Cream Of Mushroom Soup Instant Pot Recipe
Description
Cream of mushroom soup is a classic comfort food that is sure to please everyone. It is rich, creamy, and full of flavor. This Instant Pot version is made with a combination of mushrooms, butter, cream, and garlic, making it a delicious and hearty meal. This recipe is simple enough for a weeknight dinner, yet fancy enough for a special occasion. Serve it with a side of garlic bread or a crusty loaf of bread and you have a complete meal that is sure to please.
Prep Time
This recipe requires about 10 minutes of prep time. You will need to chop the mushrooms, onions, and garlic, and measure out the cream and butter. The Instant Pot does the rest of the work for you, so there is no need for stirring or watching the pot.
Cook Time
This recipe requires about 25 minutes of cook time in the Instant Pot. Once the pot is pressurized, the cook time is only about 5 minutes. The remaining 20 minutes is to allow the pot to come to pressure and release the pressure after cooking.
Ingredients
- 2 tablespoons butter
- 1 onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon fresh thyme, chopped
- Salt and pepper, to taste
Instructions
1. Select the “Sauté” button on the Instant Pot and add butter. When the butter has melted, add the onion and garlic. Cook for about 3 minutes, or until the onion is soft and translucent. Add the mushrooms and cook for an additional 5 minutes, stirring occasionally.
2. Add the flour and stir to combine. Cook for another minute, stirring constantly. Add the chicken broth and stir to combine. Place the lid on the Instant Pot and lock it into place. Turn the steam release handle to the “sealing” position.
3. Select the “Manual” or “Pressure Cook” button and set the cook time to 5 minutes. When the cook time is complete, allow the pressure to release naturally for 10 minutes, then carefully turn the steam release handle to the “venting” position to release any remaining pressure. When the pressure is released, unlock the lid and carefully open it.
4. Add the cream and thyme, stirring to combine. Select the “Sauté” button and cook for an additional 3 minutes, stirring occasionally. Season with salt and pepper to taste.
Equipment
This recipe requires an Instant Pot. You will also need a cutting board and knife for chopping the vegetables and measuring cups and spoons for measuring the ingredients.
Notes
This soup can be served as is, or it can be blended until smooth for a creamier texture. You can also add cooked chicken or shrimp for a more substantial meal.
Nutrition: Per Serving
Calories: 286, Fat: 22g, Carbohydrates: 12g, Protein: 8g
Recipe Tips
This soup can be served as is, or it can be blended until smooth for a creamier texture. If you like a thicker soup, you can add a few tablespoons of cornstarch to the pot before adding the cream. For a vegetarian option, you can use vegetable broth instead of chicken broth.
If you don’t have an Instant Pot, you can make this soup on the stovetop. Just follow the instructions up to the point of adding the chicken broth. Then, transfer the mixture to a large saucepan and add the broth. Simmer the soup for about 20 minutes, or until the mushrooms are cooked through. Then, add the cream and thyme and season with salt and pepper to taste.
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