Instant Pot Mushroom Soup

Mushroom Soup

Mushroom Soup is simple classic comfort food. It’s one of the most popular cream soups among North American families.

Creamy mushroom soup is easy to make from scratch!

You can make mushroom soup with your favorite mix of mushrooms. And we crafted this recipe with 3 types of mushrooms, so it’s loaded with complex flavors and aromas.

Imagine the buttery caramelized meaty mushrooms, aromatic thyme, savory garlic, sweet onions, umami parmesan cheese in a creamy soup.

Related Amy + Jacky’s Recipes! If you love mushrooms, don’t miss out on these delicious recipes:

• Luxurious Three-Mushroom Risotto
• Tender Juicy Pork Chops in Mushroom Sauce
• Italian-inspired Chicken Marsala
• Gourmet Salisbury Steak with Gravy

Step-by-Step Guide: Instant Pot Mushroom Soup

It can be super quick & easy to make a “dump and go” cream of mushroom soup. But the flavors and aroma will taste very one-dimensional.

So we’ll use some easy techniques and ingredients to elevate the classic cream of mushroom soup.

Here are the ingredients for making Mushroom Soup in Instant Pot:

Mushrooms

Mushroom is the star of the recipe! Try to use high-quality and fresh mushrooms for the best results.

Feel free to mix and match your favorite types of mushrooms for a more complex flavor & aroma. 

If you want to use only one type of mushrooms, we recommend using Cremini Mushrooms.

Dried Shiitake Mushroom

Flavors & Textures: deep earthy flavor; strong distinct aroma; thick, velvety, meaty texture; satisfying mouthfeel

Dried shiitake mushroom is a staple in our pantry. It’s optional for this Mushroom Soup Recipe. But if you’re able to get them, it’ll add some earthy, robust taste to your mushroom soup. 

Unsalted Chicken Stock & Unsalted Butter

We prefer to develop recipes with unsalted ingredients because we can better control the flavors of the dish.

Keep in mind that the sodium level can vary a lot between different salted products.

Vegetarian Substitution: You can substitute the unsalted chicken stock with vegetable stock.

Fish Sauce & Soy Sauce

If you’ve been following our recipes, you’ll know we love Fish Sauce & Soy Sauce! Don’t worry! They won’t make your dish taste fishy at all. 😉

They’re both packed with umami-savory flavors. Thus, you only need a small amount to elevate the flavor profile to the next level. Give them a shot!

Amy + Jacky’s Tips! Try to use high-quality fish sauce & soy sauce for the best results.

For Fish Sauce, we recommend using Red Boat 40N Fish Sauce or Three Crabs Brand Fish Sauce.

For Soy Sauce, Lee Kum Kee Soy Sauce is our go-to for everyday cooking. Our families grew up using this trusted brand. It has consistent quality, budget-friendly, and widely available.

Heavy Cream

You can substitute the heavy cream with 2% or 3.25% milk for this creamy mushroom soup recipe.

Extra Virgin Olive Oil or Truffle Oil

If you like a fancy finish, drizzle some Extra Virgin Olive Oil or the “controversial” Truffle Oil to your mushroom soup before serving. 

It’s a simple touch that’ll elevate your mushroom soup with an extra gourmet aroma and flavor.

Prepare Mushroom Soup Ingredients

Amy + Jacky’s Preparation Tips:

• If you’re using dried shiitake mushrooms, rehydrate them before preparing other ingredients.
• To save some time, slice the mushrooms first. Then, saute the mushrooms in Instant Pot while preparing other ingredients.

Rehydrate Dried Shiitake Mushrooms

First, submerge roughly 3 large or 12 mini (22g) dried shiitake mushrooms in 1 cup (250ml) of warm water. 

Then, soak the shiitake mushrooms for 10 to 15 minutes until softened.

Amy + Jacky’s Tip! Don’t throw away this “mushroom soaking liquid”. We’ll use this as the mushroom stock to enhance the soup’s flavors.

Now, slice up all the mushrooms.

Amy + Jacky’s Tips! Try to squeeze out all the water before slicing the rehydrated shiitake mushrooms.

