Easy Instant Pot Cream Chicken Mushroom Soup Recipe
Indulge in the creamy decadence of this Easy Instant Pot Cream Chicken Mushroom Soup recipe, a comforting dish perfect for any occasion. Bursting with the earthy richness of mushrooms, tender chunks of chicken, and a velvety broth, this soup is a true delight for the senses. Made effortlessly in the pressure cooker, it’s a convenient and flavorful option for busy weeknights or leisurely weekends. Whether you’re craving a soul-warming meal or looking to impress guests with a satisfying dish, this creamy soup is sure to be a family favorite.
simple INGREDIENTS YOU’LL NEED TO MAKE IT:
This easy recipe creates a comforting and flavorful creamy soup for any occasion using panty staple ingredients.
- Chicken Breasts (or Chicken Thighs): 1½ pounds of boneless skinless chicken breast or thighs provide the protein base for the soup.
- Olive Oil: Used for sautéing the vegetables and chicken, olive oil adds a rich flavor and helps prevent sticking in the Instant Pot.
- Butter: Along with olive oil, butter adds richness and flavor to the soup, enhancing its creamy texture.
- Onion, Celery, Carrot, Garlic: Diced yellow onion (onion powder), celery, carrot, and minced garlic (garlic powder) to create a flavorful vegetable base for the soup.
- Mushrooms: Thinly sliced mushrooms add earthy flavor and meaty texture to the soup, making it hearty and satisfying.
- Dried Oregano and Thyme: These dried herbs add aromatic flavor and depth to the soup, complementing the other ingredients.
- Flour: Used as a thickening agent, the flour helps to create a creamy consistency in the soup, providing body and texture.
- Chicken Broth: Provides a flavorful liquid base for the soup, infusing it with savory notes and enhancing the overall taste.
- Heavy Cream: Adds richness and creaminess to the soup, giving it a luxurious texture and mouthfeel.
- Salt and Black Pepper: Seasonings used to taste, salt and black pepper enhance the flavors of the soup, balancing the sweetness of the vegetables and the richness of the cream.
HOW TO PREPARE INSTANT POT CHICKEN MUSHROOM SOUP?
Time needed: 30 minutes
- Saute the Vegetables:
Set your pressure cooker to the sauté mode and add olive oil and melt butter. Once hot, add diced onions, celery, carrots, and minced garlic. Sauté until vegetables are softened, about 4-5 minutes.
- Add Mushrooms:
Add thinly sliced mushrooms to the pot and continue sautéing until they release their moisture and start to brown, about 5-6 minutes. - Add Spices and Flour:
Stir in dried oregano, dried thyme, and flour, coating the vegetables evenly. Cook for another minute to remove the raw flour taste. - Pour in Chicken Broth:
Pour in chicken/vegetable broth and deglaze the bottom of the pan with a wooden spoon to ensure no browned bits are stuck. Add raw chicken breasts or thighs to the bottom of the pot. - Pressure Cook:
Close the Instant Pot lid, seal the vent, and set it to high pressure cook on high for 10 minutes. Once the cooking time is complete, allow for a natural release for 10 minutes, then carefully perform a quick release on the remaining pressure. - Add Heavy Cream:
Open the lid and remove the chicken from the pot. Shred or chop the chicken into bite-sized pieces and return it to the pot.
Stir in heavy cream and season with salt and black pepper to taste. Let the soup simmer for a few minutes until heated through and slightly thickened. - Garnish and Enjoy!
Serve hot, garnished with fresh herbs if desired. Enjoy your delicious comfort food the whole family will enjoy!
FAQ – FREQUENTLY ASKED QUESTIONS:
Yes, you can use a variety of mushrooms such as button mushrooms, cremini mushrooms, or wild mushrooms for added flavor and texture.
While fresh mushrooms are recommended for the best texture and flavor, you can use frozen mushrooms if that’s what you have available. Just be aware that frozen mushrooms may release more liquid during cooking, which can affect the consistency of the soup.
Yes, you can make this soup vegetarian by using vegetable broth instead of chicken broth and omitting the chicken. You can also add extra vegetables like carrots or potatoes for added flavor and texture.
Yes, you can use different types of cream such as half-and-half or light cream if you prefer a lighter option. Using heavy cream will have the creamiest and richest results. But instead of heavy cream, use sour cream for a tangy twist. Add it towards the end of cooking to prevent curdling. Another option is to swap some or all of the heavy cream with cream cheese. Soften the cream cheese before adding it to the soup.
To prevent the cream from curdling, it’s important to temper it before adding it to the soup. This can be done by slowly adding a small amount of hot soup to the cream while stirring constantly to slowly raise the temperature.
If you prefer a thicker soup, mix a slurry of 1 tablespoon of cornstarch and 2 tablespoons of water into the soup while it’s simmering. If you prefer a thinner soup you can add more broth or cream.
INSTANT POT MUSHROOM CHICKEN RECIPE SUBSTITUTIONS AND VARIATIONS:
There are several substitutions and variations you can try with creamy chicken mushroom soup to suit your taste preferences or dietary needs:
- Protein Options: Instead of chicken breasts, you can use chicken thighs, shredded rotisserie chicken, or even cooked turkey.
- Mushroom Varieties: Experiment with different mushroom varieties such as cremini, shiitake, or oyster mushrooms for unique flavors and textures.
- Dairy-Free Options: Substitute heavy cream with coconut milk or cashew cream for a dairy-free version of the soup.
- Vegetarian Version: Omit the chicken and use vegetable broth instead of chicken broth to create a vegetarian-friendly version of the soup. You can also add extra vegetables like spinach, kale, or diced potatoes and white rice for added flavor and nutrients.
