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Instant Pot Chicken Breast And Mushroom Soup Recipe

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Instant Pot Chicken With Mushrooms Momsdish
Instant Pot Chicken With Mushrooms Momsdish from momsdish.com

Description

This creamy, comforting Instant Pot Chicken Breast and Mushroom Soup is a delicious dinner option that is quick and easy to make. It’s made with simple ingredients like chicken breasts, mushrooms, broth, and cream, and is ready in just 30 minutes. This hearty and flavorful soup is perfect for a cozy night in with the family.

Prep Time

This recipe takes about 10 minutes to prep. You’ll need to dice the onion and mince the garlic. You’ll also need to slice the mushrooms and chop the chicken into cubes.

Cook Time

The soup cooks for about 20 minutes in the Instant Pot. After the pressure cooking time is done, let the pressure release naturally for 10 minutes before releasing any remaining pressure.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 pound mushrooms, sliced
  • 2 boneless, skinless chicken breasts, cubed
  • 4 cups chicken broth
  • 1 cup heavy cream
  • Salt and pepper, to taste

Instructions

1. Heat the olive oil in the Instant Pot on the sauté setting. Add the diced onions and cook until softened, about 5 minutes. Add the garlic and mushrooms, and cook for an additional 3 minutes.

2. Add the chicken cubes to the pot and stir to combine. Pour in the chicken broth and stir to combine. Close the lid and set the pressure cook setting for 20 minutes. Let the pressure release naturally for 10 minutes before releasing any remaining pressure.

3. Open the lid and add the heavy cream. Stir to combine. Taste and add salt and pepper as desired.

Equipment

  • Instant Pot
  • Knife
  • Cutting board
  • Measuring cups and spoons

Notes

Make sure to use boneless, skinless chicken breasts for this recipe. Boneless, skinless thighs would work too.

This soup is best served immediately, but it can be stored in the refrigerator for up to 3 days. Reheat in a pot on the stove or in the microwave.

Nutrition: Per Serving

Calories: 183 | Fat: 10 g | Protein: 15 g | Carbs: 8 g | Fiber: 1 g | Sugar: 3 g

Recipe Tips

For a thicker soup, you can use a potato masher to mash some of the mushrooms and chicken in the pot. This will give the soup a creamy, thick texture.

For a heartier soup, you can add some cooked pasta or potatoes to the soup. Cooked quinoa or barley would also be a great addition.

For a lighter soup, you can replace the heavy cream with coconut milk. You can also use low-sodium chicken broth if you’d like.


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