Welcome to the ultimate guide for creating a truly exquisite, creamy Instant Pot Mushroom Soup. As the crisp air signals the arrival of autumn and leaves begin their graceful descent, there’s an undeniable pull towards hearty, comforting meals that warm us from the inside out. This isn’t just any soup; it’s a celebration of rich, earthy flavors, meticulously crafted from scratch, right in your Instant Pot. Imagine tender mushrooms, fragrant thyme, and luxurious heavy cream coming together in a symphony of taste, creating a dish that feels both gourmet and incredibly simple to make.
There’s something uniquely magical about soup season. It’s the time of year when our kitchens transform into cozy havens, filled with the enticing aromas of simmering broths and freshly sautéed vegetables. As the world outside turns cool, we seek the warmth and comfort that only a truly satisfying meal can provide. This Instant Pot Cream of Mushroom Soup has quickly risen to the top of my list of favorite fall and winter recipes. It embodies everything you crave in a comfort food: it’s incredibly creamy, bursting with deep mushroom flavor, and perfectly cozy – an irresistible homemade delight that will have everyone asking for seconds. It’s the ideal weeknight meal solution and impressive enough to serve to your most cherished guests.
Why Homemade Cream of Mushroom Soup is Best
While convenience foods certainly have their place, especially during busy summer months, autumn and winter ignite a passion for scratch cooking. There’s a profound satisfaction that comes from transforming fresh, wholesome ingredients into a delicious meal. Unlike its canned counterparts, homemade cream of mushroom soup allows you complete control over the quality of ingredients, the depth of flavor, and the absence of unwanted additives. This recipe, crafted entirely from scratch, delivers an unparalleled freshness and richness that simply can’t be replicated with a can opener. You’ll taste the difference in every spoonful, from the vibrant mushroom notes to the nuanced aromatic undertones.
For this recipe, while we use a quality boxed broth for ease, feel empowered to elevate it further with your own homemade bone broth. Making bone broth in the Instant Pot is surprisingly simple and adds an incredible layer of flavor and nutrition to any soup. I often make large batches to freeze, ensuring I always have a foundational ingredient ready for nourishing meals like this one. If you’re inspired to try your hand at it, you can explore excellent resources for Instant Pot bone broth recipes. The effort is minimal for a truly magnificent reward.
Key Ingredients for the Perfect Creamy Mushroom Soup
The magic of this Instant Pot mushroom soup lies in its carefully selected, high-quality ingredients. Each component plays a vital role in building the robust, creamy, and utterly comforting flavor profile. Let’s explore what makes this soup truly special:
- Mushrooms: The star of the show! You’ll need about 1 ½ pounds of fresh mushrooms. While classic white button mushrooms work beautifully and are widely available, don’t hesitate to experiment. Cremini (also known as baby bella) mushrooms offer a slightly deeper, earthier flavor and a more substantial texture, making them an excellent choice. A mix of different mushroom varieties can also add wonderful complexity. Ensure they are trimmed and sliced for even cooking.
- Broth: The foundation of any great soup. I typically opt for low-sodium chicken broth due to its neutral flavor, which allows the mushrooms to shine without competition. However, this recipe is incredibly versatile. For a vegetarian option, a high-quality vegetable broth is an ideal substitute. If you desire an even richer, more savory depth, beef broth can also be used, though it will impart a stronger flavor to the final dish. Using a low-sodium variety allows you to control the seasoning precisely.
- Wine: This might seem like an optional addition, but for mushroom-based dishes, it’s a game-changer. A splash of wine, whether red or white, introduces a layer of acidity and depth that truly awakens and enhances the umami notes of the mushrooms. It helps deglaze the pot, capturing all those flavorful browned bits from sautéing. You don’t need a fancy bottle – even an open bottle from your fridge that’s been lingering for a month will do the trick. A dry white wine like Sauvignon Blanc or Pinot Grigio is excellent, as is a light-bodied red like Pinot Noir. The alcohol cooks off, leaving behind only magnificent flavor.
- Heavy Cream: The secret to that luscious, velvety texture. Instead of the traditional method of preparing a roux separately, we simplify the process by whisking heavy cream with all-purpose flour. This combination is stirred directly into the simmering soup, thickening it beautifully and imparting an incredibly rich, luxurious mouthfeel without the extra step and potential for lumps. It’s a convenient way to achieve that restaurant-quality creaminess at home.
- Other Essential Ingredients: Beyond the main players, a few pantry staples round out the flavor profile. Onions provide a sweet, aromatic base when sautéed until translucent. Garlic adds its unmistakable pungent warmth, complementing the earthiness of the mushrooms. Salt, pepper, and dried thyme leaves are crucial for seasoning, bringing balance and a classic herbaceous aroma that pairs perfectly with mushrooms. Finally, a combination of butter and oil is used for sautéing, ensuring proper browning and preventing the butter from burning, contributing to a richer flavor.
