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Home » Recipes » Soups

Instant Pot Cream of Mushroom Soup

Jan 24, 2023. by Bhavana Patil. No Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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This Cream of Mushroom Soup recipe is quick, filling, healthy and creamy that can be made in the Instant Pot pressure cooker with just a handful of ingredients. It is a great weight watcher soup recipe for weeknight dinners, and this mushroom soup recipe is also Vegan, Low Carb, Paleo, Gluten-free diet, or Keto-Friendly Soup.

I have shared Instant Pot and Stovetop Pot instructions below.

creamy mushroom soup served in a bowl garnished with cream sauteed mushrooms and cilantro

I have used white button mushrooms for this recipe. Still, you can also use brown button mushrooms or any variety.

The richness of the soup mainly comes from the choice of cream. I have used coconut cream in this vegan mushroom soup recipe, but heavy cream results in a more rich and more dense soup.

You can also use cashew cream in this recipe (Soak cashews in hot water for 15-20 minutes and blend to a smooth paste) or add cashews along with mushrooms for pressure cooking.

If you are on a Keto or Low Carb Diet. Check out Keto Indian Food Recipes Collection. For Keto, mushroom soup does not use whole dairy milk in this recipe. Instead, try to use coconut milk, coconut cream, half and half, or heavy whipping cream.

Today I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT. You can use any equivalent electric pressure cooker like Mealthy Multipot.

Jump to:
  • Health benefits of Mushrooms?
  • Why You'll Love this Instant Pot Mushroom Soup Recipe
  • Ingredients for Cream of Mushroom Soup
  • How to Make Cream of Mushroom Soup in Instant Pot
  • Stovetop Pot Method
  • Serving Suggestions 
  • Storage + How to freeze Mushroom Soup
  • Variations
  • Tips
  • More Mushroom Recipes
  • More Instant Pot Soup Recipes
  • Instant Pot Creamy Mushroom Soup

Health benefits of Mushrooms?

Mushrooms are loaded with vitamins and minerals [copper, vitamin B3, vitamin B5, potassium, phosphorus, and iron] and have very few calories, so they make the perfect diet food.

creamy mushroom soup served in a bowl topped with sauteed mushrooms cilantro and cream

Why You'll Love this Instant Pot Mushroom Soup Recipe

  • It can be made in less than 25 minutes.
  • Thick, creamy, and filling.
  • It needs just a few simple ingredients from the pantry.
  • The perfect meal to enjoy during busy weekdays, chilly days, or holidays.
  • One-pot recipe.
  • Vegan, Gluten-free, Low-carb, and Keto-friendly.

Ingredients for Cream of Mushroom Soup

  • Mushrooms - are the main ingredient in this soup. The type of mushrooms can vary based on preference. I would recommend white button mushrooms or cremini mushrooms. Roughly chopped them before using.
  • Onion and garlic - use a yellow or white onion, and make sure to use fresh minced garlic or garlic paste.
  • Celery - Adds texture and flavor to the soup.
  • Vegetable broth - use a low-sodium vegetable broth to control the amount of salt in the soup. You may also use water, but the broth adds extra flavor.
  • Oil - is used for cooking the onions. Use olive oil for the best flavor, but any cooking oil will work well.
  • Cream - You will need about ½ cup of cream for this recipe. You can either use Coconut cream, heavy cream, or cashew cream.
  • Seasonings - salt and black pepper
cream of mushroom soup ingredients

How to Make Cream of Mushroom Soup in Instant Pot

Firstly, press SAUTE on Instant Pot. Next, add olive oil, and once it’s hot, add minced garlic, onions, green, and saute till onions soften.

step to saute garlic and onions collage

Next, add diced mushrooms and celery and saute till all the liquid released from the mushrooms has evaporated. This will take about 6-8 minutes, and this step helps concentrate the mushroom flavor.

step to add celery collage

Then add vegetable broth (or water), seasonings like Italian seasoning, red chili flakes, salt, and black pepper powder. Mix well.

Deglaze the pot, i.e., make sure there is no food particle sticking to the pot to avoid BURN alerts.

step to pressure cook mushroom collage

Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 5 minutes.

When the instant pot beeps, let the pressure release naturally. Open the lid

Puree soup using a hand blender until smooth. If you don’t have a hand blender, puree in a blender in batches once slightly cooled.

Add coconut cream (or heavy cream), and stir well.

If you think the soup is too thick, you can add water or coconut milk and simmer for 2 minutes.

step to puree soup collage

Instant Pot Pressure Cooker Cream of Mushroom soup recipe is ready. While serving, sprinkle cilantro and some sautéed mushrooms if desired, and serve hot!

creamy mushroom soup in instant pot insert topped with cream cilantro and sauteed mushrooms

Stovetop Pot Method

  • Follow the process mentioned above as Instant pot.
  • Instead of pressure cooking, Cover the pot with a lid and cook till mushrooms get soft, about 15-20 minutes on medium-low heat. All the other steps remain the same.

Serving Suggestions 

This creamy mushroom soup can be served for lunch or as a quick, easy weeknight meal with crusty bread to dip into the soup and fresh salad on the side.

Storage + How to freeze Mushroom Soup

Store: You can make the Creamy Keto Mushroom soup recipe in advance, and it can be stored in the refrigerator for up to 3 days in an airtight container.

Freeze:

  • Once the soup cools down, transfer it into freezer-resistant containers or Ziploc freezer bags.
  • Label the bags and then lay them in the freezer.
  • Store the soup in the freezer for 4 weeks.

Reheat: Defrost and reheat in a microwave or stovetop pot before serving. If the soup looks separated after defrosting, add to a blender and puree back into a smooth consistency.

