Instant Pot Mushroom Soup

My Instant Pot remains one of my go-to kitchen appliances due to its ability to help me get a delicious homemade supper on the table fast! While my kids remain mushroom adverse, Brad and I quite enjoyed this traditional mushroom soup that was cooked in less time than it took to prep the ingredients. You've gotta love that!  Served with a nice crusty bread and green salad, this is a great meal for those cool evenings.

Prep Time: 10 minutes
Cook Time: 7 minutes
Pressure Time: 15 minutes

2 tbsp. butter
4 cups baby Portobello mushrooms, sliced
1 medium onion, chopped finely
2 tsp garlic cloves, minced
1 1/2 tbsp. Dijon mustard
2 tsp Worcestershire sauce
1/4 tsp black pepper
1/2 tsp salt
2 tbsp. fresh rosemary, chopped
1 tsp dried rosemary
6 cups beef broth (good quality - don't skimp)
3 tbsp. flour
3 tbsp. water
1/2 cup half and half creamer

Note: This recipe assumes the home cook has basic knowledge of their Instant Pot and has read the manufacturer's instructions before attempting this recipe.

Prep your ingredients. Lots of yummy flavours go into this soup!

Press the Sauté button on your Instant Pot (IP) and allow it to heat up.

Add butter. Once it has melted, add the mushrooms, onion, garlic Dijon, rosemary, Worcestershire sauce, salt and pepper.  Stir well and sauté the mushroom mixture until the mushrooms and onions have softened a bit (approx. 3 minutes).

Remove several of the mushroom slices to add in to your soup later for some texture and visual appeal.

Hit the Cancel button on the IP. With a wooden spoon, or scrapper, carefully scrape any brown bits that have stuck to the bottom of the pot. Leaving brown bits on the bottom runs you the risk of getting the Burn error and your IP won't allow itself to get up to pressure.

Add the beef broth to the pot.  Place the lid on the IP and secure so it seals.  Set pressure to high and adjust the timer to 7 minutes.  The IP will take approximately 10 minutes to get up to pressure.  Once the 7 minutes cooking time has ended, carefully do a quick release (watch out for steam!!) - this will take several minutes. Once the red float valve button pops back down, you can take off the lid of your IP.

Using an immersion blender, blend soup to a smooth consistency. DO NOT add hot soup to a blender.

In a small bowl, combine flour and water and make a slurry.  Add it to the pot and mix well.  I put my IP on Sauté on low temperature to help the slurry thicken the soup.  Add creamer, mix well and serve with hot crusty bread and a salad.

Leftovers taste wonderful the next day.

Great pairings:
Garlic and Herb-Topped Rosemary Bread
Crusty Rosemary Loaf


Substitutions: 

• You can substitute vegetable or chicken broth for the beef broth. I chose beef to give the soup a richer flavour.
• You can substitute the fresh rosemary with 2 tsp of the dried rosemary (aka pine needles)
  

Inspired by: Meal Plan Addict: Savory Instant Pot Mushroom Soup