Instant Pot Cream Of Mushroom Soup

Easy Homemade Instant Pot Cream Of Mushroom Soup

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  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.

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