This easy instant pot cream of mushroom chicken soup is the ultimate weeknight dinner! This homemade soup is packed with flavor and comes together quickly in one pot. Filled with mushrooms and veggies, this cozy soup will be a family favorite!
Soup season is in full swing in my house, and this week I wanted to fully commit to cOzY vIbEs. Sometimes you just need a cozy bowl of homemade soup, and I have the perfect recipe!
Quick and easy, this instant pot cream of mushroom chicken soup is full of healthy veggies. Perfect for weeknight dinners, this recipe also makes delicious leftovers for lunch.
Thanks to the instant pot (my favorite way to cook), this recipe only requires one pot and comes together in less than an hour. This means after a long day, you can have a delicious homemade meal on the dinner table with less stress. Does it get better than that?!
This post is about how to make instant pot cream of mushroom chicken soup.
WHY YOU’LL LOVE THIS RECIPE
COZY: This creamy, hearty soup is perfect for colder months (or any time of year if you’re soup-obsessed like me).
QUICK & EASY: This easy recipe comes together in just oven an hour. Half of that time the instant pot is doing its ~thing~ which means you can kick your feet up and relax.
ONE POT: Thanks to the instant pot, you only need to use one pot from start to finish.
INGREDIENTS
This cozy chicken mushroom soup comes together using simple ingredients.
BUTTER: Butter gives this recipe a rich, comfort food flavor. You can also use olive oil.
VEGETABLES: This recipe uses a mix of onion, carrots, and celery.
MUSHROOMS: This soup is packed with mushrooms- the more the merrier! Use baby bella, cremini mushrooms, or button mushrooms. Buy pre-sliced mushrooms to cut down on prep time. For the best flavor, use fresh mushrooms, not frozen or dried.
GARLIC & HERBS: A mix of dried and fresh herbs gives this soup a cozy, fall flavor. Fresh garlic is best, but you can also substitute it with 1 teaspoon of garlic powder.
CHICKEN: This recipe uses skinless boneless chicken breasts. You can use raw chicken or frozen chicken, which will cook in the same amount of time in the pressure cooker (amazing right?!). You could also use a rotisserie chicken and add at the end.
CHICKEN BROTH: Use low sodium broth to control the saltiness.
HEAVY CREAM: Adding a cup of heavy cream at the end helps make this soup rich and creamy.
CORN STARCH: A few tablespoons stirred in at the end help to thicken the soup without adding extra fat.
TOPPINGS: Top a bowl of soup with fresh parsley, fresh thyme, and a dollop of sour cream.
HOW TO MAKE INSTANT POT CREAM OF MUSHROOM CHICKEN SOUP
This instant pot cream of mushroom soup is perfect for the whole family. Adding chicken to the recipe adds protein to help keep you full, making this the ultimate cozy soup!
STEP 1: Set the instant pot to the SAUTÉ function. Add and melt butter, then add onion and sauté until translucent (about 3 minutes). Add celery and carrots, stirring occasionally, for 3-5 minutes.
STEP 2: Add mushrooms and cook for 5 minutes, until most of the liquid has been released. Add garlic, herbs, salt, and black pepper, and cook for 1 minute until fragrant.
STEP 3: Turn off the instant pot and add chicken and broth. Make sure the chicken is completely covered with liquid. Set the instant pot to PRESSURE COOK on high pressure and set the cooking time to 8 minutes. Secure the lid and change the pressure valve to sealing. It will take an additional 15 minutes for pressure to build before the timer starts to count down.
STEP 4: When the timer goes off, change the pressure release valve to VENTING to release steam. Do not use natural release or this will overcook the chicken. Change the instant pot to the KEEP WARM setting.
STEP 5: Remove chicken from pot and let it rest for 3-5 minutes. Add cream to the soup. In a small bowl, mix together cornstarch and water to make a cornstarch slurry. Make sure it is well mixed and no clumps remain before adding to the soup. Stir occasionally for 5-7 minutes, until soup has slightly thickened.
STEP 6: While the soup is thickening, shred the chicken. Use two forks to gently shred the meat, and then place it back into the soup. Pour soup into bowls and top with fresh parsley, thyme, and a dollop of sour cream.
TIPS & TRICKS
Here are a few ways you can change the recipe next time you make it!
