Easy Instant Pot Mushroom Soup Recipe
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This Instant Pot Mushroom Soup Recipe is scrumptious and so easy to make. It is undoubtedly the best Mushroom Soup ever. This winter soup has beautiful creamy velvety texture, aromatic flavors & warmth. It definitely is a family favorite soup with some thick slice of bread on the side.
Please find the instructional video in the recipe card for clear instructions.
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Delicious Creamy Instant Pot Mushroom Soup Recipe
If you are a mushroom lover, then this recipe is just perfect for you. Rich & Creamy Mushroom Soup has such clean flavor profile and very elegant. Now it doesn’t score much on the “looks department”, but the flavors are so comforting and heartening, that you will make it again and again.
Did I tell you that it got 2 thumbs up from my very picky husband? Yes you read it right. My husband & older daughter have very refined taste buds and they are my best as well as worst critiques. And when these 2 eat anything with happiness, that is definitely a recipe that needs to be shared.
It is the perfect WINTER SOUP with the warmth of rosemary & garlic. A perfect CREAMY SOUP for the weather that is a gluten-free soup as well..
And the best part is that you can make it either chunky or smooth like velvet. Either way, it is a recipe that is a MUST TRY EASY MUSHROOM SOUP. Just few ingredients can create a delicious winter soup in under 30 minutes.
Have you checked our other Instant Pot Soups? Have a look here – Panera Copycat Black Bean Soup, Broccoli Cheddar Soup, Panera Corn Chowder, Olive Garden Minestrone Soup, Poblano Cheddar Soup, Taco Soup, Mixed Beans Chili, Hot & Sour Soup, Wonton Soup and more.
What are the Mushroom Soup Ingredients?
This recipe needs just handful of ingredients.
Button Mushrooms – Although I have used button mushrooms for this recipe but I have made this soup with cremini mushrooms and baby bella mushrooms. You can use a mix of mushrooms also for this recipe.
Onions – Make sure to use either white or yellow onions for this recipe.
Garlic – Use fresh plump garlic. You can use more or less quantity of garlic from mentioned in the recipe card.
Parsley – It is optional to use. Adds the pretty green color to the ash color of the soup. Also it adds the delicate subtle flavor.
Butter – Butter adds so much more flavor to the soup. But you can use Olive Oil as well.
Rosemary Leaves – Although I have used dry rosemary leaves for the recipe, you can use fresh sprig of rosemary as well.
Corn Starch – It is used in the recipe as a thickening agent. You can use All purpose flour in case you do n0t have corn starch.
Milk – Although I have used 2% milk in the recipe, but you can use whole milk or cream as well in the recipe. To make it vegan, use plant based milk.
Vegetable Broth – Vegetable broth adds to the flavor and depth of the soup. You can use low sodium or no sodium broth. In case you do not have broth, you can use plain water.
RECIPE KITCHEN TOOLS
How to make Mushroom Soup in Instant Pot?
It is a very simple and easy recipe to make. And the result is this amazing, delicious and elegant soup that is perfect as a winter soup. Watch the small instructional video attached for clarity.
Prep the Vegetables for Mushroom Soup Recipe
Peel and wash Onions and Garlic in a Kitchen Colander. Chop these roughly and set aside.
Now wash the button mushrooms in a Kitchen Colander under running water. Wash them thoroughly. Then take a paper kitchen towel and wipe them clean thoroughly. Make sure that there is no dirt on the mushrooms. Read this article that I wrote sometime ago about how to clean the mushrooms. Now chop these mushrooms roughly and set aside.
Make Corn Starch Slurry
Make Corn Starch slurry by mixing Corn Starch with milk in a bowl. Use a Small Whisk or a fork to mix it. Make sure that there are no lumps left in the mix. Set aside.
To make it vegan, use plant based milk that is un-sweetened and un-flavored.
Make Mushroom Soup in IP
Place Inner Pot inside the Instant Pot . Press SAUTE MODE on high and when it displays HOT, then add butter to it. Once the butter melts, add garlic and onions. Saute these 2 in butter for 2 minutes.
Now add chopped mushrooms and Rosemary Leaves to the inner pot. Saute for 5 minutes.
Then cancel the saute mode. Add Salt & Black Pepper and Vegetable Broth to the pot. Give it a good stir with a stirring spoon. Make sure to scrape the bottom of the pot.
Now place the lid and lock it. Further PRESSURE COOK at HIGH for 4 minutes.
Once the timer goes off, follow NPR. Open the lid. Further puree the mixture into fine soup using Hand held immersion blender.
