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Home » Instant Pot Magic

Instant Pot Chicken Mushroom Soup

By Gary White
This post may contain affiliate links.
Read my full disclosure here.

Published April 26, 2019. Last modified August 1, 2025 By Gary White

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Instant Pot chicken mushroom soup image for Pinterest.

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.

Chicken mushroom soup in glass bowl with spoon.

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

Two pads of butter in Instant Pot.
Using sauté setting - melt butter in pot...
Sliced mushrooms seasoned with salt and pepper.
...then add mushrooms and season with salt and pepper.
Mushrooms sautéing in pot.
Cook for about 7 minutes, until all juices are released. Transfer mushrooms with their juices to a bowl and set aside.
Melted butter in pot with diced onions and celery.
Without rinsing out pot, and continuing on sauté mode, add butter, onions, and celery to pot. Cook for about 3 minutes, stirring frequently, until celery begins to soften.
Onions and peppers in pot with garlic, thyme, and bay leaf.
Then add vinegar, garlic, thyme, and bay leaf. Continue cooking for another minute.
Sautéed mushrooms in fine mesh strainer.
Pass mushrooms through a strainer...
Mushroom broth with sautéed veggies.
...returning their liquid to pot. Continue to keep the mushrooms separate to add them later.
Chicken stock in pot with aromatics.
Add chicken stock to pot...
Chicken breasts submerged in stock.
...along with chicken breasts, and cook for 7 minutes at high pressure.
Chicken stock with cooked aromatics.
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.
Shredding chicken in bowl with two forks.
Then, using two forks, pull the chicken apart into bite-size pieces.
Block of cream cheese in stock with ladle.
Add cream cheese to pot...
Chicken stock with melted cream cheese.
...and mix well until completely melted.
Cooked sliced mushrooms on top of creamy broth.
Finally, return mushrooms...
Stirring chicken mushroom soup with ladle.
...and chicken to pot and mix well.
Chicken mushroom soup topped with chopped parsley.
Add the parsley and give one final mix. Serve immediately.

And This is the AMAZING Result…

Chicken mushroom soup in glass bowl with spoon.

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?

Please give it a star rating below! ★

📖 Recipe

Chicken mushroom soup in glass bowl with spoon.

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.
4.86 from 14 votes
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 6
Calories: 344kcal
Author: Gary White

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
Tried this Recipe? Tag us Today!Mention @thefoodieeats or tag #TheFoodieEats!

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.

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Reader Interactions

Comments

  1. claire

    August 29, 2019 at 9:40 am

    why is the potassium so high? Any idea what causing it?

    Reply
    • Gary White

      September 03, 2019 at 1:09 pm

      Mushrooms are a big source of potassium.

      Reply
  2. Susie Salins

    September 08, 2019 at 9:28 am

    4 stars
    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.

    Reply
  3. Kim

    October 22, 2019 at 7:40 pm

    5 stars
    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 😊

    Reply
  4. LuAnne

    January 04, 2020 at 6:08 pm

    5 stars
    I am a newbie to Instant Pot. This recipe was well written and easy to follow. We loved the taste!

    Reply
    • Gary White

      January 04, 2020 at 6:20 pm

      Glad you enjoyed it!

      Reply
  5. Doug Thibaudeau

    February 06, 2020 at 12:30 am

    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!

    Reply
  6. Pauline New

    May 06, 2020 at 9:23 am

    5 stars
    Delicious and easy to cook soup!

    Reply
  7. Tonya

    July 05, 2021 at 1:43 pm

    I may have missed it, but what is the serving size?

    Reply
    • Gary White

      July 08, 2021 at 10:38 am

      About one cup.

      Reply
  8. kevin

    August 19, 2021 at 5:33 pm

    4 stars
    very good, we enjoyed it

    Reply
  9. Melissa

    January 07, 2022 at 12:23 pm

    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!

    Reply
  10. MaryLee

    March 04, 2024 at 6:34 pm

    5 stars
    I added about a 1/2 tsp of poultry seasoning as well. This soup is delish!!!

    Reply
4.86 from 14 votes (8 ratings without comment)

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Meet Gary

I'm Gary... husband, dad, recipe developer, and comfort food nerd. I believe in real food for real life. This blog? It’s where I share the recipes my family actually eats. Simple, soulful, and full of flavor. My goal is simple: help you cook food worth making again. More about me...

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