Looking for a cozy and comforting meal? Try my Creamy Instant Pot French Onion Chicken Soup, packed with tender chicken, mushrooms, onions, and a creamy, flavorful broth. This easy-to-make soup is perfect for chilly days and will become a new family favorite. Try it today!

Here are three reasons to love Creamy Instant Pot French Onion Chicken Soup:
- Easy and quick to make: With the Instant Pot, you can have a delicious and hearty soup ready in no time. The pressure cooker helps to cook the chicken and onions perfectly while infusing the flavors.
- Comforting and flavorful: The creamy broth, the tender chicken, and the caramelized onions all come together to create a rich and comforting soup that is perfect for chilly days.
- Versatile and customizable: You can easily adjust this recipe to suit your taste by adding different vegetables or cheese. Plus, you can freeze the leftovers for an easy meal later on.
RELATED: One Pot Creamy Chicken and Mushroom Soup

What ingredients do I need to make Creamy French Onion Soup in the Instant Pot?
Here are the ingredients you’ll need to make Instant Pot Creamy French Onion Chicken Soup:

- Low sodium chicken stock
- French onion soup mix
- Chopped garlic
- Chicken breasts
- Mushrooms
- Cream cheese
- Spring onion
For the full list of ingredients, and the printable recipe, be sure to check out the recipe card below.
How do I make Creamy French Onion Chicken Soup in the Instant Pot?
Here’s how to make Instant Pot Creamy French Onion Chicken Soup:
Step 1: Turn on the Instant pot and select the Sauté button.
Step 2: Add 1 ½ cups of low-sodium chicken stock. Stir in French onion soup mix (stir properly so that there are no lumps), mix, and add garlic.



Step 3: Add chicken breasts to the stock. Next, evenly top with diced mushrooms and place the block of cream cheese in the middle, do not stir as it will melt while cooking.



Step 4: CANCEL the SAUTE button. Select the PRESSURE COOK button on HIGH PRESSURE for 15 minutes. (Make sure the valve is in the SEALING position).
Step 5: Once the pressure-cooking cycle is over. Allow pressure to release naturally for 5 minutes then quick release pressure by manually moving the valve from SEALING to VENTING position.
Step 6: Select the CANCEL button and take the lid off carefully.
Step 7: Remove the chicken pieces, shred them and set aside.


Step 8: Select SAUTE button, whisk the soup with the help of a spatula, and let the soup simmer for 2-3 minutes.
Step 9: Return the shredded chicken back to the soup, along with finely diced spring onions, and stir through.


Step 10: Select the CANCEL button, serve & enjoy!!
Make this Creamy Instant Pot French Onion Chicken Soup, then check out my One Pot Creamy Chicken and Mushroom Soup, Vegan Spring Minestrone Soup, and Slow Cooker Bacon and Bean Soup and more of my healthy soup recipes.

TIPS AND FREQUENTLY ASKED QUESTIONS
Read on for tips substitution ideas, and to store this soup.

☀️ Celebrate Summer with this easy salad!
Creamy Shrimp Pasta Salad
Indulge in the ultimate summer delight with our Creamy Shrimp Pasta Salad Recipe and let the flavors transport you to a sunny beachside retreat. Whether you’re seeking a satisfying meal or a crowd-pleasing dish, this recipe is sure to become a staple in your culinary repertoire. So, grab your apron and get ready to embark on a culinary journey that will leave your taste buds dancing with joy!
Other instant pot soup recipes to make
- Instant Pot Seafood Chowder – rich and hearty, super filling and a total comfort food. You’ll wow everyone with this simple Seafood Chowder recipe that only takes 30 minutes to make!
- Instant Pot White Chicken Chili – Easy, creamy and absolutely delicious, this White Chicken Chili Recipe is cooked quickly in your instant pot!

Creamy Instant Pot French Onion Chicken Soup Recipe
Ingredients
- 1 ½ cups low sodium chicken stock
- 1 packet French onion soup mix (1.41 ounce / 40gm)
- 1 tablespoon chopped garlic
- 2 large chicken breasts
- 1 ½ cups mushrooms diced
- 7 oz (200 gm) cream cheese
- 1/2 cup spring onion, finely diced
Instructions
- Turn on the Instant pot and select the Sauté button.
- Add 1 ½ cups of low-sodium chicken stock. Stir in French onion soup mix (stir properly so that there are no lumps), mix, and add garlic.
- Add chicken breasts to the stock. Next, evenly top with diced mushrooms and place the block of cream cheese in the middle, do not stir as it will melt while cooking.
- CANCEL the SAUTE button. Select the PRESSURE COOK button on HIGH PRESSURE for 15 minutes. (Make sure the valve is in the SEALING position).
- Once the pressure-cooking cycle is over. Allow pressure to release naturally for 5 minutes then quick release pressure by manually moving the valve from SEALING to VENTING position.
- Select the CANCEL button and take the lid off carefully.
- Remove the chicken pieces, shred them and set aside.
- Select SAUTE button, whisk the soup with the help of a spatula, and let the soup simmer for 2-3 minutes.
- Return the shredded chicken back to the soup, along with finely diced spring onions, and stir through.
- Select the CANCEL button.
- Serve hot with crusty bread, a bowl of pasta, or mashed potatoes.
Notes
Nutrition Information:
Yield: 4 Serving Size: 1 bowlAmount Per Serving: Calories: 446Total Fat: 25gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 111mgSodium: 780mgCarbohydrates: 16gFiber: 2gSugar: 4gProtein: 38g
The provided nutrition information is an estimate and it does not take brands into account. I use an automatic API to calculate this information.
