Instant Pot Chicken And Cream Of Chicken Soup Recipe
Description
This savory Instant Pot Chicken and Cream of Chicken Soup is an easy, delicious and flavorful comfort food that is perfect for weeknight dinners. This hearty soup is made with tender chicken, carrots and celery simmered in a creamy broth. The addition of cream of chicken soup gives this soup an irresistible creamy texture and a rich flavor that is sure to be a hit with everyone. Serve this soup with a side of crusty bread for a complete meal that your family will love.
Prep Time
This Instant Pot Chicken and Cream of Chicken Soup requires about 10 minutes of prep time. You will need to dice the carrots and celery, shred the chicken, and measure out the other ingredients. Once the ingredients are prepped, the soup comes together quickly in the Instant Pot.
Cook Time
This soup takes about 30 minutes to cook in the Instant Pot. The Instant Pot does the work for you, so you can relax while the soup cooks. Plus, the Instant Pot locks in the flavor as it cooks, so you are guaranteed a delicious soup every time.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 pound boneless, skinless chicken thighs, shredded
- 4 cups chicken broth
- 1 (10.75 ounce) can cream of chicken soup
- Salt and pepper to taste
Instructions
1. Turn on the Instant Pot and select the “saute” setting. Once the pot is hot, add the olive oil, onion, carrots, celery, garlic, thyme, and oregano. Saute for 5 minutes, stirring occasionally.
2. Add the shredded chicken to the pot and stir to combine. Cook for an additional 5 minutes, stirring occasionally.
3. Add the chicken broth to the pot and stir to combine. Secure the lid on the pot and make sure the valve is set to “sealing”. Select the “manual” setting and set the timer for 10 minutes. When the timer is up, allow the pressure to release naturally for 10 minutes, then quick release the remaining pressure.
4. Open the lid and stir in the cream of chicken soup. Select the “saute” setting and bring the soup to a simmer, stirring occasionally. Simmer for 5 minutes, or until the soup is thickened.
5. Season the soup with salt and pepper to taste. Serve the soup hot with crusty bread.
Equipment
To make this Instant Pot Chicken and Cream of Chicken Soup, you will need an Instant Pot, a cutting board, a knife, and a wooden spoon.
Notes
This soup can be made with any type of chicken, such as chicken breasts or chicken tenders. If you do not have cream of chicken soup, you can use cream of mushroom soup or cream of celery soup instead.
Nutrition: Per Serving
This Instant Pot Chicken and Cream of Chicken Soup recipe makes 8 servings. Each serving contains approximately 375 calories, 23g of protein, 20g of fat, and 20g of carbohydrates.
Recipe Tips
For added flavor, you can add a pinch of red pepper flakes to the soup. You can also add a splash of white wine to the pot before cooking, or a tablespoon of fresh chopped parsley to the soup after cooking.
If you want to make this soup in the slow cooker, you can follow the same instructions but cook the soup on low for 6-8 hours, or on high for 3-4 hours. You may need to add an additional cup of chicken broth to the slow cooker if the soup is too thick.
This soup can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, simply microwave or heat in a pot on the stove until it is hot.
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