Instant Pot Cream of Chicken Soup

Step 1

Select the Saute function.

Step 2

Add butter to the inner pot and allow it to melt for a few seconds.

Step 3

Add leeks, celery, carrots, and garlic.

Step 4

Saute till vegetables have softened, about 3 to 5 minutes.

Step 5

Add thyme, pepper, salt, nutmeg and saute for 30 seconds, stirring constantly.

Step 6

Stir in flour and cook for 30 seconds to 1 minute.

Step 7

At any point, if you find the Instant Pot is getting too hot, press 'Cancel' and allow to cool down and then resume cooking.

Step 8

Press Cancel and add wine or sherry to deglaze the pot. Stir to remove brown bits from the bottom of the Instant Pot.  If not completely deglazed, add a tablespoon or two of broth.

Step 9

Stir in remaining broth and mushrooms.

Step 10

Close the lid and pressure cook on High Pressure for 1 minute.

Step 11

Do a 10-minute Natural Release of Pressure (NPR).  If you're in a rush, a quick release (QR) would also be fine. [Read More: The Different Pressure Release Methods]

Step 12

Stir in chicken and cream.

Step 13

Select Saute and allow the ingredients to simmer for a few minutes.

Step 14

Garnish each serving with scallions, parsley and/or crumbled bacon.