Instant Pot® Creamy Mushroom Soup recipe

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Ingredients

2 tablespoons butter
1 small onion, finely chopped
2 cloves garlic, minced
1 ½ pounds fresh mushrooms, sliced
4 cups chicken broth
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
4 tablespoons all-purpose flour
1 cup heavy cream

Nutrition Info

254.1 calories
carbohydrate: 14.7 g
cholesterol: 68.6 mg
fat: 19.4 g
fiber: 1.7 g
protein: 6 g
saturatedFat: 11.6 g
servingSize: -
sodium: 1341.2 mg
sugar: 3.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat butter until melted. Saute onion for 2 to 3 minutes. Add garlic and cook for 1 to 2 minutes more. Add mushrooms and saute for 2 to 3 minutes more.

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

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

  4. Select Saute function again to bring the soup to a light simmer. Whisk flour into heavy cream. Slowly add cream mixture to the simmering soup, whisking constantly until thickened, 2 to 3 minutes. Turn pressure cooker off. Season soup with additional salt and pepper if desired.

Recipe Yield

6 servings

Recipe Note

This rich and creamy mushroom soup is not only comforting on a cold day, it's ready in no time! To cut down on prep time, feel free to coarsely chop the mushrooms using a food processor. If you prefer a smoother texture, you can partially puree the cooked soup using an immersion blender.

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