Instant pot Creamy chicken stew with mushrooms and spinach
This creamy chicken stew with mushrooms and spinach is an easy, flavor-packed dinner all made easily in the Instant Pot.
Main ingredients:
 | Fresh or frozen chicken |
 | Frozen Mushrooms – white button or cremini (brown) mushrooms, but you can also use shitake or button mushrooms. |
 | Fresh or frozen chopped white onions |
 | Heavy cream or greek yogurt |
 | Frozen spinach |
Spices and flavoring ingredients:
 | Garlic powder |
 | Paprika – for that lovely red color |
 | Parsley – fresh or dried parsley for herb flavor |
 | Water or bouillon stock – liquid chicken stock or a chicken stock cube along with water. |
 | Butter |
 | Pinch of salt and pepper |
This Instant Pot creamy chicken curry with mushrooms and spinach is one of those dump-in-the-pot dinners that comes together with very low effort. The chicken turns tender and juicy in a rich, creamu sauce, the mushrooms add extra depth, and the spinach sneaks in some veggies
It’s cozy, creamy, and perfect over rice or scooped up with warm naan. Plenty of big flavor, minimal preparation, and no standing over the stove all evening.
Cooking tips
- Use frozen ingredients like frozen spinach and frozen mushrooms so that it doesn’t overcook in the Instant pot. The chicken and the onions can be fresh or frozen.
- Chicken thighs and legs are preferable in this chicken stew but boneless chicken is easier to serve, so you can use either.
- The traditional coconut curry recipe uses heavy cream, but you can substitute for greek yogurt for a lower fat substitution.
- Be sure to add the cream/yogurt after the Instant pot finishes cooking the chicken, otherwise the chicken curry will curdle.
Similar recipes
Instant Pot chicken and spinach in creamy mushroom curry
Equipment
Ingredients
- 2 pounds of chicken (boneless preferable) (approx. 3-4 pieces of chicken)
- 1 cup of frozen chopped mushrooms eg. white or cremini
- 1 cup of chopped white onions
- 1 cup of frozen spinach
- 1 cup of heavy cream
- 2 tablespoons of butter
Herbs and spices
- 1 cup water or chicken stock
- 2 teaspoons of garlic powder
- 1/2 teaspoon of paprika
- 2-3 sprigs of parsley
- pinch of salt and pepper to taste
Instructions
- Add the olive oil, garlic and onion into the Instant pot and sauté for a couple of minutes until fragrant.
- Add the rest of the ingredients (except the coconut milk), and set the Instant Pot to High Pressure for 14 minutes.
- Once the countdown has finished, let the pressure release naturally for 10 minutes.
- Open the Instant pot and stir in the coconut milk.
- Press the Sauté button again for 5 minutes to let the sauce thicken.
- Let the chicken and mushroom coconut curry rest for 10 minutes on the Keep Warm function.
- Taste to add salt and pepper if necessary.
- Serve while warm.
Nutrition
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.
What to serve with it?
This creamy chicken stew goes really well with white or brown rice, which you can cook in the rice cooker at the same time. You can also serve it with naan or pita bread for a change.
How to store it?
If you want to keep this Instant pot chicken and mushroom stew for a few days, just let it cool before placing in an airtight glass container, before placing in the fridge.