Cook more on Saute Mode
Now add Corn Starch and Milk slurry to the inner pot. Also add parsley at this point if you are using it. Mix it well. Further press the SAUTE MODE and set on high. Cook the soup for 5 minutes till it thickens. Adjust the Salt & Black Pepper as needed.
Serve
Serve it hot in Soup Bowls. Dress with some fried mushroom slices and parsley. Dip a slice of thick crusty bread. Enjoy!
Can I make this Mushroom Soup in advance?
Yes absolutely you can make it in advance. You can also do the pressure cook part in advance and thicken it on saute mode later before serving.
Can I double the Creamy Mushroom Soup recipe?
You can easily double or triple this recipe. Just increase the ingredients by 2 folds or 3 folds. The time remains the same.
What kind of mushrooms can I use in place of button mushrooms in this recipe?
Although this recipe calls for Button mushrooms, but you can use Cremini mushrooms or Baby Bellla Mushrroms for this recipe. You can also use a combination of mushrooms in this recipe. The mix will give it a more intense and rich flavor.
Can I skip corn starch in the recipe?
Yes you can. If you plan to use heavy cream instead of milk, then no need to use thickening agent. Cream itself will make it thick.
What can I substitute the corn starch with?
Use All purpose flour in case you do not have corn starch at home.
How to store the leftovers?
It is pretty simple. REFRIGERATE the leftobvers in an air-tight container.
How to re-heat the letovers?
You can either re-heat it in instant pot with little more liquid if needed. Or you can also microwave it or heat on the gas top in a sauce pan.
Can I freeze the Mushroom Soup?
This Mushroom Soup can be easily frozen in freeze friendly container or bag. Should stay good for 2-3 months. To use, thaw at room temperature and heat and serve.
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How to make Instant Pot Creamy Mushroom Soup Video?
Easy Instant Pot Mushroom Soup Recipe
Easy Instant Pot Mushroom Soup Recipe
Equipment
- Measuring Spoons, Measuring Cups, Stirring Spoon,
- Chopping board and knife
- Kitchen Colander
- Instant Pot 6 quart or Mealthy Multipot
- Inner Pot
- Whisk
Ingredients
- 8 oz or 225 grams Button mushrooms see notes for options
- 3 cloves Garlic roughly chopped
- 1/2 cup White Onion roughy chopped
- 2 tbsp Butter use Olive Oil for Vegan option
- 1/2 tsp Rosemary, dry & crushed you can use fresh sprig
- 2 cups Vegetable Broth you can use low sodium or no sodium or use water
- 1 tsp Salt
- 1/4 tsp Black pepper powder freshly crushed for more flavor
- 1 tbsp Corn starch see notes for substitute
- 1 cup Milk see notes for substitute and vegan option
Instructions
PLEASE WATCH THE COMPLETE VIDEO FOR BETTER UNDERSTANDING OF THE STEPS.
ALWAYS READ THE COMPLETE RECIPE BEFORE STARTING. GATHER INGREDIENTS. ALSO ALWAYS READ THE NOTES FOR MORE OPTIONS AND TIPS.
Prep the Vegetables for Mushroom Soup Recipe
- Peel and wash Onions and Garlic in a Kitchen Colander. Chop these roughly and set aside.
- Now wash the button mushrooms in a Kitchen Colander under running water. Wash them thoroughly. Then take a paper kitchen towel and wipe them clean thoroughly. Make sure that there is no dirt on the mushrooms. Read this article that I wrote sometime ago about how to clean the mushrooms. Now chop these mushrooms roughly and set aside.
Make Corn Starch Slurry
- Make Corn Starch slurry by mixing Corn Starch with milk in a bowl. Use a Small Whisk or a fork to mix it. Make sure that there are no lumps left in the mix. Set aside.
- To make it vegan, use plant based milk that is un-sweetened and un-flavored.
Make Mushroom Soup in IP
- Place Inner Pot inside the Instant Pot . Press SAUTE MODE on high and when it displays HOT, then add butter to it. Once the butter melts, add garlic and onions. Saute these 2 in butter for 2 minutes.
- Now add chopped mushrooms and Rosemary Leaves to the inner pot. Saute for 5 minutes.
- Then cancel the saute mode. Add Salt & Black Pepper and Vegetable Broth to the pot. Give it a good stir with a stirring spoon. Make sure to scrape the bottom of the pot.
- Now place the lid and lock it. Further PRESSURE COOK at HIGH for 4 minutes.
- Once the timer goes off, follow NPR. Open the lid. Further puree the mixture into fine soup using Hand held immersion blender.
