Instant Pot Mushroom Soup
Servings: 6 Servings
Ingredients
- 1 pound fresh mushrooms sliced or chopped
- 1 white onion diced
- 1 garlic clove minced
- 2 cups low sodium vegetable broth
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 cup half and half
- 2 to 3 tablespoons cornstarch
Instructions
- First, in your pressure cooker, combine the mushrooms, diced onions, garlic, broth, salt, pepper, thyme, and bay leaves.1 pound fresh mushrooms, 1 white onion, 1 garlic clove, 2 cups low sodium vegetable broth, ½ teaspoon salt, ¼ teaspoon ground black pepper, 1 teaspoon dried thyme, 2 bay leaves
- Next, set the cooker to Manual/High Pressure and cook the ingredients for 4-minutes.
- After that, preform a controlled release and carefully remove the bay leaves.
- Now, in a small bowl or large measuring cup, stir together the half and half and cornstarch.1 cup half and half, 2 to 3 tablespoons cornstarch
- Then, set the pressure cooker to Saute and pour the cornstarch mixture into the mushroom soup.
- Last, stir the soup and set it simmer until thickens. Turn off the cooker and serve the soup.
Notes
The calories listed are an approximation based on the ingredients and a serving size of 1-cup.
Our easy mushroom soup can be stored in your fridge in a sealed container for up to 3-days.
Nutrition Facts
Instant Pot Mushroom Soup
Serving Size
1 cup
Amount per Serving
Calories
92
% Daily Value*
Fat
5
g
8
%
Saturated Fat
3
g
15
%
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
1
g
Cholesterol
14
mg
5
%
Sodium
537
mg
22
%
Potassium
325
mg
9
%
Carbohydrates
10
g
3
%
Fiber
1
g
4
%
Sugar
5
g
6
%
Protein
4
g
8
%
Vitamin A
319
IU
6
%
Vitamin C
4
mg
5
%
Calcium
55
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
