This Instant Pot chicken mushroom soup is hearty, rich, and flavorful. It's pretty much a full meal in a bowl, perfect for a savory low-carb weeknight dinner.
We recently wrapped up a season of eating low-carb. And while it's very effective for losing a few pounds, my wife and I are in agreement that it's our least favorite way to eat. So, when we do eat a low-carb diet, we come up with some really delicious creations to keep it interesting. And this Instant Pot chicken mushroom soup is our latest. Don't let the common ingredients throw you- this soup is special! The flavor is something to be remembered.
How to Make Instant Pot Chicken Mushroom Soup
And This is the AMAZING Result…
More Instant Pot Soup Recipes
- Instant Pot Corn Chowder
- Instant Pot Red Beans and Rice
- Instant Pot Sweet Potato Chicken Chili
- Instant Pot Gumbo
★ Did you make this Instant Pot Chicken Mushroom Soup?
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Instant Pot Chicken Mushroom Soup
This soup is hearty, rich, and flavorful. It's pretty much a full meal in a bowl, perfect for a low-carb weeknight dinner.
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Servings: 6
Calories: 344kcal
Ingredients
- 4 Tbsp. butter separated
- 24 oz. baby bella mushrooms sliced
- ½ tsp. sea salt
- ¼ tsp. black pepper
- 1 cup yellow onions diced
- ½ cup celery diced
- 2 Tbsp. red wine vinegar
- 1 Tbsp. garlic minced
- 6 thyme sprigs
- 1 bay leaf
- 4 cups chicken stock
- 2 lbs. boneless skinless chicken breasts
- 8 oz. cream cheese
- 1 Tbsp. parsley finely chopped
Instructions
- Using sauté setting – melt 2 tablespoons of butter in pot then add mushrooms and season with salt and pepper. Cook for about 7 minutes, until all juices are released. Transfer mushrooms with their juices to a bowl and set aside.
- Without rinsing out pot, and continuing on sauté mode, add 2 tablespoons of butter, onions, and celery to pot. Cook for about 3 minutes, stirring frequently, until celery begins to soften. Then add vinegar, garlic, thyme, and bay leaf. Continue cooking for another minute.
- Pass mushrooms through a strainer, returning their liquid to pot. Continue to keep the mushrooms separate to add them later. Add chicken stock to pot, along with chicken breasts, and cook for 7 minutes at high pressure.
- Once cook time is complete, allow pressure to release naturally. Remove thyme sprigs and bay leaf and discard. Also transfer chicken breasts to a bowl.
- Then, using two forks, pull the chicken apart into bite-size pieces.
- Add cream cheese to pot and mix well until completely melted. Finally, return mushrooms and chicken to pot and mix well. Add the parsley and give one final mix. Serve immediately.
Nutrition
Calories: 344kcal | Carbohydrates: 14g | Protein: 39g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 122mg | Sodium: 650mg | Potassium: 1325mg | Fiber: 1g | Sugar: 5g | Vitamin A: 585IU | Vitamin C: 10mg | Calcium: 57mg | Iron: 1.8mg
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claire
why is the potassium so high? Any idea what causing it?
Gary White
Mushrooms are a big source of potassium.
Susie Salins
Made this recipe yesterday and it’s very good. I am not a big fan of creamy soups but my boys are - this one is a compromise. I substituted boneless chicken thighs to give it a richer chicken flavor. Also I think adding some corn end would be good and brighten it a bit. Good recipe.
Kim
I add turmeric to it and add fresh spinach at the end! Yum!!!! I make a lot of homemade soups and this is always in the rotation 😊
LuAnne
I am a newbie to Instant Pot. This recipe was well written and easy to follow. We loved the taste!
Gary White
Glad you enjoyed it!
Doug Thibaudeau
Made this and its soo awesome. I added some flour to thicken because I was out of corn starch and also added some cayenne powder to give just a kick. Remember the cream cheese will dull the heat do add more than you think. Just delicious on a cold night!
Pauline New
Delicious and easy to cook soup!
Tonya
I may have missed it, but what is the serving size?
Gary White
About one cup.
kevin
very good, we enjoyed it
Melissa
I didn't want to cook each step of the soup before starting the insta pot. So I sauteed the onions to caramelize them first and cut the chicken and cream cheese into small pieces first and then dumped it all in and set it for 4-5 mins with quick release. It was delicious!
MaryLee
I added about a 1/2 tsp of poultry seasoning as well. This soup is delish!!!