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
3 Chicken Breasts, cubed
1 tsp. Dried Rosemary
1 tsp. Dried Thyme
1/2 tsp. Dried Sage
1 tsp. Sea Salt
1 tsp. Ground Black Pepper
1 - 32 ounce container Chicken Broth
1/2 cup Sour Cream
1/2 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