- 2 tbsp Butter
- 1 Onionsmall, finely chopped
- 2 cloves Garlicminced
- 1 ½ lbs Mushroomsfresh, sliced
- 4 cups Chicken broth
- ½ cup Sherry
- 1 ½ tsp Dried thyme
- 1 tsp Worcestershire sauce
- 1 tsp Saltor more to taste
- ½ tsp Black pepperground, or more to taste
- 4 tbsp All-purpose flour
- 1 cup Heavy cream
Instant Pot Creamy Mushroom Soup
Super simple Instant Pot Creamy Mushroom Soup. The perfect cozy bowl of rich and creamy mushroom soup when you are craving something warm on a cold night. Finish each bowl off with a grind or two of fresh black pepper and serve with crusty bread, and you’ve created a restaurant-quality meal.
The soup is all made in one pot, and I really do like using my Instant Pot in this recipe. The first step requires you to melt some butter. Then sauté onions, garlic, and mushrooms. Then just stir in the chicken broth, sherry, dried thyme, Worcestershire sauce, salt and black pepper. Cook in the Instant Pot. When the soup is done, add the cream-flour mixture and simmer for another 2-3 minutes until thickened. If you want a smoother texture, use an immersion blender to blend roughly half the soup. Make sure to keep some mushroom pieces whole for texture. Ladle the creamy mushroom soup into the bowls and serve hot.
To make this Instant Pot Creamy Mushroom Soup, you will need the following ingredients:
Steps to make Instant Pot Creamy Mushroom Soup
Add cream and flour
Select SAUTÉ mode again and bring the soup to a light simmer. In a small bowl, whisk together 4 tablespoons all-purpose flour and 1 cup heavy cream. Slowly add the cream mixture to the simmering soup, whisking constantly until thickened for about 2-3 minutes. Turn the Instant Pot off and season the soup with additional salt and pepper if needed.