Keto Instant Pot Chicken and Mushrooms

You will love this chicken and mushroom recipe. It’s keto-friendly and delicious! It makes the perfect lunch or dinner on a cold winter day and can be whipped up quickly.

Chicken and mushrooms are a great flavor combination. When you add cream, Dijon mustard, garlic and broth, the flavor goes to the next level. It’s a rich and creamy delight that everyone will love.

The easiest way to make this soup is using an Instant Pot. All you need to do is saute the chicken, mushrooms and garlic in butter and herbs. Once the chicken is cooked, remove it and add the mustard, cream and remaining ingredients to the Instant Pot and let the mixture simmer into a nice thick, creamy sauce. Add the chicken back in and serve.

This dinner packs a lot of flavor and when served with cauliflower rice, it’s very low carb. Although it’s best served hot right out of the pot, it can be refrigerated for a few days or frozen for later use. This is a great meal, so make a big batch so you always have a quick meal on hand when you need it.

Makes 6 servings Keto Instant Pot Chicken and Mushrooms

Preparation

• 4 tablespoons butter
• 10 oz mushroom, square
• 3 teaspoons fresh garlic ground
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 24 oz boneless skinless chicken thighs cut into bite-sized pieces
• 1/4 cup chicken broth
• 1/2 cup thick paste
• 1 tablespoon Dijon mustard
• 1/4 teaspoon xanthan gum

Performance

1. Measure and prepare all the ingredients. Turn on the Instant Pot and turn on the stir-fry mode.

2. Add the butter and let it melt. Add minced garlic and mushrooms. Stir until the mushrooms are soft. Add the dried thyme, salt and pepper.

3. Place the diced chicken in the Instant Pot and season with salt and pepper. Add the chicken stock and place the lid on the Instant Pot. Place by hand and cook for 5 minutes.

4. Leave naturally after cooking. Remove the chicken from the Instant Pot and set aside, reserving the mushrooms.

5. Add heavy cream and Dijon mustard. Mix together until well combined.

6. Leave to cook in roast mode until the consistency thickens.

7. Take a bowl and remove half of the liquid.

8. Stir the xanthan gum into the Instant Pot. Then add the liquid back to the pot. This will help to get the density. Add the chicken back to the pot when it thickens.

9. Serve and enjoy.

This makes a total of 6 servings Keto Instant Pot Chicken and Mushrooms. Every serve is earned 316 calories, 25.3g fat, 2.6g net carbs and 21.2g protein.

FOOD	Calories	FAT	Carbohydrates	Fiber	EXHIBITORS	SPUTIN
4.00 tablespoons of butter	407	46:	0:	0:	0:	0.5:
10.00 oz of mushrooms	79:	1.4:	15:00	6.2:	8:8	6.2:
3.00 teaspoons of fresh garlic	13:00	0:	2.8:	0.2:	2.6:	0.5:
0.50 teaspoons of dried thyme	2:	0:	0.4:	0.2:	0.2:	0.1:
0.00 no salt and pepper	0:	0:	0:	0:	0:	0:
24.00 oz boneless, skinless chicken thighs	973	60.8:	0:	0:	0:	115.4:
0.25 cups of chicken broth	4:	0.1:	0.3:	0:	0.3:	0.4:
0.50 cups of heavy cream	405:	42.8:	3.2:	0:	3.2:	3.3:
1.00 tablespoon Dijon mustard	9:00	0.5:	0.9:	0.6:	0.3:	0.6:
0.25 teaspoons of xanthan gum	4:	0:	0.9:	0.9:	0:	0:
Total amounts	1895	151.8:	23.6:	8.2:	15.4:	127:
Per serving (/6)	316 year	25.3:	3.9:	1.4:	2.6:	21.2: