Pressure Cooker Creamy Mushroom Beef Soup
Pressure Cooker Creamy Mushroom Beef Soup is an easy and hearty dinner in your Instant Pot that the whole family will love! This low carb recipe is made with tender beef, carrots, mushrooms and a beef and cream broth.
Servings: 8
Calories: 424kcal
Ingredients
- 3 Tbsp. butter
- 2 lb. beef stew meat
- 6 c. beef broth
- 1 large yellow onion diced
- 1 Tbsp. minced garlic
- 1 lb. fresh mushrooms sliced
- 2 c. chopped carrots
- 1 tsp. dried thyme
- 2 tsp. paprika
- 1/4 tsp. pepper
- 1/4 tsp. salt
- 1 tsp. Worcestershire sauce
- 1 bay leaf optional
- 1 c. cream
- 1/4 c. flour
- fresh thyme for garnish
Instructions
- Turn your electric pressure cooker to saute and add the butter. When melted, add the beef and brown for 2-3 minutes. Add one cup of beef broth and stir while scraping the bottom bits up to deglaze.
- Add the remaining beef broth, vegetables, spices, Worcestershire sauce and bay leaf.
- Give a quick stir and place the lid on the pot. Turn the knob to seal and cook on high pressure for 10 minutes.
- When the electric pressure cooker beeps after cooking under full pressure for 10 minutes carefully turn the knob to vent. Use a wooden spoon and/or oven mitt to do this to ensure you aren't burned by the steam.
- Remove the bay leaf from the pot and discard.
- Remove one cup of broth from the pot and add the flour to the liquid. Whisk with a fork until smooth. Return the slurry to the pot and stir until the soup has thickened a bit.
- Stir in the cream and serve with fresh thyme sprigs.
Notes
Any mushrooms will work and a variety is ideal. I use 8 oz. white mushroom sand 8 oz. baby bellas.
Nutrition
Serving: 1g | Calories: 424kcal | Carbohydrates: 13g | Protein: 42g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 892mg | Fiber: 3g | Sugar: 4g