Instant Pot Creamy Chicken Soup
Servings: 6 servings
Calories: 203 kcal
Instant Pot Cream of Chicken Soup is such a simple recipe that you'll never have to use the canned version again! This creamy chicken soup recipe is great for using up leftover thanksgiving turkey or rotisserie chicken. Add rice, pasta and/or more vegetables to make this a substantial meal.
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Ingredients
- 2 tablespoon butter
- 2 cups leeks sliced thin
- 1 cup celery chopped
- ¾ cup carrots diced
- 1 Tbsp garlic minced
- ½ tsp dried thyme
- ½ teaspoon black pepper powder
- ¾ tsp salt or to taste
- ¼ teaspoon nutmeg
- 1 Tbsp all-purpose flour
- ¼ cup dry white wine or sherry
- 1 ½ cups low sodium chicken broth plus up to ¼ cup more for deglazing
- 2 cups mushrooms sliced or quartered
- 2 cups cooked chicken or turkey diced
- ¼ cup heavy cream
- Garnish: scallions parsley and crumbled bacon
Instructions
Instant Pot Instructions
- Select the Saute function.
- Add butter to the inner pot and allow it to melt for a few seconds.
- Add leeks, celery, carrots, and garlic.
- Saute till vegetables have softened, about 3 to 5 minutes.
- Add thyme, pepper, salt, nutmeg and saute for 30 seconds, stirring constantly.
- Stir in flour and cook for 30 seconds to 1 minute.
- At any point, if you find the Instant Pot is getting too hot, press 'Cancel' and allow to cool down and then resume cooking.
- Press Cancel and add wine or sherry to deglaze the pot. Stir to remove brown bits from the bottom of the Instant Pot. If not completely deglazed, add a tablespoon or two of broth.
- Stir in remaining broth and mushrooms.
- Close the lid and pressure cook on High Pressure for 1 minute.
- Do a 10-minute Natural Release of Pressure (NPR). If you're in a rush, a quick release (QR) would also be fine. [Read More: The Different Pressure Release Methods]
- Stir in chicken and cream.
- Select Saute and allow the ingredients to simmer for a few minutes.
- Garnish each serving with scallions, parsley and/or crumbled bacon.
Stovetop Instructions
- Heat up a large saucepan over medium heat and add butter.
- Sweat leeks, celery, carrots, and garlic until soft, about 5 minutes.
- Increase heat to medium high. Add mushrooms and saute for 3 minutes, stirring frequently. Sprinkle thyme, pepper, salt, nutmeg, and flour over vegetables. Saute for 1 minute.
- Deglaze the pan with wine or sherry and simmer until nearly evaporated. Stir in broth, chicken, and cream.
- Bring the soup to a boil, reduce heat to medium, and simmer for 5 minutes. Garnish each serving with scallions, parsley, and/or crumbled bacon.
Notes
- Prep time does not include steps that are already accounted for in the ingredient list, e.g. chopped leeks, minced garlic, cubed carrots, etc.
Nutrition
Serving: 1 serving | Calories: 203 kcal | Carbohydrates: 10 g | Protein: 20 g | Fat: 9 g | Saturated Fat: 5 g | Polyunsaturated Fat: 2 g | Cholesterol: 67 mg | Sodium: 390 mg | Fiber: 2 g | Sugar: 4 g
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