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Instant Pot Creamy Mushroom Soup

Instant Pot Creamy Mushroom Soup

Cost $10, save $8

Source: Recommended by CookPal

  • 30 Min
  • 6 Servings
  • $10

INGREDIENTS

  • Base Ingredients

    • 🧈 2 tablespoons butter
    • 🧅 1 small onion, finely chopped
    • 🧄 2 cloves garlic, minced
    • 🍄 1 ½ pounds fresh mushrooms, sliced
    • 🍲 4 cups chicken broth

  • Flavoring

    • ½ cup sherry
    • 1 ½ teaspoons dried thyme
    • 1 teaspoon Worcestershire sauce
    • 🧂 1 teaspoon salt, or more to taste
    • ½ teaspoon ground black pepper, or more to taste

  • Thickening Agent

    • 🌾 4 tablespoons all-purpose flour
    • 🥛 1 cup heavy cream

STEPS

1

Melt butter in a multi-functional pressure cooker set to the Sauté function. Add onion and sauté for 2 to 3 minutes. Add garlic and cook until fragrant, 1 to 2 minutes. Add mushrooms and sauté until starting to soften, 2 to 3 minutes. Cancel the Sauté function.

2

Stir in chicken broth, sherry, thyme, Worcestershire sauce, salt, and pepper. Close and lock the lid; select the Manual function and set the timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.

3

Release the pressure using the natural-release method according to the manufacturer's instructions, about 10 minutes. Release remaining pressure carefully with the quick-release method, 2 to 3 minutes. Unlock and remove the lid.

4

Select the Sauté function again and bring soup to a light simmer.

5

Whisk flour into heavy cream in a small bowl; slowly pour into simmering soup, whisking constantly. Cook, whisking constantly, until thickened, 2 to 3 minutes. Cancel the Sauté function. Season with salt and pepper if needed.

NUTRIENTS

Per 1 serving

🔥

254

Calories

  • 6
    Protein
  • 15
    Carbs
  • 19
    Fats

💡 Coarsely chop mushrooms in a food processor to save prep time.If you prefer a smoother soup, use an immersion blender to partially purée the cooked soup before serving.Serve the soup with a side of crusty bread for a hearty meal.