How to Make Homemade Cream of Mushroom Soup in an Instant Pot
Crafting this elegant and comforting Instant Pot Cream of Mushroom Soup is a straightforward process, made even easier with the magic of pressure cooking. Follow these steps for a perfect bowl every time:
- Prepare for Sautéing: Begin by plugging in your Instant Pot and selecting the “Sauté” function. If your model prompts you for a time, set it to 30 minutes. This generous timeframe ensures the pot has ample opportunity to preheat thoroughly, allowing you to sauté your vegetables without rushing.
- Melt Butter and Oil: Once the Instant Pot displays “Hot” or indicates it’s ready, add the butter and olive oil. Stir them gently until the butter is completely melted and bubbling, forming a perfect base for our aromatics.
- Sauté Onions: Introduce the diced yellow onions to the hot pot. Sauté, stirring occasionally, for approximately 5 minutes. Cook until the onions become soft and translucent, releasing their sweet aroma and flavor into the butter and oil mixture. This step is crucial for building a rich flavor base.
- Add Garlic and Mushrooms: Stir in the minced garlic and sauté for just about 1 minute, or until it becomes wonderfully fragrant. Be careful not to burn the garlic, as it can turn bitter quickly. Immediately follow with the sliced mushrooms. Stir them well to ensure each slice is coated evenly with the butter, oil, and aromatics.
- Brown the Mushrooms: Continue to sauté the mushrooms, tossing them frequently, for about 5 minutes. This browning process is vital; it helps to release their moisture, concentrate their flavor, and develop a beautiful golden-brown hue, contributing significantly to the soup’s depth.
- Season and Deglaze: Add the dried thyme, salt, and black pepper to the sautéed mushrooms. Stir thoroughly to distribute the seasonings. Next, pour in the wine. Stir once more, then allow the wine to cook down on the “Sauté” function for another 5 minutes, stirring frequently. This step is known as deglazing; it scrapes up any browned bits from the bottom of the pot, incorporating them into the liquid and preventing a “burn” notice during pressure cooking.
- Pressure Cook: Press the “Cancel” button to turn off the “Sauté” function. Pour in the chicken broth and stir everything together. Place the lid securely on the Instant Pot and ensure the sealing valve is set to the “Sealing” position. Select the “Manual” or “Pressure Cook” function and set the cooking time to 5 minutes on high pressure.
- Natural and Manual Release: The Instant Pot will take approximately 10-15 minutes to build pressure before the 5-minute cooking cycle begins. Once cooking is complete and the pot beeps, it will automatically switch to the “Keep Warm” function. Allow for a natural pressure release for 10 minutes (the display will show L0:10). After 10 minutes, carefully move the valve to “Venting” to perform a quick manual pressure release. Stand back and allow all the steam to escape until the float valve drops, indicating it’s safe to open the lid.
Finishing and Thickening
Open the lid and give your soup a good stir. In a small separate bowl, combine the heavy cream and all-purpose flour, whisking with a fork until thoroughly blended and smooth. Select the “Sauté” function on the Instant Pot again, bringing the soup to a gentle simmer. Pour the cream and flour mixture into the simmering soup, stirring continuously. Allow the soup to simmer, stirring often, for 5-8 minutes, or until it reaches your desired creamy, thickened consistency.
- Serve: Once thickened, press “Cancel” and let the soup cool for about 5 minutes before serving. This brief resting period allows the flavors to meld beautifully. Garnish with fresh chopped parsley or a few sprigs of fresh thyme, if desired, for a pop of color and extra aroma.
Ingredient Substitutions & Dietary Variations
This Instant Pot Cream of Mushroom Soup recipe is wonderfully adaptable, making it easy to accommodate various dietary needs or simply work with what you have on hand. Here are some common and effective substitutions:
- Vegetarian: To make this a truly vegetarian delight, simply substitute the chicken broth with an equal amount of high-quality vegetable broth. The rich mushroom flavor will still be front and center, complemented by the savory vegetable notes.
- Gluten-Free: Achieving a thick and creamy gluten-free mushroom soup is easy. Omit the all-purpose flour entirely. Instead, create a cornstarch slurry by whisking together 2 tablespoons of cornstarch with 4 tablespoons of cold water until smooth. Once the soup is cooked and simmering, pour this slurry into the Instant Pot and whisk it in constantly. Continue to simmer using the sauté function for about 5 minutes, or until the soup thickens to your preference. Cornstarch provides a glossy, smooth finish.
- Without Heavy Cream: If heavy cream isn’t available, or if you’re looking for a slightly lighter option (though still rich!), you can use a traditional roux. In a small saucepan, melt 2 tablespoons of salted butter over medium heat. Sprinkle in 2 tablespoons of all-purpose flour and whisk constantly for 1-2 minutes until it forms a bubbly paste. Be vigilant to prevent burning. Gradually pour in 1 cup of milk (whole milk works best for richness), whisking continuously as you add it to smooth out any lumps. Bring this mixture to a gentle simmer until it thickens slightly, then add it to your Instant Pot soup instead of the heavy cream and flour mixture.
What to Serve with Instant Pot Mushroom Soup
This creamy Instant Pot Mushroom Soup is satisfying enough to be a meal on its own, but it also pairs wonderfully with a variety of sides to create a more complete and comforting dining experience. Here are some delightful accompaniments:
- Crusty Bread and Butter: A classic pairing, perfect for soaking up every last drop of the rich soup. Artisan bread, sourdough, or a warm baguette are excellent choices.
