Instant Pot Mushroom Soup
Instant Pot mushroom soup saves you time in the kitchen with all the flavor of a traditional cream of mushroom soup.
Instant Pot Mushroom Soup is a quick, dump and go recipe for mushroom lovers. It only takes a few minutes to prepare the ingredients, place them in the pot, set the time, and dinner is cooking!
It’s one of our fastest Instant Pot recipes to date. Soup season has been in full swing for a while now, and I can’t think of a better option than cream of mushroom soup.
Not that it’s the only kind of soup around. We do have over 20 options of soup recipes and counting.
For today, we want to share our easy Instant Pot mushroom soup recipe. It’s basically a homemade version of the canned stuff but amped up with more flavor and extra mushrooms.
We made it in our pressure cooker, so you get a home cooked soup with a 4-minute cook time. With that being said, you’ll still need to add about 10-minutes of prep time and another 10-12 minutes for the cooker to come to pressure.
Still, an easy mushroom soup in less than 30-minutes sounds like a sweet deal to me. In regards to taste, it tastes like mushrooms, obviously.
But, I added thyme and bay leaves to the dish to give it a little more depth.
How to Make Instant Pot Mushroom Soup:
First, go ahead and dice your onions (and garlic if you chose to use fresh instead of jarred). To be honest, a rough chop is all you need. Given the rustic nature of this dish, it doesn’t have to be perfect.
Once you’ve prepped the onions, grab your pressure cooker and toss in the mushrooms, diced onion, minced garlic, vegetable broth, sea salt, ground black pepper, dried thyme, and bay leaves.
Next, set the pressure cooker to the Manual/High Pressure setting and let the soup cook for 4-minutes. By the way, you’re already almost halfway done.
Afterward, when the soup has finished cooking, perform a controlled release. At this point, carefully, remove the bay leaves using tongs. Please, try not to use your fingers and get burned.
While the soup is cooling, grab a small bowl and a whisk. Now, combine the cornstarch and half and half in the bowl.
Use the whisk and thoroughly combine the two ingredients. Make sure all the cornstarch gets mixed into the liquid.
Then, set your pressure cooker to the Saute function and pour the cornstarch mixture into the soup. Using the same whisk or a wooden spoon, stir the soup as it begins to heat.
Be careful not to let the soup come to a rolling boil or it might break. As it heats, the easy mushroom soup will begin to thicken.
Continue heating and stirring it until it reaches your desired thickness. Last, when the soup is thick enough for you, turn off the heat and serve the dish in bowls.
Feel free to serve it with any side you want. I like a crusty French baguette with my soups, but you can use crackers, croutons, or anything your heart desires.
Instant Pot Mushroom Soup Tips:
- When deciding on what type of cream you’re going to use for this Instant Pot mushroom soup, it’s important to think about how hot a pressure cooker gets. We chose half and half because we were confident it wouldn’t break. However, you could use heavy cream, but you’ll want to let the soup cool a little before adding it. If half and half is too high in calories and fat, then try using milk. Just remember, the lower the fat content, the lower the “creaminess.”
- Serve this easy cream of mushroom soup with bread, crackers or your own homemade croutons. Croutons can be made by cutting up bread, drizzling it with butter or oil, a sprinkling of spices, and then baking it on 350°F. until it browns lightly.
Ingredients
- 1 pound fresh mushrooms, sliced or chopped
- 1 white onion, diced
- 1 garlic clove, minced
- 2 cups low sodium vegetable broth
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 cup half and half
- 2 to 3 tablespoons cornstarch
Instructions
- First, in your pressure cooker, combine the mushrooms, diced onions, garlic, broth, salt, pepper, thyme, and bay leaves.1 pound fresh mushrooms1 white onion1 garlic clove2 cups low sodium vegetable broth½ teaspoon salt¼ teaspoon ground black pepper1 teaspoon dried thyme2 bay leaves
- Next, set the cooker to Manual/High Pressure and cook the ingredients for 4-minutes.
- After that, preform a controlled release and carefully remove the bay leaves.
- Now, in a small bowl or large measuring cup, stir together the half and half and cornstarch.1 cup half and half2 to 3 tablespoons cornstarch
- Then, set the pressure cooker to Saute and pour the cornstarch mixture into the mushroom soup.
- Last, stir the soup and set it simmer until thickens. Turn off the cooker and serve the soup.
Are you able to freeze this for leftovers or with the half-n-half it doesn’t work well? I am looking to try this for work lunches throughout the week and this would be perfect for cold snowy days! Thank you
Good Morning Heather, okay, you can freeze it. With that being said, the half and half makes reheating the soup tricky. There’s a chance it may separate in the microwave. Usually, it would have to be done on the stove-top with extra half and half on-hand. Probably not an option when you’re taking it to work for lunches. Personally, I would make the soup, separate it into servings, and then store it the fridge. It should last 3-4 days. I know that won’t get you through a whole week, but it will keep the soup in tact. I hope this information helps, have a great day 🙂
I’ve made this and it was really great, if I double up on the liquid do I have to adjust time?
Hi Michelle!
Nope, the time stays the same. However, the Instant Pot will likely take a little longer to pressurize due to the extra liquid. Thanks so much for the comment! Have a wonderful weekend.
This was so easy and absolutely delicious!
Thank you Ceree! Kim and I glad you enjoyed the mushroom soup. It’s one of our favorite Fall recipes. Thank you again for coming back to comment on and rate the recipe card. Have a lovely day 🙂
Hello! This looks amazing! Do you have thoughts on how to cook this in a crock pot vs instant pot? I don’t own one ????
Good evening, Jessica! That’s a good question. For a crock pot, on high, I would say 2-3 hours just to be sure all the seasonings permeate properly throughout the soup. Then, once it’s done, add the cornstarch and half and half slurry. I hope this information helps. Also, I think Kim is answering you on Instagram. Have a lovely night! 🙂
Thank you!!
I made this soup and it was easy and delicious! Great instructions-as I am fairly new to pressure cookers/IP. I added fresh baby spinach to it at the end to get in a little veg and it was fantastic too! Thanks
Thank you, Megan! We’re thrilled you enjoyed the soup and had no issues with Instant Pot. The spinach was a wonderful idea and, as you said, it does add some extra veggies to the mix. Thank you again for coming back to comment on and rate the recipe. Have a lovely day 🙂