There’s nothing like a warm, velvety bowl of mushroom soup to bring comfort to your day. The best part? Using the instant pot makes it incredibly easy and quick to prepare.
With just a handful of simple ingredients and minimal effort, you can create a restaurant-quality dish in under an hour. This soup is rich, creamy, and packed with earthy mushroom goodness.
If you’re searching for instant pot recipes that are both easy and impressive, this one is a must-try.
Why Make Soup in the Instant Pot?
The instant pot is a lifesaver when it comes to cooking soups. Traditional stovetop methods require constant stirring, long simmering times, and multiple steps.
With the instant pot, you can achieve deep, rich flavors in a fraction of the time. Here’s why you’ll love using the instant pot for this recipe:
- Faster Cooking Time: The pressure cooker function speeds up the process, delivering slow-simmered flavors in just minutes.
- Enhanced Flavor: The sealed cooking environment locks in the natural umami richness of mushrooms.
- One-Pot Convenience: Sauté, cook, and blend—all in the same pot, making cleanup a breeze.
This method ensures you get maximum flavor with minimal effort, making it one of the best instant pot recipes for busy home cooks.
The Secret to a Rich & Creamy Mushroom Soup
The key to a luxurious mushroom soup lies in layering flavors. Baby bella mushrooms are ideal because they have a deep, meaty taste that intensifies when sautéed.
Adding a splash of cooking sherry enhances their natural sweetness, while garlic and thyme create an aromatic base.
After pressure cooking, blending the soup creates a velvety smooth texture. If you prefer a bit of chunkiness, reserve some of the sautéed mushrooms and stir them in at the end for a balanced mix of creaminess and texture.
How to Customize This Soup
One of the best things about this recipe is how easily you can modify it to suit your tastes and dietary needs. Here are a few ideas:
- Dairy-Free: Swap out the heavy cream for coconut milk or almond milk for a lighter version.
- Gluten-Free: Replace the flour with cornstarch or arrowroot powder to keep it gluten-free.
- Extra Protein: Stir in shredded chicken or blend in white beans for added protein.
- Vegan Option: Use vegetable broth instead of chicken broth and replace dairy with a plant-based alternative.
These simple swaps make this soup adaptable for various dietary preferences without compromising on taste.
Serving Suggestions
A bowl of this creamy mushroom soup is satisfying on its own, but pairing it with the right side makes it even better. Here are some serving ideas:
- Crusty Bread: A slice of warm, toasted bread is perfect for dipping.
- Garlic Butter Crostini: Adds crunch and a garlicky kick.
- Side Salad: A light green salad with vinaigrette balances the richness of the soup.
- Grilled Cheese: A classic pairing that makes for a heartier meal.
To elevate the presentation, drizzle a few drops of truffle oil on top and sprinkle with fresh thyme. These small touches add a gourmet feel to a simple homemade dish.
Why You’ll Love This Recipe
This instant pot mushroom soup is a perfect blend of simplicity and sophistication. It’s quick enough for a weeknight meal but elegant enough to serve at a dinner gathering.
The creamy texture, combined with the deep umami flavors, makes it a standout among instant pot recipes.
If you love effortless, flavorful dishes, this soup will quickly become a favorite in your kitchen. Try it out, and enjoy a warm, comforting bowl of homemade goodness.
Instant Pot Cream of Mushroom Soup
Equipment
- Instant Pot
- Immersion blender (or countertop blender)
- Slotted spoon
Ingredients
- 4 tablespoons ½ stick salted butter
- 2 pounds baby bella mushrooms sliced
- 1 tablespoon cooking sherry
- 1 yellow onion diced
- ¼ cup all-purpose flour
- 5 cups mushroom broth or chicken broth
- 2 teaspoons dried thyme plus extra for garnish
- 3 cloves garlic minced or pressed
- 1 tablespoon seasoned salt
- 1 cup heavy cream or half-and-half
- A few drops of truffle oil optional
Instructions
Sauté the Butter & Mushrooms
- Set the Instant Pot to “Sauté” on the More or High setting.
- Melt the butter in the pot, then add the sliced mushrooms.
- Stir frequently and let cook for 10 minutes, adding the cooking sherry halfway through.
Reserve Some Mushrooms for Garnish
- Using a slotted spoon, remove 1½ cups of the cooked mushrooms and set aside.
Sauté the Onion & Add Flour
- Stir in the diced onion and cook for 3 minutes, until softened.
- Sprinkle in the flour, stirring quickly to coat the mushrooms and onions evenly.
Add Broth & Seasonings
- Pour in the mushroom broth (or chicken broth), dried thyme, and minced garlic.
- Stir well to combine.
Pressure Cook the Soup
- Secure the Instant Pot lid and set the valve to the sealing position.
- Select Manual (or Pressure Cook) on High Pressure for 5 minutes.
- Allow for a quick release once the cooking time is complete.
Blend the Soup
- Using an immersion blender, puree the soup directly in the pot until smooth.
- If using a countertop blender, work in batches.
Final Touches
- Stir in the seasoned salt, the reserved mushrooms (leave some for garnish if desired), and the heavy cream.
- Mix well to combine.
Serve & Garnish
- Ladle into bowls and top with the remaining mushrooms, a sprinkle of thyme, and a few drops of truffle oil (if using).
Notes
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles. Also an aspiring cook we he researches and tries all kinds of different food recipes and shares what works best.