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–+ servings
easy mushroom soup recipe
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3.89 from 9 votes

Easy Instant Pot Mushroom Soup Recipe

This Mushroom soup is so easy to make in Instant Pot. It is an elegant and flavorful winter soup. It is gluten-free and can be easily made vegan. The best soup ever.
Prep Time10 minutes
Cook Time20 minutes
Course: Soup
Cuisine: American
Keyword: easy mushroom soup recipe, instant pot mushroom soup recipe, instant pot vegetarian recipes, Mushroom soup
Servings: 4 people
Calories: 113kcal
Author: simplyvegetarian777

Equipment

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 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

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      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 blender

      Nutrition

      Serving: 4people | Calories: 113kcal | Carbohydrates: 9g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 21mg | Potassium: 127mg | Fiber: 1g | Sugar: 5g | Vitamin A: 525IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 1mg