Instant Pot Creamy Mushroom Soup Recipes

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INSTANT POT® CREAMY MUSHROOM SOUP



Instant Pot® Creamy Mushroom Soup image

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.

Provided by France C

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 12

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

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 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, Sodium 1341.2 mg, Sugar 3.4 g

INSTANT POT® GARLICKY MUSHROOM SOUP



Instant Pot® Garlicky Mushroom Soup image

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.

Provided by thedailygourmet

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 9

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

Steps:

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

Nutrition Facts : Calories 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, Sodium 1088.3 mg, Sugar 0.7 g

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