Russian Mushroom and Potato Soup in Your Pressure Cooker
A cozy and hearty Russian-style mushroom and potato soup made easy in your pressure cooker. Perfectly seasoned with dill, leeks, and a touch of cream for incredible flavor depth.
Equipment
- 1 Pressure cooker Electric or stovetop
- 1 Skillet for sautéing mushrooms
Ingredients
Main ingredients
- 5 tablespoons butter divided
- 2 leeks chopped
- 2 large carrots sliced
- 6 cups chicken broth
- 2 teaspoons dried dill weed
- 2 teaspoons salt
- ⅛ teaspoon ground black pepper
- 1 bay leaf
- 2 pounds potatoes peeled and diced
- 1 pound fresh mushrooms sliced
- 1 cup half-and-half
- ¼ cup all-purpose flour
- 1 sprig fresh dill weed for garnish
Instructions
Instructions
- Melt 3 tablespoons of butter in the pressure cooker pot over medium heat. Add chopped leeks and sliced carrots. Stir and cook about 5 minutes until softened.
- Slowly pour in the chicken broth. Stir in dill weed, salt, pepper, and bay leaf. Add diced potatoes, lock lid, and bring pressure cooker to high pressure.
- Cook for 8 minutes at high pressure then let float valve drop naturally for slow release.
- Meanwhile, melt the remaining 2 tablespoons butter in a skillet. Sauté mushrooms until browned, about 5 to 7 minutes. Add sautéed mushrooms to the soup and let simmer another 5 to 10 minutes.
- Remove bay leaf. Mix flour and half-and-half to form a slurry. Stir into soup until lightly thickened. Garnish with fresh dill and serve.
Notes
Store in airtight containers up to 3 days in fridge, or freeze in small batches. Reheat gently on stove and stir often. Add fresh dill for extra brightness when reheating.