Rustic Chicken-Mushroom Soup {Instant Pot}
Rustic Chicken-Mushroom Soup Instant pot style! With the winter Wisconsin has been having this year, soup is the way to go. 
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.
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!
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.
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.
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.
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!
Rustic Chicken-Mushroom Soup {Instant Pot}
All text and images © Kimberly/Photos,Food,and Fun.
Notes
If you don't happen to have saffron on hand no worries. Your soup will still taste just a wonderful with out it. I love to use saffron because it does add to the flavor and color of my finished Rustic Chicken-Mushroom soup.
The reason I do a separate broth cooking, is it really brings out the flavor of the herbs and spices. It takes it to a whole new level.
If prefer to use portabella mushrooms sliced up, rather than the canned ones. Because they are a very meaty and flavorful mushroom.
Ingredients
- 1 Rotisserie Chicken
- 5-6 cups of chicken broth
- 1 medium onion
- 1 teaspoon minced garlic (optional)
- 1 package of portabella mushrooms sliced or 2 cans of mushrooms
- 1 1/2 cups sliced carrots
- 1 cup celery
- 1 package of frozen riced cauliflower
- oil for frying the onion and garlic
- 2 Tablespoons of butter
- 2 Tablespoon of parsley
- 1 teaspoon of sage
- 1 teaspoon of thyme
- a pinch of saffron
- 1 teaspoon of rosemary
- 1/2 teaspoon marjoram
- 1 bay leaf
- salt and pepper to taste
- 1 cup of Linguine noodles broken to the length of noodle you prefer. Or 2 cups of your favorite soup noodle.
Instructions
- Directions:
- Place your rack in your Instant Pot then add 1 cup of chicken broth. Take your rotisserie chicken and set it on the rack. Then turn on the saute button, on high to heat up the broth. Once your broth is boiling turn off the saute and place your lid on the Instant Pot. Making sure to slide the steam release handle to sealing. Use manual for 20 minutes. Once it's done turn off the pot and use quick release.When your pin has gone down and it's safe to open the lid. Remove your falling off the bone chicken from the pot and on to a cutting board.
- While the chicken is cooling pour your broth into a heat safe container to be used for later. Place your liner back in the IP and turn your saute on medium heat. Add in enough oil for sauteing your chopped medium onion and mushrooms. I like to fry my onions so they are brown, this gives your soup a deeper flavor. Once the onion and mushrooms are browned, add in the 1 teaspoon of garlic. Cook just long enough to release the garlic aroma.
- Now add back into your pot the reserved chicken broth, plus the other 5 cups of broth. As well as the herbs and spices. Mix them well into the broth and add in your bag of riced cauliflower. Make sure your saute is still on because you want to get your broth bubbling hot. Once the broth is hot, turn off the saute button. Place your lid on, use manual for 10 minutes. When it's done turn off the IP and do a natural release of 10 minutes. When the pin goes down, remove the lid and turn the saute button on, low.
- Add in your carrots and celery at this time.
- While your broth is cooking, this is the time to de-bone your chicken. Since the chicken will be very tender it will be very easy to break it up into bite sized pieces. Make sure to remove the skin because that's not so great to eat in your soup.
- Once your done breaking up your chicken add it to your broth and give it a good stir. If you need a little more broth, herbs or spices, this is the time to add it. Also add in 2 Tablespoons of butter. The butter will help to keep your noodles from sticking to each other or to the pot. Then add in your noodles of choice, don't stir in your noodles. Just let them sit on top. You will stir them in when they are done cooking. Noodle amount is really a personal preference. Use what you like and how much.
- Read what the cooking time says on your package of noodles. If it says they cook for 10-12 minutes in boiling water. Then you want to Instant Pot them for 5-6 minutes. You always want to go half the cooking time in a pressure cooker.
- Turn off the saute button. Place your lid on your IP, vent to sealing. Use manual for 5-6 minutes, depending on your noodle type. When it's done use a natural release for 10 minutes. Then release the rest of the pressure, wait for the pin to go down. Open the lid, stir and eat!
You May Also Like
How to make Maple Cream
Lilac Jelly: Lilac Blossoms And Vanilla Bean
