Easy to make, totally delicious, this instant pot cream of mushroom soup so good. The creamy goodness of this mushroom soup will have your family asking for seconds!

Instant Pot Cream of Mushroom Soup Recipe

Do you have an instant pot? Hubby likes ours. A fast pressure cooker that has versatile settings. You can cook a lot of different things in an Instant Pot – soup is probably the easiest. A fast prep time like this cream of mushroom soup, slap the lid on, thicken at the end, and done. Really easy!

Notes

• Read the directions on your instant pot to check if the slow cooker is preset to high (the default was used for this recipe).

Instant Pot Cream of Mushroom Soup Ingredients:

• 2 TBSP Butter
• 1 tsp Garlic, minced
• 1 Shallot, diced
• 6 cups Fresh Mushrooms, diced
• pinch Thyme, dried
• Salt, to taste
• Pepper, to taste
• 4 cups Chicken Broth
• 2 TBSP Cornstarch
• 2 TBSP Cold Water
• 1 cups Sour Cream
• 1 cups Half and Half

Instant Pot Cream of Mushroom Soup Mise en Place:

• Instant Pot
• Cutting Board
• Knife
• Measuring Cup
• Measuring Spoons
• Spatula or Spoon

Instant Pot Cream of Mushroom Soup Directions:

• Using the sauté function, add the butter, garlic, shallot and mushrooms in the instant pot bowl.
• Sauté for approximately 4 – 5 minutes until the mushrooms have wilted and the shallots are translucent.
• Add the seasonings – thyme, salt, and pepper.

• Add the chicken broth, and press the slow cooker button for 3 hours. Place the lid on the top and leave it to cook.

• Near the end of the cooking time, mix together the cornstarch and water.

• Add the sour cream, half and half, and cornstarch slurry (the cornstarch and water mixture).
• Allow to cook for a further 15 minutes to allow the cream of mushroom soup to thicken slightly.
• Taste again for seasoning, and add more salt and pepper if you wish.

• To print the Instant Pot Cream of Mushroom Soup recipe click here.

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• For more Recipes on Ann’s Entitled Life, click here.

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Last year, Hubby made this Stuffed Banana Pepper Soup Recipe at least a dozen times. It is simply fantastic. While Hubby makes a lot of great soups (my grandfather always told him he should open up a soup restaurant), I do not always like all of them. I am not really a big soup fan. Oh sure, I will have a bowl of whatever he makes for dinner that night, but when he freezes the rest I seldom have more – with a few exceptions:

Hubby’s Buffalo Chicken Wing Soup Recipe is my favorite. He does not always get the chance to freeze any of the Buffalo Chicken Wing Soup, I like it that much. Same for the Philly Cheesesteak Soup Recipe and the (copycat) Panera’s Cream Cheese Potato Soup – very little to freeze because I gobble them up too!

And the same goes for this Stuffed Banana Pepper Soup Recipe. It is simply fabulous. He’s tweaked the recipe a bit, adding this, trying that, but this is the version we like the best. I hope you enjoy it too!

Note: a cheater way to make Chicken Stock if you have not made any in the pressure cooker and frozen it (or bought it canned) is to simply add a teaspoon of chicken bullion to a cup of cold water. Presto! Cheater chicken stock.

Stuffed Banana Pepper Soup Recipe Ingredients:

• 2 cups Banana Peppers, diced
• ½ Green Pepper, diced
• 1 medium Onion, chopped fine
• 1 lb Mild Ground Italian Sausage
• 1 heaping tsp Minced Garlic
• 1 TBSP Olive Oil
• 2 TBSP Butter
• 4 cups Chicken Stock
• ¾ cup Evaporated Milk
• 1½ cups Parmesan Cheese, shredded
• 8 oz Cream Cheese, cubed
• ¾ tsp Salt
• ½ tsp Black Pepper
• 1 tsp Basil
• 1 tsp Oregano
• ½ tsp Thyme
• 1 cup Dry Orzo

Stuffed Banana Pepper Soup Recipe Mise en Place:

• Measuring Cup
• Measuring Spoons
• Cutting Board
• Knife
• Large Stockpot
• Stirring Spoon

Stuffed Banana Pepper Soup Recipe Directions:

• Cut off tops of Peppers, remove seeds.
• Dice banana peppers and green peppers; set aside (reserve a few slices for garnish if you like).

• Chop onion; set aside.

• Spray the bottom of a large stockpot with nonstick spray.
• Chop up ground sausage (if necessary), add to stock pot; cook until sausage is no longer pink.
• Remove sausage from pan.

• In the same large stockpot (do not clean) sauté onion, garlic and peppers in olive oil and butter over medium heat for 5 minutes.
• Add back cooked sausage to the stockpot.

• Add chicken stock and evaporated milk to the stockpot mixture. Increase heat and bring the mixture to a boil.
• Add in Parmesan cheese, cream cheese, salt, pepper, basil, oregeno and thyme; stir until cheese begins to melt.
• Reduce heat to medium; cover and simmer 25 minutes stirring occasionally.
• Add dry Orzo pasta to the mixture.

• Stir constantly for 10 minutes until pasta is cooked.

• Makes 8 servings Stuffed Banana Pepper Soup

• To print the Stuffed Banana Pepper Soup recipe, click here.

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• For more Recipes on Ann’s Entitled Life, click here.

• If you enjoyed this post, be sure to sign up for the Ann’s Entitled Life weekly newsletter, and never miss another article!

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To print the Chicken Enchilada Soup Recipe , click here.

I am not a bean fan, but Hubby does such a nice job with this soup that I gobble it up every time! I garnish with tortilla strips, Hubby garnishes with cheese. You could also use a dollop of guac if you like!

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• If you enjoyed this post, be sure to sign up for the Ann’s Entitled Life weekly newsletter, and never miss another article!

• For more Recipes on Ann’s Entitled Life, click here.

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