Keto Instant Pot Chicken and Mushrooms

  • on December 16, 2019
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You’ll love this keto Instant Pot chicken and mushroom recipe. It’s perfect for a quick keto friendly weeknight meal.

I love using my Instant Pot to make meals.  It is so simple to use and it takes a lot of the guesswork out of cooking something.  When I found this recipe for keto Instant Pot chicken and mushrooms – I became a huge fan!

So I’m trying out the keto diet and I really want to be successful with it.  I just have a hard time finding recipes that will work with what the keto diet needs to be successful.  The last thing I want to do is eat something that will throw away all the hard work I’ve put in.

I found this recipe for keto Instant Pot chicken and mushrooms and decided to give it a try.  I’m so glad that I did!  It really is so delicious and the fact it’s keto friendly is an added bonus.

The total cook time for this is 30 minutes.  That’s not bad at all!  In reality, it’s about 10 minutes of prep time, and the other 20 minutes is waiting for the Instant Pot to build pressure and cook the food.  So 10 minutes of “actual work” goes into this meal.

If you’ve been looking for a new keto friendly meal to cook for dinner, this may be the one for you.  Give this recipe for keto Instant Pot chicken and mushrooms a try today!


  • 2 tablespoons avocado oil
  • 1/2 cup chopped yellow onion
  • 1 teaspoon minced garlic
  • 2 celery stalks diced
  • 12 ounces cremini mushrooms sliced
  • 1 pound boneless skinless chicken cut into 1-inch pieces
  • 1 teaspoon Mediterranean Seasoning
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup chicken broth
  • 1/4 cup cooking sherry
  • 2 ounces feta cheese crumbled
  • 1/4 cup sliced olives


  1. On your Instant Pot, select the saute setting and begin to heat the avocado oil on medium heat.
  2. Add in the onion, celery, mushrooms, and garlic.
  3. Cook these down for about 7 minutes or until the onion has softened.
  4. Now add in the chicken as well as the Mediterranean seasoning, salt, and pepper.  Stir to combine everything.
  5. Stir often and continue cooking for about 4 minutes.
  6. Add in the chicken broth and cooking sherry.  Secure the Instant Pot lid and seal it.
  7. Turn off the saute function by pushing ‘cancel’.  Select the pressure setting and set the cooking time to 10 minutes.  Make sure that you have your pressure release set to sealed.
  8. When the cooking is complete, let the pressure release naturally for 10 minutes.  Then move the pressure release valve to ‘vent’.
  9. Open up the Instant Pot and stir everything together.
  10. Grab a slotted spoon and remove the chicken and veggies from the Instant Pot.
  11. You can serve this up over cauliflower rice to make it a healthy and complete meal.


Original recipe:

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