Instant Pot Chicken Recipes Cream Of Mushroom Soup
Description
Nothing beats a hot and comforting bowl of creamy soup on a cold winter day. But who has the time to slave away in the kitchen all day over a simmering pot when there's work and errands to run? With the Instant Pot, you can whip up a delicious and hearty bowl of creamy mushroom soup in no time. This soup is loaded with tender chunks of chicken, mushrooms, and onions all cooked in a creamy broth. It's a delicious dinner that the whole family will love!
Prep Time
This cream of mushroom soup only takes about 10 minutes to prepare and assemble. You'll need to mince the onion, chop the mushrooms, and cut up the chicken. All of these can be done in advance to save time when you're ready to cook.
Cook Time
Using an Instant Pot, this soup cooks in only 15 minutes. This includes the time it takes for the pot to come up to pressure before cooking and the time it takes to release the pressure after cooking. So in total, you can have a delicious bowl of soup ready in about 30 minutes.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, minced
- 8 ounces mushrooms, chopped
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cut into small chunks
- 4 cups chicken broth
- 1/4 cup all-purpose flour
- 8 ounces cream cheese, softened
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
Set the Instant Pot to the sauté setting. Add the olive oil to the pot and when it is hot, add the onion and mushrooms. Cook, stirring occasionally, for about 5 minutes or until the vegetables are tender. Add the garlic and cook for an additional minute.
Add the chicken, chicken broth, flour, cream cheese, thyme, salt, and pepper to the pot. Stir to combine and make sure that the cream cheese has been completely mixed into the broth.
Secure the lid on the pot and set the valve to sealing. Press the manual/pressure cook button and set the timer to 15 minutes. When the time is up, allow the pot to naturally release pressure for 10 minutes before carefully releasing the remaining pressure.
Open the pot and use a spoon to break up any large chunks of chicken. Stir the soup to combine and season with additional salt and pepper, if desired. Garnish with parsley, if desired, and serve hot.
Equipment
- Instant Pot
- Measuring cups and spoons
- Knife
- Cutting board
- Wooden spoon
Notes
If you don't have an Instant Pot, you can still make this soup on the stovetop. Heat the oil in a large pot over medium-high heat and saute the vegetables until tender. Add the remaining ingredients and bring to a simmer. Reduce the heat to low and simmer, stirring occasionally, for 15-20 minutes or until the chicken is cooked through.
Nutrition: Per Serving
- Calories: 468
- Fat: 24g
- Carbohydrates: 22g
- Protein: 36g
- Sodium: 1387mg
- Fiber: 2g
Recipe Tips
For a lighter version of this soup, you can use low-fat cream cheese, reduced-sodium chicken broth, and light olive oil. You can also swap out the chicken for turkey or use a combination of both. For extra flavor, add a splash of white wine to the pot. You can also add some extra vegetables like carrots, celery, or green beans. And if you like your soup extra creamy, stir in a bit of heavy cream at the end.
This Instant Pot Cream of Mushroom Soup is an easy and delicious dinner option that is sure to please everyone. It's packed with flavor and comes together in just a few minutes. So the next time you're in a hurry and need a quick and comforting dinner, give this soup a try!
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