Cook more on Saute Mode
- Now add Corn Starch and Milk slurry to the inner pot. Also add parsley at this point if you are using it. Mix it well. Further press the SAUTE MODE and set on high. Cook the soup for 5 minutes till it thickens. Adjust the Salt & Black Pepper as needed.
Serve
- Serve it hot in Soup Bowls. Dress with some fried mushroom slices and parsley. Dip a slice of thick crusty bread. Enjoy!
Video
Notes
Can I make this Mushroom Soup in advance?
Yes absolutely you can make it in advance. You can also do the pressure cook part in advance and thicken it on saute mode later before serving.Can I double the Creamy Mushroom Soup recipe?
You can easily double or triple this recipe. Just increase the ingredients by 2 folds or 3 folds. The time remains the same.What kind of mushrooms can I use in place of button mushrooms in this recipe?
Although this recipe calls for Button mushrooms, but you can use Cremini mushrooms or Baby Bellla Mushrroms for this recipe. You can also use a combination of mushrooms in this recipe. The mix will give it a more intense and rich flavor.Can I skip corn starch in the recipe?
Yes you can. If you plan to use heavy cream instead of milk, then no need to use thickening agent. Cream itself will make it thick.What can I substitute the corn starch with?
Use All purpose flour in case you do not have corn starch at home.How to store the leftovers?
It is pretty simple. REFRIGERATE the leftobvers in an air-tight container.How to re-heat the letovers?
You can either re-heat it in instant pot with little more liquid if needed. Or you can also microwave it or heat on the gas top in a sauce pan.Can I freeze the Mushroom Soup?
This Mushroom Soup can be easily frozen in freeze friendly container or bag. Should stay good for 2-3 months. To use, thaw at room temperature and heat and serve.What are the Mushroom Soup Ingredients?
This recipe needs just handful of ingredients. Button Mushrooms - Although I have used button mushrooms for this recipe but I have made this soup with cremini mushrooms and baby bella mushrooms. You can use a mix of mushrooms also for this recipe. Onions - Make sure to use either white or yellow onions for this recipe. Garlic - Use fresh plump garlic. You can use more or less quantity of garlic from mentioned in the recipe card. Parsley - It is optional to use. Adds the pretty green color to the ash color of the soup. Also it adds the delicate subtle flavor. Butter - Butter adds so much more flavor to the soup. But you can use Olive Oil as well. Rosemary Leaves - Although I have used dry rosemary leaves for the recipe, you can use fresh sprig of rosemary as well. Corn Starch - It is used in the recipe as a thickening agent. You can use All purpose flour in case you do n0t have corn starch. Salt & Black Pepper Milk - Although I have used 2% milk in the recipe, but you can use whole milk or cream as well in the recipe. To make it vegan, use plant based milk. Vegetable Broth - Vegetable broth adds to the flavor and depth of the soup. You can use low sodium or no sodium broth. In case you do not have broth, you can use plain water.RECIPE KITCHEN TOOLS
Instant Pot Inner Pot Kitchen Colander Chopping board and Knife Measuring Cups & Spoon Kitchen stirring spoon Small Whisk Hand held immersion blenderNutrition
I am sure you are going to make this recipe soon. Please leave your feedback in the comments section.
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Sonal
I’m eating the soup right now. It’s a good base, and for that, I thank this site. I wouldn’t have made this without the email about it, which got me interested in trying it. A few things I’d change next time. 1. More rosemary. I used our own dried rosemary, so I know it’s strong, yet 1/2 tsp just isn’t enough. 2. I added kale to this at the end because I still have a bunch from when I made the wild rice and vegetable soup a few days ago. It adds texture and greens, but not sure I’ll do that again. It was an experiment. 3. Not sure I’d blend it with the immersion blender again, at least not as much. It makes the soup less hearty, I think. 4. I used baby bella mushrooms. I think next time I’d like to try a combination of mushrooms to add more depth. 5. As with the wild rice vegetable soup recipe, something was in the narrative, but not in the ingredients list. Please put your options in the ingredients list as options, so that when I’m doing prep, I can make sure and have it if I want to add it. This time, it was parsley and fried mushrooms for garnish. 6. This doesn’t feed 4, at least, not as a meal, which is what I intended. It would barely feed 2 adults, I think. Next time, I’ll double the recipe.
I appreciate this recipe as a starting point, and it’s good to try it and then vary it up, I think, based on one’s individual tastes. As it is, it’s tasty. For my own tastes, I will make the above changes.