Ingredients

454 g (1 lbs)Chicken (boneless thighs are best)
1 tspSea Salt
1/2 tspBlack Pepper
2 tbspButter
1Onion, diced
2-3Carrot, diced
2-3Celery, diced
454 g (1 lbs)Mushrooms
4 cupBroth
2 tspThyme
1 tspOregano
1 tspGarlic Powder
1/4 tspCayenne Pepper
1/2 cupHeavy Cream

Instructions - Instant Pot

  1. Season Chicken with Salt and Pepper
  2. Press Saute. Melt Butter, add Chicken, Onion, Carrot, Celery, and Mushrooms. Cook for 3 to 5 minutes until translucent
  3. Add Broth, Thyme, Oregano, Garlic Powder, and Cayenne Pepper. Press Soup button and set for 20 minutes. Let pressure release naturally for 10 minutes and then Quick Release
  4. Remove Chicken and shred. Add back to Instant Pot
  5. Stir in Heavy Cream and serve
Recipe Source. Modified.