Your Instant Pot can make incredibly rich mushroom soup in a fraction of the time. The pressure cooking extracts maximum flavor from the mushrooms while the sauté function lets you brown them first for that essential depth.
This soup tastes like it simmered for hours, but it's on the table in 30 minutes. Perfect for busy weeknights when you crave real comfort food without the wait.
Instant Pot Tips
- Sauté first: Builds flavor base
- Deglaze well: Scrape the fond
- Natural release: Prevents splattering
- Blend carefully: Hot liquid is dangerous
Mushroom Varieties
- Cremini for earthiness
- Button for mildness
- Shiitake for depth
- Mix for complexity
Serving Suggestions
- Fresh thyme
- Crusty bread
- Parmesan shavings
- Weeknight dinner
Instant Pot Mushroom Soup
Rich soup made fast in your pressure cooker.
Nutrition per serving
215Calories
6gProtein
15gCarbs
16gFat
3gFiber
4gSugar
Ingredients
Instructions
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Sauté. Set Instant Pot to Sauté. Melt butter. Add mushrooms in batches and cook until golden, about 8 minutes total. Add onion and cook 3 minutes. Add garlic and thyme. Cook 1 minute.
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Deglaze. Add 1/2 cup broth and scrape up any browned bits from the bottom.
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Pressure cook. Add remaining broth. Lock lid and set to Pressure Cook High for 5 minutes. Natural release for 5 minutes, then quick release.
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Blend and finish. Use immersion blender for desired texture. Stir in cream. Season with salt and pepper. Serve with fresh parsley.
Recipe Notes
- Avoid burn notice: Deglaze thoroughly before pressure cooking.
- Vegan: Use olive oil and coconut cream.
- Thicker soup: Add 2 tablespoons flour when sautéing onions.
- Storage: Refrigerate 5 days. Freezes well.
