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.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 254 Calories

Ingredients

• 2 tablespoons butter
• 4 tablespoons all-purpose flour
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1 teaspoon Worcestershire sauce
• 4 cups chicken broth
• 1 small onion, finely chopped
• 1 teaspoon salt, or more to taste
• 0.5 cup sherry
• 0.5 teaspoon ground black pepper, or more to taste
• 1.5 teaspoons dried thyme
• 1.5 pounds fresh mushrooms, sliced

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Select the Sauté function again and bring soup to a light simmer.

Step 5

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.