Instant Pot Cream of Mushroom Soup

Our local supermarket had button mushrooms on sale this week for $1 for an 8 oz. package. So I bought several packages and decided today to make some Cream of Mushroom Soup in my Instant Pot.

List of Ingredients you will need:

2 tablespoons ghee or olive oil
2 pounds fresh mushrooms
(I used all button mushrooms, but you could also use half white and half baby portobello)
Take about half a pound finely sliced and then chop the rest.
1 celery stalk sliced thin
1 medium onion diced
2 tablespoons Marsala Cooking Wine or dry red wine
6 cups chicken stock (I use 2 1/4 Tablespoons Better Than Bouillon Chicken Base and 6 cups of water)
1/4 cup corn starch
1 cup cream
1 tablespoon black pepper
1 teaspoon salt
1 tablespoon garlic powder

INSTRUCTIONS:In the pre-heated pressure cooker on medium-high heat, add the ghee or olive oil and saute’ the thinly sliced mushrooms on both sides until golden (about 5 minutes). Remove the mushrooms and set aside.

Add the celery and onions and saute’ them until the onion has become translucent.
Remove and set aside.
Add about 1 cup of the chopped mushrooms to cover the base of the
pressure cooker and brown them lightly.

Pour in the cooking wine to de-glaze (use the wine’s liquid to lift the
brown bits from the base of the cooker).  Allow the wine to evaporate.
Add the remainder of chopped mushrooms (not the sliced and sauteed mushrooms),
chicken stock, and salt and the sauted onions and celery.
Combine 1/4 cup of corn starch with 1/2 cup of cold water and mix well.
Then add it to the pot.  Mix well.
Close and lock the lid of the pressure cooker.
Cook for 7 minutes at high pressure.
Release the pressure -Natural Release for 10 minutes then Quick Release.
Be careful of hot liquid that may come out of the vent.
Add the cream, pepper and garlic powder.
Use an immersion blender, puree the contents of the pressure cooker.

If you don’t have an immersion blender, you can use a regular blender. To avoid explosions of hot soup, fill less than halfway, remove your blender lid’s center insert, hold a kitchen towel over the top, and then blend.
Or, you can skip this process all together, it won’t change the flavor of your soup.

Stir in the previously sauteed’ sliced mushrooms.
Serve piping hot into a bowl!  I think this would taste great with some croutons on top.
Next time I will add those! 

 I put the recipe into a PDF format if you want to print it:
Instant Pot Cream of Mushroom Soup Recipe

Thanks for stopping in today!