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Instant Pot Creamy Mushroom Soup
This reamy instant pot mushroom soup with thyme and rosemary is rich, hearty, and easy to make in under 30 minutes.
Servings 6 servings
Calories 282kcal
Equipment
Ingredients
- 2 lbs mixed mushrooms cremini, white button, sliced
- 2 shallots diced
- 4 garlic cloves minced
- 2 medium potatoes peeled and cubed
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- ¼ cup all-purpose flour
- 2 tablespoon butter
- 2 teaspoon fresh thyme leaves
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and black pepper to taste
Instructions
- Set Instant Pot to Sauté mode. Melt butter and sauté onions until translucent, about 3-4 minutes.
- Add garlic and cook for 1 minute more.
- Add mushrooms and sauté for an additional 5 minutes.
- Add cubed potatoes, broth, thyme, rosemary, and bay leaves to the pot.
- Close lid, set valve to sealing. Cook on High Pressure for 10 minutes.
- Once done, allow natural release for 5 minutes, then quick release remaining pressure.
- Remove bay leaves and thyme branches.
- In a separate bowl, whisk together cream and flour.
- Set Instant Pot to Sauté mode.
- Stir in cream mixture.
- Simmer, stirring frequently, until soup thickens (about 5 minutes).
- Use an immersion blender to partially blend the soup, leaving some mushroom and potato pieces intact.
- Season with salt and pepper to taste.
- Serve hot, garnished with additional thyme if desired.
Notes
Note: For a smoother soup, blend thoroughly. For a chunkier texture, skip the blending step.
Nutrition
Calories: 282kcal | Carbohydrates: 31g | Protein: 8g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 49mg | Sodium: 617mg | Potassium: 877mg | Fiber: 6g | Sugar: 7g | Vitamin A: 631IU | Vitamin C: 17mg | Calcium: 60mg | Iron: 2mg