Instant Pot Mushroom Soup

Instructions

Prepare Ingredients:
Rehydrate Dried Shiitake Mushrooms: Submerge 22g dried shiitake mushrooms in 1 cup (250ml) warm water. Soak them for 10 to 15 minutes until softened. Save this "mushroom soaking liquid" to use in Step 4 as mushroom stock.
Slice all the mushrooms, dice 1 medium onion, and mince 4 garlic cloves.
Tip 1: Try your best to squeeze out all the water in the shiitake mushrooms before slicing.
Tip 2: To save some time, slice the mushrooms first. Then, start sauteing the mushrooms while preparing other ingredients.
Saute Mushrooms: Press "Saute" button to "Sauté More" function to heat up your Instant Pot. Wait until it says "HOT" on the screen (roughly 8 minutes). Add 2 tbsp (28g) unsalted butter or olive oil in Instant Pot's inner pot. Make sure to 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.
After 5 minutes, the mushrooms should have released a lot of moisture. Pour and set aside the mushroom moisture in another container to use in Step 5.
Lightly season the mushrooms with salt and ground black pepper, then saute until the edges are slightly crisped & browned. It takes roughly 8 to 10 minutes.
Saute Shiitake Mushrooms & Garlic: 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 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 from Step 2".
With Venting Knob in Venting Position. Close the lid. Then, turn Venting Knob to Sealing Position. 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. Open the lid carefully.
Add Cream & Thicken Mushroom Soup: Bring the mushroom soup to a simmer with "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 the soup.
Garnish & Serve: Place your mushroom soup in a serving bowl, then garnish with freshly grated Parmesan cheese and thyme.
Tip: If you like an extra gourmet touch, drizzle some extra virgin olive oil or truffle oil into your creamy mushroom soup. Enjoy~

Ingredients

Garnish (Optional)

Equipment

Instructions

Notes

Nutrition