Instant Pot ® Chicken with Garlic Sauce

The garlic in this sauce is anything but harsh. Cooking the whole cloves in an electric pressure cooker with succulent chicken in a savoury sauce makes them soft and sweet and delicious. 

Products you'll need:

CAMPBELL'S® Condensed Cream of Cremini & Shiitake Mushroom

CAMPBELL'S® Condensed Cream of Cremini & Shiitake Mushroom

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  • 1 tbsp (15 mL) olive oil
  • 1 lb (454 g) boneless skinless chicken thighs
  • 1 medium onion, sliced  
  • 2 cups (500 mL) sliced mushrooms
  • 20 garlic cloves, peeled
  • 1 can CAMPBELL'S® Condensed Cream of Cremini & Shiitake Mushroom
  • 2 tbsp (30 mL) water
  • 2 tsp (10 mL) lemon juice
  • 1 tsp (5 mL) Dijon mustard
  • 1/2 tsp (3 mL) Worcestershire sauce


  1. Add oil to electric pressure cooker and press “Saute” button. When oil is hot, cook chicken about 5 minutes per side or until browned; remove to plate. Add onions, mushrooms and garlic to cooker.
  2. Cook, stirring occasionally, for 3 minutes. Return chicken to cooker. Stir together soup, water, lemon juice, mustard and Worcestershire sauce; pour over chicken. Close and lock lid; turn vent to “Seal” position. Press “Manual” button, and set cook time to 10 minutes. 
  3. Let cool to release pressure (or quick release) and open as directed. 

Recipe tips

  • Save time by using pre-peeled garlic cloves, often available in the produce aisle of your supermarket.
  • Sprinkle with chopped fresh parsley or chopped green onions, if desired. 
  • This saucy dish is excellent with mashed potatoes, noodles or quinoa to soak up the sauce, plus the green vegetable of your choice. 
  • For even more garlic flavour, try using CAMPBELL'S® Condensed Cream of Mushroom and Garlic soup. 

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Amount Per Serving
Calories 270
Fat 14 g
Sodium 600 mg
Carbohydrate 15 g
Dietary Fibre 1 g
Protein 22 g
Calcium 5 %DV
  • One serving of vegetables
  • Source of protein

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