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!
Course Soup
Cuisine Instant Pot
Prep Time 10 minutesminutes
Cook Time 11 minutesminutes
Time to Build Pressure + NPR (Non Active Cooking Time) 30 minutesminutes
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.
Video
Notes
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.