Instant Pot Cream of Mushroom Soup

My Unexpected Culinary Adventure: Mastering the Instant Pot Cream of Mushroom Soup

As a busy working mom, time is a luxury I rarely have. Dinner preparation often feels like a race against the clock, a frantic scramble to get something nutritious and palatable on the table before bedtime. So when a friend suggested I try using my Instant Pot for something beyond the usual rice and beans, I was skeptical, to say the least. I envisioned another kitchen gadget gathering dust in the back of my cupboard. But desperate times call for desperate measures, and the promise of a quick, easy, and delicious meal finally convinced me to give it a go. The recipe? Instant Pot Cream of Mushroom Soup. Little did I know this seemingly simple dish would become a culinary revelation, a testament to the power of quick cooking and unexpectedly delicious results.

The beauty of this recipe lies in its simplicity. The ingredients are readily available, the instructions are straightforward, and the end result is a creamy, comforting soup that’s perfect for a chilly evening or a cozy weekend lunch. The fact that it’s made in the Instant Pot means minimal cleanup and even less time spent in the kitchen. This was a huge win for me, especially during those weeks where everything seems to be happening at once. I even found myself experimenting with variations, adding different herbs and spices to create a unique flavor profile each time. One time, I added a splash of white wine, the next some freshly chopped chives. Each attempt was a delicious discovery, showcasing the versatility of this simple recipe.

But the Instant Pot Cream of Mushroom Soup is more than just a quick and easy meal; it's a comforting embrace in a bowl. The rich, creamy texture, the earthy aroma of the mushrooms, and the subtle hint of thyme all combine to create a symphony of flavors that tantalize the taste buds. It's the kind of soup that warms you from the inside out, a culinary hug on a cold day. It's a dish that transcends the simple act of eating; it’s an experience, a moment of quiet reflection amidst the chaos of daily life. I serve it to my family, to friends, and even to myself on nights when I just need a little bit of self-care, a moment of peace and quiet enjoyment.

Beyond its immediate benefits, this recipe has also taught me the value of embracing simplicity in the kitchen. I’ve always been somewhat intimidated by complex recipes, often avoiding them in favor of simpler, more familiar dishes. This recipe challenged that mindset, showing me that even simple ingredients can create culinary magic with a little bit of creativity. It’s a reminder that sometimes, the most satisfying meals are the ones that are the easiest to make. And the Instant Pot? Well, it’s no longer gathering dust in the back of my cupboard. It's become my new best friend, a culinary companion that simplifies my life and allows me to spend more time with my family, doing the things that truly matter.

This isn’t just a soup recipe; it's a recipe for a simpler, more enjoyable life. It's a reminder to embrace the unexpected, to find joy in the everyday, and to appreciate the little things, like a warm bowl of creamy mushroom soup on a cold night. It’s a testament to the fact that even the busiest of lives can still find room for deliciousness, for comfort, and for a little bit of culinary adventure. So try it. You might just surprise yourself.

Beyond the Basics: This recipe is incredibly versatile. Feel free to experiment with different types of mushrooms, adding shiitake or oyster mushrooms for a more complex flavor. You can also adjust the seasoning to your liking, adding a pinch of red pepper flakes for a touch of heat or a sprig of fresh rosemary for an herbaceous twist. The possibilities are truly endless.

The beauty of cooking, I've found, isn't just in the final product, but in the journey. It's in the chopping, the stirring, the simmering – the simple acts that bring us closer to ourselves and to the people we share our meals with. And sometimes, the simplest of recipes can lead to the most profound of discoveries, reminding us that life’s greatest pleasures often come in the most unexpected packages. So go ahead, try this recipe. Let the aroma of creamy mushroom soup fill your kitchen, and let the warmth of this simple dish comfort your soul. You deserve it.

Step-by-step

• Place the butter in the Instant Pot and hit “Sauté” and adjust so it’s on the “More” or “High” setting.
• Once the butter’s melted, add in all the mushrooms, coat well with the butter and let cook (while stirring occasionally) for 10 minutes.
• After 5 minutes of cooking, add in the Sherry and continue to cook the mushrooms for another 5 minutes (you’ll notice they will have cooked down significantly and released a lot of liquid).
• Using a slotted spoon, reserve about 1.5 cups of the cooked mushrooms and set aside.
• Add in the onions and cook for another 3 minutes and then add the flour and coat with mushrooms and onions (I suggest using a wooden spoon to do this since flour likes to stick to plastic and metal). Once combined, you’ll see that the flour will have soaked up all of the liquid.
• As soon as the flour is incorporated into the mushrooms and onions, add in the mushroom (or chicken) broth, thyme and garlic. Stir well, secure the lid and hit “Keep Warm/Cancel” and then hit “Manual” or “Pressure Cook” High Pressure for 5 minutes. Quick release when done.
• Once the lid comes off, take an immersion blender (or a regular one, but an immersion blender is SO much easier for this so you don’t have to transfer the soup to a blender and then back into the pot), blend everything (EXCEPT FOR the separately reserved mushrooms) in the pot together for about a minute until it’s pureed. The soup will thicken up a bit from this.
• Now add in the seasoned salt, the reserved mushrooms (leaving a select few still reserved for a floating garnish if desired) and then add in the heavy cream. Stir well until fully incorporated.
• Ladle into bowls and top with any additional reserved mushrooms.