Chicken Mushroom Soup

(Total Time: 10 MIN| Serves: 4)


1 medium Onion (cut into thin ribs)

3 cloves Garlic (minced)

2 cups Mushrooms (sliced)

1 small Yellow Squash (chopped)

1 lbs Chicken Breast (skinless, cut into 2-inch chunks)

2½ cups Chicken Broth

1 tsp Salt

1 tsp Ground Black Pepper

1 tsp Italian Seasoning


Place all ingredients in the Instant Pot.
Place and lock the lid, and manually set the cooking time to 15 minutes at high pressure.
When done let naturally release the pressure for 10 minutes and then quick release it.
Remove the chicken from pot, and using a hand blender roughly puree the vegetables.
Shred the chicken with a fork and return to pot.
Stir to combine and serve.

(Calories: 289 | Total Fats: 15g | Net Carbs: 8g | Proteins: 30g |Fibers: 1g)