Chicken and Mushroom Soup

instant pot chicken and mushroom soup

If you’re in the mood for some comfort food, this creamy chicken soup fits the bill. 

Have your choice of mushrooms — button, baby bella, cremini, or a combination of a few. 

If you don’t have the time to make the whole thing from scratch, you can even add in some leftover chicken from a rotisserie chicken. 



  • 4 chicken thighs (cubed)
  • 1 ½ cups mushrooms
  • 2 tablespoons olive oil
  • 1 large onion (sliced)
  • 3 cloves garlic
  • 2 bay leaves
  • Pinch nutmeg
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¾ cup chicken broth (or chicken stock)
  • ¼ cup sour cream or use coconut cream if dairy free
  • 1 teaspoon arrowroot powder



  1. Turn Instant Pot on and press SAUTE + 10 minutes. Add oil, onions, and chicken thighs.  Saute for 3-4 minutes until fragrant and meat is seared. Add remaining ingredients (except sour cream and arrowroot powder). Stir well to combine.
  2. Turn Instant Pot OFF, then back on to SOUP function +15 minutes.  When timer goes off, release the pressure manually. Carefully remove lid.
  3. Take 2-3 tablespoons of the liquid from the pot and add to a small bowl.  Stir in arrowroot powder. Add sour cream and stir well to combine.

** For a creamy mushroom soup, remove chicken after cook time and blend/puree liquid & veggies.  Stir chicken in to combine. **