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Creamy Mushroom Soup Chicken Recipe Instant Pot

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[Instant Pot] Chicken Mushroom & Wild Rice Soup flavorrd
[Instant Pot] Chicken Mushroom & Wild Rice Soup flavorrd from flavorrd.com

Description

This Creamy Mushroom Soup Chicken Recipe Instant Pot is a one-pot meal that’s full of flavor and is so easy to make! It’s the perfect combination of savory mushrooms, creamy coconut milk, and juicy chicken. This delicious dish is sure to be a hit with the whole family. Plus, it’s ready in under an hour!

This recipe is a great way to get your family to eat more vegetables. The mushrooms provide a great source of fiber and other essential vitamins and minerals. The creamy coconut milk gives the dish a rich, creamy texture that’s sure to be a hit. Plus, the Instant Pot cuts down on the time it takes to make this meal, so you can have a delicious dinner on the table in no time.

Prep Time

10 minutes

Cook Time

45 minutes

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 cups mushrooms, sliced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup white wine
  • 1 cup chicken broth
  • 1 cup coconut milk

Instructions

1. Turn the Instant Pot to the sauté setting. Add the olive oil and onion and cook for 3 minutes, stirring occasionally. Add the garlic and cook for another minute.

2. Add the chicken cubes, mushrooms, thyme, oregano, basil, salt, and pepper. Stir to combine. Add the white wine and chicken broth and give the mixture a stir.

3. Secure the lid and make sure the pressure valve is set to "sealing" mode. Cook on high pressure for 15 minutes. When the cooking time is complete, carefully quick-release the pressure.

4. Turn the Instant Pot to the sauté setting and add the coconut milk. Simmer for 5 minutes, stirring occasionally. Serve hot.

Equipment

  • Instant Pot
  • Knife
  • Cutting board
  • Measuring cups and spoons
  • Wooden spoon

Notes

If you don’t have an Instant Pot, you can still make this recipe. Just follow the instructions, but instead of cooking in the Instant Pot, cook it in a large pot over medium-high heat.

Nutrition: Per Serving

  • Calories: 518 kcal
  • Carbohydrates: 10 g
  • Protein: 41 g
  • Fat: 32 g
  • Saturated Fat: 11 g
  • Cholesterol: 109 mg
  • Sodium: 590 mg
  • Potassium: 946 mg
  • Fiber: 1 g
  • Sugar: 3 g
  • Vitamin A: 45 IU
  • Vitamin C: 2 mg
  • Calcium: 56 mg
  • Iron: 2 mg

Recipe Tips

This recipe is really versatile. You can use any type of mushroom you like. Portobello, white button, cremini, or shiitake are all great options. For a vegan version of this recipe, you can use tofu instead of chicken.

If you don’t have white wine, you can use chicken broth instead. You can also omit the wine if you prefer.

This recipe is great served over rice or with a side of mashed potatoes. You can also serve it with a side of steamed vegetables or a big green salad.


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