Instant Pot Creamy Mushroom & Chicken Soup

This is very easy and satisfying soup with the flavour of mushrooms and cream, which are secrets of the richness of this soup.

Instant Pot Creamy Mushroom & Chicken Soup
5 from 2 votes
Print Pin Rate
Course: dinner
Cuisine: American
Keyword: chicken thighs, cream, Creamy Mushroom & Chicken Soup
Prep Time: 5 minutes
Cook Time: 11 minutes
Total Time: 16 minutes
Servings: 6
  • 1 tbsp olive oil
  • 8 oz boneless, skinless chicken thighs cut into 1-inch chunks
  • kosher salt to taste
  • • Freshly ground black pepper to taste
  • 2 tbsp unsalted butter
  • 3 garlic cloves
  • 8 oz cremini mushrooms thinly sliced
  • 1 onion diced
  • 3 carrots peeled and diced
  • 2 stalks celery diced
  • 1/2 tsp dried thyme
  • 1/4 cup all purpose flour
  • 4 cups chicken stock
  • 1 bay leaf
  • 1/2 cup cream fluid half-and-half or more, as needed
  • 2 tbsp fresh parsley leaves chopped
  • 1 sprig rosemary
  • Add oil into the Instant Pot and select “Sauté”.
  • Add chicken thighs with salt and pepper and cook for 2-3 minutes. Keep them aside.
  • Add butter to the same Instant pot and sauté for 1 minute.
  • Add onions, mushrooms, garlic, carrot, thyme and celery and cook for 3-4 minutes till tender. 
  • Whisk in flour until light brown, now add chicken stock, bay leaf and chicken thighs and set “Manual” on high pressure for 2-3 minutes.
  • Select “Cancel” and release pressure quickly.
  • Add half and half, season with salt and pepper while heating to attain desired consistency.
  • Garnish with rosemary and parsley and serve.  
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