Instant Pot Creamy Mushroom Soup Recipes
INSTANT POT® CREAMY MUSHROOM SOUP
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
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
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
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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- Place the butter in the Instant Pot and hit “Sauté” and Adjust so it’s on the “More” or “High” setting.
- Once the butter’s melted, add in all the mushrooms, coat well with the butter and let cook (while stirring occasionally) for 10 minutes. After 5 minutes of cooking, add in the Sherry and continue to cook the mushrooms for another 5 minutes (you’ll notice they will have cooked down significantly and released a lot of liquid).
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- Lock the lid, point valve to Sealing and set the Instant Pot to cook at High pressure for 10 minutes. When cook time is complete, allow the pot to sit for 10 minutes Natural Pressure Release and then release any remaining pressure manually.
- Carefully open the lid and use an immersion blender to purée the soup leaving some mushroom pieces whole for texture.
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