This Chicken Mushroom Soup recipe is one of those great comfort food recipes that requires you to do little beyond dump and cook in your Instant Pot! Enjoy a hearty, delicious soup that’s made in under 30 minutes!
Why This Chicken Mushroom Soup Is A Must For Dinner Tonight
I made this Pressure Cooker Low Carb Chicken Mushroom Soup about four years ago when we first moved to eating full liquids that needed to be high protein. I had used a variety of different ingredients in it and had the ugliest picture of it you’d ever seen. And no, I don’t plan on showing you those pictures anytime soon (not that I had to worry, because absolutely no one ever saw this soup post before I overhauled it with better pictures).
But the thing is, it’s actually a very tasty chicken mushroom soup. It’s low carb, it’s dump and cook, and what’s more, it’s very versatile. So I decided it was time to make this Keto Chicken Mushroom soup again and take better pictures this time.
Ingredeints You’ll Need
The picture below shows you most of what I put in it–well, except the mushrooms that I forgot to photograph!
- Onion - Adds a bit of additional texture to the dish.
- Garlic - Freshly diced for the most intense flavor.
- Mushrooms - Chopped up into bitesized pieces.
- Yellow Summer Squash - This can be replaced with zucchini for an equally tasty soup and cooks in the same amount of time.
- Chicken breasts -You’ll want to use boneless and skinless breasts cut into large chunks
- Chicken Stock - Is the body of the soup and helps create a delicious broth.
- Kosher Salt
- Ground Black Pepper
- Italian Seasoning - You can also use poultry seasoning if you want to kick up the chicken flavor a notch.
- Heavy Whipping Cream - For finishing. This is completely optional, but I love the creaminess it adds to the broth.
How To Make Chicken Mushroom Soup In The Instant Pot
- Place all ingredients into the inner liner of your Instant Pot .
- Cook under high pressure for 15 minutes, and allow it to release pressure naturally for 10 minutes. Release all remaining pressure.
- Using tongs, carefully remove all chicken pieces and set aside.
- Use an immersion blender to roughly purée the vegetables, leaving a few intact for texture and visual appeal.
- Shred the chicken and add it back in. Add heavy whipping cream if using. Stir well and serve.
Substitutions And Variations
While this recipe is incredible tasting made just the way it is written, I have tried it with various substitutions and all of them have been equally tasty.
Here are some of my favorite ways to swap out ingredients in this recipe:
- Add a chopped up sweet potato (which is how I first made this soup)
- Add butternut squash
- Change up the herbs to get a different flavor, such as poultry seasoning mix or your favorite herb blend
- Swap fresh oregano for whatever herb you have handy
- Finish it with a little sour cream or heavy whipping cream to add a little creaminess to it
- Substitute zucchini for yellow squash
- Puree everything (including the chicken) together when done for a thicker soup
- Skip the chicken, add vegetable broth seasoning, and stir in some firm tofu into the pureed vegetables for a vegetarian version
With these subs, the cook times and water amounts remain the same as the recipe I am posting below.
How To Make It In The Slow Cooker
This recipe can also be made in a slow cooker if you would rather use a slow cooker or don’t own an Instant Pot.
To make it this way, simply place all of the ingredients in the slow cooker and cook on high for 3-4 hours or low for 8 hours.
Does This Chicken Mushroom Soup Freeze Well?
This soup actually freezes quite well! It actually freezes so well that I included it in my Instant Pot Freezer meals Done The Easy Way post! I would just leave the heavy whipping cream out as dairy has a tendency to become grainy after it’s been frozen.
You can add the heavy whipping cream in after you reheat the soup from frozen. Also, make sure that you portion it out before you freeze it. Nobody likes having to heat up a giant puck of soup just to get a single serving.
Looking For More Great Soup Recipes?
- Looking for a delicious and warming soup but trying to cut back on carbs? My Low Carb Cream of Mushroom Soup is just the soup for you!
- This Instant Pot Chicken Tortilla Soup will be the easiest and best one you’ve made! Make an authentic Mexican tortilla soup right in your Instant Pot!
- This Chicken Pot Pie Soup recipe gives you all the comforting goodness of chicken pot pie while taking far less effort to make! And who doesn’t appreciate an easy dinner option?
Still need some more inspiration? Check out this list of the best chicken soup recipes for even more comforting meal ideas.
