Creamy Instant Pot Mushroom Soup: Your Ultimate Homemade Comfort Food Recipe
There’s nothing quite like a warm bowl of soup to chase away the chill, and this Creamy Instant Pot Mushroom Soup is the epitome of fall comfort food. Rich, savory, and incredibly satisfying, it features earthy mushrooms, aromatic thyme, and luxurious heavy cream, all brought together in a delicious, from-scratch creation. This soup is not only a perfect weeknight meal solution but also elegant enough to impress your dinner guests. Made effortlessly in your Instant Pot, it delivers maximum flavor with minimal fuss, making it a staple for anyone who loves cozy, hearty meals.
Embracing Soup Season with Homemade Goodness
As the days grow shorter and the vibrant leaves begin their descent from our beautiful maple trees, it signals the official start of my favorite time of year: soup season! Out come the Instant Pot, slow cooker, Dutch oven, and stock pot, ready to conjure up an array of comforting, heartwarming dishes. While summer months might call for lighter fare and quick meals, fall and winter inspire a deeper dive into the joy of cooking from scratch. And what better way to kick off this culinary journey than with a truly exceptional bowl of homemade soup?
This homemade cream of mushroom soup quickly rose to the top of my list of favorite Instant Pot comfort foods. Forget the canned versions; once you experience the depth of flavor and creamy texture of this made-from-scratch recipe, there’s no going back. It’s incredibly “mushroomy,” perfectly seasoned, and provides that ultimate cozy feeling you crave on a brisk evening. Its simplicity and robust taste make it an instant hit for the whole family, and we simply can’t get enough!
Why Homemade Cream of Mushroom Soup is Always Better
While convenience foods have their place, there’s an undeniable satisfaction and superior taste that comes from cooking meals from scratch. This philosophy truly shines during the colder months when hearty, wholesome dishes are most desired. As many food bloggers observe a surge in kitchen activity from September through January, it’s clear that many home cooks share this sentiment. Making your own soup means you control every ingredient, ensuring fresh flavors and avoiding unnecessary additives often found in store-bought options.
Our Instant Pot mushroom soup recipe is entirely made from scratch, offering a pure, unadulterated mushroom experience. While we opt for boxed broth for convenience in this recipe, the beauty of homemade is that you can always elevate it further. If you’re feeling ambitious, consider making your own bone broth, which adds an incredible depth of flavor and nutritional benefits. I love using my Instant Pot for bone broth too, and I’m planning to share a recipe for it soon! In the meantime, you can explore this recipe from my other blog to make your own chicken bone broth.
Key Ingredients for the Perfect Instant Pot Mushroom Soup
Crafting the perfect creamy mushroom soup starts with selecting fresh, high-quality ingredients. Each component plays a vital role in building the rich, complex flavors that make this dish so irresistible.
- Mushrooms: You’ll need 1 ½ pounds of fresh mushrooms. While classic white button mushrooms work wonderfully and are readily available, feel free to experiment with cremini (also known as baby bella) for a deeper, more earthy flavor. Shiitake or oyster mushrooms can also add interesting textures and umami notes. Always clean your mushrooms gently with a damp cloth or soft brush – avoid soaking them as they absorb water easily.
- Broth: I recommend using 4 cups of low-sodium chicken broth for a neutral yet rich base that allows the mushroom flavor to shine. However, this recipe is incredibly versatile. For a vegetarian option, simply substitute with vegetable broth. If you prefer a bolder flavor profile, beef broth can also be used, though it will impart a slightly different taste.
- Wine: This is a secret weapon for intensifying mushroom flavor! While I don’t use wine in every dish, it’s almost a rule when cooking with mushrooms. A ½ cup of dry red or white wine (whatever you have on hand – no need for anything fancy, even an open bottle from last month will do) will deglaze the pot, scrape up all those flavorful browned bits, and add a subtle acidity that brightens and deepens the overall taste. The alcohol cooks off, leaving behind only the delicious essence.
- Heavy Cream & Thickening: This is what gives our soup its signature luxurious creaminess. Instead of a traditional roux, we use a simple slurry of 1 cup heavy cream whisked with ¼ cup all-purpose flour. This method effortlessly thickens the soup to a perfect consistency, providing a velvety texture without the extra step and constant stirring required for a roux.
- Other Essential Ingredients: Beyond the stars of the show, you’ll need a few aromatic and pantry staples to build the foundational flavors:
- Onions: 2 medium yellow onions, diced, provide a sweet and savory base.
- Garlic: 3 cloves, minced, add pungent depth.
- Butter and Oil: ¼ cup salted butter and 1 tablespoon olive oil are used for sautéing, adding richness and preventing butter from burning.
- Seasonings: 1 teaspoon dried thyme leaves, 1 teaspoon salt, and ½ teaspoon ground black pepper are crucial for balancing and enhancing the flavors.
