Instant Pot Green Goddess Chicken

When you cream-ify and green-ify a sauce with the most flavorful and magical touches, you’ve just bore witness to the Green Goddess.

Green Goddess is a common cream cheese-based spread that is amazing in a number of ways. It can be stuffed in mushrooms caps, emulsified into a dressing, turned into a pasta and now serves as the ultimate sauce to dress juicy chicken cutlets.

But make no mistake, as rich and divine as this dish is, it’s one of my easiest recipes.

Green Goddess Chicken
Chicken and flour
Place some thinly sliced chicken breasts (cutlets) on a plate and grab another plate with a seasoned flour mixture.
dredging chicken
Dredge (coat) each chicken cutlet in the flour mixture…
dusted chicken
…so both sides are lightly dusted.
Dredged chicken on a plate.
Place the dredged chicken on a plate and set aside.
Adding olive oil to pot
Now it’s time to get cookin’! Add some olive oil to the Instant Pot.
searing chicken
Once heated, quickly sear the chicken on one side…
Flipping chicken with tongs
…and then flip it with tongs to quickly sear on the other side.
Seared chicken on a plate.
When done searing, it should have a very lightly browned hue. Rest the chicken on a plate.
Then, add some butter to the pot.
melted butter
Once it’s melted and bubbling…
Adding mushrooms to the pot
…and in some mushrooms.
Sautéing mushrooms
Sauté the mushrooms until they release some juices and cook down a bit.
Adding broth to the pot
Now let’s pour in some chicken broth…
…and stir/deglaze the bottom of the pot so all the browned bits are lifted up.
Adding chicken back to pot
Add the chicken cutlets back into the pot, layering them on top of one another.
…and top with baby spinach. Pressure cook.
Food after cooking
When done, it’ll look like this – with the spinach totally wilted down.
Placing chicken in serving dish.
Use tongs to remove the chicken to a serving dish, trying to keep most of the spinach in the pot.
Adding cream cheese to pot
Give the pot some heat and add in a brick of diced cream cheese…
adding pesto to pot
…some pesto sauce…
adding parmesan to pot
…grated Parmesan…
Adding peas to pot.
…and some frozen peas.
Stirring pot until sauce is blended
Once the pot begins to bubble and the cream cheese is totally melded into the sauce, it’s done!
spooning sauce over chicken
Spoon the sauce over the chicken in the serving dish..
Plated dish
…and admire the beauty of it all.
chicken over pasta
Feel free to also serve the chicken over pasta, rice, quinoa or zoodles (to really keep with the green theme).
fork in chicken
Stick a fork in this because it’s done!
Man showing food
Now look what you’ve deliciously done!
Man tasting food
Give it a taste…
…and BEHOLD! PRAISE the Green Goddess Goodness!
Instant Pot Green Goddess Chicken
Yield: 6

Instant Pot Green Goddess Chicken

Instant Pot Green Goddess Chicken

When you cream-ify and green-ify a sauce with the most flavorful and magical touches, you've just bore witness to the Green Goddess.

Prep Time 5 minutes
Cook Time 5 minutes
Additional Time 15 minutes
Total Time 25 minutes


  • 1/4 cup extra virgin olive oil
  • 1/4 - 1/3 cup all-purpose flour with a few dashes of salt, pepper and garlic powder whisked in (you can also use coconut or quinoa flour for a lighter touch and to make it Keto)
  • 2 pounds chicken breasts, thinly sliced into 1/4-inch cutlets
  • 2 tablespoons salted butter or ghee
  • 16 ounces sliced baby Bella or white mushrooms
  • 1 cup low-sodium chicken broth
  • 5-8 ounces baby spinach
  • 8-ounce brick cream cheese, cut into 8 cubes (for easy melding)
  • 1 cup pesto sauce (See Jeff's Tips)
  • 10 ounces frozen peas (optional)
  • 1/2 cup grated Parmesan

Serve Over:


  1. Dredge (coat) the chicken cutlets in the flour mixture on both sides so it's fully and lightly dusted.
  2. Add the olive oil to the Instant Pot, hit Sauté and adjust to the More or High setting. After 3 minutes of heating add the chicken in batches (about 2 at a time will fit) and sear on each side for 1 minute until lightly browned. Use tongs to remove the seared chicken to a plate to rest. Repeat until all the chicken is seared.
  3. Add the butter. Once melted, add the mushrooms and sauté, stirring often for about 3 minutes until softened and cooked down.
  4. Add the broth and return the chicken to the pot, resting it on top of the mushrooms and broth in a crisscross fashion. Top with the spinach. Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel and then hit Pressure Cook or Manual for 5 minutes at high pressure. Quick release when done.
  5. Use tongs to remove the chicken to a serving dish. Hit Keep Warm/Cancel and then hit Sauté so it's on the More or High setting. Once it begins to bubble stir in the cream cheese, pesto, Parmesan and frozen peas (if using - and don't worry about them being frozen. The heat of the sauce will thaw them immediately). Once the cream cheese is melded into the sauce, hit Keep Warm/Cancel to turn the pot off.
  6. Drape the sauce over the chicken in the serving dish (you'll likely have a good amount of sauce leftover too). Feel free to serve the chicken over a bed of pasta, zoodles, rice, veggies or just on its own.

Jeffrey's Tips

If you want to save time and use store-bought pesto, Costco's is by far my favorite. But if you wish to make your own which is also delicious, add the following to a food processor and blend until puréed:

  • 1 1/2 cups loosely packed fresh basil leaves
  • 3 cloves garlic, lightly smashed
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup extra virgin olive oil or avocado oil. (You can also use 1 ripe avocado, peeled and pitted with 2 tablespoons cold water)
  • 1/4 cup pine nuts, walnuts or pistachios

Reader Interactions


  1. LaLa

    Delicious dish!
    I hate mushrooms, so I used a large onion in its place. Cut it up into medium-sized pieces and added a splash of Worcestershire sauce while sautéing. It came out amazing!
    Highly recommended!

  2. Glenn L Hall

    We made the green goddess chicken dish today and must have missed something
    We put the chicken and sauce over zoodles
    the sauce was extremely watery, not creamy at all
    We had to thicken the sauce with cornstarch.
    Any idea what went wrong?

  3. KayKay

    We made this today. For me it is a fairly labor intensive recipe as I had to cut the chicken into cutlets and to slice up the mushrooms. The sauce is rich and creamy but not too thick. My first time using one of your recipes. There was a lot of sauce and chicken left so we will freeze for a quick meal later. Thank you for your efforts.

    • Carroll

      RE: Cutting mushrooms
      If you have one of those slicers for hard boiled eggs, cut the mushrooms with that. Fast and easy and they’re all evenly sliced. 😀 Also works well with strawberries.

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