Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Pin
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
minutes
Cook Time
11
minutes
minutes
Total Time
16
minutes
minutes
Servings
6
Calories
212
kcal
Author
Corrie
Ingredients
1
tablespoon
olive oil
8
oz
boneless, skinless chicken thighs
cut into 1-inch chunks
kosher salt
to taste
• Freshly ground black pepper
to taste
2
tablespoon
unsalted butter
3
garlic cloves
8
oz
cremini mushrooms
thinly sliced
1
onion
diced
3
carrots
peeled and diced
2
stalks
celery
diced
½
teaspoon
dried thyme
¼
cup
all purpose flour
4
cups
chicken stock
1
bay leaf
½
cup
cream fluid half-and-half
or more, as needed
2
tablespoon
fresh parsley leaves
chopped
1
sprig
rosemary
Instructions
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.
Nutrition
Calories:
212
kcal