Instant Pot Cream of Mushroom Soup Recipe

Easy to make, totally delicious, this instant pot cream of mushroom soup so good. The creamy goodness of this mushroom soup will have your family asking for seconds!

Instant Pot Cream of Mushroom Soup Recipe

Do you have an instant pot? Hubby likes ours. A fast pressure cooker that has versatile settings. You can cook a lot of different things in an Instant Pot – soup is probably the easiest. A fast prep time like this cream of mushroom soup, slap the lid on, thicken at the end, and done. Really easy!

Notes

● Read the directions on your instant pot to check if the slow cooker is preset to high (the default was used for this recipe).

Instant Pot Cream of Mushroom Soup Ingredients:

● 2 TBSP Butter
● 1 tsp Garlic, minced
● 1 Shallot, diced
● 6 cups Fresh Mushrooms, diced
● pinch Thyme, dried
● Salt, to taste
● Pepper, to taste
● 4 cups Chicken Broth
● 2 TBSP Cornstarch
● 2 TBSP Cold Water
● 1 cups Sour Cream
● 1 cups Half and Half

Instant Pot Cream of Mushroom Soup Mise en Place:

● Instant Pot
● Cutting Board
● Knife
● Measuring Cup
● Measuring Spoons
● Spatula or Spoon

Instant Pot Cream of Mushroom Soup Directions:

● Using the sauté function, add the butter, garlic, shallot and mushrooms in the instant pot bowl.
● Sauté for approximately 4 – 5 minutes until the mushrooms have wilted and the shallots are translucent.
● Add the seasonings – thyme, salt, and pepper.

● Add the chicken broth, and press the slow cooker button for 3 hours. Place the lid on the top and leave it to cook.

● Near the end of the cooking time, mix together the cornstarch and water.

● Add the sour cream, half and half, and cornstarch slurry (the cornstarch and water mixture).
● Allow to cook for a further 15 minutes to allow the cream of mushroom soup to thicken slightly.
● Taste again for seasoning, and add more salt and pepper if you wish.

Instant Pot Cream of Mushroom Soup Recipe
By Ann
Easy to make, totally delicious, this instant pot cream of mushroom soup so good. The creamy goodness of this mushroom soup will have your family asking for seconds!

Prep Time: 15 Minutes
Cook Time: 3 Hours 30 Minutes
Total Time: 3 Hours 45 Minutes

Ingredients:

● 2 TBSP Butter
● 1 tsp Garlic, minced
● 1 Shallot, diced
● 6 cups Fresh Mushrooms, diced
● pinch Thyme, dried
● Salt, to taste
● Pepper, to taste
● 4 cups Chicken Broth
● 2 TBSP Cornstarch
● 2 TBSP Cold Water
● 1 cups Sour Cream
● 1 cups Half and Half

Directions:

● Using the sauté function, add the butter, garlic, shallot and mushrooms in the instant pot bowl.
● Sauté for approximately 4 – 5 minutes until the mushrooms have wilted and the shallots are translucent.
● Add the seasonings – thyme, salt, and pepper.
● Add the chicken broth, and press the slow cooker button for 3 hours. Place the lid on the top and leave it to cook.
● Near the end of the cooking time, mix together the cornstarch and water.
● Add the sour cream, half and half, and cornstarch slurry (the cornstarch and water mixture).
● Allow to cook for a further 15 minutes to allow the cream of mushroom soup to thicken slightly.
● Taste again for seasoning, and add more salt and pepper if you wish.

Makes 4 servings Instant Pot Cream of Mushroom Soup

● To print the Instant Pot Cream of Mushroom Soup recipe click here.

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