Description
Experience a wholesome and nourishing meal that brings pure comfort to your dinner table. This Pressure Cooker Creamy Mushroom Beef Soup transforms hearty beef stew meat, earthy mushrooms, and fiber-rich carrots into a velvety, umami-packed masterpiece. Perfect for busy weeknights, this recipe achieves the complex, deep flavors of a long-simmered stew in under 45 minutes, providing a nutrient-dense, elegant, and satisfying bowl of soup that warms you from the inside out.
Ingredients
3 Tbsp. butter
2 lb. beef stew meat, cut into 1-inch chunks
6 c. low-sodium beef broth
1 large yellow onion, finely diced
1 Tbsp. minced garlic
1 lb. fresh mushrooms, sliced
2 c. carrots, chopped into rounds
1 tsp. dried thyme
2 tsp. paprika
1/4 tsp. black pepper
1/4 tsp. sea salt
1 tsp. alcohol-free Worcestershire sauce
1 bay leaf
1 c. heavy cream
1/4 c. all-purpose flour
Fresh thyme sprigs for garnish
Instructions
Set the pressure cooker to saute mode and melt the butter.
Sear the beef stew meat until browned on all sides, then remove and set aside.
Add the onion and mushrooms to the pot, cooking until softened.
Stir in the garlic, thyme, paprika, salt, and pepper.
Return the beef to the pot and add the beef broth, Worcestershire sauce, carrots, and bay leaf.
Secure the lid and cook on high pressure for 20 minutes, followed by a natural pressure release.
In a small bowl, whisk the flour with a splash of cream to create a smooth slurry.
Open the lid, switch to saute mode, and stir in the remaining cream and the flour slurry.
Simmer until the soup thickens slightly and serve garnished with fresh thyme.
Notes
Ensure your Worcestershire sauce is verified alcohol-free for dietary compliance. For a thicker soup, mix an extra tablespoon of cornstarch with cold water before adding. Store leftovers in an airtight container for up to 3 days.