Instant Pot Low-Carb Chicken And Mushroom Soup

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.



  • 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



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.


    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!


    Leave a Comment