Rich and creamy Instant Pot mushroom soup made with a variety of mushrooms, cooks in minutes thanks to the pressure cooker. Finish off with sauteed mushrooms for the perfect winter meal.
Parsley and sauteed mushrooms for serving, optional
Instructions
In the pressure cooker, on saute setting, melt butter. Add onion, garlic and ¼ teaspoon salt. Saute for 3 minutes. Stir in portabella mushrooms, cremini mushrooms and remaining ¼ teaspoon salt. Cook for 5 minutes, stirring frequently. They will begin to release liquid and shrink to about half the volume.
Stir in white wine and cook another 2 minutes or until alcohol smell has cooked off.
Add dried shiitake mushrooms, chicken broth and thyme.
Lock lid and point valve to sealing. Set to cook at high pressure for 5 minutes. When the cook time is complete, carefully release pressure.
Remove sprigs of thyme and blend until soup has a smooth consistency. Stir in half and half.
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