Easy Homemade Instant Pot Cream Of Mushroom Soup
- 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
- Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
- Add the butter.
- Add the onion, mushrooms, celery and cook, stirring occasionally for 4-5 minutes.
- Add the garlic and cook for 30 seconds.
- Sprinkle the vegetables with the flour and thyme and stir to combine.
- Cook for 1-2 minutes, stirring constantly.
- Slowly pour in the sherry and chicken stock, stirring well to combine and dissolve the flour into the liquid.
- Press the CANCEL button.
- Close and seal the Instant pot.
- Turn the venting knob to SEALING.
- Press PRESSURE COOK button and check to make sure the pressure level shows as “High” in the display.
- Adjust the timer to 2 minutes.
- When finished cooking, quick-release pressure according to manufacturer’s directions.
- Open the lid.
- Stir in the heavy cream.
- Using an immersion blender, purée the soup.
- Season to taste with salt and black pepper.
- Serve soup with a swirl of heavy cream and croutons.
Find it online: https://misswish.com/instant-pot-cream-of-mushroom-soup