Instant Pot Cream of Mushroom Soup Recipe
Cozy Up with the Easiest Ever Instant Pot Cream of Mushroom Soup!
Is there anything more comforting than a warm bowl of creamy mushroom soup on a chilly day? This Instant Pot Cream of Mushroom Soup recipe takes all the classic flavors you love and delivers them in a fraction of the time. Forget long simmering sessions ā with the magic of the Instant Pot, you can have a rich, velvety soup on the table in under 20 minutes!
This recipe is perfect for a quick lunch, a comforting dinner starter, or even a cozy weekend treat. It’s incredibly versatile ā serve it as is, drizzle with truffle oil, or use it as a base for other creamy soups or sauces. We’ve streamlined the process without sacrificing any of the delicious, homemade flavor.
What makes this Instant Pot Cream of Mushroom Soup so good?
- Speed: The Instant Pot drastically reduces cooking time.
- Flavor: Using mushroom broth really amps up the mushroom flavor.
- Creamy Texture: The combination of flour and heavy cream creates a luxuriously smooth and creamy soup.
- Ease: It’s a one-pot recipe, meaning minimal cleanup!
Tips for the Best Soup:
- Mushroom Variety: Feel free to experiment with different types of mushrooms! Cremini, shiitake, or oyster mushrooms would all be delicious additions.
- Broth Quality: Using a high-quality mushroom broth makes a big difference in the overall flavor. If you can’t find mushroom broth, you can substitute vegetable broth, but the mushroom flavor won’t be as intense.
- Don’t Skip the Flour: The flour helps to thicken the soup and create a creamy texture. Make sure to cook it with the mushrooms for a minute or two to get rid of the raw flour taste.
Serving Suggestions:
- Garnish with fresh thyme or parsley.
- Serve with a crusty bread for dipping.
- Add a swirl of truffle oil for extra indulgence.
- Pair with a grilled cheese sandwich for a classic comfort food meal.
Frequently Asked Questions
Q: Can I use dried mushrooms?
A: Yes, you can! Rehydrate about 1/2 ounce of dried mushrooms in hot water for 30 minutes, then chop and add them to the Instant Pot with the fresh mushrooms.
Q: Can I make this soup vegan?
A: Yes! Substitute the heavy cream with full-fat coconut milk or cashew cream. Ensure your mushroom broth is also vegan.
Q: Can I freeze this soup?
A: Yes, this soup freezes well. Let it cool completely before transferring it to an airtight container. It will keep in the freezer for up to 3 months.
Q: What if my soup isn’t thickening up?
A: If the soup isn’t thickening, you can create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Whisk it into the soup and cook on sautĆ© mode for a few minutes until thickened.
Instant Pot Cream of Mushroom Soup
Ingredients
- 6 cups mushroom broth
- 1 lb mushrooms sliced
- 1/2 cup heavy cream
- 2 tbsp butter
- 1/4 cup all-purpose flour
- 1 tsp thyme
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- In the Instant Pot, melt butter.
- Add mushrooms and cook until softened.
- Sprinkle flour over mushrooms and stir to combine.
- Gradually whisk in mushroom broth.
- Add thyme, salt, and pepper.
- Close and seal the Instant Pot. Cook on high pressure for 3 minutes.
- Quick release the pressure.
- Stir in heavy cream.
- Serve hot.
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