Instant Pot Chicken and Mushroom Soup with Thyme
A fragrant, herb-infused soup with tender chicken and earthy mushrooms, simmered to perfection in 30 minutes. This american-inspired soups (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 weekly meal plan and pairs well with a quick salad or grain on the side. 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.
Ingredients
- 1.5 lbs Chicken thighs
- 1.5 cups Mushrooms
- 1/2 cup Onion
- 2 cloves Garlic
- 4 cups Chicken broth
- 1 tsp Thyme
- 2 tbsp Olive oil
- 1 tsp Salt
- 1/2 tsp Black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in an Instant Pot over medium-high heat until shimmering.
- Step 2: Add 1.5 lbs boneless, skinless chicken thighs and cook until browned on all sides, about 3 minutes per side.
- Step 3: Add the chopped onion, minced garlic, and sliced mushrooms. Cook for 3 minutes until mushrooms release liquid and soften.
- 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.
- 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.
Frequently asked questions
How long does Instant Pot Chicken and Mushroom Soup with Thyme take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Instant Pot Chicken and Mushroom Soup with Thyme?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.
Can I substitute ingredients in Instant Pot Chicken and Mushroom Soup with Thyme?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Instant Pot Chicken and Mushroom Soup with Thyme for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Instant Pot Chicken and Mushroom Soup with Thyme low-carb?
Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Exactly as described—easy, flavorful, and no extra steps. My wife even said it’s better than the slow-cooked version she used to make.
- ★★★★★
Simple but spectacular. I doubled the thyme since I love that flavor, and it balanced the richness beautifully. Perfect for a rainy Sunday.
- ★★★★★
My kids begged for seconds! The mushrooms melted perfectly in the Instant Pot, and the chicken stayed so tender. Made it for dinner party guests—everyone raved.
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