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Perfect for the winter, this Instant Pot Cream of Mushroom Soup is made with Greek yogurt for an extra creamy consistency and boost of satiating protein. Only 20 minutes of hands-on cook time! The rest you can set it and forget it.
Ingredients
Scale
- 2 tablespoons butter
- 1 yellow onion, diced (about 2 cups)
- 4 cloves garlic, minced
- 24 ounces sliced cremini mushrooms
- 8 ounces sliced shiitake mushrooms
- 6 ounces portobello mushrooms, sliced
- Salt and pepper
- 1/3 cup dry white wine
- 4 1/2 cups chicken stock
- 1 bay leaf
- 5 thyme sprigs
- 1 tablespoon salt
- 1 cup plain whole milk Greek yogurt
Instructions
- Add butter to Instant Pot and set to Sauté function for 8 minutes. Once butter has melted, add onion and cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
- Add cremini, shiitake and portobello mushrooms and set to Sauté for 8 minutes. Season with salt and pepper. Cook mushrooms, stirring occasionally, until mushrooms brown and start to release their juices, about 8 minutes (volume will decrease by half).
- Stir in white wine to deglaze the bottom of the pot.
- Add chicken stock, bay leaf, thyme sprigs and salt and stir together.
- Secure lid onto Instant Pot. Close the steam vent (should be on sealing). Set to high pressure for 5 minutes. Allow natural pressure release for 10-15 minutes.
- After 10-15 minutes, use quick release valve to release steam.
- Once pressure is released, open lid, remove bay leaf and thyme sprigs, and carefully transfer soup to high-speed blender to puree to your desired consistency (or you can use an immersion blender).
- Pour soup back into Instant Pot and turn on Keep Warm function. Fold in Greek yogurt until combined.
- Season with additional salt and pepper, to taste.
Notes
- Any ~2 lb. mixture of mushroom varieties will work but I think cremini, shiitake and portobello offer the most flavor.
- Substitute heavy cream for Greek yogurt if you want a thinner soup consistency and slightly less tart flavor.
- When cooking with Greek yogurt, leave out at room temperature while cooking (for 30-60 minutes) to prevent curdling.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
