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Instant-Pot-Beef-Soup

Beefy Mushroom Soup

Creamy Mushroom Beef Soup is an easy and hearty 30 minute dinner in your Instant Pot. This low carb vegetable beef soup recipe.
Prep Time 10 mins
Cook Time 10 mins
time to build pressure 10 mins
Total Time 30 mins
Course Soup
Cuisine American
Servings 1
Calories 424 kcal

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
  • ¼ tsp pepper
  • ¼ tsp salt
  • 1 tsp Worcestershire sauce
  • 1 bay leaf (optional)
  • 1 c. cream
  • ¼ 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

Notes:
Any mushrooms will work and a variety is ideal. I use 8 oz. white mushroom sand 8 oz. baby bellas.

Nutrition Facts

CALORIES: 424 | TOTAL FAT: 24g | SATURATED FAT: 13g | TRANS FAT: 1g | UNSATURATED FAT: 9g | CHOLESTEROL: 157mg | SODIUM: 892mg | CARBOHYDRATES: 13g | FIBER: 3g | SUGAR: 4g | PROTEIN: 42g
Keyword beef, beef mushroom soup, beef soup, mushroom, soup, vegetables soup