Instant Pot Cream of Mushroom Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
10 mins
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Total Time
20 mins
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Servings
4 servings of about 2 cups
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Calories
137 kcal
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Course
Main Course, Soup
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Cuisine
American
Instant Pot Cream of Mushroom Soup
Description
Instant Pot Cream of Mushroom Soup combines fresh mushrooms, sweet onions, garlic, and a blend of dried herbs—thyme, rosemary, Italian herbs—with mild heat from red pepper flakes. The ingredients are pressure cooked in chicken broth to extract rich flavors and soften the vegetables. After natural pressure release and opening the pot, the soup is pureed using an immersion blender to achieve a creamy consistency while leaving some mushroom pieces for texture.
A mixture of heavy whipping cream and cornstarch is added and simmered to thicken the soup without boiling, preserving the cream’s smoothness. Additional thickening can be adjusted by mixing cornstarch with water and adding gradually. Fresh thyme and parsley finish the dish with herbal brightness and color.
This soup is suited for a comforting main or side dish, showcasing the earthiness of mushrooms along with a creamy body. The use of an Instant Pot speeds up the cooking time compared to traditional stovetop methods while maintaining depth of flavor.
Ingredients
Pressure Cook:
- 5 cups mushrooms cut into quarters
- 2 sweet onion sliced
- 2 cups chicken broth vegetable broth or water
- 4 cloves garlic minced
- 1 teaspoon thyme dried
- 1 teaspoon rosemary dried
- 1 teaspoon italian herbs
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
After Pressure Cooking:
- 1 cup heavy whipping cream
- 2 tablespoons cornstarch
Garnish:
- thyme fresh
- 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 Information
Show DetailsNutrition Facts
Serving: 4servings of about 2 cups
Amount Per Serving
Calories 137 kcal
% Daily Value*
| Calories | 137kcal | 7% |
| Carbohydrates | 24g | 8% |
| Protein | 7g | 14% |
| Fat | 2g | 3% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 2mg | 1% |
| Sodium | 768mg | 32% |
| Potassium | 761mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
| Vitamin A | 155IU | 3% |
| Vitamin C | 18.7mg | 21% |
| Calcium | 130mg | 13% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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