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Instant Pot Mushroom Soup

October 28, 2018 by Sandy 17 Comments

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This is the best Instant Pot Mushroom Soup recipe! It has a wonderful texture, and is a rich, flavorful, creamy pressure cooker mushroom soup. Made with a variety of mushrooms for the most mushroom flavor, we really enjoy this soup!

Top view of a handled white bowl of Mushroom Soup best to fresh parsley and two golden spoons

Instant Pot Mushroom Soup

Once in a while I will finish a recipe and just feel so good about it! Okay, I feel that way with all of my recipes, but there are a few that I really think are special. Like this soup. This yummy mushroom soup!

If you have followed me for very long you will know that I am obsessed with soups. I even wrote an e-cookbook featuring 25 Pressure Cooker Soups (the second edition is coming soon!).

To me, mushroom soup is only good when homemade. Not from a can. It tastes nothing like it ought to.

Don’t get me wrong, the canned cream of mushroom soup is great as a base for some casseroles and such, but not for sitting down and thoroughly enjoying a bowl of a delicious soup that actually tastes like mushrooms.

Two white handled bowls of Mushroom Soup next to parsley and mushrooms in front of a pressure cooker

So why is homemade better you ask? Well, to start with, the ingredients are fresh, the sodium is less, nothing in it that you can’t pronounce, and there are TWO POUNDS of THREE KINDS of mushrooms in there (you can use what you want, but I like the variety)!

The steps to make this awesome mushroom soup are easy, and with a bit of prep work, you will have a fantastic pot of creamy mushroom soup!
Four images showing the process of sauteing leeks and onions, then and adding the garlic, mushrooms, and seasoings before adding the whie and then adding the broth to make Mushroom Soup
The sautéing in the beginning really brings out the flavors of the leeks and mushrooms, and takes this Instant Pot Mushroom soup to a higher level.

Seriously, I had a taste testing party and it was a unanimous vote! They loved this mushroom soup!

Top view of two white handled bowls of Mushroom Soup recipe next to two golden spoons,parsley and mushrooms

If you have a passion for soup like I do, and you love cooking with your electric pressure cooker, then please make this Instant Pot Mushroom Soup and let me know how you liked it!

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5 from 7 votes
Top view of Mushroom Soup in a white handled bowl topped with a fresh mushroom slice and parsley
Print
Instant Pot Mushroom Soup
Prep Time
30 mins
Cook Time
20 mins
Total Time
1 hr 15 mins
 

This is the best Instant Pot Mushroom Soup recipe! A rich, creamy pressure cooker mushroom soup. With leeks and a variety of mushrooms for the most flavor.

Course: Soup
Cuisine: American
Keyword: pressure cooker mushroom soup recipe
Servings: 6 - 8
Calories: 207 kcal
Author: Sandy Clifton
Ingredients
  • 2 Tbsp Olive Oil
  • 3 Tbsp Butter
  • 2 Leeks, chopped (the white and light green parts)
  • 1 small Onion, diced
  • 5 cloves Garlic, pressed or finely minced
  • 2 lbs Mushrooms, chopped (use a mix of portobello, shiitake, crimini)
  • 1 1/2 tsp Kosher Salt (or 1 tsp table salt)
  • 1/2 tsp Pepper
  • 1 1/2 tsp Fresh Thyme Leaves
  • 1/2 cup Cooking Sherry (or dry white wine)
  • 6 cups Chicken Broth, low sodium (or a good mushroom broth)
To Finish
  • 6 Tbsp Flour
  • 1 cup Heavy Cream (more if needed)
  • Fresh Parsley, as garnish
Instructions
  1. Before you begin cooking, have all of the vegetables chopped, and the other ingredients ready to go.

  2. Turn on the pot's Sauté setting. When it is hot, add the olive oil and the butter. Then add the leeks and onion. Cook, stirring occasionally, until they are tender, translucent, and have a little bit of browning on them for best flavor.

  3. Add the garlic and stir.

  4. Add the mushrooms, salt, pepper, and thyme leaves. Cook, stirring frequently, until mushrooms start releasing their liquid and turn a darker shade of brown (they will reduce it size, also).

  5. Add the sherry or wine and stir, scraping the bottom of the pot, if necessary.

  6. Pour in the broth and stir. Place the lid on the pressure cooker and set the steam release knob to the Sealing position.

  7. Cancel the Sauté setting. Then press the Pressure Cook or Manual button or dial, then the +/- button or dial to select 5 minutes. The pot will take several minutes to come to pressure.

  8. When the cook cycle has ended, let the pot sit undisturbed for 15 minutes (15 minute Natural Release). Then turn the knob to the Venting position to do a Quick Release of the remaining pressure/steam. Do this slowly at first to make sure no soup spews out with the steam!

  9. When the pin in the lid drops down, turn the pot off and open it. Gently stir the soup.

  10. Whisk together the flour and heavy cream. 

  11. Turn on the Sauté setting and let the soup come to a simmer. Whisk in the flour mixture and let it simmer for a few minutes to thicken. Then turn off the pot.

