Instapot Chicken Mushroom Soup

Recipe by Jamie Free

Total Time: 35 minutes

Prep:10 minutes

Cook: 25 minutes

Yield: 4 servings

Even with Summer coming, there are days when you need the comfort of a warm, hearty bowl of soup. The problem is, when you grab a can from the store, all you get is calories with minimal nutrition value. This recipe has all you need plus the comfort you deserve. please take note that I made it in the “low Carb” style!

What You’ll Need

1 cup Heavy Cream
1 cup Water
4oz baby bella mushrooms (sliced)
2 tbsp Minced Garlic
2 cups Chicken Stock
1.5 lbs Chicken Breast (cubed)
1.5 cups shredded cheese
Pink Himalayan Sea Salt (im fancy)

Nutrition Info

Calories 356
Fat 25g
Carbs 2g
Fiber .5g
Protein 31g
Team 27 Points: 2pt protein, 2 pt fat

Directions

1: In your instapot, combine all ingredients with the chicken being last.
2: Close the top and set to pressure cook for 25 min.
3: The valve will either release or you can hand release it.
4: Open the top and divide it into 6 servings
5: This will be on its own but a great addition would be ½ cup white rice in the bowl with the 1 cup of soup!
6: Enjoy!

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