Instant Pot Soup Recipes

Easy Homemade Instant Pot Cream Of Mushroom Soup

Growing up, nothing excited me more than when my grandma used to make cream of mushroom soup. It’s still my favorite and I’m determined to make my paleo approved version just as good. The best part about this instant pot cream of mushroom soup is that it’s made with whole foods, so it’s more flavorful, but it’s also loaded with more nutrients compared to the canned soup. The mild, woody flavor of button mushrooms pairs excellently with dry white wine, so you can tell right away that there’s something special about this soup even from the first spoonful. To finish it off, I like adding a bit of cracked black pepper and biscuits for a bit of texture.

Easy Homemade Instant Pot Cream Of Mushroom Soup

Instant Pot Cream Of Mushroom Soup

Instant Pot Cream Of Mushroom Soup

Instant Pot Cream Of Mushroom Soup

Instant Pot Cream Of Mushroom Soup

Instant Pot Cream Of Mushroom Soup

(You may also like: Detoxifying Instant Pot Turmeric Cauliflower Soup)

Print
Instant Pot Cream Of Mushroom Soup

Easy Homemade Instant Pot Cream Of Mushroom Soup

  • Author: Anna - MissWish.com
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4-6 1x
Scale

Ingredients

  • 3 tbsp unsalted butter
  • 1 medium onion, finely chopped
  • 4 garlic cloves, minced
  • 1 pound button mushrooms, cleaned and sliced
  • 2 celery stalks, sliced
  • ½ tsp dried thyme
  • 3 tbsp all-purpose flour
  • 2 tbsp sherry or dry white wine
  • 4 cups vegetable or chicken stock
  • ½ cup heavy cream plus extra for garnish
  • salt, black pepper, to taste
  • croutons, for garnish (optional)

Instructions

  1. Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
  2. Add the butter.
  3. Add the onion, mushrooms, celery and cook, stirring occasionally for 4-5 minutes.
  4. Add the garlic and cook for 30 seconds.
  5. Sprinkle the vegetables with the flour and thyme and stir to combine.
  6. Cook for 1-2 minutes, stirring constantly.
  7. Slowly pour in the sherry and chicken stock, stirring well to combine and dissolve the flour into the liquid.
  8. Press the CANCEL button.
  9. Close and seal the Instant pot.
  10. Turn the venting knob to SEALING.
  11. Press PRESSURE COOK button and check to make sure the pressure level shows as “High” in the display.
  12. Adjust the timer to 2 minutes.
  13. When finished cooking, quick-release pressure according to manufacturer’s directions.
  14. Open the lid.
  15. Stir in the heavy cream.
  16. Using an immersion blender, purée the soup.
  17. Season to taste with salt and black pepper.
  18. Serve soup with a swirl of heavy cream and croutons.

Print Recipe

What do you think?
  • I love it (0)
  • It's okay (0)
  • Don't like it (0)
  • Ermahgerd (0)
  • Tears of joy (0)

Ask a Question/Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Facebook icon Twitter icon Instagram icon Pinterest icon Google+ icon YouTube icon LinkedIn icon Contact icon