Instapot Chicken Mushroom Soup
Recipe by Jamie Free
Total Time: 35 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)
Team 27 Points: 2pt protein, 2 pt fat
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!