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.
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.
Video
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.