Instant Pot Mushroom Soup is the perfect dish for a chilly evening, made with simple pantry staples and aromatic ingredients like mushrooms, onions, garlic, and thyme.
Why You’ll Love It
- Versatile: Whether you’re a mushroom lover or just trying to incorporate more veggies into your diet, this soup is a versatile option. It can be a hearty appetizer or a filling main course.
- One Pot Meal: You’ll love that the Instant Pot allows you to do it all in one pot. From sautéing the mushrooms to pressure cooking and blending, this kitchen savior minimizes the number of dishes you’ll have to wash.
- Rich, velvety texture: The Instant Pot makes it a breeze to extract maximum umami goodness from the mushrooms in record time. Plus, the whole process is pretty much hands-off; you get gourmet-level soup with minimal effort.
» You might also like this Instant Pot Broccoli Cheese Soup.
Ingredients You’ll Need
- Butter – You can use unsalted or salted butter based on your preference.
- Onion – I use yellow or sweet onions.
- Garlic – Make sure your garlic is fresh for the best flavor and aroma.
- Cremini/White or Button Mushrooms – The type of mushrooms isn’t incredibly important. You can use one type or mix and match for more complexity.
- Thyme – Fresh or dried thyme can be used.
- Vegetable Stock – You can also use chicken stock if preferred. I always use low-sodium broth.
- Salt & Ground Black Pepper
- Heavy Cream – You can use half-and-half or milk as lighter alternatives, though they may not thicken up the same.
- Cornstarch – This is used to help thicken the soup, if you want it that way.
- Fresh parsley or thyme – For garnish.
Equipment Needed
- Instant Pot – I use a 6-quart Instant Pot Duo Plus to make all of my recipes, but you can use any size or brand of electric pressure cooker. If you’re using an 8-quart pot, you will need to adjust the amount of liquid accordingly, as it requires more water to build steam.
- Immersion blender – This blender is an easy way to blend up the soup in the Instant Pot.
- Whisk – Use the whisk to make sure the cornstarch and heavy cream are blended smooth into the soup.
Tips for Making Instant Pot Mushroom Soup
- Be cautious when blending the soup, as overblending can make it too smooth. Leaving a few small mushroom pieces can add texture.
- When adding the cornstarch mixture, do it gradually. You may need more or less than the specified amount to achieve your desired consistency.
- If you have any white wine on hand you can add a splash during the sautéing stage for extra flavor.
How to Make Instant Pot Mushroom Soup
Turn the Instant Pot on to saute mode. When hot, add half the butter. Once melted, saute the onion until softened, about 3 minutes. Add the garlic and saute for 30 seconds.
Add the remaining butter and mushrooms to the pot. Saute for about 5 minutes, stirring occasionally.
Add the thyme, stock, salt and pepper.
Secure the lid and set the vent to sealing (if necessary for your model).
Set to cook on high pressure for 4 minutes. When the time is up, allow a natural pressure release (about 10 minutes), then carefully remove the lid.
Use an immersion blender to partially blend the soup for about 10 seconds. If you want a chunkier soup, blend less. If you want a smoother soup, blend more.
Turn back on sauté mode.
Mix the cornstarch into the heavy cream, then pour it into the pot and stir until the liquid is bubbling and thickens slightly.
Serve with fresh parsley for garnish, if desired.
Why Use An Instant Pot?
The Instant Pot is one of the most useful kitchen appliances you can buy, because it drastically cuts down on the cooking time for developing flavors in soups and stews, getting tough cuts of meat tender, and even baking a cheesecake. If you don’t have one, check out our guide on which one to buy. Also see our guide to How to Use an Instant Pot and the many accessories you can buy for it.
- Don’t Have an Instant Pot? This guide can help you choose the right one.
- See reviews and prices for Instant Pots on Amazon.
- Learn some great Instant Pot Tips & Tricks.
- Click to find more recipes to make in your Instant Pot.
How to Store
Allow the soup to cool to room temperature before refrigerating or freezing.
Refrigerating: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Freezing: If you want to store it for a longer period, freeze the soup in a freezer-safe container for up to 2-3 months.
How to Reheat
Stovetop: Place your soup in a saucepan over medium-low heat. Stir occasionally until it’s heated through.
Microwave: Reheat the soup in a microwave-safe bowl. Use short bursts (30-60 seconds) on medium power, stirring between intervals until it’s heated to your desired temperature.
Instant Pot: You can use the “Sauté” function to gently reheat the soup. Stir occasionally until it’s hot.
Questions About the Recipe
What should I do if the soup is too thick when reheating?
If the soup has thickened in the refrigerator, you can adjust the consistency by adding a bit more vegetable stock or cream as you reheat it. Start with a small amount, then add more as needed until you reach your desired thickness.
What can I use as a garnish if I don’t have fresh parsley?
If fresh parsley isn’t available, you can garnish your soup with chopped chives, cilantro, or a drizzle of olive oil.
Can I freeze this soup?
Yes, you can freeze this soup for up to 2-3 months. Make sure to store it in a freezer-safe container, leaving some room for expansion. Thaw it in the refrigerator overnight and reheat as mentioned in the reheating tips.
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Instant Pot Mushroom Soup
Note: Made in a 6-qt Instant Pot
Equipment
- Whisk
Ingredients
- 2 tablespoon (30 ml) butter divided
- 1/2 medium yellow onion diced
- 1 clove garlic minced
- 1/2 pound (227 g) cremini mushrooms sliced
- 1/2 pound (227 g) white mushrooms sliced
- 1/2 teaspoon (1 g) dried thyme
- 3 cups (710 ml) vegetable stock
- 3/4 teaspoon (3 g) salt
- 1/4 teaspoon (0.5 g) ground black pepper
- 3/4 cup (118 ml) heavy cream
- 1 1/2 tablespoons (8 g) cornstarch
- Parsley or thyme for garnish if desired
Instructions
- Turn the Instant Pot on to saute mode. When hot, add half the butter. Once melted, saute the onion until softened, about 3 minutes. Add the garlic and saute for 30 seconds.
- Add the remaining butter and mushrooms to the pot. Saute for about 5 minutes, stirring occasionally.
- Add the thyme, stock, salt and pepper.
- Secure the lid and set the vent to sealing (if necessary for your model).
- Set to cook on high pressure for 4 minutes. When the time is up, allow a natural pressure release (about 10 minutes), then carefully remove the lid.
- Use an immersion blender to partially blend the soup for about 10 seconds. If you want a chunkier soup, blend less. If you want a smoother soup, blend more.
- Turn back on saute mode.
- Mix the cornstarch into the heavy cream, then pour it into the pot and stir until the liquid is bubbling and thickens slightly.
- Serve with fresh parsley or thyme for garnish, if desired.
Notes
- Be cautious when blending the soup, as over blending can make it too smooth. Leaving a few small mushroom pieces can add texture.
- When adding the cornstarch mixture, do it gradually. You may need more or less than the specified amount to achieve your desired consistency.
- If you have any white wine on hand you can add a splash during the sautéing stage for extra flavor.
Nutrition
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Angela is a talented home cook and an expert at creating delicious, nutritious meals that can be prepared quickly and easily using an Instant Pot.
I really liked this recipe-it takes much less time than other similar mushroom soup recipes. I’m looking for a little additional flavor burst and wonder if Worcestershire sauce or a little beef broth or bouillon would increase the umami? It is delicious, and I’ll definitely make this again!
Hi Sarah, I’m glad you like the soup. I think either of those options would add flavor. Let us know how it comes out!