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You are here: Home » Soups and Stews

Published: Nov 10, 2019 · Modified: Oct 5, 2024 by Saima · This post may contain affiliate links. As an Amazon affiliate, I earn from qualifying purchases · This blog generates income via ads.

Instant Pot Mushroom Soup

1.3K shares
  • 294
Jump to Recipe
Mushroom soup in a bowl with spoon.

Instant Pot Mushroom Soup for cold winter evenings. Comfortingly thick and tasty with an Indian twist!

cream of mushroom soup in black bowl

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Jump to:
  • About Instant Pot Mushroom Soup
  • Instructions
  • Why This Recipe Works
  • Top Tips
  • Variation (Vegan Option)
  • 📖 Recipe

About Instant Pot Mushroom Soup

Yesterday morning, I woke up to a scene right out of Frozen. Blinding white snow everywhere and snowflakes, big as frisbees, flying merrily in the slight wind. Hello, Canadian winter. You're officially here and I'm super glad because now I can do my favorite thing: make soup!

So mushroom soup it was. Thick and delicious, it sat waiting in my trusty instant pot until mid-morning when the boys finally got up and we made short work of it.

Speaking of soup, here are more soup recipes if you are looking to add to your repertoire. Mulligatawny soup is a chunky curry soup that's made for these cold days. And two more soups that I really love are cauliflower soup, which is thick and creamy without any cream, and this vegetable soup with pasta and beans. All of them are made in the instant pot! Do take a look ... I'll bet you won't be disappointed.

Back to my mushroom soup. This is an easy cream of mushroom soup and it is made with some pretty basic ingredients like onions, garlic, coarse black pepper, butter, broth, bouillon, flour (aff. links), and half and half cream. However, what's the point of posting another mushroom soup recipe, similar to a thousand others floating around the web, you might ask. So, in a bid to jazz up an ordinary recipe and to keep true to the theme of my blog (Indian food), I added one extra ingredient: curry powder! (aff. link)

Yes, curry powder makes this soup quite special, believe it or not. It gives it lots of extra flavor and a pleasing golden color.

More mushroom recipes: chicken and mushroom curry, mushroom pulao, and mushroom curry (vegetarian).

Instructions

Preparation

1. Dice the onion.

2. Mince the garlic.

3. Slice mushrooms.

Cooking

1. Switch on the instant pot to saute (normal) and melt butter + cooking oil (vegan butter if you're following a vegan diet). Add the onions and garlic. Saute until soft and fragrant (3-4 mins, picture 1). 

2. Add mushrooms, one vegetable bouillon cube, curry powder and black pepper. Cook until the mushrooms release water and become soft (5 mins, picture 2).

3. Add all-purpose flour and vegetable broth. Mix everything well and cancel saute. Secure the lid and make sure the steam release handle is sealed. Hit the pressure cooking button (high) and set the timer to 4 minutes. When the pot beeps, wait for 10 minutes before releasing pressure (picture 3). 

4. Open the pot (picture 4) and stir through the half and half  cream. Substitute the half and half with 1 cup coconut milk or ½ cup coconut cream if making vegan soup. Add chopped parsley and serve hot (picture 5).

instant pot mushroom soup steps

cream of mushroom soupWhy This Recipe Works

1. Delicious: Yes, it's the combination of ingredients in the right proportions that works the magic every time.

2. Homemade: You know exactly what's gone into it. The same can't be said for readymade soups that come in a tetra pack, obviously.

3. Quick and Easy: Takes all of 35 minutes from pot to bowl.

4. Customizable: You can easily make it vegan by swapping out two ingredients only.

Top Tips

1. Instead of half and half cream, you can also use heavy cream. This will make the soup richer and heavier.

2. Use salt with caution as the broth and bouillon both have salt. The best advice here is to taste and go!

3. If you are not vegetarian, you can use chicken broth in place of vegetable broth.

4. I used white button mushrooms but you can use cremini or portobello too. These varieties will, however, give the soup a darker brown color.

5. If you want a smoother soup, you can blend it in the pot using an immersion blender (affiliate link). Blend to the desired consistency. I usually don't do this since everyone in my home likes the taste of whole mushrooms in their mouths, but it's a personal preference.

Variation (Vegan Option)

This is a vegetarian mushroom soup recipe, but if you are on a vegan diet, you can make this soup vegan very easily by swapping out just two ingredients. Omit the butter and use vegan butter (affiliate link), or just plain cooking oil, and switch the half and half cream with coconut cream (affiliate link). The latter will only enhance the taste of the soup and give it a mild coconut taste and flavor. Not a bad deal at all.

cream of mushroom soup in a black bowl

If you tried this recipe, consider giving it a star rating and a comment below. And if you’re on Instagram, feel free to tag me so I can see your creation. I'd love to hear from you! Thank you:)

📖 Recipe

cream of mushroom soup

Instant Pot Mushroom Soup

Saima Zaidi
Instant Pot Mushroom Soup for cold winter evenings. Comfortingly thick and tasty with an Indian twist!
4.86 from 7 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Soup
Cuisine Indian
Servings 4 people
Calories 260 kcal

Equipment

  • Instant Pot Duo 6-quart

Ingredients
 
 

