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.

5 from 2 votes

Instant Pot Creamy Mushroom & Chicken Soup

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
Calories 212 kcal


  • 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


  1. Add oil into the Instant Pot and select “Sauté”.

  2. Add chicken thighs with salt and pepper and cook for 2-3 minutes. Keep them aside.

  3. Add butter to the same Instant pot and sauté for 1 minute.

  4. Add onions, mushrooms, garlic, carrot, thyme and celery and cook for 3-4 minutes till tender. 

  5. 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.

  6. Select the “Cancel” and release pressure quickly.

  7. Add half and half, season with salt and pepper while heating to attain desired consistency.

  8. Garnish with rosemary and parsley and serve.  

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