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!
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.
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!
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!
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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Instant Pot Ham Hock and Bean Soup
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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.
- 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)
- 6 Tbsp Flour
- 1 cup Heavy Cream (more if needed)
- Fresh Parsley, as garnish
Before you begin cooking, have all of the vegetables chopped, and the other ingredients ready to go.
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.
Add the garlic and stir.
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).
Add the sherry or wine and stir, scraping the bottom of the pot, if necessary.
Pour in the broth and stir. Place the lid on the pressure cooker and set the steam release knob to the Sealing position.
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.
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!
When the pin in the lid drops down, turn the pot off and open it. Gently stir the soup.
Whisk together the flour and heavy cream.
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.
Use an immersion blender to blend some of the soup, but not all of it, unless you don't want any of the texture.
Garnish with a little cream and some fresh parsley
RESOURCES TO MAKE Instant Pot Mushroom Soup recipe and more
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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.
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!
Hi Sandy.
Can this be successfully frozen?
Thank You In Advance
Yes!
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!!!!
If I wanted to make this THM friendly, what could I use instead of the flour for thickening?
Hi Allison, I’m not familiar with what THM is, but you can use corn starch, tapioca (the quick kind), potato starch, or arrowroot.
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
That’s great! I just finished reading The Storyteller.
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.
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.
I cannot wait to try this! I love mushroom soup and making it in the Instant Pot looks so much easier.