  • 1.1 lb white button mushrooms sliced
  • 1 yellow onion medium-sized, diced
  • 5 cloves garlic chopped finely or minced
  • 4 tablespoon unsalted butter
  • 1 tablespoon cooking oil
  • 1 vegetable bouillon cube
  • 1 teaspoon curry powder
  • ¼ teaspoon ground black pepper
  • 4 tablespoon all-purpose flour
  • 4 cups vegetable broth
  • ½ cup half and half cream
  • 2 sprigs parsley
  • ½ teaspoon salt or more to taste
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Instructions
 

  • Switch on the instant pot to saute (normal) and melt butter + cooking oil. Add the onions and garlic. Saute until soft and fragrant (3-4 mins).
  • Add mushrooms, bouillon cube, curry powder, black pepper and salt. Cook until the mushrooms release water and become soft (4-5 mins).
  • Add all-purpose flour and vegetable broth. Mix everything well and cancel saute. Secure the lid and make sure the steam release handle is sealed. Hit the pressure cooking button (high) and set the timer to 4 minutes. When the pot beeps, wait for 10 minutes before releasing pressure.
  • Open the pot and stir through the half and half cream. Add chopped parsley and serve hot.

Notes

  1. If you are vegan, swap the half and half cream with 1 cup coconut milk or ½ cup coconut cream, and the butter for vegan butter or oil.
  2. Instead of half and half cream, you can also use heavy cream. This will make the soup richer and heavier.
  3. Use salt with caution as the broth and bouillon both have salt. The best advice here is to taste and go!
  4. Use chicken broth instead of vegetable broth if vegetarian soup is not your thing.

Nutrition

Serving: 1servingCalories: 260kcalCarbohydrates: 19gProtein: 6gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 41mgSodium: 1429mgPotassium: 515mgFiber: 2gSugar: 7gVitamin A: 1006IUVitamin C: 7mgCalcium: 58mgIron: 1mg
Keyword instant pot mushroom soup
Tried this recipe?Let us know how it was!

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1.3K shares
  • 294

Reader Interactions

Comments

  1. Sandra says

    November 12, 2019 at 9:03 am

    5 stars
    I made this, this morning, and it's quite possible one of the best soups I've ever had!! Thank you so much for this recipe!!

    Reply
    • Saima says

      November 12, 2019 at 4:38 pm

      Thanks, Sandra! I'm so glad you liked it!

      Reply
  2. Melissa says

    December 04, 2019 at 7:37 pm

    I made the soup as directed and added spinach because I had it and did not want to waste it. The soup is DELICIOUS! Thank you for sharing your recipe <3 I will make this again!

    Reply
    • Saima says

      December 04, 2019 at 8:11 pm

      Thank you Melissa! Glad you enjoyed the soup!

      Reply
  3. Jay says

    December 25, 2019 at 10:18 am

    5 stars
    Made this for a gathering of friends and it was a hit. I used a dutch oven, since I don't have an instant pot. I also added fresh ginger more curry spice, tumeric, and a bit of garam masala. I also used cremini mushrooms. Thank you so much for the recipe.

    Reply
    • Saima says

      December 25, 2019 at 10:59 am

      Lovely! Glad your friends liked it:)

      Reply
  4. Noela says

    September 01, 2020 at 11:36 pm

    5 stars
    The soup was super yummy, definitely a repeater! Thanks for sharing!

    Reply
    • Saima says

      September 02, 2020 at 9:46 pm

      You're welcome, Noela!

      Reply
  5. Alex says

    January 01, 2021 at 10:03 pm

    Hello, Can I do it with beef broth?

    Reply
    • Saima says

      January 04, 2021 at 5:43 pm

      Hello, Alex. Yes, if beef broth is what you like, you can most certainly use it.

      Reply
  6. Martie says

    January 18, 2021 at 8:34 pm

    This looks delicious! CanIn make this in a crockpot? If so, how long should I cook it? Thanks.

    Reply
    • Saima says

      January 19, 2021 at 3:54 pm

      Thanks Martie! You can absolutely make it in a crockpot, say 4-5 hours?

      Reply
  7. Julia A Govan says

    October 12, 2021 at 5:24 pm

    5 stars
    This recipie was easy and delicious. I have many food allergies and fortunately I could substitute them without altering the desired outcome. I used leeks in place of onions, coconut cream, tapioca flour in place of flour, and white chanterelle mushrooms that I foraged.

    Reply
    • Saima says

      October 12, 2021 at 9:12 pm

      Thank you for taking the time to leave such a helpful comment, Julia! Who knows, other readers may also benefit from this info:) I'm glad you could do the substitutions so successfully. And it's fascinating to know that you foraged for your own mushrooms!

      Reply
  8. Lori says

    December 04, 2022 at 9:45 pm

    5 stars
    Very easy to make and was delicious! Only thing I did different was I used baby Bella mushrooms. Next time, I will double recipe for extra!

    Reply
    • Saima says

      December 06, 2022 at 8:46 pm

      Great! Glad you enjoyed the recipe, Lori!

      Reply
4.86 from 7 votes (2 ratings without comment)

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Hi, I'm Saima! I live in Alberta, Canada with my husband and twin boys. Here, you'll find Indian recipes with fresh, natural ingredients and easy, no-fuss cooking techniques. Welcome to my blog!

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