This Chicken Mushroom Soup recipe is one of those great comfort food recipes that requires you to do little beyond dump and cook in your Instant Pot! Enjoy a hearty, delicious soup that's made in under 30 minutes!
Why This Chicken Mushroom Soup Is A Must For Dinner Tonight
I made this Pressure Cooker Low Carb Chicken Mushroom Soup about four years ago when we first moved to eating full liquids that needed to be high protein. I had used a variety of different ingredients in it and had the ugliest picture of it you'd ever seen. And no, I don't plan on showing you those pictures anytime soon (not that I had to worry, because absolutely no one ever saw this soup post before I overhauled it with better pictures).
But the thing is, it's actually a very tasty chicken mushroom soup. It's low carb, it's dump and cook, and what's more, it's very versatile. So I decided it was time to make this Keto Chicken Mushroom soup again and take better pictures this time.
Ingredeints You'll Need
The picture below shows you most of what I put in it--well, except the mushrooms that I forgot to photograph!
- Onion- Adds a bit of additional texture to the dish.
- Garlic- Freshly diced for the most intense flavor.
- Mushrooms- Chopped up into bitesized pieces.
- Yellow Summer Squash- This can be replaced with zucchini for an equally tasty soup and cooks in the same amount of time.
- Chicken breasts-You'll want to use boneless and skinless breasts cut into large chunks
- Chicken Stock- Is the body of the soup and helps create a delicious broth.
- Kosher Salt
- Ground Black Pepper
- Italian Seasoning- You can also use poultry seasoning if you want to kick up the chicken flavor a notch.
- Heavy Whipping Cream- For finishing. This is completely optional, but I love the creaminess it adds to the broth.
How To Make Chicken Mushroom Soup In The Instant Pot
- Place all ingredients into the inner liner of your Instant Pot.
- Cook under high pressure for 15 minutes, and allow it to release pressure naturally for 10 minutes. Release all remaining pressure.
- Using tongs, carefully remove all chicken pieces and set aside.
- Use an immersion blender to roughly purée the vegetables, leaving a few intact for texture and visual appeal.
- Shred the chicken and add it back in. Add heavy whipping cream if using. Stir well and serve.
Substitutions And Variations
While this recipe is incredible tasting made just the way it is written, I have tried it with various substitutions and all of them have been equally tasty.
Here are some of my favorite ways to swap out ingredients in this recipe:
- Add a chopped up sweet potato (which is how I first made this soup)
- Add butternut squash
- Change up the herbs to get a different flavor, such as poultry seasoning mix or your favorite herb blend
- Swap fresh oregano for whatever herb you have handy
- Finish it with a little sour cream or heavy whipping cream to add a little creaminess to it
- Substitute zucchini for yellow squash
- Puree everything (including the chicken) together when done for a thicker soup
- Skip the chicken, add vegetable broth seasoning, and stir in some firm tofu into the pureed vegetables for a vegetarian version
With these subs, the cook times and water amounts remain the same as the recipe I am posting below.
How To Make It In The Slow Cooker
This recipe can also be made in a slow cooker if you would rather use a slow cooker or don't own an Instant Pot.
To make it this way, simply place all of the ingredients in the slow cooker and cook on high for 3-4 hours or low for 8 hours.
Does This Chicken Mushroom Soup Freeze Well?
This soup actually freezes quite well! It actually freezes so well that I included it in my Instant Pot Freezer meals Done The Easy Way post! I would just leave the heavy whipping cream out as dairy has a tendency to become grainy after it's been frozen.
You can add the heavy whipping cream in after you reheat the soup from frozen. Also, make sure that you portion it out before you freeze it. Nobody likes having to heat up a giant puck of soup just to get a single serving.
Looking For More Great Soup Recipes?
- Looking for a delicious and warming soup but trying to cut back on carbs? My Low Carb Cream of Mushroom Soup is just the soup for you!
- This Instant Pot Chicken Tortilla Soup will be the easiest and best one you've made! Make an authentic Mexican tortilla soup right in your Instant Pot!
- This Chicken Pot Pie Soup recipe gives you all the comforting goodness of chicken pot pie while taking far less effort to make! And who doesn't appreciate an easy dinner option?
So if you haven't decided what you're having for your next meal, or even if you have, go ahead and make this delectable Chicken Mushroom Soup! Trust me, you won't be disappointed. Make sure to share this recipe with your friends on Pinterest and Facebook so they can enjoy it as well!
Ingredients
- 1 (1) Onion, thinly sliced
- 3 cloves (3 cloves) Garlic, minced
- 2 cups (384 g) Mushrooms, chopped
- 1 (1) Yellow Summer Squash, chopped
- 1 pound (453.59 g) chicken breasts, boneless and skinless, cut into large chunks
- 2.5 cups (600 ml) Chicken Stock
- Kosher Salt
- Ground Black Pepper
- 1 teaspoon (1 teaspoon) Italian Seasoning, or poultry seasoning
For Finishing
- 1/2 cup (119 ml) Heavy Whipping Cream, (optional)
Instructions
- Place all ingredients into the inner liner of your pressure cooker or Instant Pot.
- Cook under high pressure for 15 minutes, and allow it to release pressure naturally for 10 minutes. Release all remaining pressure.
- Using tongs, carefully remove all chicken pieces and set aside
- Use an immersion blender to roughly purée the vegetables, leaving a few intact for texture and visual appeal.
- Shred the chicken and add it back in. Add heavy whipping cream if using. Stir well and serve.
- This recipe can be made on the stove top or in a slow cooker (high for 3-4 hours) as well.
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Robin T.
Made this last night, SUPER YUMMY! My husband loved it! Thanks!
Roberta Gwynn
I just made this soup for lunch and it's delicious! I left out the yellow squash because I didn't have any in the fridge. But wow, try this soup! PS, I did use the cream to finish it.
Evelyn
I want to make this soup again since the soup part was delicious (made with Cremini mushrooms). I would like to try half as much chicken and use thighs. Would the cooking time change for 1/2 pound of boneless thighs cut in chunks?
Evelyn
I made this recipe with Cremini mushrooms. I recently tried Cremini mushrooms for the first time when making a Chicken Marsala recipe from the “Instant Pot Miracle” cookbook. My husband and I discovered Cremini mushrooms are delicious! Your mushroom soup recipe made with Cremini mushrooms is, oh my, so good. Neither of us like chicken breast cooked in the Instant Pot. I might try using half as much chicken and using thighs, but the flavor of this soup is exceptional.
Gayle
Hi! This recipe looks great. I am very new to IP cooking, and have an 8 Qt Instant Pot Duo on it's way to me right now! (just ordered it today). I am on a low carb eating plan, so was happy to find this recipe! One question, can I double the recipe do you think? Would the cooking times change? I really like to cook BIG batches of food in order to freeze some for another day when life gets too busy. It's so nice just to pull things out of the freezer and reheat. Thanks a lot!
Amanda
Really delicious, even my picky toddler approved. 🙂 I look forward to making this soup for my family for a long time. I felt so good serving them something so healthy and tasty. Thank you so much for sharing!
URVASHI PITRE
Oh that's great to hear! You might check my Chicken and Kale soup. Kids seem to be loving that one, which surprises me given it has green stuff in it.
mary
In your photo it looks like the cake chicken is already cooked? Are you are you using raw chicken
jj
does anyone know the calories to this recipe??
nomee
jj read the box that says "nutrition facts" and you'll get the macros, and calories per serving are 289.
MP
The nutritional chart is just below the recipe. It has the whole breakdown. 289 caories