How to Make Creamy Instant Pot Mushroom Soup: Step-by-Step
Making this hearty and delicious Instant Pot mushroom soup is surprisingly straightforward. Follow these simple steps to create a deeply flavorful and creamy dish that will become a family favorite.
1. Sautéing the Aromatics and Mushrooms
- Begin by plugging in your Instant Pot and selecting the “Sauté” function. If your model prompts you to select a time, choose 30 minutes to ensure you have ample time for preheating and sautéing your vegetables.
- Once the pot is hot and displays “Hot” (or a similar indicator), add the butter and olive oil. Stir as the butter melts, ensuring it coats the bottom of the pot.
- As soon as the butter is melted and slightly bubbly, add the diced yellow onions. Sauté, stirring occasionally, for about 5 minutes, or until the onions become soft and translucent. This step is crucial for building a flavorful base.
- Add the minced garlic to the pot and continue to sauté for about 1 minute, until it becomes wonderfully fragrant. Be careful not to burn the garlic.
- Immediately add the sliced mushrooms to the pot. Stir them well to coat with the butter and oil. The mushrooms will initially absorb the fat and release moisture.
- Continue to sauté the mushrooms, tossing frequently, for about 5 minutes. This allows them to brown slightly and develop their deep, umami flavor.
2. Building Flavor with Wine and Broth
- Add the dried thyme, salt, and black pepper to the sautéed mushrooms and aromatics. Stir everything together thoroughly to distribute the seasonings.
- Pour in the wine and stir again. Allow the wine to cook down for another 5 minutes on the sauté function, stirring often. This step deglazes the pot, scraping up any delicious browned bits from the bottom, and allows the alcohol to evaporate, leaving behind concentrated flavor.
- Press the “Cancel” button to turn off the sauté function. Pour in the chicken or vegetable broth and stir well, ensuring nothing is stuck to the bottom of the pot.
3. Pressure Cooking to Perfection
- Place the lid on your Instant Pot and ensure the sealing valve is moved to the “Sealing” position. Cook on manual (or “Pressure Cook”) high pressure for 5 minutes.
- The Instant Pot will take approximately 10-15 minutes to build pressure before the 5-minute cooking cycle begins. Once cooking is complete, the pot will beep and switch to the “Warm” function. Allow your pot to perform a natural pressure release for 10 minutes (the display will show “L0:10”). After 10 minutes, carefully move the valve to “Venting” for a full manual pressure release. The pin will drop when all pressure has been released, indicating it’s safe to open the lid.
4. The Creamy Finish
- Once the lid is safely open, give your soup a good stir.
- In a small bowl, combine the heavy cream and all-purpose flour. Whisk vigorously with a fork until thoroughly combined and smooth – this creates your thickening slurry.
- Select the “Sauté” function once more, and bring the soup in the Instant Pot to a low simmer.
- Slowly pour the heavy cream and flour mixture into the simmering soup, stirring continuously. Continue to simmer the soup, stirring often, for 5-8 minutes, or until it has thickened to your desired creamy consistency.
- Once the soup has reached its perfect thickness, select “Cancel” to turn off the Instant Pot. Let the soup cool for about 5 minutes before serving to allow the flavors to meld further.
- Serve your luscious creamy mushroom soup hot, garnished with fresh chopped parsley or a few fresh sprigs of thyme, if desired, for an extra touch of freshness and aroma.
Tips for the Best Instant Pot Mushroom Soup
- Don’t Overcrowd the Pot: When sautéing mushrooms, it’s important not to overcrowd the Instant Pot. If you have a very large batch, consider sautéing them in two smaller batches to ensure they brown nicely rather than steam. Browning mushrooms is key to deep flavor.
- Quality Broth Matters: While boxed broth is convenient, a good quality, low-sodium broth will make a difference in the final taste. If using homemade bone broth, even better!
- Adjust Seasoning: Always taste and adjust salt and pepper after the soup has thickened. Flavors can change as liquids reduce and cream is added.
- Fresh Herbs for Garnish: While dried thyme is used in cooking, fresh parsley or thyme as a garnish adds a burst of fresh flavor and appealing color right before serving.
Recipe Variations & Dietary Adjustments
One of the best things about this Instant Pot mushroom soup recipe is how easily it can be adapted to suit different dietary needs or simply to explore new flavor profiles. Here are some popular variations:
Vegetarian Option
Making this soup vegetarian is incredibly simple. Just substitute the chicken broth with an equal amount of good quality vegetable broth. All other ingredients are naturally vegetarian, ensuring a rich and satisfying meatless meal.
