This healthy recipe for gluten free instant pot chicken and mushroom soup makes a quick weeknight meal. It's so easy to combine the ingredients in your pressure pot and have dinnner in under 30 minutes. The combination of chicken breasts, vegetables, spices and sour cream make this a creamy and delicious dinner option.
Gluten Free Instant Pot Chicken and Mushroom Soup is a comforting and creamy dish that combines tender chicken with savory mushrooms and fresh vegetables. This easy-to-make soup features a rich flavor profile, making it a perfect meal in a bowl.
Ideal for busy weeknights, this recipe is low carb and packed with healthy ingredients, showcasing the best of mushroom soup recipes. Whether you’re looking for a comforting dinner or a homemade soup option, this Instant Pot recipe is sure to become a favorite in your collection of delicious soup recipes.
If you are looking for more Instant Pot soup recipes try my Instant Pot Beef and Vegetable Soup, my Gluten Free Vegetarian Instant Pot Split Pea Soup, my Gluten Free Instant Pot Italian Style Pasta and Bean Soup or my Instant Pot Pesto Chicken Soup.
You can find all of my soup recipes here: Gluten Free Soup Recipes
You can find all of my Instant Pot recipes here: Gluten Free Instant Pot Recipes
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Instructions
With your instant pot on the saute function pour in the olive oil and add the onion, garlic, carrot, celery and mushrooms. Saute until the onions are translucent.
Add the rosemary, thyme, sage, salt and pepper to the mixture and stir into the vegetables
Turn off the saute function. Add the cubed chicken breast and chicken broth.
Place the lid on the pressure pot being sure that it seals. Cook on the manual setting for 18 minutes.
Let the instant pot release pressure naturally.
After the pressure is released carefully take the lid off and add the sour cream and heavy whipping cream. Serve the soup hot.
Supplies
Frequently Asked Questions
Yes. For this recipe I cube the raw chicken and then put it in the instant pot to cook. There is no need to cook the chicken before adding it to the soup ingredients to cook in the pressure pot.
I like to cube the raw chicken so I don't have to shred the chicken in the hot soup. With the chicken breasts already cubed the soup is ready to serve when it's done cooking. I think it makes it so much easier.
The first night I make soup in my Instant Pot I let it cool completely. Then I put the lid on or plastic wrap over top and store it in the refrigerator. The next night when I want to reheat the soup I take it out of the fridge and remove the plastic wrap.
I place the stainless pot back in my Instant Pot and put the lid on making sure it's set to sealed. Then I press the manual button and set the time for 3 minutes. The soup will heat up while it's coming to pressure and it only takes a short amount of time to have hot soup ready to serve.
The official instant pot manual calls for at least 8 ounces or 1 cup of liquid for the instant pot to come to pressure. For this recipe you will be using 32 ounces of chicken broth. That is more than enough liquid for your pressure pot to work properly.
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Gluten Free Instant Pot Chicken and Mushroom Soup
- Total Time: 33 minutes
- Yield: 5 servings 1x
- Diet: Gluten Free
Description
This healthy recipe for gluten free instant pot chicken and mushroom soup makes a quick weeknight meal. It's so easy to combine the ingredients in your pressure pot and have dinnner in under 30 minutes. The combination of chicken breasts, vegetables, spices and sour cream make this a creamy and delicious dinner option.
Ingredients
1 Tbsp. Olive Oil
1 medium Yellow Onion, chopped
2 Tbsp. Minced Garlic
1 cup Carrots, chopped
3 stalks Celery, chopped
2 - 10 ounce bags Frozen Chopped White Mushrooms or Fresh Mushrooms
3 Chicken Breasts, cubed
1 tsp. Dried Rosemary
1 tsp. Dried Thyme
½ tsp. Dried Sage
1 tsp. Sea Salt
1 tsp. Coarse Ground Black Pepper
1 - 32 ounce container Chicken Broth
½ cup Sour Cream
½ cup Heavy Whipping Cream
Instructions
With your instant pot on the saute function pour in the olive oil and add the onion, garlic, carrot, celery and mushrooms. Saute until the onions are translucent.
Add the rosemary, thyme, sage, salt and pepper to the mixture and stir into the vegetables
Turn off the saute function. Add the cubed chicken breast and chicken broth.
Place the lid on the pressure pot being sure that it seals. Cook on the manual setting for 18 minutes.
Let the instant pot release pressure naturally.
After the pressure is released carefully take the lid off and add the sour cream and heavy whipping cream. Serve the soup hot.
Notes
If you would like a dairy free version omit the sour cream and heavy whipping cream.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: Gluten Free
Shannon says
This soup was so delicious and so easy to make! Thank you for a tasty recipe!
organicallyaddison says
Such a hearty and flavorful soup! Love that it's gluten free too!
Daniela says
Loved this easy recipe! Will definitely make this again
smallfarmbiglife says
Hi Daniela! I'm so glad you enjoyed this recipe. Thanks for sharing. ~Elaine