Instant Pot Chicken and Dill-Stuffed Mushroom Caps

Name: Instant Pot Chicken and Dill-Stuffed Mushroom Caps
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: American
Ingredients: 1¼ lb (570 g) boneless, skinless chicken breast, whole, unseasoned; 1½ lb (680 g) cremini mushrooms or baby bella mushrooms, stems removed, caps wiped clean with damp paper towel; 6 oz (170 g) cream cheese, full-fat, softened to room temperature; ⅓ cup (20 g) fresh dill, finely chopped; ⅓ cup (35 g) Parmigiano-Reggiano cheese, finely grated; 2 cloves (10 g) garlic cloves, minced; ½ whole lemon, zest only, finely grated; ½ tsp (3 g) kosher salt; ¼ tsp (½ g) black pepper, freshly ground; 1½ cups (360 ml) low-sodium chicken broth; ¼ cup (30 g) panko breadcrumbs (optional)

From the MyKitchenBank Kitchen

Tender mushroom caps filled with shredded chicken breast, cream cheese, fresh dill, and Parmesan, cooked in the Instant Pot with a light broth base. The result is juicy, herb-forward bites with creamy filling and perfectly steamed mushrooms. Ready in under 25 minutes from start to table.

Prep: 15 min
Cook: 12 min
Wait: 3 min
Total: 30 min
Makes: 20–24 stuffed mushroom caps (4–6 per person)

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Ingredients

4 servings

1¼ lb (570 g) boneless, skinless chicken breast, whole, unseasoned
1½ lb (680 g) cremini mushrooms or baby bella mushrooms, stems removed, caps wiped clean with damp paper towel
6 oz (170 g) cream cheese, full-fat, softened to room temperature
⅓ cup (20 g) fresh dill, finely chopped
⅓ cup (35 g) Parmigiano-Reggiano cheese, finely grated
2 cloves (10 g) garlic cloves, minced
½ whole (0.5 whole) lemon, zest only, finely grated
½ tsp (3 g) kosher salt
¼ tsp (0.5 g) black pepper, freshly ground
1½ cups (360 ml) low-sodium chicken broth
¼ cup (30 g) panko breadcrumbs (optional)

Equipment (6)

Instant Pot (6-quart or 8-quart)
Trivet (included with Instant Pot)
Small bowl
Large spoon or small ice-cream scoop
Paper towels
Instant-read thermometer (optional, for chicken verification)

Steps

Before you start

Read the Instant Pot steps carefully—this recipe uses high pressure with a quick natural release, not a full depressurization
Remove the Instant Pot trivet and clean it; you'll use only the base pot with trivet in place
Have all filling ingredients prepped and mixed before you start the cooker

