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Home » easy » Instant Pot Mushroom Soup

Instant Pot Mushroom Soup

Published: Jan 29, 2021 by Louisa Clements · This post may contain affiliate links

This post may contain affiliate links

Rich and creamy Instant Pot mushroom soup made with a variety of mushrooms, cooks in minutes thanks to the pressure cooker. Finish off with sauteed mushrooms for the perfect winter meal.

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28 minutes minutes 1 Comment

Mushroom soup has a bit of a complicated history; people either think of the cream of mushroom soup from a can or they think of a flavourless, watery soup. I’m here with a recipe that is neither of those things.

It is 100% delicious and the only mushroom soup recipe you’ll ever need.

The key to a great mushroom soup comes from the depth of mushroom flavour you are able to accomplish. To get that depth that I’m looking for, I’ve always added dried mushrooms to my mushroom soup. 

Do I need to soak the dried mushrooms before adding them to the soup?

The thing about cooking with dried mushrooms is that you often need to soften them in boiling water before using them. Because this soup is made in the pressure cooker, no need to pre soak. You can just toss the dry mushrooms into the broth as it cooks.

Because of the high pressure the soup cooks at, the dried mushrooms soften super quickly and actually soften enough that you can blend them right into the soup. Talk about umami! 

The base of this soup is a combination of portabello and cremini mushrooms, but I’ve also made this with shiitakes in place of the portabellos with amazing results. You can’t really go wrong here–especially if you serve alongside a decadent cheesy garlic bread.

Side angle of soup in a bowl with a chunk of bread on the plate.

This cream of mushroom soup is creamy, but doesn’t have the thickened corn-starch consistency of many “cream of blank” soups out there. Instead it’s slightly thinner with a velvety mouthfeel.

How can I thicken the soup?

If you are looking for that thick, out-of-a-can like texture, you can create a cornstarch slurry. Just mix together equal parts water and cornstarch and slowly drizzle into the warm, pureed soup. Reheat it and the soup will start to thicken almost immediately.

And if you want a really decadent soup? Saute some mushrooms to garnish–they also add great texture–and finish with a drizzle of truffle oil. You can thank me later.

Cream of mushroom soup in an orange bowl with cream and satueed mushrooms on top.

Instant Pot Mushroom Soup

Author: Louisa Clements
5 from 5 votes
Rich and creamy Instant Pot mushroom soup made with a variety of mushrooms, cooks in minutes thanks to the pressure cooker. Finish off with sauteed mushrooms for the perfect winter meal.
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Prep: 15 minutes minutes
Cook: 13 minutes minutes
Total: 28 minutes minutes
Servings: 4

Ingredients

  • 2 tablespoon salted butter
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • ½ teaspoon salt, divided
  • 4 portabello mushrooms, chopped
  • 1-228 g pkg of cremini mushrooms, chopped
  • ¼ cup white wine
  • 4 dried shiitake mushrooms
  • 4 cups low-sodium chicken broth
  • 5 sprigs fresh thyme
  • ½ cup half & half, 10% milk fat cream
  • Parsley and sauteed mushrooms for serving, optional

Instructions

  • In the pressure cooker, on saute setting, melt butter. Add onion, garlic and ¼ teaspoon salt. Saute for 3 minutes. Stir in portabella mushrooms, cremini mushrooms and remaining ¼ teaspoon salt. Cook for 5 minutes, stirring frequently. They will begin to release liquid and shrink to about half the volume.
  • Stir in white wine and cook another 2 minutes or until alcohol smell has cooked off.
  • Add dried shiitake mushrooms, chicken broth and thyme.
  • Lock lid and point valve to sealing. Set to cook at high pressure for 5 minutes. When the cook time is complete, carefully release pressure.
  • Remove sprigs of thyme and blend until soup has a smooth consistency. Stir in half and half.
Did you try this recipe?Leave a comment + rating and let me know what you think!
Filed Under: easy, gluten free, lunch, quick recipes, Soup Recipes
Nutrition Facts
Instant Pot Mushroom Soup
Amount Per Serving
Calories 189 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Trans Fat 1g
Cholesterol 26mg9%
Sodium 437mg19%
Potassium 888mg25%
Carbohydrates 15g5%
Fiber 2g8%
Sugar 5g6%
Protein 9g18%
Vitamin A 342IU7%
Vitamin C 5mg6%
Calcium 73mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition information is an estimate and is provided for informational purposes only. If you have any specific dietary concerns, please consult with your healthcare practitioner.
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5 from 5 votes (5 ratings without comment)

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Comments

  1. Shirley Clements

    January 31, 2021 at 2:16 pm

    Oh my goodness, this recipe looks & sounds sooo delicious! Don’t have all of the mushroom ingredients but will pick them up!
    Reply

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Hi, I'm Louisa Clements & welcome to Living Lou. I've been creating simple, fresh & flavorful recipes for the modern kitchen for 14 years.
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