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Instant Pot Creamy Mushroom Soup
Instant Pot Creamy Mushroom Soup
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Indulgent Instant Pot mushroom soup with creamy richness, perfect for cozying up on chilly days.
Ingredients:
  • 2 tablespoons butter
  • 1 small onion, finely chopped
  • 1.5 pounds fresh mushrooms, sliced
  • 4 cups chicken broth
  • 0.5 cup sherry
  • 1.5 teaspoons dried thyme
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt, or more to taste
  • 0.5 teaspoon ground black pepper, or more to taste
  • 4 tablespoons all-purpose flour
  • 1 cup heavy cream
Instructions:
  • In a multi-functional pressure cooker (like Instant Pot) set to Sauté, melt butter. Cook onion for 2 to 3 minutes. Stir in garlic and cook for 1 to 2 minutes. Add mushrooms and sauté until slightly softened for 2 to 3 minutes. Turn off Sauté function.
  • Combine chicken broth, sherry, thyme, Worcestershire sauce, salt, and pepper. Seal the lid, choose Manual function for 5 minutes, then wait for the pressure to build for 10 to 15 minutes.
  • Follow the manufacturer's instructions to naturally release the pressure for about 10 minutes. Then carefully quick-release any remaining pressure for 2 to 3 minutes before unlocking and removing the lid.
  • Choose the Sauté setting once more and gently simmer the soup.
  • Combine flour and heavy cream in a small bowl, then gradually add to simmering soup while whisking continuously. Cook until thickened for 2 to 3 minutes, while whisking constantly. Turn off the heat. Adjust seasoning with salt and pepper to taste.

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