Cream of Mushroom Soup in Instant Pot

December 6, 2019 (Updated: December 7, 2019) By Aneesha |

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Creamy, flavorful and so easy to make, this gluten-free Cream of Mushroom Soup is made with fresh mushrooms, and is on your table in 30 minutes. With this super easy Instant Pot or stovetop recipe, I promise you’ll never buy canned mushroom soup again!

Two bowls with cream of mushroom soup garnished with thyme

I’ve never met a bigger fan of mushrooms than my hubby. And he’s never met a mushroom he doesn’t like! So, you can imagine who enjoyed the testing rounds of this recipe the most in my home 🙂

This soup is so simple to put together, yet so satisfying. It’s humble and elegant at the same time! The sautéed mushrooms give an intense earthy flavor and the cream gives it a rich and luxurious taste.

And it’s versatile enough to be served as a starter, or main course. During winter-time entertaining, I serve this a lot as starters with crisp breadsticks to dunk in. Best Combo ever!

Another Recipe for Mushroom Lovers: Stuffed Mushrooms

Gluten-Free Mushroom Soup

In most mushroom soup recipes, flour is sautéed with aromatics to prepare a roux that thickens the soup. In this recipe, I used a cornstarch slurry towards the end instead. This easy substitute makes it a Gluten-Free recipe.

The soup thickens a bit naturally after adding heavy whipping cream, so you can decide how much of that cornstarch slurry you want to add. You can even skip it altogether.

How to Make Mushroom Soup without Cream?

It is extremely easy to make this soup vegan and dairy-free by skipping the heavy whipping cream and using coconut cream instead.

To get coconut cream, use any high-fat coconut milk brand like Chakoah. Open the can without shaking it, then skim off the cream at the top of the can.

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Instant Pot Cream Of Mushroom Soup Recipe

Ingredients for Mushroom Soup

All you need is just a handful of easily available ingredients to make this delicious Mushroom Soup. You will need:

Ingredients for making Cream of Mushroom Soup
  • Mushrooms– I like using fresh Crimini mushrooms for this soup. They have a more robust flavor than white button mushrooms. I sometimes use a combination of shitake and crimini too. Pick your favorite kind.
  • Onions, Celery, Garlic– The aromatic trio that forms the flavor foundation of this soup.
  • Spices and Seasoning
    • Salt
    • Black Pepper– freshly crushed is always better
    • Dried Thyme– common ingredient in mushroom soup
    • Fennel Powder– uncommon ingredient for this soup but highly recommended. Fennel powder adds a subtle sweet licorice flavor that balances the intense flavor of mushrooms. That being said, it is optional.
    • Balsamic Vinegar– Adds a nice acidity that balances the richness from cream. Alternatively, marsala wine or any dry white wine can be used.
  • Water or Stock– Either works. If using stock, I prefer to use a low-sodium kind, chicken or vegetable. If adding water, check for seasoning towards the end and adjust to taste.

Step By Step Instructions to Make Mushroom Soup

Prep

Using a damp kitchen towel, clean all mushrooms and wipe the dirt. Remove the stems if they look tough. Slice mushrooms, onions and celery, and keep aside. Peel garlic cloves if using fresh.

Step 1: Saute

Turn on Saute, ‘high’, and wait for it display ‘hot’. Add avocado oil (or olive oil) and add sliced mushrooms, onions and celery.

Sliced mushrooms, celery and onion being sautéed in the Instant Pot

Tip: Add 1/2 tsp salt along with the sliced veggies. Salt helps pull out moisture from the vegetables, helping them brown faster. Saute everything for 4-5 minutes.

At this point, if you want to reserve some mushrooms for garnish, remove them and keep aside.

Adding salt to the mushrooms and veggies

Step 2: Add Seasoning and Spices

Add garlic cloves (whole or crushed), and balsamic vinegar. Add the remaining salt, crushed black pepper, dried thyme and fennel powder.

Tip: Fennel is optional but I highly recommend it since it contrasts and compliments the earthiness of the mushrooms.

Adding balsamic vinegar to the instant pot

Step 3: Add Water (or Stock) and Pressure Cook

Add water or stock, close the lid and set pressure cook, or manual, for 5 mins at high pressure.

Add water or stock to the instant pot

Step 4: Blend Soup

Once the time is up unless you’re in a rush, wait 5 minutes before you release pressure (NPR 5). After that turn the pressure knob to ‘venting’ position in Duo models, or press down the pressure valve in Ultra models to release pressure manually (QR).

Open the lid after the pin drops. Using an immersion blender, blend the soup to a smooth consistency. If using a traditional blender, for safety reasons wait for it to cool down before you blend.

