There’s something so comforting about a warm bowl of soup, and when that soup is packed with earthy, savory flavors, it’s even better. If you’re a fan of mushrooms, or just love rich, creamy textures, Instant Pot Mushroom Soup is a must-try recipe. Not only is it easy to make, but it’s also versatile enough to adapt to various dietary preferences, from vegetarian to vegan or gluten-free. Whether you’re looking for a cozy weeknight dinner or a hearty starter to impress your guests, this soup has got you covered.
And the best part? Using an Instant Pot means this indulgent soup comes together quickly, without the long simmering hours usually associated with traditional mushroom soups. All you need is a handful of ingredients and about 30 minutes to create a delicious, velvety soup that’s full of flavor and comfort.
Instant Pot Mushroom Soup Recipe
This recipe is a no-fuss way to create a rich, creamy mushroom soup with minimal effort. The Instant Pot does all the hard work, pressure-cooking the ingredients to enhance their flavors and deliver a creamy, satisfying soup that’s perfect for any occasion. Whether you want it smooth and velvety or with a bit of texture, the Instant Pot lets you control the consistency and cook it to perfection.
Ingredients Needed
- Mushrooms (fresh, sliced) – 4 cups (use your favorite variety: white, cremini, portobello, or a mix)
- Yellow Onion – 1 medium, finely chopped
- Garlic – 3 cloves, minced
- Vegetable Broth – 4 cups (for a vegan version, ensure the broth is plant-based)
- Heavy Cream or Coconut Milk – 1 cup (substitute with a plant-based cream for a dairy-free version)
- Butter or Olive Oil – 2 tablespoons (for sautéing)
- All-purpose Flour – 2 tablespoons (for thickening the soup; use a gluten-free flour for GF version)
- Thyme (fresh or dried) – 1 teaspoon (or more, depending on preference)
- Bay Leaves – 1-2 leaves
- Salt and Pepper – to taste (freshly cracked black pepper works best)
- Lemon Juice – 1 tablespoon (optional, for a fresh kick)
- Parsley (fresh, chopped) – for garnish
Cooking Instructions
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Sauté The Vegetables
- Turn your Instant Pot to the Sauté function. Once hot, add the butter or olive oil.
- Add the chopped onion and cook until softened, about 3 minutes.
- Stir in the garlic and cook for an additional 30 seconds, until fragrant.
- Toss in the sliced mushrooms and sauté for about 5-7 minutes, until they release their moisture and begin to brown.
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Add Flour And Seasonings
- Sprinkle the flour over the mushrooms and stir to coat evenly. This will help thicken the soup later.
- Stir in thyme, bay leaves, salt, and pepper to taste.
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Pressure Cook
- Pour in the vegetable broth, ensuring all the flour is dissolved and there are no lumps.
- Secure the lid on your Instant Pot, ensuring the valve is set to Sealing. Select Manual/Pressure Cook and set the timer for 10 minutes on high pressure.
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Release Pressure And Finish The Soup
- Once the cooking time is up, perform a quick release by turning the valve to Venting.
- Remove the bay leaves and use an immersion blender to purée the soup until smooth (or leave it chunky, depending on your texture preference).
- Stir in the heavy cream or coconut milk, then adjust seasoning as needed.
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Garnish And Serve
- Ladle the soup into bowls and garnish with fresh parsley and a squeeze of lemon juice for a bright, fresh finish.
- Serve with a side of crusty bread or crackers for the perfect pairing.
Ingredient Insights
Understanding the ingredients can make a big difference in the final flavor and texture of the soup. Here’s a deeper dive into some key components:
- Mushrooms: The star of the soup. Mushrooms have an earthy, umami flavor that intensifies during cooking. Using a mix of mushrooms like cremini, white button, and even portobello gives the soup a layered taste and complexity.
- Heavy Cream: Adds a luscious, silky texture that makes the soup decadent and comforting. Coconut milk is an excellent non-dairy alternative that adds a slight sweetness, complementing the mushrooms beautifully.
- Flour: Used as a thickening agent, flour gives the soup body without being overwhelming. For gluten-free versions, cornstarch or rice flour can be substituted.
- Thyme & Bay Leaves: Both are essential herbs that infuse the soup with a fragrant, savory depth. Thyme adds a warm, woodsy flavor, while bay leaves contribute a subtle layer of complexity.
Expert Tips
To ensure you create the best mushroom soup possible, here are some expert tips:
- Don’t Overcrowd the Pot: Sauté the mushrooms in batches if your Instant Pot is too small. Overcrowding them leads to steaming instead of browning, which can affect the depth of flavor.
- Use Fresh Mushrooms: While dried mushrooms can be a great addition, fresh mushrooms are ideal for this recipe to maintain the perfect texture and flavor.
