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Instant Pot Mushroom Soup
Instant Pot Mushroom Soup is a fast and simple dinner. Perfect for mushroom lovers and a great way to enjoy homemade soup.
Course
Appetizer, Soup
Cuisine
American
Keyword
butter, instant pot mushroom soup, Mushroom Soup, mushrooms, parsley, sherry
Prep Time
5
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
Calories
63
kcal
Author
Corrie
Ingredients
6
tablespoon
butter
12
ounce
mushrooms
sliced
1
onion
thinly sliced
3 ¼
cups
chicken broth
1
sprig
parsley
3
tablespoon
sherry
(not cooking sherry)
½
teaspoon
salt
pepper
to taste
Instructions
Press "saute", add 2 tablespoon of butter and the sliced onions into the Instant Pot and and stir with a wooden spoon.
After stirring, add the remaining 4 tablespoon of butter as well.
Add the mushrooms and saute for 5 minutes.
Add 3 ¼ cups of chicken broth, 3 tablespoon of Sherry, black pepper to taste and ½ teaspoon Kosher salt into your pot.
Add the fresh parsley and stir well.
Close the lid and cook on high pressure for 10 minutes.
When cooking time is complete, do a quick pressure release.
Serve and enjoy :)
Video
Notes
If you want to make this a vegan mushroom soup, just omit the butter and use oil instead.
The quickest way to slice mushrooms evenly is to use a mandolin slicer. This will make sure that they're all of the same consistency.
You can take out the sherry for a non-alcohol soup.
Nutrition
Calories:
63
kcal
|
Carbohydrates:
8
g
|
Protein:
4
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
2
mg
|
Sodium:
1019
mg
|
Potassium:
503
mg
|
Fiber:
1
g
|
Sugar:
4
g
|
Vitamin A:
63
IU
|
Vitamin C:
18
mg
|
Calcium:
48
mg
|
Iron:
1
mg