Just an important note here. If you use dairy (heavy cream), add it before serving. This is because soup with dairy does not freeze well.

Variations

  • Make it spicy:  Sprinkle some crushed red chili flakes into this soup before serving it to give a soup kick.
  • Add in some extra veggies: feel free to add 1 small diced potato along with the mushroom. You can also add potatoes when you cook bottle gourd, this gives a more creamy texture, or blend in some cooked/canned white beans for protein.
  • Vegan: You can add coconut cream or almond milk to flavor the soup.
  • Toppings: You can use sautéed or air-fried mushrooms, and cheese for this soup.
  • Fresh Herbs: I have used cilantro, To make an Italian version add rosemary, oregano, or thyme.

Tips

  • Be sure to sauté the onion and garlic, in a little olive oil or butter first. The soup will have a rich flavor.
  • If you want an even thicker and creamier texture, you can add the cornstarch slurry. Just mix 1 tablespoon of cornstarch with 2 tablespoons of water, mix nicely and add it to the soup after the pressure cooking cycle and simmer for a few minutes.

More Mushroom Recipes

  • Mushroom Fried Rice
  • Mushroom Masala Curry
  • Mushroom Biryani
  • Mushroom Pilaf
  • Wild Rice Mushroom Soup
  • Air Fryer Roasted Mushrooms

More Instant Pot Soup Recipes

  • Broccoli Cheddar Soup
  • Creamy Tomato Soup
  • Lentil Soup
  • Cauliflower Soup
  • Cream of Asparagus Soup
  • Sweet Corn Soup
instant pot creamy mushroom soup served in a serving bowl

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Cream of Mushroom Soup served in a bowl topped with sautéed mushrooms and cream

Instant Pot Creamy Mushroom Soup

Bhavana Patil
This Cream of Mushroom Soup recipe is quick, filling, rich and creamy that can be made in the Instant Pot or Pressure Cooker with just a handful of ingredients.
4.72 from 14 votes
Print Recipe Pin Recipe
Servings: 4
Calories : 242
Course: Appetizer, Soup
Cuisine: American
Diet: Keto, Low Carb, Vegan, Vegetarian
Method: Instant Pot/Pressure Cooker, Stovetop
Prep Time : 10 minutes
Cook Time : 15 minutes
Total Time : 25 minutes

Equipment

  • Instant Pot/Pressure Cooker

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion finely chopped
  • 3 cloves garlic minced
  • 8 oz mushrooms diced, (about 3 cups)
  • ½ cup celery (2 small stem)
  • 2 cups vegetable broth (or water)
  • 1 teaspoon Italian herbs
  • ¼ teaspoon red chili flakes optional
  • ½ cup coconut cream (or heavy cream or cashew cream)
  • salt and black pepper to taste

Toppings:

  • ½ cup sautéed mushrooms optional
  • 2 tablespoon coriander leaves
  • 2 tablespoon cream

Instructions
 

Instant Pot Method:

  • Firstly, press SAUTE on Instant Pot. Next, add olive oil, and once it’s hot, add minced garlic, onions, green, and saute till onions soften.
    step to saute garlic and onions collage
  • Next, add diced mushrooms and celery and saute till all the liquid released from the mushrooms has evaporated. This will take about 6-8 minutes, and this step helps concentrate the mushroom flavor.
    step to add celery collage
  • Then add vegetable broth (or water), seasonings like Italian seasoning, red chili flakes, salt, and black pepper powder. Mix well.
    Deglaze the pot, i.e., make sure there is no food particle sticking to the pot to avoid BURN alerts.
    step to pressure cook mushroom collage
  • Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 5 minutes.
  • When the instant pot beeps, let the pressure release naturally. Open the lid.
  • Puree soup using a hand blender until smooth. If you don’t have a hand blender, puree in a blender in batches once slightly cooled.
  • Add coconut cream or heavy cream, stir well. If you think the soup is too thick, you can add water or coconut milk and simmer for 2 minutes.
    step to puree soup collage
  • Cream of Mushroom soup recipe is ready. While serving, sprinkle cilantro and some sautéed mushrooms if desired and serve hot!
    Cream of Mushroom Soup served in a bowl topped with sautéed mushrooms and cream

Stovetop Pot Method:

  • Follow the process mentioned above as Instant pot.
    Instead of pressure cooking, Cover the pot with a lid and cook till mushrooms get soft, about 15-20 minutes on medium-low heat. All the other steps remain the same.

Video

Notes

I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT.

Variations:

  • Make it spicy:  Sprinkle some crushed red chili flakes into this soup before serving to give a soup kick.
  • Add in some extra veggies: feel free to add 1 small diced potato along with the mushroom. You can also add potatoes when you cook bottle gourd, this gives a more creamy texture, or blend in some cooked/canned white beans for protein.
  • Vegan: You can also add some coconut cream or milk to flavor up the soup.
  • Toppings: You can use sautéed mushrooms, cheese for this soup.
  • Fresh Herbs: I have used cilantro, To Make an Italian version add rosemary, oregano, or thyme.
 

Tips:

  • Be sure to sauté the onion and garlic, in a little olive oil or butter first. The soup will have a rich flavor.
 
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 242kcalCarbohydrates: 15gProtein: 6gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 8mgSodium: 500mgPotassium: 528mgFiber: 3gSugar: 4gVitamin A: 382IUVitamin C: 7mgCalcium: 263mgIron: 7mg
Keyword instant pot mushroom soup, mushroom recipes
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Hi There! Welcome to my blog! I’m Bhavana. Here you’ll find easy recipes for your Instant Pot, Kids Lunch Box ideas, Keto/LowCarb, Air-fryer recipes plus more wholesome, easy Vegetarian/Vegan Indian recipes that your family will love. More about me →

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