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Instant Pot Creamy Mushroom Soup

A quick and creamy soup made in the Instant Pot that captures the essence of cozy family dinners with a rich, earthy flavor from fresh mushrooms and herbs.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: European, French
Calories: 320
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons butter Unsalted butter is recommended for a balanced flavor.
  • 1 small onion (finely chopped) A sweet onion adds a hint of sweetness; shallots can be used as a substitute.
  • 2 cloves garlic (minced) Fresh garlic is preferred for a fragrant infusion.
  • 1.5 pounds fresh mushrooms (sliced) Button, cremini, or a mix are all suitable.
  • 4 cups chicken broth Vegetable broth can be used for a vegetarian option.
  • 1.5 teaspoons dried thyme Feel free to use fresh thyme; use about three times the amount.
  • 1 teaspoon Worcestershire sauce For vegetarian, use soy sauce as a substitute.
  • 1 teaspoon salt Use fine sea salt for a smoother blend.
  • 0.5 teaspoon black pepper Freshly ground provides the best flavor.
  • 4 tablespoons all-purpose flour Can substitute with a gluten-free blend.
  • 1 cup heavy cream Coconut cream can be used for a dairy-free option.

Method
 

Preparation
  1. Set your Instant Pot to the sauté function and melt the butter.
  2. Add the finely chopped onion and minced garlic, sautéing for about 2-3 minutes until they soften and become fragrant.
Cooking
  1. 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.
  2. 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.
  3. Close the Instant Pot lid, making sure the valve is set to the sealing position. Cook on high pressure for 5 minutes.
  4. 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.
Finishing
  1. While the soup is still hot, whisk the flour into the heavy cream until smooth.
  2. Slowly pour this mixture into the soup, stirring constantly to prevent lumps.
  3. Turn on the sauté function again and allow the soup to simmer for 2-3 minutes until it thickens to your desired consistency.
  4. Taste the soup and adjust the seasoning if needed, adding more salt or pepper to suit your taste.

Notes

Store leftover soup in an airtight container in the refrigerator for up to 4 days. For freezing, let it cool completely before transferring to a freezer-safe container. It will keep in the freezer for up to 3 months.