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.
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.
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.
Instant Pot Mushroom Soup
- 2 tbsp salted butter
- 1 onion, chopped
- 3 cloves garlic, chopped
- ½ tsp 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
- In the pressure cooker, on saute setting, melt butter. Add onion, garlic and ¼ tsp salt. Saute for 3 minutes. Stir in portabella mushrooms, cremini mushrooms and remaining ¼ tsp 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.
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