Instant Pot Chicken Mushroom Soup

Instant Pot Chicken Mushroom Soup

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.

 

More Instant Pot Soup Recipes

 

The Process

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 the AMAZING Result…

Delicious Instant Pot Chicken Mushroom Soup

Chicken mushroom soup in glass bowl with spoon.

 

★ Did you make this Instant Pot Chicken Mushroom Soup?

Please give it a star rating below! ★

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 from 1 vote
Print Pin Rate
Course: Soup
Cuisine: American
Keyword: chicken mushroom soup, instant pot
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Calories: 344kcal
Author: Gary White

Ingredients

  • 4 Tbsp. butter separated
  • 24 oz. baby bella mushrooms sliced
  • 1/2 tsp. sea salt
  • 1/4 tsp. black pepper
  • 1 cup yellow onions diced
  • 1/2 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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3 Comments

  • Reply
    claire
    August 29, 2019 at 9:40 am

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

    • Reply
      Gary White
      September 3, 2019 at 1:09 pm

      Mushrooms are a big source of potassium.

  • Reply
    Susie Salins
    September 8, 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.

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