Recipe Details

Instant Pot Creamy Mushroom Soup

This Instant Pot mushroom soup made with heavy cream is super rich and decadent. Ladle up a bowl of this quick and easy soup on a cold winter day.

Makes:6 servings

Ingredients

2 tablespoons butter
1 small onion, finely chopped
2 cloves garlic, minced
1½ pounds fresh mushrooms, sliced
4 cups chicken broth
½ cup sherry
1½ 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

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Directions

Prep:10 mCook:30 mReady:55 m

Melt butter in a multi-functional pressure cooker (such as Instant Pot) set to the Sauté function. Add onion and sauté for 2 to 3 minutes. Add garlic and cook until fragrant, 1 to 2 minutes. Add mushrooms and sauté until starting to soften, 2 to 3 minutes. Cancel the Sauté function.
Stir in chicken broth, sherry, thyme, Worcestershire sauce, salt, and pepper. Close and lock the lid; select the Manual function and set the timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
Release the pressure using the natural-release method according to the manufacturer's instructions, about 10 minutes. Release remaining pressure carefully with the quick-release method, 2 to 3 minutes. Unlock and remove the lid.
Select the Sauté function again and bring soup to a light simmer.
Whisk flour into heavy cream in a small bowl; slowly pour into simmering soup, whisking constantly. Cook, whisking constantly, until thickened, 2 to 3 minutes. Cancel the Sauté function. Season with salt and pepper if needed.