Instant Pot® Creamy Mushroom Soup

Pressure Cooker, Soups, Vegetable

Prep Time: 15 mins Cook Time: 25 mins Servings: Servings: 6 Source:

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

Directions

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.

Heat the butter until melted. Sauté the onion for 2 to 3 minutes. Add the garlic and cook it for 1 to 2 minutes. Add the mushrooms and sauté them 2 to 3 minutes.

Stir the chicken broth, sherry, thyme, Worcestershire sauce, salt, and pepper into the pot. Close and lock the lid. Pressure cook on Manual for 5 minutes. Allow 10 to 15 minutes for the pressure to build.

Release the pressure using the natural-release method ~about 10 minutes. Release the remaining pressure carefully using the quick-release method. Unlock and remove the lid.

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

Whisk the flour into the heavy cream. Slowly add the cream mixture to the simmering soup, whisking constantly until it’s thickened, 2 to 3 minutes.

Turn pressure cooker off. Season the soup with additional salt and pepper, if desired.

Notes

Use vegetable broth instead of chicken broth to make it vegetarian.

Nutrition

Per Serving: 254 calories; protein 6g; carbohydrates 14.7g; fat 19.4g; cholesterol 68.6mg; sodium 1341.2mg. Full Nutrition