Pressure Cooker Creamy Mushroom Beef Soup
Experience the ultimate comfort with this rich, velvety Pressure Cooker Creamy Mushroom Beef Soup. This one-pot wonder features tender beef stew meat, earthy mushrooms, and sweet carrots simmered to perfection in a savory, creamy broth. It is a quick, restaurant-quality meal that delivers deep, umami-rich flavors in just a fraction of the time of traditional stews, making it an ideal choice for busy weeknight dinners.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 6 servings
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: Modern American
- Diet: Halal
Ingredients
3 tablespoons butter
2 pounds beef stew meat, cut into bite-sized cubes
6 cups low-sodium beef broth
1 large yellow onion, finely diced
1 tablespoon minced garlic
1 pound fresh mushrooms, sliced
2 cups carrots, peeled and sliced into rounds
1 teaspoon dried thyme
2 teaspoons paprika
2 tablespoons all-purpose flour
1/2 cup heavy cream
Salt and black pepper to taste
Instructions
Set the pressure cooker to the sauté function and melt the butter.
Add the beef cubes and sear until browned on all sides, then remove and set aside.
Add the onion and garlic to the pot, sautéing until fragrant and soft.
Stir in the mushrooms and cook until they release their juices.
Return the beef to the pot and add the carrots, thyme, paprika, and beef broth.
Seal the lid and pressure cook on high for 20 minutes.
Perform a natural pressure release for 10 minutes, then quick release any remaining steam.
In a small bowl, whisk the flour with a little broth to create a slurry, then stir into the soup.
Stir in the heavy cream and simmer on the sauté setting for 2-3 minutes until thickened.
Season with salt and pepper to taste before serving.
Notes
You can use a mix of cremini and shiitake mushrooms for a deeper earthy flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if the soup has thickened too much.