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Instant Pot Chicken and Wild Mushroom Fricassee

By PanPotPlates Test KitchenReviewed by PanPotPlates Editorial TeamPublished May 10, 2026
French-Inspired 30 mins instantpotonepotquickeasyfamily-friendlycomfortfoodhighproteinglutenfreedairyfreetimessaver

A quick and comforting French-inspired one-pot meal featuring tender chicken and earthy wild mushrooms cooked in a creamy, rich sauce—all made effortlessly in the Instant Pot.

Instant Pot Chicken and Wild Mushroom Fricassee
Prep 10 min
Cook 20 min
Total 30 min
Servings 4
Difficulty easy
Cuisine French-Inspired

Recipe Details

Prep10 min
Cook20 min
Total30 min
Servings4
Difficultyeasy
CuisineFrench-Inspired
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Ingredients

Servings 4
  • 1½ lbs boneless, skinless chicken thighs, cut into large chunks
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 8 oz mixed wild mushrooms (such as cremini, shiitake, oyster), sliced
  • 1 cup low-sodium chicken broth
  • ½ cup dry white wine (optional, can substitute extra chicken broth)
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
  • 1 bay leaf
  • ½ cup coconut cream or dairy-free sour cream substitute
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Set the Instant Pot to 'Sauté' mode and heat olive oil.
  2. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 3 minutes.
  3. Add minced garlic and sauté for another 30 seconds until fragrant.
  4. Add the sliced wild mushrooms and cook until they release moisture and start to brown, about 4–5 minutes.
  5. Season the chicken pieces with salt and pepper, then add them to the pot. Brown the chicken for 3–4 minutes, stirring occasionally.
  6. Pour in the white wine (if using) to deglaze the pot, scraping up any browned bits from the bottom.
  7. Add chicken broth, fresh thyme, and bay leaf. Stir to combine.
  8. Close the Instant Pot lid and set valve to 'Sealing'. Cook on 'Pressure Cook' or 'Manual' high pressure for 10 minutes.
  9. When cooking time is complete, allow natural pressure release for 5 minutes, then carefully perform a quick release.
  10. Open the lid and remove the bay leaf.
  11. Stir in the coconut cream or dairy-free sour cream substitute to create a smooth, creamy sauce. Adjust seasoning with salt and pepper as needed.
  12. Switch Instant Pot back to 'Sauté' mode and cook for another 2–3 minutes to thicken sauce slightly, stirring frequently.
  13. Turn off the Instant Pot. Garnish with chopped fresh parsley before serving.
  14. Serve hot with rice, mashed potatoes, or crusty gluten-free bread.

Frequently Asked Questions

Reader questions and answers for this recipe will appear here.

Customize this Instant Pot Chicken and Wild Mushroom Fricassee to suit dietary needs or ingredient availability without losing flavor or ease:

  • Chicken Thighs: Substitute boneless, skinless chicken breasts for a leaner option, or turkey thighs for similar texture and taste.
  • Wild Mushrooms: Use cremini, button mushrooms, or seasonal varieties for freshness and availability.
  • White Wine: Omit and replace with extra low-sodium chicken broth if avoiding alcohol.
  • Coconut Cream or Dairy-Free Sour Cream: Swap with full-fat canned coconut milk or plant-based plain yogurt for a creamy, dairy-free finish.
  • Olive Oil: Substitute with avocado oil or neutral vegetable oils for sautéing.
  • Chicken Broth: Use vegetable broth and add chickpeas, tofu, or other plant proteins (browned first) for a vegetarian version.
  • Herbs: Replace fresh thyme with rosemary or sage for varied herbal notes while keeping comforting flavors.

These options preserve this hearty, comforting fricassee’s gluten-free and dairy-free qualities—ideal for easy, allergy-conscious weeknight meals.

Pan Or Pot Required

This recipe is designed specifically for the Instant Pot, making it an ideal instantpot, onepot, and timesaver meal. The Instant Pot functions as both cooking vessel and appliance, allowing you to sauté and pressure cook all ingredients in one pot, minimizing cleanup and boosting convenience.

The Instant Pot’s versatile Sauté mode lets you brown the chicken and mushrooms directly in the pot before pressure cooking, enhancing flavor and texture in a quick, easy, family-friendly dinner.

This moist, saucy, French-inspired fricassee benefits from pressure cooking that locks in tenderness and deep flavors—traditional stovetop or open pans won’t deliver the same effortless results.

Summary: Use your Instant Pot to enjoy a comforting, creamy, gluten-free, dairy-free, high-protein one-pot meal with minimal fuss and maximum flavor.

Cookware Size Guidance

Use a standard 6-quart Instant Pot for this Chicken and Wild Mushroom Fricassee, perfect for serving 4 people. This size provides enough space to sauté ingredients evenly and pressure cook without overcrowding, ensuring tender chicken and well-cooked mushrooms.

If preparing larger quantities or doubling the recipe, consider an 8-quart Instant Pot to accommodate more ingredients comfortably. Smaller models may hinder sautéing or pressure cooking steps, affecting overall quality and doneness.

Proper pot size also ensures adequate pressure build-up for fast, even cooking and best texture.

Cookware Swap Guidance

While this recipe shines as an Instant Pot one-pot meal, you can adapt it if you don’t own one, staying true to the PanPotPlates style of easy, comforting cooking.

  • Slow Cooker: Brown the chicken, onions, and mushrooms in a skillet, then transfer to the slow cooker. Add broth, wine, and herbs. Cook on low for 4–6 hours or high for 2–3 hours. Stir in coconut cream near the end to finish.
  • Skillet or Dutch Oven: Sauté ingredients as directed, then simmer covered on low heat until chicken is tender, about 25–30 minutes. This keeps cleanup simple and flavor rich.
  • Casserole Dish: After sautéing, transfer everything to a casserole dish, cover, and bake at 350°F (175°C) for 30–40 minutes until cooked through. Great for easy, hands-off meals.

Choose cookware that supports sautéing and slow cooking in one vessel for a rich, comforting fricassee. These alternatives maintain the recipe’s gluten-free, dairy-free, family-friendly, and high-protein profile.

Leftovers Quality

This Instant Pot Chicken and Wild Mushroom Fricassee stores well up to 3 days in the refrigerator in an airtight container. The creamy sauce and tender chicken keep their rich flavors and texture, making leftovers just as satisfying as freshly cooked.

It also freezes well for up to 2 months. Portion into freezer-safe containers, thaw overnight in the refrigerator, then reheat gently in a skillet over medium-low heat, stirring occasionally to prevent sauce separation. Alternatively, microwave in short bursts, stirring between intervals, adding a splash of chicken broth or water if needed to loosen the sauce.

These tips help you maximize the convenience of this nutritious, family-friendly, gluten-free, dairy-free one-pot meal for meal prep and easy weeknight dinners.

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