This easy Instant Pot Mushroom Soup is the perfect soup to warm you up on a cold day or as a side dish to compliment your main dish. Flavourful, rich, and loaded with mushroom, this pressure cooker mushroom soup is comfort in a bowl!
Instant Pot Mushroom Soup
I’m one of those people who can have soup for breakfast, lunch, and dinner. I almost always either have a batch cooking, in the fridge, or in the freezer so I’m always prepared. Mushroom soup is one of those soups that I love making as mushrooms is one of my go-to ingredients and there really isn’t anything better than a cozy bowl of mushroom soup.
Don’t have an Instant Pot? Here’s how I make mushroom soup on the stovetop!
What Kind of Mushrooms Should I Use for Mushroom Soup?
I like to use a mix of mushrooms when making mushroom soup. The type of mushrooms you use will affect the flavour profile of the soup. White button mushrooms, while giving off an earthy flavour, has a mild flavour compared to using shiitake mushrooms that give off a strong umami flavour.
For this Instant Pot mushroom soup, I use 2.5 pounds (yes 2.5!!) of a mix of portobello mushrooms, cremini mushrooms, and shiitake mushrooms.
Bonus Tip: I usually slice my mushrooms when making mushroom soup. However, if there’s too much mushrooms and you’re in a rush/time constraint, you can use the chop function of a food processor to get through a batch quickly!
What You’ll Need to Make This Pressure Cooker Mushroom Soup
- butter
- onion
- garlic
- salt
- pepper
- leeks
- mushrooms
- chicken or mushroom or vegetable broth
- cornstarch
- heavy cream
How To Make Mushroom Soup in the Instant Pot
- On sauté mode, melt your butter then add in the onions and cook until soften before adding in the garlic. Let the garlic cook for a minute or two before adding in salt and pepper.
- Add in the leeks and continue to stir and let the leeks cook for 2-3 minutes.
- Next, add in the mushrooms, and let them cook for 2-3 minutes as well, stirring constantly.
- Finally, add in the chicken or mushroom broth before putting on the lid, set it to sealing, and pressure cook for 5 minutes. It should take around 15 minutes for the Instant Pot to come up to pressure.
- After the Instant Pot is done, let the pot Natural Pressure Release for at least 15 minutes before Quick Releasing.
- In a separate bowl, mix your cornstarch with some of the liquid from the Instant Pot to create a slurry before adding it to the soup.
- Next, using a hand blender (or a regular blender), blend your soup to your desired consistency.
- To finish off, add in a cup of cream.
Do you have some extra time and want to step it up a notch?
To make the soup even creamier and thicker, make a blond roux by melting in a pot, 1/4 cup butter and slowly whisking in 1/4 cup flour. Then slowly adding some of your mushroom soup to it until it’s blended together. Once blended, you can combine it with the rest of your mushroom soup.
Tips and Notes on Making the Best Mushroom Soup in the Instant Pot
- This recipe was only tested in an Instant Pot DUO Plus 60, 6 Qt 9-in-1.
- To get the Instant Pot up to pressure faster, I pre-heated my chicken broth. Hot liquid comes up to pressure much faster than cold.
- While I enjoy the sautéing process to get an extra layer of flavour, if you’re in a rush or prefer not to do so, you can layer in the ingredients as listed (melted butter, onion, garlic, salt, pepper, leeks, mushrooms, broth) and just pressure cook as is.
- An alternative to sautéing the mushrooms, if you have time, roasting the mushrooms in the oven (toss the mushrooms in olive oil and salt, roast for 30 minutes at 400F, draining the liquid half way through or use a rack on top of your sheet pan). Roasting the mushrooms also adds in an extra depth of flavour similar to sautéing but more.
Should this soup be served warm or chilled?
- I much prefer this soup warm with a bit of bread and haven’t really tried it chilled.
Other Things to Add To Mushroom Soup
- Add in some herbs such as thyme or rosemary or other fresh herbs when cooking (remove before blending)
- Top with some truffle oil
- Top with some shaved parmesan
- A dash of nutmeg
How Long Can This Mushroom Soup Last in the Fridge?
- I store mine is an airtight container or mason jar after it has cooled and will store it in my fridge for a maximum of 4 days.
Is this Mushroom Soup Freezer Friendly?
- I haven’t had problems freezing this mushroom soup. However, I do not add the cream in if I plan on freezing it.
- Freeze in covered airtight containers or freezer bags after the mushroom soup has cooled completely.
- Allow it to thaw in the fridge overnight and reheat on the stove top and add in the cream.
Instant Pot Mushroom Soup
Ingredients
- 3 tbsp butter
- 1 onion, chopped roughly
- 4-5 cloves garlic
- 2 tsp salt
- 1 tsp pepper
- 2 leeks, sliced
- 2.5 lbs mushrooms, mix of portobello, shiitake, and cremini
- 6 cups chicken or mushroom or vegetable broth
- 1 tbsp cornstarch
- 1 cup heavy cream
Instructions
- On sauté mode, melt your butter then add in the onions and cook until soften before adding in the garlic. Let the garlic cook for a minute or two before adding in salt and pepper.
- Add in the leeks and continue to stir and let the leeks cook for 2-3 minutes.
- Next, add in the mushrooms, and let them cook for 2-3 minutes as well, stirring constantly.
- Finally, add in the chicken or mushroom broth before putting on the lid, set it to sealing, and pressure cook for 5 minutes. It should take around 15 minutes for the Instant Pot to come up to pressure.
- After the Instant Pot is done, let the pot Natural Pressure Release for at least 15 minutes before Quick Releasing.
- In a separate bowl, mix your cornstarch with some of the liquid from the Instant Pot to create a slurry before adding it to the soup.
- Next, using a hand blender (or a regular blender), blend your soup to your desired consistency.
- To finish off, add in a cup of cream.
Notes
Nutrition Per Serving
MORE INSTANT POT SOUPS TO TRY!
- Healthy Instant Pot Lasagna Soup
- Instant Pot Korean Inspired Spicy Chicken Noodle Soup
- Healthy Instant Pot Turkey and Lentil Chili
- Roasted Tomato Garlic Soup
- Instant Pot Broccolini Broccoli Cheddar Soup
- Instant Pot Thai Carrot Sweet Potato Soup
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