In some dishes, you’ll need to remove shiitake’s stems because they can be too leathery & tough to eat. Since we’re thinly slicing the shiitake here, you can remove the stems but it’s not necessary.

Finally, dice 1 medium onion, and mince 4 garlic cloves.

Saute Sliced Mushrooms in Instant Pot

First, press “Saute” button to “Sauté More” function to heat up your Instant Pot.

It’ll switch to “ON” on the screen.

Wait until it says “HOT” on the screen (takes roughly 8 minutes).

Amy + Jacky’s Tip! Make sure your Instant Pot is as hot as it can be to induce a Maillard reaction.

Now, add 2 tbsp (28g) unsalted butter or olive oil in the Instant Pot’s inner pot. Make sure you cover the whole bottom with oil.

Add and stir all the cremini and white mushroom slices in Instant Pot. Make sure all the mushrooms are coated with oil.

Give the mushrooms a stir every minute, and let them cook for 5 minutes.

Amy + Jacky’s Tip! After 5 minutes, you’ll notice the sliced mushrooms have released a lot of moisture. That’s normal because mushrooms contain ~90% water. It’s important to give the mushrooms enough time to release the excess moisture and deepen their flavors. 

Long Method: You can wait until the moisture evaporates on its own, but it’ll take a long time in the Instant Pot. 

Short Method: Pour and set aside the mushroom moisture in another container. We’ll add this juicy moisture to our soup later.

Now, lightly season the mushrooms with salt and ground black pepper, then saute until the edges are slightly crisped & browned. This takes roughly 8 to 10 minutes.

Saute Mushrooms & Garlic in Instant Pot

Add 1 tbsp (14g) unsalted butter or olive oil, 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) fish sauce, and the diced onion in Instant Pot, then saute for 3 minutes.

After 3 minutes, add in minced garlic, 1 tsp (1g) dried thyme, 2 bay leaves, and the rehydrated shiitake mushroom slices (optional). Saute for another minute.

Deglaze Instant Pot

Add 1 cup (250ml) shiitake mushroom stock (or another cup of unsalted chicken stock) in Instant Pot.

Then, deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.

Pressure Cook Mushroom Soup

Add 4 cups (1L) unsalted chicken stock and the “mushroom moisture” previously set aside from Step 2. 

With Venting Knob in Venting Position. Close the lid. Then, turn Venting Knob to Sealing Position.

Pressure Cooking Method: Pressure Cook at High Pressure for 5 minutes, then Natural Release for 15 minutes.

After 15 minutes, release the remaining pressure by turning Venting Knob to Venting Position.

When the Floating Valve drops, open the lid carefully.

Add Cream & Thicken Mushroom Soup

Now, bring the mushroom soup to a simmer with the “Saute” function.

In a mixing bowl, combine 2 tbsp (16g) all-purpose flour with 1 cup (250ml) heavy cream. Stir thoroughly. Mix it in one-third at a time until desired thickness.

Taste the mushroom soup, then season with salt if necessary. 

For Reference: We added 3 large pinches of salt to season our mushroom soup.

Garnish & Serve Instant Pot Mushroom Soup

Finally, place your mushroom soup in a serving bowl. Then, garnish with freshly grated Parmesan cheese and thyme.

Amy + Jacky’s Tip! For an extra gourmet touch, drizzle some extra virgin olive oil or truffle oil on your mushroom soup.

Dishes to Serve With Mushroom Soup

This Creamy Mushroom Soup is great for everyday lunch or dinner. Yet it can also complement a main dish and dessert to make a delicious 3-Course Meal. 

Here are some of our fans’ favorite recipes you can enjoy with this mushroom soup:

• Umami Pot Roast
• Instant Pot French Dip
• Honey Garlic Chicken
• Instant Pot Chicken Cacciatore
• Instant Pot Spaghetti
• Instant Pot Pork Tenderloin

Plus, you can serve this creamy mushroom soup with crusty artisan bread on the side.

Enjoy your Creamy Instant Pot Mushroom Soup! ~Amy + Jacky

Other Creamy Instant Pot Soup Recipes

• Instant Pot Loaded Potato Soup
• Instant Pot Clam Chowder
• Instant Pot Zuppa Toscana
• Instant Pot Tomato Basil Soup