Creamy Garlic Mushroom Chicken Stew



This delicious, rich stew of creamy mushrooms and chicken is absolutely spectacular. Made with nourishing sour cream (it’s a type of fermented dairy!) and loads of garlic, this Instant Pot stew will delight the whole family.



Prep Time: 15 mins
Total Time: 25 mins
Servings: 4


1 brown onion, halved and sliced

2 tablespoons olive oil

1 teaspoon salt

1.7 lb /800 g chicken thighs/breast, diced

7 oz / 200 g mix of Swiss brown & white button mushrooms (leave whole and halve the larger ones)

4 large cloves of garlic, diced roughly

1-2 bay leaves

¼ teaspoon nutmeg powder

½ teaspoon black pepper

½ cup chicken stock (or chicken stock cube and water)

1 teaspoon Dijon mustard

⅓ cup sour cream

1 teaspoon arrowroot, corn or tapioca starch for thickening

To finish: 2-3 tablespoons chopped parsley


  1. Turn the Instant Pot on and press the Sauté function key (it should say High, 30 mins).
  2. Add the onion, olive oil and salt to the pot and cook for 3-4 minutes, until softened slightly.
  3. Add the chicken, mushrooms, garlic, bay leaves, nutmeg, pepper, stock cube, water and mustard and stir through. Then turn the Sauté off by pressing the Keep Warm/Cancel button.
  4. Place and lock the lid, make sure the steam releasing handle is pointing to Sealing. Press Poultry (High Pressure, 15 minutes). After 3 beeps the pressure cooker will start going.
  5. Once the time is up, let the pressure release naturally for 5 minutes, then use the quick release to let off the rest of the steam.
  6. When it’s safe, open the lid and press the Sauté function key again. Scoop a few tablespoons of the liquid into a bowl and dissolve in the arrowroot or other type of starch you have on hand. Return this mixture into the pot and stir through. This will thicken the sauce slightly.
  7. Finally, add the sour cream and stir through. Press Keep Warm/Cancel to stop the cooking process. Top with chopped parsley and serve.