1
Prepare the filling
- In a small bowl, mix the softened cream cheese, minced garlic, chopped fresh dill, grated Parmesan, lemon zest, 0.25 tsp salt, and black pepper until smooth and uniform.
- Taste and adjust seasoning.
- Set aside.
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Ready when: mixture is smooth and evenly combined
Tip: If dill is watery, gently squeeze it in a paper towel first to remove excess moisture so the filling doesn't become soggy.
2
Cook the chickenOven 165°F / 75°C
- Pour the chicken broth into the Instant Pot base.
- Place the trivet in the pot.
- Set the whole chicken breast on the trivet.
- Close the lid, set the valve to sealing, and cook on high pressure for 8 minutes.
- After cooking, allow a natural pressure release for 2 minutes, then quick-release any remaining pressure by carefully moving the valve to vent.
- The chicken should reach an internal temperature of 165°F (74°C).
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Ready when: internal temperature reaches 165°F (74°C); meat is white throughout with no pink
Tip: A quick release can be violent—cover the vent with a damp towel to protect your hand and face. Use tongs to handle the hot chicken.
3
Shred the chicken
- Transfer the cooked chicken to a cutting board.
- Once it's cool enough to handle (about 2 minutes), shred it into bite-sized pieces using two forks.
- You should have about 1.25 cups (280 g) of shredded chicken.
- Discard any broth remaining in the pot; rinse the pot and dry it.
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Ready when: chicken is fully shredded into small, even pieces
Tip: If the chicken is still too hot, run cold water over your hands between forks to keep them cool. Don't skip shredding—large pieces won't stuff evenly.
4
Mix filling with chicken
- Fold the shredded chicken into the cream cheese mixture until evenly distributed.
- Taste and adjust salt and pepper if needed.
- The filling should be thick and creamy, not wet.
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Ready when: chicken is evenly incorporated; no streaks of cream cheese visible
Tip: Overmixing can make the filling dense. Fold gently with a rubber spatula.
5
Stuff the mushroom caps
- Lay the mushroom caps gill-side up on a clean surface.
- Using a small spoon or ice-cream scoop (about 1 tablespoon per cap), fill each mushroom cap with the chicken mixture, mounding it slightly.
- If using panko, sprinkle a pinch over the top of each cap.
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Ready when: all mushrooms are filled evenly; filling is visible on each cap
Tip: Work quickly so the mushrooms don't dry out. If mushrooms are very large, use a heaping tablespoon of filling.
6
Set up the Instant Pot for steaming
- Pour 1.5 cups (360 ml) of fresh chicken broth into the cleaned Instant Pot.
- Place the trivet in the pot.
- Carefully arrange the stuffed mushroom caps on the trivet in a single layer, gill-side up.
- Work in batches if necessary—they should not overlap or touch.
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Ready when: all mushrooms are arranged in a single layer, stable and upright
Tip: If you have more than 20 mushrooms, cook in two batches to avoid overcrowding, which traps steam and makes the filling mushy.
7
Cook the stuffed mushrooms
- Close the Instant Pot lid and set the valve to sealing.
- Cook on high pressure for 3 minutes.
- After cooking, allow a natural pressure release for 1 minute, then quick-release any remaining pressure by carefully moving the valve to vent.
- Open the lid, tilting it away from you to avoid the hot steam.
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Ready when: mushroom caps are tender when pierced with a fork; filling is hot throughout (165°F / 74°C if checked with a thermometer)
Tip: Undercooking leaves mushrooms firm and rubbery; overcooking makes them waterlogged. Three minutes is the sweet spot for cremini mushrooms this size.
8
Finish and serve
- Carefully transfer the stuffed mushrooms to a serving platter using a slotted spoon or tongs.
- Discard the broth in the pot.
- Serve the mushrooms hot or at room temperature, garnished with a small fresh dill sprig if desired.
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Ready when: mushrooms are transferred to the serving platter without breaking
Tip: A slotted spoon is safer than tongs for these delicate caps; tongs can puncture the filling.

Good to know

Tips

The Instant Pot is ideal for this recipe because it steams the mushrooms evenly in their own moisture while infusing them with broth flavor. The short cooking time (3 minutes) prevents them from becoming waterlogged, unlike traditional baking.
Fresh dill is essential—dried dill becomes bitter under pressure. Add a small sprig on top of each mushroom just before serving for a fresh garnish and flavor boost.
If your mushrooms are very large or very small, adjust the pressure-cooking time by ±30 seconds. Test doneness by piercing a cap with a fork; it should yield without much resistance.
Panko topping is optional but recommended. It adds a slight textural contrast and prevents the filling from drying out during storage.

Make ahead

You can assemble and stuff the mushroom caps up to 8 hours ahead. Cover them with plastic wrap and refrigerate on a parchment-lined plate. Add 1 additional minute to the pressure-cooking time if cooking from cold.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a covered skillet over medium-low heat with 1–2 tablespoons of water until warmed through, about 5–7 minutes. Do not microwave, as this will make the mushrooms rubbery. Not recommended for freezing due to texture loss in the mushrooms.

Substitutions

fresh dill → fresh tarragon or chives. Use the same amount. Tarragon has a slightly more anise-like flavor; chives are more delicate. Both pair beautifully with mushrooms and chicken.
cream cheese, full-fat → Greek yogurt or sour cream. Use 0.5 cup (120 ml) of Greek yogurt or sour cream to replace the 6 oz (170 g) cream cheese. The filling will be slightly tangier and less rich; add 2 teaspoons of cornstarch to Greek yogurt to prevent weeping during cooking.
Parmigiano-Reggiano cheese → Gruyère cheese or sharp cheddar. Grate finely and use the same amount. Both add more depth than Parmesan but work equally well.
boneless, skinless chicken breast → turkey breast or crab meat. Turkey cooks in the same 8 minutes on high pressure. For crab, buy 12 oz (340 g) of lump crab meat (cooked), skip steps 2–4, and fold it directly into the filling. Reduce salt to 0.25 tsp when using crab.