Creamy Mushroom and Ham Soup
Servings Prep Time
4servings 10minutes
Cook Time
10minutes
Servings Prep Time
4servings 10minutes
Cook Time
10minutes
Ingredients
  • 2tbsp Butter
  • 1small White Onionfinely chopped
  • 2cloves garlicminced
  • 500g Mushroomssliced
  • 100g hamsliced into bits
  • 4 1/2cups Chicken Broth
  • 1/2cup apple cider vinegar
  • 1 1/2tsp Dried Thyme
  • 1tsp worcestershire sauce
  • 1tsp Saltor more to taste
  • 1/2tsp Ground Black Pepperor more to taste
  • 4tbsp All-Purpose Flour
  • 1cup All-Purpose Flour
Instructions
  1. Press [SAUTE] function on the Instant Pot. Once HOT appears on screen, heat butter until melted. Saute onion and then the garlic until soft. Add dried thyme and ham; saute until lightly browned. Stir in mushroom and let it absorb the flavors. Add flour and mix for 1 minute.
  2. Stir chicken broth, vinegar, Worcestershire sauce, salt, and pepper into the pot, scraping the bottom to remove bits that have stuck. Completely dissolve the flour. Close the lid and turn the pressure valve into SEALING. Select [PRESSURE COOK] and set pressure level to [HIGH]. Adjust time using [+] and [-] buttons to 5 minutes.
  3. Release pressure using the natural-release.
  4. Select [SAUTE] function again to bring the soup to a light simmer. Slowly add cream to the simmering soup, whisking constantly until thickened. Turn Instant Pot off. Season soup with additional salt and pepper if desired.