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Instant Pot® Garlicky Mushroom Soup

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"This soup is a quick fix and can even be used as a substitute for a cream of mushroom soup. Feel free to reduce the garlic to suit your preference."
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40 m servings 227
Original recipe yields 4 servings


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  1. Melt butter in the pot of a multi-functional electric pressure cooker (such as Instant Pot(R)) set to Saute mode. Add mushrooms and saute for 3 minutes. Add garlic and stir until fragrant. Slowly pour in chicken stock and bring to a boil while scraping any browned bits off the bottom of the pot.
  2. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build. Meanwhile, mix cream and flour together in a bowl to form a slurry.
  3. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Pour slurry into the soup; stir to combine.
  4. Switch pot to Saute mode. Stir until soup is slightly thickened. Add garlic salt, thyme, and pepper.

Nutrition Facts

Per Serving: 227 calories; 16.4 12.4 7.2 53 1088 Full nutrition

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