Can I put raw chicken in the instant pot?

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.

How do I reheat soup in my Instant Pot?

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.

How much liquid do you need in the instant pot for soups?

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.

Gluten Free Instant Pot Chicken and Mushroom Soup

Name: Gluten Free Instant Pot Chicken and Mushroom Soup
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: Gluten Free
Ingredients: 1 Tbsp. Olive Oil1 medium Yellow Onion, chopped2 Tbsp. Minced Garlic1 cup Carrots, chopped3 stalks Celery, chopped2 - 10 ounce bags Frozen Chopped White Mushrooms or Fresh Mushrooms3 Chicken Breasts, cubed1 tsp. Dried Rosemary1 tsp. Dried Thyme1/2 tsp. Dried Sage1 tsp. Sea Salt1 tsp. Coarse Ground Black Pepper1 - 32 ounce container Chicken Broth1/2 cup Sour Cream1/2 cup Heavy Whipping Cream

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

Scale

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
1/2 tsp. Dried Sage
1 tsp. Sea Salt
1 tsp. Coarse Ground Black Pepper
1 - 32 ounce container Chicken Broth
1/2 cup Sour Cream
1/2 cup Heavy Whipping Cream

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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.

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