- Rolls or Biscuits: Soft dinner rolls, garlic knots, or flaky buttermilk biscuits offer a comforting side that complements the creamy texture of the soup.
- Crackers: Simple and satisfying, a variety of crackers (from hearty wheat to delicate water crackers) provide a nice textural contrast.
- Grilled Cheese Sandwich: The ultimate comfort food duo! A warm, gooey grilled cheese sandwich dipped into a bowl of creamy mushroom soup is pure bliss.
- Garden Salad: A light, fresh garden salad with a vinaigrette dressing provides a refreshing contrast to the richness of the soup, balancing the meal beautifully.
- Sandwiches or Oven Subs: For a heartier meal, serve alongside your favorite deli sandwich or a warm oven-baked sub.
- Pizza: A slice of your favorite pizza can also be a surprisingly good match, especially for a casual meal.
Frequently Asked Questions About Instant Pot Mushroom Soup
Here are answers to some common questions about making and enjoying this delicious creamy mushroom soup:
Can I freeze this soup?
While you can freeze this soup, soups thickened with dairy (like heavy cream) or flour can sometimes separate or become a bit grainy upon thawing and reheating. If you plan to freeze it, I recommend freezing the soup *before* adding the heavy cream and flour mixture. Thaw it overnight in the refrigerator, then reheat on the stovetop or in the Instant Pot (sauté function) and add the cream/flour mixture to thicken just before serving.
What kind of wine should I use?
A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay (unoaked) works wonderfully. If you prefer red, a light-bodied red such as Pinot Noir can also add a delightful complexity. The key is “dry” – avoid sweet wines. The alcohol will cook off, leaving behind a depth of flavor that enhances the mushrooms beautifully.
Can I make this soup without an Instant Pot?
Absolutely! While the Instant Pot speeds up the cooking process, you can easily make this on the stovetop. Simply follow the sautéing steps in a large Dutch oven or heavy-bottomed pot. After adding the broth, bring the soup to a simmer, cover, and cook for about 20-25 minutes, or until the mushrooms are tender. Then proceed with the thickening steps.
How do I store and reheat leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over medium-low heat, stirring occasionally, until heated through. If the soup has thickened too much in the fridge, you can add a splash of broth or milk to reach your desired consistency.
More Comforting Instant Pot Soups
- Instant Pot Creamy Chicken Tortilla Soup
- Instant Pot Unstuffed Cabbage Rolls
- Instant Pot French Onion Soup – Eating Instantly
- Instant Pot Minestrone – Piping Pot Curry
Instant Pot Cream of Mushroom Soup
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Ingredients
- ¼ cup salted butter
- 1 tablespoon olive oil
- 2 medium yellow onions diced
- 3 cloves garlic minced
- 1 ½ lbs button mushrooms trimmed and sliced
- 1 teaspoon dried thyme leaves
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup red or white wine
- 4 cups low sodium chicken broth or vegetable broth
- 1 cup heavy cream
- ¼ cup all purpose flour
Instructions
- Plug in your Instant Pot and select the “sauté” function. If you are prompted to select a time, select 30 minutes so as to give yourself plenty of time to preheat the pot and sauté your vegetables.
- Once the pot is hot, add the butter and oil. Stir as the butter melts.
- Once the butter is melted and bubbly, add the onions. Sauté, stirring occasionally, for about 5 minutes, or until translucent.
- Add the minced garlic and sauté until fragrant, or about 1 minute.
- Immediately add the sliced mushrooms and stir well to coat with the butter and oil.
- Sauté the mushrooms, tossing frequently, for about 5 minutes.
- Add the dried thyme, salt, and pepper. Stir well. Then, add the wine and stir again.
- Let the wine cook down by leaving the pot on the sauté function for another 5 minutes, stirring often.
- Select the “cancel” button to turn off the sauté function. Pour in the chicken broth, and stir well. Place the lid on the Instant Pot and move the valve to the “sealing” position.
- Cook on manual pressure for 5 minutes. The pot will take approximately 10-15 minutes to build pressure, then it will cook for 5 minutes. Once the pot beeps to indicate it is done cooking, it will switch to the “warm” function.
- Let your pot do a natural pressure release for 10 minutes (the pot will read: L0:10), then carefully move the valve to “venting” to do a full manual pressure release. Once the pressure has released from the pot, the pin will drop, indicating it is safe to open the lid.
- Open the lid and stir your soup.
- Add the heavy cream to a small bowl. Add the all purpose flour and whisk with a fork to combine.
- Select the “sauté” function, and bring the soup to a low simmer.
- Pour in the heavy cream and flour mixture into the pot and stir well. Simmer the soup, stirring often, to thicken with the heavy cream and flour mixture. This will take 5-8 minutes.
- Once the soup has thickened, select “cancel” and let the soup cool for 5 minutes before serving.
- Serve with fresh chopped parsley or fresh sprigs of thyme, if desired.
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