- For best results, do not use natural release. This will overcook and dry out the chicken.
- Try adding white rice to make this a hearty dish.
- Use a rotisserie chicken. Shred the chicken while the soup cooks and add at the end.
- Use frozen chicken. The instant pot can cook chicken in the same amount of time. Just make sure each chicken breast is separated. If they are frozen together, it will take longer to cook.
STORAGE
FRIDGE: Store in an airtight container for 4-5 days. This soup is delicious to take to work for lunch and will keep you full.
FREEZER: This soup is best for up to 3 months in the freezer. I like to freeze soup in individual portions, which makes it easy to reheat and enjoy.
HOW TO SERVE CREAM OF MUSHROOM CHICKEN SOUP?
This homemade cream of mushroom soup is delicious as an appetizer or main dish! Here are a few creative ways I love to enjoy this recipe.
BREAD: Serve with a large chunk of crusty bread to get every last drop of this creamy mushroom soup! This is my favorite way to enjoy any type of soup.
VEGETABLES: Any veggie is a perfect side dish for this soup. I love fresh green beans. If you’re short on time, you can also steam frozen vegetables.
POTATOES: Mushrooms and potatoes are a match made in heaven! A creamy serving of mashed potatoes is a great side dish.
MEAT: This soup is a great appetizer for meat, such as chicken or pork chops.
RICE: Make a side of white or brown rice for a twist on mushroom chicken with rice!
SUGGESTED RECIPES
Here are some other comforting recipes you may enjoy!
Creamy Pumpkin Squash Soup: This perfect fall soup recipe is bursting with pumpkin flavor and comes together in less than 15 minutes!
Golden Beet Soup: This light soup is the perfect appetizer.
Brown Sugar Baked Carrots: Filled with cinnamon and spices, this sweet fall dish is one the whole family will enjoy.
FAQ
Yes! The instant pot can cook unthawed, frozen chicken quickly and easily. Make sure all of the chicken is covered in liquid and cook for 8 minutes. If the chicken is undercooked after 8 minutes, cook for an additional 2-3 minutes.
Absolutely! Follow steps 1 and 2 as directed in a large soup pot. Place the chicken in the pot and cover with broth. Bring to a boil and simmer until chicken is cooked through about 40-60 minutes.
This post is about how to make instant pot cream of mushroom chicken soup. Let us know in the comments if you enjoyed this recipe!
Easy Instant Pot Cream of Mushroom Chicken Soup
Equipment
- Instant Pot
Ingredients
- 1 tablespoon butter unsalted
- 1 onion diced
- 1 cup celery diced
- 1 cup carrots diced
- 2 16oz mushrooms sliced
- 3 garlic cloves minced
- 1 teaspoon herbes de provence
- 1 teaspoon salt
- 1/2 teaspoon fresh thyme
- 1/4 teaspoon black pepper
- 1.5 lbs chicken breast raw
- 4 cups chicken broth
- 1 cup heavy cream
- 3 tablespoons cornstarch
- 5 tablespoons water
- parsley optional, for topping
Instructions
- Set the instant pot to the SAUTÉ function. Add and melt butter, then add onion and sauté until translucent (about 3 minutes). Add celery and carrots, stirring occasionally, for 3-5 minutes.
- Add mushrooms and cook for 5 minutes, until most of the liquid has been released. Add garlic, herbs, salt, and black pepper, and cook for 1 minute until fragrant.
- Turn off the instant pot and add chicken and broth. Make sure the chicken is completely covered with liquid. Set the instant pot to PRESSURE COOK on high pressure and set the cooking time to 8 minutes. Secure the lid and change the pressure valve to sealing. It will take an additional 15 minutes for pressure to build before the timer starts to count down.
- When the timer goes off, change the pressure release valve to VENTING to release steam. Do not use natural release or this will overcook the chicken. Change the instant pot to the KEEP WARM setting.
- Remove chicken from pot and let it rest for 3-5 minutes. Add cream to the soup. In a small bowl, mix together cornstarch and water to make a cornstarch slurry. Make sure it is well mixed and no clumps remain before adding to the soup. Stir occasionally for 5-7 minutes, until soup has slightly thickened.
- While the soup is thickening, shred the chicken. Use two forks to gently shred the meat, and then place it back into the soup. Pour soup into bowls and top with fresh parsley and thyme.