Pressure Cooker Low Carb Chicken Mushroom Soup
Ingredients
- ▢ 1 ( 1 ) Onion , thinly sliced
- ▢ 3 cloves ( 3 cloves ) Garlic , minced
- ▢ 2 cups ( 384 g ) Mushrooms , chopped
- ▢ 1 ( 1 ) Yellow Summer Squash , chopped
- ▢ 1 pound ( 453.59 g ) chicken breasts , boneless and skinless, cut into large chunks
- ▢ 2.5 cups ( 600 ml ) Chicken Stock
- ▢ Kosher Salt
- ▢ Ground Black Pepper
- ▢ 1 teaspoon ( 1 teaspoon ) Italian Seasoning , or poultry seasoning
For Finishing
- ▢ 1/2 cup ( 119 ml ) Heavy Whipping Cream , (optional)
Instructions
- Place all ingredients into the inner liner of your pressure cooker or Instant Pot.
- Cook under high pressure for 15 minutes, and allow it to release pressure naturally for 10 minutes. Release all remaining pressure.
- Using tongs, carefully remove all chicken pieces and set aside
- Use an immersion blender to roughly purée the vegetables, leaving a few intact for texture and visual appeal.
- Shred the chicken and add it back in. Add heavy whipping cream if using. Stir well and serve.
- This recipe can be made on the stove top or in a slow cooker (high for 3-4 hours) as well.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
This Chicken Mushroom Soup recipe is one of those great comfort food recipes that requires you to do little beyond dump and cook in your Instant Pot! Enjoy a hearty, delicious soup that’s made in under 30 minutes!
Why This Chicken Mushroom Soup Is A Must For Dinner Tonight
I made this Pressure Cooker Low Carb Chicken Mushroom Soup about four years ago when we first moved to eating full liquids that needed to be high protein. I had used a variety of different ingredients in it and had the ugliest picture of it you’d ever seen. And no, I don’t plan on showing you those pictures anytime soon (not that I had to worry, because absolutely no one ever saw this soup post before I overhauled it with better pictures).
But the thing is, it’s actually a very tasty chicken mushroom soup. It’s low carb, it’s dump and cook, and what’s more, it’s very versatile. So I decided it was time to make this Keto Chicken Mushroom soup again and take better pictures this time.
Ingredeints You’ll Need
The picture below shows you most of what I put in it–well, except the mushrooms that I forgot to photograph!
- Onion - Adds a bit of additional texture to the dish.
- Garlic - Freshly diced for the most intense flavor.
- Mushrooms - Chopped up into bitesized pieces.
- Yellow Summer Squash - This can be replaced with zucchini for an equally tasty soup and cooks in the same amount of time.
- Chicken breasts -You’ll want to use boneless and skinless breasts cut into large chunks
- Chicken Stock - Is the body of the soup and helps create a delicious broth.
- Kosher Salt
- Ground Black Pepper
- Italian Seasoning - You can also use poultry seasoning if you want to kick up the chicken flavor a notch.
- Heavy Whipping Cream - For finishing. This is completely optional, but I love the creaminess it adds to the broth.
How To Make Chicken Mushroom Soup In The Instant Pot
- Place all ingredients into the inner liner of your Instant Pot .
- Cook under high pressure for 15 minutes, and allow it to release pressure naturally for 10 minutes. Release all remaining pressure.
- Using tongs, carefully remove all chicken pieces and set aside.
- Use an immersion blender to roughly purée the vegetables, leaving a few intact for texture and visual appeal.
- Shred the chicken and add it back in. Add heavy whipping cream if using. Stir well and serve.
Substitutions And Variations
While this recipe is incredible tasting made just the way it is written, I have tried it with various substitutions and all of them have been equally tasty.
Here are some of my favorite ways to swap out ingredients in this recipe:
- Add a chopped up sweet potato (which is how I first made this soup)
- Add butternut squash
- Change up the herbs to get a different flavor, such as poultry seasoning mix or your favorite herb blend
- Swap fresh oregano for whatever herb you have handy
- Finish it with a little sour cream or heavy whipping cream to add a little creaminess to it
- Substitute zucchini for yellow squash
- Puree everything (including the chicken) together when done for a thicker soup
- Skip the chicken, add vegetable broth seasoning, and stir in some firm tofu into the pureed vegetables for a vegetarian version
With these subs, the cook times and water amounts remain the same as the recipe I am posting below.
How To Make It In The Slow Cooker
This recipe can also be made in a slow cooker if you would rather use a slow cooker or don’t own an Instant Pot.
To make it this way, simply place all of the ingredients in the slow cooker and cook on high for 3-4 hours or low for 8 hours.
Does This Chicken Mushroom Soup Freeze Well?
This soup actually freezes quite well! It actually freezes so well that I included it in my Instant Pot Freezer meals Done The Easy Way post! I would just leave the heavy whipping cream out as dairy has a tendency to become grainy after it’s been frozen.
You can add the heavy whipping cream in after you reheat the soup from frozen. Also, make sure that you portion it out before you freeze it. Nobody likes having to heat up a giant puck of soup just to get a single serving.
