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Instant Pot Creamy Mushroom Soup


  • Author: Martha

Description

This Instant Pot Creamy Mushroom Soup is a comforting, rich, and flavorful dish that’s perfect for chilly days or when you’re craving something hearty yet simple. Made in the Instant Pot, it’s an easy, hands-off recipe that delivers big on flavor with tender mushrooms, aromatic herbs, and a luscious creamy finish.


Ingredients

Scale
  • 2 tablespoons butter
  • 1 small onion (finely chopped)
  • 2 cloves garlic (minced)
  • pounds fresh mushrooms (sliced)
  • 4 cups chicken broth (or vegetable broth for a vegetarian option)
  • 1½ teaspoons dried thyme
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 4 tablespoons all-purpose flour
  • 1 cup heavy cream

Instructions

  • Sauté the Aromatics:
    Set your Instant Pot to the sauté function and melt the butter. Add the finely chopped onion and minced garlic, sautéing for about 2-3 minutes until they soften and become fragrant.
  • Add the Mushrooms:
    Stir in the sliced mushrooms and cook for an additional 2-3 minutes, allowing the mushrooms to release their moisture and begin to brown slightly.
  • Add the Broth and Seasoning:
    Pour in the chicken broth (or vegetable broth if making vegetarian), dried thyme, Worcestershire sauce, salt, and pepper. Stir well to combine all the ingredients.
  • Pressure Cook:
    Close the Instant Pot lid, making sure the valve is set to the sealing position. Cook on high pressure for 5 minutes. Once the cooking time is up, let the Instant Pot naturally release pressure for 10 minutes, then carefully do a quick release to release any remaining pressure.
  • Thicken the Soup:
    While the soup is still hot, whisk the flour into the heavy cream until smooth. Slowly pour this mixture into the soup, stirring constantly to prevent lumps. Turn on the sauté function again and allow the soup to simmer for 2-3 minutes until it thickens to your desired consistency.
  • Adjust Seasoning:
    Taste the soup and adjust the seasoning if needed, adding more salt or pepper to suit your taste.

Notes

  • Storage: Store any leftover soup in an airtight container in the refrigerator for up to 4 days.
  • Freezing: This soup freezes well. Let it cool completely before transferring it to a freezer-safe container. It will keep in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
  • Reheating: Reheat gently over low heat on the stovetop or in the microwave. If the soup thickens too much after refrigerating or freezing, add a bit of broth or water to thin it out.