Gluten-Free Option
To make this soup entirely gluten-free, omit the all-purpose flour. Instead, create a cornstarch slurry by whisking together 2 tablespoons of cornstarch with 4 tablespoons of cold water until smooth. Once the soup is brought to a simmer using the sauté function (step 14), slowly pour in the cornstarch slurry and whisk continuously. Simmer for about 5 minutes, or until the soup reaches your desired thickness. The cornstarch will effectively thicken the soup without any gluten.
Dairy-Free / Without Heavy Cream
If you don’t have heavy cream on hand or prefer a dairy-free alternative, you can still achieve a wonderful creamy texture.
- Roux Method: Melt 2 tablespoons of dairy-free butter or olive oil in a small saucepan. Sprinkle in 2 tablespoons of all-purpose flour (or a gluten-free flour blend for a GF option) and whisk until well combined and bubbly, cooking for 1-2 minutes to eliminate the raw flour taste. Slowly pour in 1 cup of unsweetened plant-based milk (such as almond, soy, or oat milk), whisking constantly to prevent lumps. Add this mixture to your soup instead of the heavy cream and flour slurry.
- Cashew Cream: For a rich and naturally dairy-free cream, soak ½ cup raw cashews in hot water for at least 30 minutes, then drain. Blend the softened cashews with ½ to ¾ cup fresh water until completely smooth and creamy. Add this cashew cream to the soup during the finishing step and simmer to thicken.
Adding Other Flavors
Feel free to customize your soup with additional ingredients:
- Spice It Up: Add a pinch of red pepper flakes with the garlic for a subtle kick.
- Herb Variations: Rosemary or sage can complement the mushroom flavors beautifully. Add a small amount with the thyme.
- A Touch of Citrus: A squeeze of lemon juice or a splash of balsamic vinegar at the end can brighten the soup’s flavors.
Serving Suggestions: What Pairs Well with Creamy Mushroom Soup?
This creamy Instant Pot mushroom soup is hearty enough to be a meal on its own, but it also pairs beautifully with a variety of sides, transforming a simple soup into a delightful and satisfying spread. Whether you’re looking for a light accompaniment or a full, comforting meal, here are some excellent suggestions:
- Crusty Bread and Butter: A classic pairing! A warm, crusty baguette or sourdough loaf is perfect for soaking up every last drop of the rich, creamy broth.
- Dinner Rolls or Biscuits: Soft, fluffy dinner rolls or homemade biscuits offer a comforting complement, especially when buttered.
- Grilled Cheese Sandwich: For the ultimate comfort food duo, serve a perfectly golden, gooey grilled cheese alongside your mushroom soup. It’s a timeless combination for a reason!
- Garden Salad: A fresh, crisp garden salad with a light vinaigrette provides a refreshing contrast to the richness of the soup, adding a healthy balance to your meal.
- Sandwiches or Oven Subs: Turn your soup into a more substantial lunch or dinner by serving it with your favorite sandwich, like a turkey and provolone or a classic ham and cheese.
- Crackers: Simple and satisfying, a handful of your favorite crackers adds a nice crunch and can be crumbled into the soup.
- Pizza: While unconventional, a slice of pizza and a bowl of soup can make for a fun, casual meal.
Storage and Freezing Instructions
This Instant Pot Mushroom Soup makes for excellent leftovers!
- Refrigeration: Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally, or in the microwave. If it’s too thick, you can add a splash of broth or milk to thin it out.
- Freezing: Cream-based soups can sometimes separate when frozen and reheated, but this recipe generally freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers or heavy-duty freezer bags. Leave about an inch of headspace if using containers, as liquids expand when frozen. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator, then reheat gently on the stovetop, whisking well to reincorporate any separated liquid.
More Comforting Instant Pot Soups to Try
If you’ve fallen in love with the ease and flavor of making soup in your Instant Pot, you’re in for a treat! Here are a few more delicious and comforting Instant Pot soup recipes to add to your rotation:
- 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
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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.
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Once the pot is hot, add the butter and oil. Stir as the butter melts.
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Once the butter is melted and bubbly, add the onions. Sauté, stirring occasionally, for about 5 minutes, or until translucent.
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Add the minced garlic and sauté until fragrant, or about 1 minute.
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Immediately add the sliced mushrooms and stir well to coat with the butter and oil.
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Sauté the mushrooms, tossing frequently, for about 5 minutes.
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Add the dried thyme, salt, and pepper. Stir well. Then, add the wine and stir again.
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Let the wine cook down by leaving the pot on the sauté function for another 5 minutes, stirring often.
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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.
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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.
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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.
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Open the lid and stir your soup.
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Add the heavy cream to a small bowl. Add the all purpose flour and whisk with a fork to combine.
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Select the “sauté” function, and bring the soup to a low simmer.
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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.
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Once the soup has thickened, select “cancel” and let the soup cool for 5 minutes before serving.
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Serve with fresh chopped parsley or fresh sprigs of thyme, if desired.
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