Looking For More Great Soup Recipes?
- Looking for a delicious and warming soup but trying to cut back on carbs? My Low Carb Cream of Mushroom Soup is just the soup for you!
- This Instant Pot Chicken Tortilla Soup will be the easiest and best one you’ve made! Make an authentic Mexican tortilla soup right in your Instant Pot!
- This Chicken Pot Pie Soup recipe gives you all the comforting goodness of chicken pot pie while taking far less effort to make! And who doesn’t appreciate an easy dinner option?
Still need some more inspiration? Check out this list of the best chicken soup recipes for even more comforting meal ideas.
Pressure Cooker Low Carb Chicken Mushroom Soup
Ingredients
- ▢ 1 ( 1 ) Onion , thinly sliced
- ▢ 3 cloves ( 3 cloves ) Garlic , minced
- ▢ 2 cups ( 384 g ) Mushrooms , chopped
- ▢ 1 ( 1 ) Yellow Summer Squash , chopped
- ▢ 1 pound ( 453.59 g ) chicken breasts , boneless and skinless, cut into large chunks
- ▢ 2.5 cups ( 600 ml ) Chicken Stock
- ▢ Kosher Salt
- ▢ Ground Black Pepper
- ▢ 1 teaspoon ( 1 teaspoon ) Italian Seasoning , or poultry seasoning
For Finishing
- ▢ 1/2 cup ( 119 ml ) Heavy Whipping Cream , (optional)
Instructions
- Place all ingredients into the inner liner of your pressure cooker or Instant Pot.
- Cook under high pressure for 15 minutes, and allow it to release pressure naturally for 10 minutes. Release all remaining pressure.
- Using tongs, carefully remove all chicken pieces and set aside
- Use an immersion blender to roughly purée the vegetables, leaving a few intact for texture and visual appeal.
- Shred the chicken and add it back in. Add heavy whipping cream if using. Stir well and serve.
- This recipe can be made on the stove top or in a slow cooker (high for 3-4 hours) as well.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
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Pressure Cooker Low Carb Chicken Mushroom Soup
Ingredients
- 1 Onion thinly sliced
- 3 cloves Garlic minced
- 2 cups Mushrooms chopped
- 1 Yellow Summer Squash chopped
- 1 pound chicken breasts boneless and skinless, cut into large chunks
- 2.5 cups Chicken Stock
- Kosher Salt
- Ground Black Pepper
- 1 teaspoon Italian Seasoning or poultry seasoning
For Finishing
- 1/2 cup Heavy Whipping Cream (optional)
Instructions
- Place all ingredients into the inner liner of your pressure cooker or Instant Pot.
- Cook under high pressure for 15 minutes, and allow it to release pressure naturally for 10 minutes. Release all remaining pressure.
- Using tongs, carefully remove all chicken pieces and set aside
- Use an immersion blender to roughly purée the vegetables, leaving a few intact for texture and visual appeal.
- Shred the chicken and add it back in. Add heavy whipping cream if using. Stir well and serve.
- This recipe can be made on the stove top or in a slow cooker (high for 3-4 hours) as well.
Pressure Cooker Low Carb Chicken Mushroom Soup https://twosleevers.com/chicken-mushroom-soup/
Make your own shawarma spice blend and use it with a variety of meats, including chicken, beef, lamb, ground beef, or even green beans.
Why You’ll Love This Homemade Spice Blend
- Authentic Flavor . Delivers the warm, aromatic taste of Middle Eastern shawarma right from your own kitchen.
- Customizable Heat Level . Easily adjust the spice and salt to suit your personal preferences.
- Versatile Use . Perfect for seasoning chicken, beef, lamb, tofu, or even roasted vegetables and rice.
- No Preservatives or Additives . Made entirely from clean, pantry-staple ingredients.
Homemade Shawarma Spice Blend is a simple, fresh, and flavorful way to elevate everyday meals with bold Middle Eastern taste and total control over your ingredients.
What Is Shawarma Spice?
I use this shawarma spice for many different dishes on my blog such as the Chicken Shawarma , the ever-popular Shawarma Ground beef and rice, green beans shawarma , as well as a low carb ground beef shawarma recipe I’m about to write up.
It’s really easy, tasty, and keeps well, so feel free to double, triple, or quadruple the recipe if you want and use it liberally.
Ingredients You’ll Need
Here’s what each ingredient is used for when making a Homemade Shawarma Spice Blend, including quantities and their roles in creating that signature flavor:
- 2 teaspoons Dried Oregano - Adds a subtle herbal note that balances the warmth of the other spices. It brings freshness and a slight bitterness that enhances savory meats and vegetables.
- 1 teaspoon Ground Cinnamon - Contributes a warm, slightly sweet aroma that gives shawarma its distinctive Middle Eastern depth. It rounds out the savory and spicy elements beautifully.
