Looking at a finished bowl of my Rustic Chicken Mushroom soup. Made in the Instant Pot 6 quart.

Rustic Chicken-Mushroom Soup {Instant Pot}

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Rustic Chicken-Mushroom Soup Instant pot style! With the winter Wisconsin has been having this year, soup is the way to go. A view of our record snow fall in Wisconsin. This is in my back yard the day after, with the snow as high as my thighs. We had a record snow fall in early February with it reaching as high as my waist in some areas of my property. It was a beautiful sight when it was all said and done, but it also involved a lot of shoveling! Now that we are heading into the middle of the month, we shouldn’t get too many more heavy snow storms. March and April have been known to surprise us with some of our biggest snow storms. We shall see what Mother Nature wants to throw at us.

When I’m busy, and don’t want to spend a lot of time in the kitchen, I like to use a Rotisserie Chicken in my soup. It’s quick, already seasoned, and comes from the store with a nice char on it. That combination gives you that extra added rustic flavor in your soup. If you don’t have an Instant Pot, no worries, this recipe works just as well in your favorite soup pot.

The Rotisserie chicken that will be used for the soup.

I like to use a lot of herbs in my soups to take it up a notch. I also use a high quality chicken broth. I really dislike unflavored watery soups. Nope, just, nope! When it’s a cold and snowy day only a hearty flavorful soup will do!

A photo of the different spices I used in my chicken soup. Also a container of Organic Chicken Broth with Organic Noodles.

So let’s get started. The first thing I do is put my rack in the bottom of my Instant Pot. Then add 1 cup of chicken broth. Next, place your rotisserie chicken on the rack. Then turn on saute mode to high setting. Once the broth is boiling, turn the saute mode off  and put the Instant pot’s lid on. Make sure to turn the venting knob to seal your pressure. I used manual mode for 20 minutes with a quick release. I went with 20 minutes because I wanted  my chicken to be fall off the bone tender.

Looking in the Instant Pot after cooking my chicken for 20 minutes. I'm going to remove all the meat from the bones and put it back into to pot after I cook the onions.

Transfer the cooked chicken to a cutting board and let it rest for a couple of minutes. Debone the chicken and cut it up into bite sized pieces, then set it aside.

Take a medium onion and dice it up. Clean out the Instant Pot liner that you cooked your bird in, dry it off, and place it back in its base. Turn on saute and add your oil of choice. Let it heat up. Once your oil is heated, add your onions. Stir and saute them. I like my onions good and brown. This adds to that rustic flavor! Next, add sliced portabella mushrooms and saute them for a few minutes. Then, add in a 1 teaspoon of garlic and cook it until it’s aroma releases.

Sauteing a medium onion until brown in my Instant Pot for my Rustic-Chicken Mushroom soup.Once you have those onions, mushrooms and garlic cooked to golden brown. Add in 5-6 cups chicken broth, the herbs and spices, and a package of riced cauliflower. I love adding riced cauliflower to my chicken soup because it helps to thicken it up and makes it a bit creamy in texture. One thing that’s great about cauliflower, is it takes on the flavor of what ever you are cooking with it.

With all my soups I like to pressure cook my broth before adding in any of the meat or veggies, since my soup isn’t going to be simmering on a stove all day to really meld those flavors. I find a 10 minute pre-pressure cooking really brings out a better tasting broth. You’re welcome to skip this extra step, but it’s well worth it! I set it on manual for 10 minutes, then turn off the Instant Pot and let it do a natural release for 10 minutes.

I Instant pot my herbs and seasonings with chicken broth for 10 minutes on manual to infuse the flavors better.

Once the time is up, release the rest of the pressure. Wait for the pressure indicator pin to go down. Take off the lid and add in your cut up rotisserie chicken, carrots, and any other veggies you wish to use. Add in 2 Tablespoons of butter. Stir the butter around until it’s melted. Turn saute mode back on so your soup can get hot before you pressure cook.

If you want noodles in your soup you can use which ever is your favorite. When I use noodles in my chicken soup, I prefer to use Linguine. They are the perfect thickness and I can break them up to any length of noodle I like.  About 2 cups of noodles is all I use, but you can use the amount you like.

Once you get your noodles in, don’t mix them. You want them to stay on the top while it’s pressure cooking so your noodles don’t stick to the bottom and burn.

Check the boiling time for your noodles. If it says cook for 12 minutes, then cook for 6 in your Instant Pot on manual mode with a natural release. Enjoy!

The finished Rustic Chicken-Mushroom Soup.




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