When it comes to comforting and nutritious meals, few dishes compare to a hearty bowl of chicken and mushroom soup.
Packed with protein, vitamins, and minerals, this classic soup is a favorite among many. But what if you’re looking to reduce your carb intake while still enjoying all the flavor and goodness of this dish?
Enter the Instant Pot Low-Carb Chicken and Mushroom Soup – a delicious and satisfying recipe that’s perfect for anyone following a low-carb lifestyle.
In this article, we’ll walk you through how to make this mouthwatering soup in your Instant Pot.
Ingredients:
- 2 boneless, skinless chicken breasts, diced
- 8 oz mushrooms, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
Sauté the Aromatics: Set your Instant Pot to sauté mode and heat the olive oil. Add the diced onion and minced garlic, and sauté until softened and fragrant, about 2-3 minutes.
Brown the Chicken: Add the diced chicken breasts to the Instant Pot and cook until lightly browned on all sides, about 3-4 minutes.
Add the Mushrooms and Herbs: Stir in the sliced mushrooms, dried thyme, and dried rosemary, and cook for another 2-3 minutes until the mushrooms are softened.
Add the Broth: Pour in the chicken broth, scraping the bottom of the pot to release any browned bits stuck to the bottom. This adds flavor to the soup.
Pressure Cook: Close the Instant Pot lid and set the valve to the sealing position. Cook on high pressure for 8 minutes.
Release Pressure: Once the cooking cycle is complete, allow the pressure to naturally release for 5 minutes, then carefully switch the valve to the venting position to release any remaining pressure.
Finish the Soup: Open the Instant Pot lid and stir in the heavy cream. Season with salt and pepper to taste.
Serve: Ladle the soup into bowls and garnish with fresh parsley before serving.
Nutritional Information:
- Calories: 290
- Total Fat: 20g
- Saturated Fat: 9g
- Cholesterol: 90mg
- Sodium: 670mg
- Total Carbohydrates: 7g
- Dietary Fiber: 1g
- Sugars: 3g
- Protein: 23g
Tips for Success:
- For added flavor, you can use a combination of chicken breasts and thighs.
- Feel free to customize the soup by adding your favorite low-carb vegetables, such as spinach or kale.
- If you’re not following a low-carb diet, you can add cooked rice or noodles to make the soup more filling.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.
Conclusion:
With its rich flavor, creamy texture, and low-carb ingredients, this Instant Pot Low-Carb Chicken and Mushroom Soup is sure to become a staple in your meal rotation. Whether you’re looking for a comforting weeknight dinner or a nutritious lunch option, this soup has you covered. So fire up your Instant Pot and get ready to enjoy a bowl of deliciousness that’s both healthy and satisfying!