- 1/2 teaspoon Ground Allspice - Offers a complex blend of flavors reminiscent of cloves, nutmeg, and cinnamon. It deepens the seasoning’s richness and adds warmth to the overall blend.
- 1/2 teaspoon Cayenne Pepper - Introduces a gentle heat and a hint of smokiness. You can adjust the amount based on your spice preference.
- 1 teaspoon Ground Cumin - Provides an earthy, nutty flavor that forms the backbone of many Middle Eastern spice blends. It adds warmth and complexity.
- 1 teaspoon Ground Coriander - Adds a bright, slightly citrusy flavor that lightens up the blend and complements the cumin perfectly.
- 1–2 teaspoons Salt - Enhances all the other spices, tying the flavors together and ensuring the seasoning fully penetrates the meat or vegetables.
How To Make Shawarma Spice
I feel silly listing this as a recipe, but the spices mixed alone are enough for a little help.
Here’s what I do when I create my own Shawarma Spice:
- In a clean coffee grinder , grind together all the spices, and store them in a cool, dark place.
That’s right, one step. Put them all in a grinder and keep them in a cool, dark area like a spice cabinet or root cellar.
Tips And Tricks
Making your own Homemade Shawarma Spice Blend is a simple way to bring bold Middle Eastern flavors to your kitchen. With the right balance of warm, earthy, and aromatic spices, you can elevate everything from meats and veggies to rice and sauces. Here are some helpful tips and tricks to make the perfect blend every time:
- Use Fresh Spices . The freshness of your spices makes all the difference. Older spices lose potency over time, so try to use ones that are less than six months old for the best aroma and flavor.
- Mix Thoroughly . Ensure the spices are well blended so every scoop delivers consistent flavor. Shaking or whisking in a bowl works well.
- Store Properly . Keep your spice blend in an airtight container away from light and heat.
Variations
Homemade Shawarma Spice Blend is incredibly versatile, and you can easily tailor it to your taste or the dish you’re preparing. Whether you prefer a spicier kick, a smokier flavor, or a milder, aromatic blend, there are endless ways to customize it. Here are some delicious variations to try:
- Spicy - Add an extra ½ teaspoon of cayenne pepper or crushed red pepper flakes for more heat. You can also mix in a pinch of chili powder for a layered, smoky spice.
- Smoky - Substitute smoked paprika for regular paprika, and add a touch of ground chipotle or smoked salt to give the blend a rich, smoky depth that pairs beautifully with grilled meats.
- Citrusy - Add 1 teaspoon of ground coriander and a little grated lemon zest or dried lemon peel for a bright, zesty flavor that complements chicken or fish.
What Do You Use It For?
The possibilities for this spice blend are abundant. It adds so much flavor and can transform a bland recipe into something amazing when you’re short on ingredients.
Here are a few of my favorite things to make with this blend:
- Shwarma Green Beans
- Instant Pot Ground Beef and Rice Shawarma
- Low Carb Beef Shawarma
How Long Does It Last?
While it may be flavorful for much longer, for the best Shawarma Spice Blend, use this within 6 months of grinding it at home.
Can You Freeze It?
Yes, you can freeze homemade shawarma spice blend, although it’s usually not necessary since dry spices have a long shelf life when stored properly. If you live in a humid climate or want to preserve freshness for an extended period, freezing can help maintain the flavor and aroma.
To freeze it, place the spice blend in an airtight, freezer-safe container or a resealable bag, removing as much air as possible. Store it away from moisture and light, and it will keep its potency for up to 6 months.
When you’re ready to use it, allow the blend to come to room temperature before opening the container to prevent condensation.
Want To Make More Homemade Spice Blends?
- Egyptian Dukkah
- Lebanese 7 Spice
- Cajun Spice Mix
- Sambhar Masala
- Kafta Kabab Spice Mix
- Ras Al Hanout Spice
- Shawarma Spice Mix
- Dry Sesame Garlic Chutney
- Ethiopian Berbere
- Maharash Trian Goda Masala
- Garama Masala
- Punjabi Garam Masala
- Apple Pie Spice
Shawarma Spice Blend | Homemade Shawarma Seasoning
Ingredients
- ▢ 2 teaspoons Dried Oregano
- ▢ 1 teaspoon Ground Cinnamon
- ▢ 1/2 teaspoon Ground Allspice
- ▢ 1/2 teaspoon Cayenne Pepper
- ▢ 1 teaspoon Ground Cumin
- ▢ 1 teaspoon Ground Coriander
- ▢ 1-2 teaspoons Kosher Salt
Instructions
- In a clean coffee grinder , grind together all the spices, and store in a cool, dark place.
