This quick and easy Instant Pot mushroom soup is rich and creamy, and it's super comforting on a cold day! To cut down on prep time, feel free to coarsely chop the mushrooms in a food processor. If you prefer a smoother texture, you can partially purée the cooked soup with an immersion blender.
Ingredients
- butter: 2 Tbsp
- onion: 1 piece (chopped)
- garlic: 2 clove (minced)
- ½ pounds fresh mushrooms: 1 piece (sliced)
- chicken broth: 4 cups
- sherry: 0.5 cup
- ½ teaspoons dried thyme: 1 piece
- Worcestershire sauce: 1 tsp
- salt: 1 tsp (to taste)
- ground black pepper: 0.5 tsp (to taste)
- all-purpose flour: 4 Tbsp
- heavy cream: 1 cup
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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Select the Sauté function again and bring soup to a light simmer.
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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.
