Instant Pot Creamy Mushroom Soup

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

4.72 from 14 votes

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.

Course Appetizer, Soup

Cuisine American

Keyword instant pot mushroom soup, mushroom recipes

Diet Keto, Low Carb, Vegan, Vegetarian

Method Instant Pot/Pressure Cooker, Stovetop

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 242kcal

Author Bhavana Patil

Equipment

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

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