Recipes Soups, Stews and Chili Recipes Soup Recipes Instant Pot Creamy Mushroom Soup 4.8 (59) 50 Reviews 5 Photos This quick and easy Instant Pot mushroom soup is rich and creamy, and it's super comforting on a cold day! To cut down on prep time, feel free to coarsely chop the mushrooms in a food processor. If you prefer a smoother texture, you can partially purée the cooked soup with an immersion blender. Submitted by France C Updated on November 17, 2023 Save Rate Print Share Close Add Photo 5 5 5 Prep Time: 10 mins Cook Time: 30 mins Additional Time: 15 mins Total Time: 55 mins Servings: 6 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 2 tablespoons butter 1 small onion, finely chopped 2 cloves garlic, minced 1 ½ pounds fresh mushrooms, sliced 4 cups chicken broth ½ cup sherry 1 ½ teaspoons dried thyme 1 teaspoon Worcestershire sauce 1 teaspoon salt, or more to taste ½ teaspoon ground black pepper, or more to taste 4 tablespoons all-purpose flour 1 cup heavy cream Directions Melt butter in a multi-functional pressure cooker (such as Instant Pot) set to the Sauté function. Add onion and sauté for 2 to 3 minutes. Add garlic and cook until fragrant, 1 to 2 minutes. Add mushrooms and sauté until starting to soften, 2 to 3 minutes. Cancel the Sauté function. Stir in chicken broth, sherry, thyme, Worcestershire sauce, salt, and pepper. Close and lock the lid; select the Manual function and set the timer for 5 minutes. Allow 10 to 15 minutes for pressure to build. Release the pressure using the natural-release method according to the manufacturer's instructions, about 10 minutes. Release remaining pressure carefully with the quick-release method, 2 to 3 minutes. Unlock and remove the lid. Select the Sauté function again and bring soup to a light simmer. Whisk flour into heavy cream in a small bowl; slowly pour into simmering soup, whisking constantly. Cook, whisking constantly, until thickened, 2 to 3 minutes. Cancel the Sauté function. Season with salt and pepper if needed. Recipe Tip To make this soup vegetarian, use vegetable broth instead of chicken broth. I Made It Print Nutrition Facts (per serving) 254 Calories 19g Fat 15g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 254 % Daily Value * Total Fat 19g 25% Saturated Fat 12g 58% Cholesterol 69mg 23% Sodium 1341mg 58% Total Carbohydrate 15g 5% Dietary Fiber 2g 6% Total Sugars 3g Protein 6g 12% Vitamin C 4mg 5% Calcium 46mg 4% Iron 2mg 8% Potassium 443mg 9% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.