- Seasoning Adjustments: Customize the seasoning by adding herbs like thyme, rosemary, or parsley for extra flavor. Adjust the amount of salt, pepper, and garlic according to your taste preferences. Boost the flavor by adding a packet of onion soup mix just make sure to not to over-salt the soup.
- Thickening Agents: Instead of flour, you can use cornstarch or arrowroot powder as a thickening agent to make the soup gluten-free. Alternatively, puree some of the soup vegetables to thicken the broth naturally.
- Toppings: Garnish the soup with crispy bacon bits, grated Parmesan cheese, chopped fresh herbs, or a drizzle of truffle oil for added flavor and visual appeal.
WHAT DO YOU SERVE WITH CREAMY MUSHROOM SOUP?
Creamy chicken mushroom soup pairs wonderfully with various side dishes that complement its rich and savory flavors. Serve it alongside a crusty baguette or warm dinner rolls for dipping, allowing you to savor every last drop of the velvety broth. A crisp green salad with a tangy vinaigrette adds a refreshing contrast, while steamed vegetables or roasted root vegetables offer a hearty and nutritious option. Cook egg noodles separately and serve the soup over them for a full meal. Instead of serving the soup over noodles, you can cook jasmine rice and serve with the rice to make an easy dinner. For a touch of indulgence, consider pairing the soup with creamy mashed potatoes or cauliflower mash to create a satisfying meal.
HOW TO STORE AND REHEAT LEFTOVER MUSHROOM SOUP?
To store leftover creamy chicken mushroom soup, allow it to cool completely before transferring it to an airtight container. Place the container in the refrigerator, where it can be stored for up to 3-4 days.
When reheating, you can use either the stovetop or the microwave. If using the stovetop, pour the soup into a saucepan and heat over medium heat, stirring occasionally until heated through. If using the microwave, transfer the soup to a microwave-safe bowl, cover loosely with a microwave-safe lid or paper towel, and heat in 30-second intervals, stirring in between, until warmed to your desired temperature. Once reheated, serve the soup hot and enjoy!
CAN LEFTOVER CHICKEN MUSHROOM SOUP BE FROZEN FOR LATER CONSUMPTION?
Yes, creamy chicken mushroom soup can be frozen for later consumption. To freeze, allow the soup to cool completely before transferring it to a freezer-safe container or resealable freezer bag. Remove as much air as possible to prevent freezer burn. Label the container with the date and contents before placing it in the freezer.
When ready to use, thaw the soup overnight in the refrigerator or using the defrost setting on the microwave. Once thawed, reheat the soup on the stovetop or in the microwave until heated all the way through. Just be aware the texture of dairy-based soups like creamy chicken mushroom soup may be slightly grainy after freezing and reheating, but the flavor should remain delicious.
LOOKING FOR MORE SOUP RECIPES? TRY THESE!
Mushroom and Wild Rice Soup: Mushroom and Wild Rice Soup, is a soul-soothing bowl of comfort that seamlessly blends earthy mushrooms, hearty wild rice, and a velvety, savory broth. This recipe is a celebration of wholesome ingredients coming together to create a symphony of flavors and textures.
Creamy Roasted Tomato Basil Soup: Creamy Roasted Tomato Basil Soup. This velvety concoction starts with ripe tomatoes, roasted to perfection to bring out their natural sweetness and depth of flavor. Blended to a silky consistency and infused with aromatic basil, this soup is a symphony of rich, savory goodness.
Red Onion Soup: This hearty and aromatic soup elevates the humble red onion into a culinary masterpiece, delivering a symphony of taste with every spoonful. Slowly caramelized onions melt with fragrant herbs, creating a velvety texture and deep savory taste that will warm your soul.
Easy Instant Pot Cream Chicken Mushroom Soup Recipe
Equipment
- Instant Pot/Pressure Cooker
Ingredients
- 1½ lbs Chicken Breasts (or chicken thighs)
- 2 Tbsp. Olive Oil
- 2 Tbsp. Butter
- 1 Onion diced
- 2 Celery diced
- 2 Carrot diced
- 4 cloves Garlic minced
- 16 oz. Mushrooms thinly sliced
- ½ Tsp Dried Oregano
- ½ Tsp Dried Thyme
- ¼ Cup Flour
- 3 Cups Chicken Broth
- 2 Cups Heavy Cream
- Salt and Black Pepper (to taste)
Instructions
- Set your Instant Pot to the sauté mode and add olive oil and butter. Once hot, add diced onions, celery, carrots, and minced garlic. Sauté until vegetables are softened, about 4-5 minutes.
- Add thinly sliced mushrooms to the pot and continue sautéing until they release their moisture and start to brown, about 5-6 minutes.
- Stir in dried oregano, dried thyme, and flour, coating the vegetables evenly. Cook for another minute to remove the raw flour taste.
- Pour in chicken broth and deglaze the bottom of the pot to ensure no bits are stuck. Add chicken breasts or thighs to the pot.
- Close the Instant Pot lid, seal the vent, and set to pressure cook on high for 10 minutes. Once the cooking time is complete, allow for a natural pressure release for 10 minutes, then carefully perform a quick pressure release.
- Open the lid and remove the chicken from the pot. Shred or chop the chicken into bite-sized pieces and return it to the pot.
- Stir in heavy cream and season with salt and black pepper to taste. Let the soup simmer for a few minutes until heated through and slightly thickened.
- Serve hot, garnished with fresh herbs if desired. Enjoy your delicious Instant Pot Creamy Chicken Mushroom Soup!