Instant Pot Mushroom Soup isn’t much quicker than stovetop but it’s nice not to have to keep an eye on it while it cooks.
I really really loved mushrooms as a kid, and I still do. That’s probably why Cream of Mushroom Soup is one of those things that I loved while growing up and still count among my favorite foods.
I usually make mushroom soup on the stove. And honestly, it doesn’t take much less time to do it in the Instant Pot. The real bonus from using the Instant Pot though is that more of that time is hands-free. If there’s a pot of soup on the stove, I’ve got to be nearby to keep an eye on it. If it’s in the Instant Pot, I can walk away!
How to Make Mushroom Soup in the Instant Pot
You start by sautéing some onions, mushrooms, and garlic in the Instant Pot. Then you add some seasonings and beef broth.
At that point, you set the Instant Pot to pressure cook and you walk away. Yay!
Then, after the pressure cooking is done, you add a slurry made by shaking together flour and water in a jar. That will thicken up the soup a little.
Finally, you finish it off with some lovely heavy cream and a little bit of sherry.
If you don’t want to use heavy cream, you can use full-fat milk or some canned evaporated milk. Just be sure to add these off the heat. Completely off the heat. The reason is that dairy with lower fat content can curdle when heated. You want to add these to a liquid that is no longer simmering, and then do not heat it up again.
What Kind of Mushrooms to Use in Mushroom Soup
I always just use regular button mushrooms. If you want a little more dark color, you can use the little cremini mushrooms or portobello mushrooms. The flavor won’t really be any different though.
You can go ahead and add other kinds of fresh mushrooms if you’d like. They’ll add subtle bits of flavor. But honestly, I don’t find it worth it here.
What I do find worth it is to use some dried porcini mushrooms in the mix here. They have tons of flavor and the soaking liquid you get from using them is insanely good in the soup.
How to Use Dried Mushrooms in Mushroom Soup
What you do is take 1 ounce of dried porcini mushrooms and put them into a small bowl. Add 1 cup of boiling water and stir. Then leave them to soak for 20-30 minutes.
Next, line a fine meshed sieve with some paper towel and put it over a medium bowl. Pour the mushrooms through there. Do not discard the liquid and do not discard the mushrooms.
Rinse the mushrooms and then chop them up.
Add the rehydrated mushrooms to the recipe when you add the beef broth. Reserve the mushroom liquid and then use it in place of the water when you make your flour slurry. It’s going to be soooooo good!
If you want more information about using dried mushrooms in recipes like this one, head over here.
Now here you are, my delicious recipe for Instant Pot Mushroom Soup. Enjoy!
Instant Pot Mushroom Soup
Instant Pot Cream of Mushroom Soup isn’t much quicker than stovetop but it’s nice not to have to keep an eye on it while it cooks.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Entrée
- Method: Instant Pot
- Cuisine: American
- 2 Tbsp. cooking oil
- 2 Tbsp. butter
- 1 small onion, finely chopped
- 24 oz. button mushrooms, sliced
- 2 cloves garlic, minced
- 1 tsp. salt
- ½ tsp. pepper
- ¼ tsp. dried thyme
- 3 cups low-sodium beef broth
- ¼ cup flour
- 1 cup water
- ½ cup heavy whipping cream
- 1 Tbsp. sherry (optional)
- Set Instant Pot to Sauté on high. Add the oil and butter and heat until butter is melted.
- Add the onion and cook, stirring occasionally, until softened, 2-4 minutes.
- Add the mushrooms and stir. Cook for 1 minute without stirring. Then cook, stirring occasionally, until softened, 3-5 minutes.
- Add the garlic and cook while stirring for 30 seconds.
- Add the salt, pepper, thyme, and beef broth. Stir.
- Set Instant Pot to Pressure Cook on high for 2 minutes, making sure that the knob is set to Sealing.
- Meanwhile, measure the flour and water into a jar. Put on the lid. Shake the jar until it is well combined. Set aside.
- After the 2 minutes of pressure cooking is completed, turn the knob to Venting and allow the pressure to release. Once the pressure button has dropped, remove lid.
- Stir in the flour mixture.
- Set the Instant Pot to Sauté and bring the soup to a simmer while stirring occasionally. Allow to simmer for 2 minutes.
- Remove inner pot from Instant Pot to stop the heating.
- Add the heavy cream and stir. Add the sherry if using and stir. Taste and add more salt and pepper if needed.
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