmesan cheese and stir until melted.

8) Mix cornstarch in with 2 tbsp of cold water and add to pot. Stir until desired creamy-ness is reached.

9) If serving with rice, I suggest pouring sauce and mushrooms over rice, placing chicken on top and then topping with a bit more sauce.

Serve over rice by itself or with your favorite steamed veggies! Make sure you freeze the leftover sauce for Cheesy Chicken Stew!