Instant Pot® Garlicky Mushroom Soup recipe

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Ingredients

3 tablespoons unsalted butter
1 pound cremini mushrooms, sliced and coarsely chopped
4 cloves garlic, minced
2 cups chicken stock
⅓ cup heavy whipping cream
¼ cup all-purpose flour
1 teaspoon garlic salt
1 teaspoon dried thyme
ground black pepper to taste

Nutrition Info

226.6 calories
carbohydrate: 12.4 g
cholesterol: 53.1 mg
fat: 16.4 g
fiber: 3 g
protein: 7.2 g
saturatedFat: 10.1 g
servingSize: -
sodium: 1088.3 mg
sugar: 0.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in the pot of a multi-functional electric pressure cooker (such as Instant Pot®) set to Saute mode. Add mushrooms and saute for 3 minutes. Add garlic and stir until fragrant. Slowly pour in chicken stock and bring to a boil while scraping any browned bits off the bottom of the pot.

  2. Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build. Meanwhile, mix cream and flour together in a bowl to form a slurry.

  3. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Pour slurry into the soup, stir to combine.

  4. Switch pot to Saute mode. Stir until soup is slightly thickened. Add garlic salt, thyme, and pepper.

Recipe Yield

4 servings

Recipe Note

This soup is a quick fix and can even be used as a substitute for a cream of mushroom soup. Feel free to reduce the garlic to suit your preference.

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