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Instant Pot Creamy Mushroom and Chicken Soup
Course
Appetizer, Soup
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
4
Calories
275
kcal
Author
Corrie
Ingredients
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
½
cup
chicken broth
4
cup
water
Non-stick cooking oil to spray
Instructions
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.
Nutrition
Calories:
275
kcal
|
Carbohydrates:
2
g
|
Protein:
13
g
|
Fat:
24
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
1
g
|
Cholesterol:
78
mg
|
Sodium:
276
mg
|
Potassium:
229
mg
|
Sugar:
2
g
|
Vitamin A:
439
IU
|
Vitamin C:
3
mg
|
Calcium:
79
mg
|
Iron:
1
mg