This Instant Pot Creamy Mushroom Soup is a comforting, rich, and flavorful dish that’s perfect for chilly days or when you’re craving something hearty yet simple. Made in the Instant Pot, it’s an easy, hands-off recipe that delivers big on flavor with tender mushrooms, aromatic herbs, and a luscious creamy finish.
Why You’ll Love This Recipe:
- Quick and Easy: The Instant Pot makes this recipe super convenient, cutting down on cook time without sacrificing flavor.
- Creamy and Decadent: The heavy cream adds a velvety texture, making this soup incredibly indulgent.
- Customizable: You can easily make this soup vegetarian or adjust the flavors to your preference.
- Perfect for Meal Prep: Make a large batch and enjoy throughout the week—it stores and reheats beautifully.
INGREDIENTS YOU’LL NEED:
- 2 tablespoons butter
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1½ pounds fresh mushrooms (sliced)
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 1½ teaspoons dried thyme
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 tablespoons all-purpose flour
- 1 cup heavy cream
HOW TO MAKE INSTANT POT CREAMY MUSHROOM SOUP:
STEP-BY-STEP INSTRUCTIONS:
- Sauté the Aromatics:
Set your Instant Pot to the sauté function and melt the butter. Add the finely chopped onion and minced garlic, sautéing for about 2-3 minutes until they soften and become fragrant. - Add the Mushrooms:
Stir in the sliced mushrooms and cook for an additional 2-3 minutes, allowing the mushrooms to release their moisture and begin to brown slightly. - Add the Broth and Seasoning:
Pour in the chicken broth (or vegetable broth if making vegetarian), dried thyme, Worcestershire sauce, salt, and pepper. Stir well to combine all the ingredients. - Pressure Cook:
Close the Instant Pot lid, making sure the valve is set to the sealing position. Cook on high pressure for 5 minutes. Once the cooking time is up, let the Instant Pot naturally release pressure for 10 minutes, then carefully do a quick release to release any remaining pressure. - Thicken the Soup:
While the soup is still hot, whisk the flour into the heavy cream until smooth. Slowly pour this mixture into the soup, stirring constantly to prevent lumps. Turn on the sauté function again and allow the soup to simmer for 2-3 minutes until it thickens to your desired consistency. - Adjust Seasoning:
Taste the soup and adjust the seasoning if needed, adding more salt or pepper to suit your taste.
HELPFUL TIPS:
- Mushroom Variety: While button mushrooms work well, feel free to use a mix of mushrooms like cremini, shiitake, or portobello for added depth of flavor.
- Vegetarian Version: Swap the chicken broth for vegetable broth to make this a vegetarian-friendly dish.
- Gluten-Free Option: Use cornstarch instead of flour to thicken the soup if you prefer a gluten-free version.
- Lighter Version: Substitute half-and-half or milk for heavy cream if you’d like a lighter soup, though it may not be as rich.
DETAILS:
- Prep Time: 10 minutes
- Cook Time: 20 minutes (including pressure and release time)
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Instant Pot (Pressure Cooker)
- Cuisine: American
- Diet: Can be made vegetarian
NOTES:
- Storage: Store any leftover soup in an airtight container in the refrigerator for up to 4 days.
- Freezing: This soup freezes well. Let it cool completely before transferring it to a freezer-safe container. It will keep in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat gently over low heat on the stovetop or in the microwave. If the soup thickens too much after refrigerating or freezing, add a bit of broth or water to thin it out.
FREQUENTLY ASKED QUESTIONS:
Can I use dried mushrooms?
Yes, dried mushrooms can add an intense flavor. Rehydrate them in warm water before adding to the soup. You can also use the mushroom soaking liquid as part of the broth for added flavor.
Can I make this soup dairy-free?
Yes, you can substitute the butter with olive oil or a dairy-free alternative, and use coconut milk or another non-dairy milk in place of the heavy cream.
Can I skip the Worcestershire sauce?
Worcestershire sauce adds a nice umami flavor, but if you don’t have it, you can omit it or use soy sauce as a substitute.
Can I use an immersion blender to make it smooth?
If you prefer a smoother texture, use an immersion blender to blend the soup directly in the Instant Pot after pressure cooking, before adding the cream and flour mixture.
STORAGE INSTRUCTIONS:
- Refrigerator: Store in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat on the stovetop or in the microwave, adding a little broth if needed to achieve the desired consistency.
Related Recipes
If you loved this Instant Pot Creamy Mushroom Soup, you’ll definitely enjoy:
- Creamy Potato Leek Soup: A velvety and hearty soup made with potatoes, leeks, and cream.
- Butternut Squash Soup: A fall favorite, rich and creamy with a hint of spice.
- Classic French Onion Soup: Loaded with caramelized onions and topped with crusty bread and melted cheese.
CONCLUSION:
This Instant Pot Creamy Mushroom Soup is the ultimate comfort food—rich, creamy, and bursting with savory mushroom flavor. Whether you’re making it for a quick weeknight dinner or preparing it for a special occasion, this soup will hit the spot every time. Serve it with some crusty bread or a light salad, and you have a delicious meal that everyone will love!
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Instant Pot Creamy Mushroom Soup
Description
This Instant Pot Creamy Mushroom Soup is a comforting, rich, and flavorful dish that’s perfect for chilly days or when you’re craving something hearty yet simple. Made in the Instant Pot, it’s an easy, hands-off recipe that delivers big on flavor with tender mushrooms, aromatic herbs, and a luscious creamy finish.
Ingredients
- 2 tablespoons butter
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1½ pounds fresh mushrooms (sliced)
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 1½ teaspoons dried thyme
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 tablespoons all-purpose flour
- 1 cup heavy cream
Instructions
- Sauté the Aromatics:
Set your Instant Pot to the sauté function and melt the butter. Add the finely chopped onion and minced garlic, sautéing for about 2-3 minutes until they soften and become fragrant. - Add the Mushrooms:
Stir in the sliced mushrooms and cook for an additional 2-3 minutes, allowing the mushrooms to release their moisture and begin to brown slightly. - Add the Broth and Seasoning:
Pour in the chicken broth (or vegetable broth if making vegetarian), dried thyme, Worcestershire sauce, salt, and pepper. Stir well to combine all the ingredients. - Pressure Cook:
Close the Instant Pot lid, making sure the valve is set to the sealing position. Cook on high pressure for 5 minutes. Once the cooking time is up, let the Instant Pot naturally release pressure for 10 minutes, then carefully do a quick release to release any remaining pressure. - Thicken the Soup:
While the soup is still hot, whisk the flour into the heavy cream until smooth. Slowly pour this mixture into the soup, stirring constantly to prevent lumps. Turn on the sauté function again and allow the soup to simmer for 2-3 minutes until it thickens to your desired consistency. - Adjust Seasoning:
Taste the soup and adjust the seasoning if needed, adding more salt or pepper to suit your taste.
Notes
- Storage: Store any leftover soup in an airtight container in the refrigerator for up to 4 days.
- Freezing: This soup freezes well. Let it cool completely before transferring it to a freezer-safe container. It will keep in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat gently over low heat on the stovetop or in the microwave. If the soup thickens too much after refrigerating or freezing, add a bit of broth or water to thin it out.