Instant Pot Cream of Mushroom Soup
Instant Pot Cream of Mushroom Soup is rich, creamy and loaded with mushroom flavor. It is perfectly cooked in the pressure cooker in a fraction of the time.
Servings 4 servings of about 2 cups
Calories 137kcal
Ingredients
Pressure Cook:
- 5 cups mushrooms cut into quarters
- 2 sweet onions sliced
- 2 cups chicken broth vegetable broth or water
- 4 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon Italian herbs
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon pepper or to taste
After Pressure Cooking:
- 1 cup heavy whipping cream
- 2 tablespoons cornstarch
Garnish:
- Fresh thyme
- Parsley
Instructions
- Place all the "Pressure Cook" ingredients into the Instant Pot.
- 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.
- In a small bowl combine cream and cornstarch until smooth.
- Select Saute and pour in the cream mixture, stir well, simmer lightly for a few minutes until the soup thickens.
- If you would like a thicker texture, combine 2 tablespoons of water with 1 tablespoon of cornstarch in a small cup until dissolved and add the mixture to the soup. Repeat as needed. Keep in mind that the soup will thicken even more once it cools.
- Garnish with fresh thyme and parsley.
Nutrition
Calories: 137kcal | Carbohydrates: 24g | Protein: 7g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 2mg | Sodium: 768mg | Potassium: 761mg | Fiber: 3g | Sugar: 13g | Vitamin A: 155IU | Vitamin C: 18.7mg | Calcium: 130mg | Iron: 1.8mg