Instant Pot ® Chicken and Mushroom in Roasted Garlic Sauce

This rich and creamy stew becomes a quick weeknight dish in the Pressure cooker. 

Products you'll need:

Campbell's® 30% Less Sodium Ready To Use Roasted Garlic Chicken Broth

Campbell's® 30% Less Sodium Ready To Use Roasted Garlic Chicken Broth

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  • 1 tbsp (15 mL) olive oil
  • 1 medium onion
  • 1 tsp (5 mL) salt
  • 1 tsp (5 mL) fresh cracked  black pepper
  • 2 lb (908 g) diced boneless, skinless  chicken
  • 8 oz (226 g) cremini or button  mushrooms
  • 4 cloves garlic
  • 2 bay leaves
  • 2 sprigs  thyme
  • 1 cup (250 mL) Campbell's® 30% Less Sodium Ready To Use Roasted Garlic Chicken Broth
  • 1/4 cup (60 mL) sour cream
  • 1/4 cup (60 mL) fresh chopped  parsley


  1. Turn the pressure cooker on and press the Sauté function key. Add the onion, olive oil and salt to the pot and cook for 3 minutes, until softened slightly.
  2. Add the chicken, mushrooms, garlic, bay leaves, thyme and broth and stir through. Press the Keep Warm/Cancel button. Place and lock the lid, press Poultry (High Pressure, 15 minutes). After 3 beeps the pressure cooker will start going.
  3. Stir in sour cream until well blended. Top with chopped parsley. 

Recipe tips

If desired, serve over warmed egg noodles.

Ratings & Reviews

  • Jennifer W.

    July 23, 2018

    Too much liquid.

    The instructions weren’t given as to how to cut the mushrooms and garlic. I quartered the mushrooms which seemed to work. It also didn’t explain if you were supposed to let the pressure cooker naturally release or do a quick release. I let it naturally release for 5 minutes. I was disappointed the it was more like a soup than a creamy sauce.

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Amount Per Serving
Calories 220
Fat 6 g
Saturated Fat 1 g
Sodium 590 mg
Carbohydrate 6 g
Dietary Fibre 1 g
Protein 36 g
Calcium 5 %DV

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