- Blending Options: If you prefer a smoother texture, an immersion blender is your best friend. However, if you like a bit of texture, pulse the immersion blender gently or just blend half the soup.
- Adjust the Thickness: If the soup is too thick, add a bit more broth or cream. Conversely, if it’s too thin, you can thicken it further by adding a slurry of cornstarch and water or more flour.
- Add Acid: A little squeeze of lemon juice or a dash of white wine vinegar can brighten the soup and cut through the richness.
Recipe Variations
There are plenty of ways to customize this recipe based on your tastes and dietary needs:
- Vegan Version: Swap the butter for olive oil, use vegetable broth, and replace the heavy cream with coconut milk or a non-dairy cream substitute.
- Gluten-Free: For a gluten-free version, use cornstarch, rice flour, or a gluten-free flour blend in place of all-purpose flour.
- Add Protein: Stir in some cooked chicken or sausage for an extra protein boost.
- Herb Variations: If you don’t have thyme, rosemary works just as well, or you could use Italian seasoning for a different herbal twist.
- Spicy Twist: Add a pinch of red pepper flakes for a spicy kick that balances the richness of the soup.
Final Words
This Instant Pot Mushroom Soup is one of those recipes that will quickly become a household favorite. It’s simple enough for a weeknight but rich enough to serve for special occasions. The Instant Pot makes the process faster and easier, yet the result is a deeply satisfying soup that will have your taste buds singing. With its earthy mushrooms, creamy base, and layers of aromatic herbs, this dish is a wonderful way to showcase the incredible flavor of mushrooms while keeping things quick and convenient.
FAQs
What Ingredients Do I Need For An Instant Pot Mushroom Soup Recipe?
To make Instant Pot mushroom soup, you will need ingredients like mushrooms (button, cremini, or a mix), onion, garlic, vegetable or chicken broth, butter, heavy cream, thyme, salt, pepper, and flour (or cornstarch for a gluten-free version). You can also add some white wine for extra flavor if desired.
How Long Does It Take To Cook Mushroom Soup In The Instant Pot?
It takes about 30 minutes to make mushroom soup in the Instant Pot, with 10-15 minutes of prep time and approximately 10-15 minutes for pressure cooking. The rest of the time is spent releasing pressure and blending the soup if you prefer a smoother texture.
Can I Use Dried Mushrooms In The Instant Pot Mushroom Soup Recipe?
Yes, you can use dried mushrooms. To use dried mushrooms, you’ll need to rehydrate them by soaking them in warm water for about 20-30 minutes before adding them to the Instant Pot. Make sure to reserve some of the soaking liquid to use as part of the broth to enhance the flavor.
How Do I Make The Instant Pot Mushroom Soup Creamy?
To make the soup creamy, you can add heavy cream, half-and-half, or a plant-based cream alternative towards the end of cooking. For a thicker texture, you can also blend some of the soup or add a roux (flour and butter mixture) before cooking.
Can I Make Instant Pot Mushroom Soup Gluten-free?
Yes, to make the soup gluten-free, you can use cornstarch or a gluten-free flour blend instead of regular flour. You can also ensure that the broth you use is gluten-free, as some commercial broths contain wheat-based ingredients.
What Type Of Mushrooms Work Best For Instant Pot Mushroom Soup?
The best mushrooms for Instant Pot mushroom soup include button mushrooms, cremini, shiitake, or a blend of these. Each type adds a different depth of flavor, with button mushrooms offering a mild taste and shiitake mushrooms adding a more robust, earthy flavor.
How Do I Blend The Mushroom Soup In The Instant Pot?
Once the soup has cooked, you can use an immersion blender directly in the Instant Pot to blend the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender. If you prefer a chunkier texture, you can skip the blending step.
Can I Add Other Vegetables To The Instant Pot Mushroom Soup?
Yes, you can add other vegetables like carrots, celery, or potatoes to the soup for extra flavor and texture. Just make sure to chop them into smaller pieces so they cook evenly in the Instant Pot.
How Do I Adjust The Seasoning In The Instant Pot Mushroom Soup?
Taste the soup after cooking and adjust the seasoning by adding salt, pepper, and herbs like thyme, rosemary, or parsley. For a richer flavor, you can also stir in some soy sauce, miso paste, or a splash of white wine or lemon juice.
Can I Make Instant Pot Mushroom Soup Ahead Of Time?
Yes, Instant Pot mushroom soup can be made ahead of time and stored in the refrigerator for 3-4 days. You can also freeze the soup for up to 3 months. Just let the soup cool before storing it, and when reheating, you may need to add a little more broth or cream to adjust the consistency.