Instant Pot Mushroom Soup

Step-by-Step Guide on how to make Instant Pot Mushroom Soup! Easy to make Cream of Mushroom Soup with a handful of healthy pantry ingredients. Wholesome creamy soup loaded with meaty mushrooms, aromatic herbs, and freshly grated parmesan cheese. Comforting and satisfying soup great with toasted crusty bread.

mushroom soup instant pot

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.

cream of mushroom soup

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

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.

pressure cooker mushroom soup

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

instant pot mushroom soup ingredients

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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.

cremini mushrooms
Cremini Mushroom

Dried Shiitake Mushroom

dried shiitake mushroom
Dried Shiitake Mushrooms

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.

lee kum kee soy sauce
Lee Kum Kee Premium Soy Sauce (left); Lee Kum Kee Regular Soy Sauce (right)

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. 

rehydrate shiitake mushrooms

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

soaked dried shiitake mushrooms

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.

slice shiitake 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.

prepare mushroom soup ingredients

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.

Instant Pot Saute More

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.

saute mushrooms

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.

remove mushroom moisture

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.

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.

deglaze

Pressure Cook Mushroom Soup

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

add chicken stock

pressure cook mushroom soup

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.

Instant Pot Pressure Cooker High Pressure 5 minutes #AmyJacky #InstantPot #PressureCooker #recipe

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.

mushroom soup pressure cooker

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.

cream of mushroom instant pot

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.

instant pot cream of 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:

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

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

5 from 2 votes

Instant Pot Mushroom Soup

Author: Amy + Jacky
Step-by-Step Guide on how to make Instant Pot Mushroom Soup! Easy to make Cream of Mushroom Soup loaded with meaty mushrooms, aromatic herbs, and freshly grated parmesan cheese. Comforting and satisfying soup to serve with toasted bread.

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Ingredients

Garnish (Optional)

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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~

Notes

1. Mushrooms

  • Try to use high quality and fresh mushrooms for the best results.
  • You can mix and match different types of mushrooms that suit your taste.
  • If you’re using only one type of mushroom, we recommend using Cremini Mushrooms to make this mushroom soup.

2. Chicken Stock Substitute: You can substitute with vegetable stock.
3. Fish Sauce & Soy Sauce: They’ll enhance the overall flavors to the next level. And they won’t make your dish taste fishy. Give them a shot! Try to use high quality fish sauce & soy sauce for best results.

4. Heavy Cream Substitute: You can substitute with 2% or 3.25% milk.

Rate Amy + Jacky’s Recipe: If you’ve tried our recipe, don’t forget to rate the recipe in the Comments section. Thank you!

Nutrition

Calories: 300kcal | Carbohydrates: 18g | Protein: 10g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 54mg | Sodium: 437mg | Potassium: 884mg | Fiber: 2g | Sugar: 5g | Vitamin A: 593IU | Vitamin C: 6mg | Calcium: 69mg | Iron: 2mg

Other Creamy Instant Pot Soup Recipes

instant pot mushroom soup | instant pot cream of mushroom soup | pressure cooker mushroom soup

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