  12. Use an immersion blender to blend some of the soup, but not all of it, unless you don't want any of the texture.

  13. Garnish with a little cream and some fresh parsley


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RESOURCES TO MAKE Instant Pot Mushroom Soup recipe and more

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This Instant Pot Mushroom Soup recipe is wonderful and it tastes amazing! This is a rich, flavorful, and creamy pressure cooker mushroom soup. Made with a variety of mushrooms for the best mushroom flavor. I think you are going to really enjoy this mushroom soup! Instant Pot recipes by simplyhappyfoodie.com #instantpotmushroomsoup #pressurecookermushroomsoup This is the best Instant Pot Mushroom Soup recipe. It has a wonderful texture. This is a rich, flavorful, and creamy pressure cooker mushroom soup. Made with a variety of mushrooms for the most mushroom flavor. We really enjoy this mushroom soup! Instant Pot recipes by simplyhappyfoodie.com #instantpotmushroomsoup #pressurecookermushroomsoup

Filed Under: Dinner, Instant Pot, Instant Pot Soup Recipes, Recipes, Soups, Stews & Chowders

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Comments

  1. Eileen Clarke

    December 9, 2019 at 2:29 am

    I am new to Instant pot cooking I have a 3 quart size is this recipe for the 3 quart size

    Reply
    • Sandy

      December 9, 2019 at 11:48 am

      This wa made in the 6 qt. You can try cutting it in half, keeping the cook time the same.

      Reply
  2. Jonni

    October 18, 2019 at 8:05 pm

    Every good soup should start with the basics. A good mirepoix, homemade broth (I used a combination of lamb and veggie broth) and because of the mirepoix, mine has carrots and celery along with onion, garlic and leeks. I used almond flower to keep it gluten free. It was superb. Even my husband who doesn’t like mushrooms loved it.

    Reply
  3. Jackie

    September 29, 2019 at 4:52 pm

    Delicious. The best cream of mushroom soup I’ve ever made. Thank you.

    Reply
    • Sandy

      September 29, 2019 at 9:00 pm

      That’s great! Thank you!

      Reply
  4. Bee

    April 12, 2019 at 1:40 am

    I cannot wait to try this! I love mushroom soup and making it in the Instant Pot looks so much easier.

    Reply
  5. Dany

    March 2, 2019 at 3:15 pm

    This was perfect! I never leave comments but since this came out as I hoped- must post. I used chicken broth instead of sherry and mushroom broth as bade broth.

    Reply
  6. Dany

    March 2, 2019 at 3:14 pm

    This was perfect! I never leave comments but since this came out as I hoped- must post. I used chicken broth instead of sherry and mushroom broth as bade broth.

    Reply
  7. Allison

    February 5, 2019 at 7:41 pm

    If I wanted to make this THM friendly, what could I use instead of the flour for thickening?

    Reply
    • Sandy

      February 5, 2019 at 8:48 pm

      Hi Allison, I’m not familiar with what THM is, but you can use corn starch, tapioca (the quick kind), potato starch, or arrowroot.

      Reply
    • Karina

      May 12, 2019 at 10:40 am

      Hi Sandy! Love the soup. I actually just made it and am having it for brunch as I write this. My notes: Instead of 2 pounds of mushrooms, I used about 3.5 pounds. Call me crazy! I also used the hot broth with flour to make a “slurry” which eliminated the need to bring up the soup to a simmer. It’s absolutely delicious. Thank you!! PS what good book are you reading? I recommend All the Light We Cannot See by Doerr

      Reply
      • Sandy

        May 14, 2019 at 3:06 am

        That’s great! I just finished reading The Storyteller.

        Reply
  8. Sheila Gordon

    December 20, 2018 at 5:24 pm

    This soup is delicious!! My husband is on a low fat diet so I reduced the fat to 2 tbls butter and 1 tbls of olive. Also suited up heavy cream for skim milk. It still tasted fabulous!!!!

    Reply
  9. Karen

    December 12, 2018 at 12:29 am

    Hi Sandy.

    Can this be successfully frozen?

    Thank You In Advance

    Reply
    • Sandy

      December 13, 2018 at 10:41 am

      Yes!

      Reply
  10. Charlie

    November 9, 2018 at 10:01 am

    This was pretty good! Like many things, it was better the next day. I wanted to give it a 4 star rating, but your data entry screen won’t let me.

    Reply
    • Sandy

      November 9, 2018 at 2:51 pm

      Hi Charlie, thank you! It looks like the system did give a 5 star rating. Maybe the extra one was for being better the next day? Lol!

      Reply

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Sandy wearing a black shirt and a red apron I’m Sandy - foodie with a passion for cooking and sharing my tasty recipes. My hubby Paul, our Pug Gizmo, and I live in Washington.

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