Instant Pot Creamy Mushroom and Chicken Soup

Course Appetizer, Soup
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 217kcal


  • 4 ounce sliced fresh mushrooms
  • ½ (3-ounce) can cream of mushroom soup
  • 1 cup sour cream
  • to taste Salt and freshly ground black pepper
  • 1 pound chicken boneless
  • 2 bacon slices cooked and crumbled
  • 1/2 cup chicken broth
  • 4 cup water
  • Non-stick cooking oil to spray


  • In a bowl, add mushrooms, mushroom soup, sour cream, salt and black pepper and gently, stir to combine.
  • Grease the insert of your Instant pot with non-stick cooking spray.
  • In the insert of Instant Pot, place chicken and top with mushroom mixture and water evenly.
  • Secure the lid and select manual high pressure on Instant Pot.
  • Cook for about 25 minutes and carefully do a Natural release.
  • Dish out the chicken and shred with fork.
  • Transfer the chicken back to the pot and select sauté.
  • Sauté for 3 minutes and serve hot with the topping of chopped bacon.


Calories: 217kcal