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 cream of mushroom soup is quick and easy using an Instant Pot pressure cooker. You will achieve 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.
Let’s talk about the key ingredients
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 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.
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large brown 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 cube of vegetable stock
- 1 cube of onion stock 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
- 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.
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