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.
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.