This hearty, creamy Instant Pot mushroom soup is so good, you’ll be asking for seconds before you finish the first bowl. Pressure cooking not only makes it quick and easy – it also helps to intensify the flavours of the ingredients. Winning!
Forget the canned mushroom soup! Making your own Instant Pot cream of mushroom soup is quick and easy using an Instant Pot pressure cooker. You will achieve a better flavour and nutrient-density without the preservatives and additives.
We wanted to make a soup that is rich, hearty and creamy, highlighting that savoury umami flavour that mushrooms are known for. There are a few sneaky ingredients that make this soup stand out from other recipes, and we hope you like it.
The soup is made in a pressure cooker but you can do it on the stove as well. Allow 20 minutes of cooking time if you do so.
For a vegan or a dairy-free version, use coconut cream instead of regular cream and replace butter with more olive oil or coconut oil.
INGREDIENTS FOR INSTANT POT MUSHROOM SOUP
Mushrooms are full of nutrients (B vitamins, selenium, folate and more!) and should be on your weekly menu, especially for those avoiding meat or seafood products. They are also delicious, especially in a hearty soup!
We are using brown or crimini mushrooms as they contain more nutrients than regular white mushrooms and have a more intense flavour. By all means, regular white button mushrooms can also be used.
Another key ingredient for this particular recipe is dried porcini mushrooms. These guys are bursting with warm, nutty, mushroom-y flavour and the most beautiful aroma of the woody forest. They are sold dried in small packets, and although they may seem a little expensive, you only need a handful to get the desired effect in the dish.
If you can’t afford porcini, dried shiitake mushroom from Asian grocers are a little cheaper and can be used instead. Otherwise, you can simply go without and you will still end up with a tasty soup. Here is where you can find them on Amazon.
As well as providing loads of vitamins and potassium, potatoes add starch and thickness to the soup. You can use any white potato (or sweet even) but we really like the higher-starch Desiree potatoes as they are best for soups and creamy mash.
We are also using some vegetable and onion stock cubes, which add a lot of flavour to the soup. You can use ready-made liquid stock instead, and onion soup mix can be used instead of onion stock cubes. Our favourite brand for stock cubes are Kallo Organic, here is a link for the onion cubes and vegetable cubes.
Once the soup is cooked, we process it into a puree consistency but you can leave the ingredients whole for a more rustic feel. Remove the thyme sprigs and stir in the remaining ingredients before serving.
MORE INSTANT POT SOUP RECIPES
Thai Red Lentil Soup (Vegan, GF)
Instant Pot Carrot Lemongrass Cilantro Soup
Instant Pot Broccoli Soup With Gremolata
Instant Pot Sweet Potato Tortilla Soup
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Instant Pot Mushroom Soup
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4-5 1x
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Description
This hearty, creamy Instant Pot mushroom soup is so good, you’ll be asking for seconds before you finish the first bowl. Pressure cooking not only makes it quick and easy – it also helps to intensify the flavours of the ingredients.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large onion, diced
- 1 teaspoon salt
- 20–25 g dried porcini mushrooms
- 1.5 lb / 700 g Desiree potatoes (or other white potatoes), peeled and diced
- 1.5 lb / 700 g Swiss brown mushrooms, halved or left whole if they are small (you can reserve 5–6 mushrooms to slice and pan-fry to use as a garnish on top of the soup)
- 1 celery stick, sliced
- 8–10 sprigs of fresh thyme (dried is also ok)
- 2 bay leaves
- 1 tablespoon soy sauce or Tamari (wheat-free soy sauce)
- 3 large cloves of garlic, roughly diced
- 1 vegetable stock cube
- 1 onion stock cube or 2 tablespoons onion soup mix
- 1.25 Litres water
- 1/2 teaspoon ground black pepper
To finish the soup
- 1 clove of garlic, diced
- 1/3 cup double cream or thickened cream
- Zest and juice of 1/2 lemon
Instructions
- Turn on the Instant Pot and press the Sauté function key. Add the olive oil, butter, onions, and salt and cook for 3-4 minutes, stirring a few times, until softened.
- Add the rest of the ingredients (except for cream, extra garlic and lemon) and stir through. Press Keep Warm/Cancel.
- Place the lid and lock. Press Manual, High Pressure, and set for 10 minutes. After three beeps the Instant Pot will begin to build up the pressure and start cooking. Once the cooking finishes, release the pressure naturally for 5 minutes before using quick release to let off the rest of the steam.
- Remove the thyme sprigs from the soup and add in the extra chopped garlic. Stir through. Transfer the soup in 2-3 batches to a food processor or a blender. Cover with a lid and process into pureed soup texture (doesn’t have to be completely smooth and can have finely diced mushrooms still in). Pour the pureed soup to another saucepan or a large bowl while you process the rest of the soup. Then combine all of the pureed soup in a pot and stir in the lemon zest, lemon juice and cream.
- Serve with a swirl of cream on top. If you like, pan-fry a few sliced mushrooms in butter and serve over the top. It’s lovely as is or with some crusty bread and butter on the side.
Keywords: Mushrooms, Cream
SAVE THIS CREAM OF MUSHROOM SOUP TO PINTEREST
Can’t wait to try this! So the recipe itself never mentioned the dried porcini mushrooms…
You talk about dried porcini mushrooms in the description, but I don’t see them mentioned in the receipt at all.
Hey Carolyn! Sorry about missing that. Total typo mistake – it is now added!
Hey Carolyn, it’s under ‘add the rest of the ingredients’ part. Just add them at the same time as you add regular mushrooms and potatoes. Super easy! Enjoy 🙂
I ran this through my VitaMix as my boy will find the slightest little chunk of mushroom and call it quits; so I’ve pureed it down to meet his preference. I originally made this to use it as a base for a pork chop meal I planned to make on Friday in the InstaPot; sadly I don’t think there’s gonna be enough. But easy to make, and nothing like having the kids come in and say something smells delicious.
★★★★
Hey Mark! Way to find a way to make it work for the family! I know folks can get pretty picky when it comes to mushroom texture. I hope it works for the pork chop meal, and you can always double the recipe.
Do you need to reconstitute the mushrooms prior to adding them in?
Dried mushrooms will rehydrate during the cooking process so just throw them in as they are.
This was by far one of the best soups I ever made in my instant pot. Totally a stay at home on a cold day and warm up kinda recipe. Perfect!