Instant Pot Chicken and Mushroom Soup with Thyme

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fragrant, herb-infused soup with tender chicken and earthy mushrooms, simmered to perfection in 30 minutes. This American-inspired soup recipe (low-carb), ready in about 45 minutes, pairs Chicken thighs, Mushrooms, Onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 American cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in an Instant Pot over medium-high heat until shimmering.
  2. Step 2: Add 1.5 lbs boneless, skinless chicken thighs and cook until browned on all sides, about 3 minutes per side.
  3. Step 3: Add the chopped onion, minced garlic, and sliced mushrooms. Cook for 3 minutes until mushrooms release liquid and soften.
  4. Step 4: Stir in 4 cups chicken broth, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper. Secure the lid, set to high pressure, and cook for 15 minutes.
  5. Step 5: After cooking, allow for a 10-minute natural release, then quick release pressure. Shred the chicken with two forks and return to the pot. Cook on sauté mode for 5 minutes until slightly thickened.

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