⏳ Yield & Time

Yield: 4 servings

Preparation Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

🍽 Ingredients

• 1 tablespoon Olive oil
• 1 pound Cremini mushrooms
• 1/2 medium Yellow onion
• 2 cloves Garlic
• 4 cups Chicken broth
• 1 teaspoon Dried thyme
• 1/2 cup Heavy cream
• To taste Salt
• To taste Black pepper
• Pinch Nutmeg

📖 Instructions

1. First things first, sauté those mushrooms! Get your Instant Pot going and select the "Sauté" function. Add 1 tablespoon of olive oil, once hot, toss in your chopped mushrooms, about 1 pound. Cook until they are soft and lightly browned. This will usually take about 5 to 7 minutes; don't rush it, it's important to get that rich mushroom flavor going! If they start to stick, add a tiny splash more oil. Stir them frequently. You want a lovely, golden brown color, not mushy.
2. Once the mushrooms are sautéed, add the garlic and onion. Mince 2 cloves of garlic and finely chop 1/2 a medium yellow onion. Add these to the pot and sauté for about 1 minute more, or until fragrant. Don't burn the garlic! Keep that heat on medium-low to avoid scorching. If the pot seems too dry, a little splash of chicken broth may help things along.
3. Next, we add the broth. Pour in 4 cups of chicken broth, then give everything a good stir to combine. Scrape the bottom of the pot with your wooden spoon to ensure you get all those flavorful mushroom bits up. Add 1 teaspoon of dried thyme. I find that fresh thyme is wonderful too but dried works just as well in a pinch.
4. Now it's time for the magic of the Instant Pot! Close the lid and set the valve to "Sealing." Cook on high pressure for 5 minutes. After the timer goes off, let it sit for 10 minutes before doing a natural pressure release. This part is important, trust me, it keeps the soup creamy and luxurious. I once forgot this step and it ruined an otherwise amazing batch. Don't be me.
5. Once the pressure is released, carefully open the lid. Use caution, the steam can be quite hot! If you have an immersion blender, this is where it comes in handy. Blend the soup until it reaches your desired creaminess. If you don't have one, carefully transfer the soup in batches to a regular blender. Be super cautious when blending hot liquids; use a towel to cover the top, vent the steam, and blend slowly for safety.
6. Finally, the finishing touches! Stir in 1/2 cup of heavy cream (or a plant-based alternative). Season generously with salt and pepper to taste, and add a pinch of nutmeg for warmth. I like to garnish mine with fresh parsley, but you can go wild with your favorite herbs. For a sophisticated touch, I’ve been adding a little swirl of truffle oil. It really elevates the whole experience.
7. And that's it—your Instant Pot Creamy Mushroom Soup is ready! Serve it hot and enjoy this delicious, comforting meal. Tell me, what do you think? I hope it turns out absolutely delightful!

📝 Notes

• For a richer flavor, use a combination of cremini, shiitake, and oyster mushrooms.
• Feel free to add a splash of white wine for extra depth.
• If you like a little spice, add a pinch of red pepper flakes.
• Garnish with fresh herbs like parsley or chives before serving. A drizzle of truffle oil adds a luxurious touch!