Ready to blend the mushroom soup with a hand blender

Step 5: Thicken Soup

Turn on Saute and add heavy whipping cream (or half and half), stir and let it come up to a simmer. Check for seasoning and adjust according to taste. The soup thickens naturally at this point. To thicken it more, add a cornstarch slurry.

Adding heavy cream to mushroom soup

Step 6: Cornstarch Slurry

Mix 2 tablespoons cornstarch in ¼ cup water and stir till completely dissolved. While the soup is simmering, drizzle in the slurry very slowly, while stirring continuously.

The soup starts thickening almost instantly. Add cornstarch mix till the soup reaches your desired consistency.

Adding cornstarch slurry to thicken the soup

Step 7: Garnish

Garnish the soup with the reserved sautéed mushrooms and chopped fresh thyme or parsley. Serve warm as-is or with toasted baguette on the side.

Two bowls of Creamy Mushroom Soup garnished with browned mushrooms

How to Make Cream of Mushroom on the Stovetop

  • Heat a heavy bottom pot or pasta pot on medium-high heat.
  • Saute mushrooms and aromatics as per the instructions above.
  • Add stock, bring it to a boil.
  • Cover the pot and simmer for 15-20 minutes on medium heat.
  • Open the lid and follow remaining instructions from above.

Serving Suggestion for Cream of Mushroom Soup

This soup can be served as-is, or with buttered or toasted french bread slices on the side. My daughters love to dunk their toasted baguette in this soup.

When I entertain during fall and winter months, I love to serve this as a starter with some breadsticks. There’s nothing more welcoming than hot soup!

Recipe Tips

  • To brown mushrooms faster, add 1/2 tsp salt. Salt helps pull out moisture from the veggies and quickens the process.
  • Adding Fennel powder is optional but I highly recommend it. It adds a subtle sweet flavor that contrasts and compliments the earthiness of the mushrooms.
  • For best results, use heavy whipping cream. You can also use half and half, but the soup will be thinner in consistency, and a bit less creamy.
  • Cornstarch slurry can be skipped, or added as needed till you reach your desired level of thickness. Always add it while the soup is simmering and stir continuously.
  • Serving Suggestion: This soup can be served as-is, or with baguette slices on the side. If serving this as starters, I serve it with breadsticks.
A blue bowl of mushroom soup garnished with thyme and mushrooms

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Two bowls with cream of mushroom soup garnished with thyme

Cream of Mushroom Soup in Instant Pot

Creamy, flavorful and so easy to make, this gluten-free Cream of Mushroom Soup is made with fresh mushrooms, and is on your table in 30 minutes. With this super easy Instant Pot or stovetop recipe, I promise you’ll never buy canned mushroom soup again!
5 from 1 vote
Print Pin Rate Recipe
Prep Time: 10 minutes
Cook Time: 5 minutes
NPR: 5 minutes
Total Time: 30 minutes
Calories: 346kcal
Author: Aneesha

Ingredients

  • 2 tbsp avocado oil or olive oil
  • 4 cups crimini mushrooms sliced, can use assorted mushrooms
  • 2 cups onion sliced, 1 large or 2 medium onions
  • 1 cup celery sliced, about 2 ribs
  • 4 cloves garlic or 4 tsp crushed garlic
  • 4 cups water , or stock

Spices and Seasoning

To Thicken Soup After Cooking

  • 1 cup heavy whipping cream or half and half
  • 2 tbsp cornstarch mixed in ¼ cup water, use as needed

Instructions

Prep

  • Using a damp kitchen towel, clean all mushrooms and remove all dirt. Remove the stems of they look tough. Slice mushrooms, onions and celery and keep aside. Peel garlic cloves if using fresh.

Instant Pot Method

  • Saute: Turn on Saute on high. When display reads 'hot', add oil, sliced mushrooms, onions and celery along with ½ tsp of salt. Salt helps pull out moisture from the veggies, helping them brown faster.
    Saute for 4-5 minutes. At this point, if you want to reserve some mushrooms for garnish, remove them and keep aside.
  • Spices & Seasoning: Add garlic cloves (whole or crushed), and balsamic vinegar. Add the remaining salt, crushed black pepper, dried thyme and fennel powder.
    Tip: Fennel is optional but I highly recommend it since it contrasts and compliments the earthiness of the mushrooms.
  • Pressure Cook: Add water or stock, close the lid and set pressure cook or manual for 5 mins at high pressure.
  • Release Pressure: When the time is up, wait 5 minutes before releasing pressure (NPR 5). If you're not in any rush, you can let the pot depressurize on it's own too.
    After 5 mins, release pressure manually by moving the pressure knob to 'venting' position (duo), or pressing down the knob (ultra). Open the lid after the pin drops.
  • Blend: Using an immersion blender, blend the soup to a creamy consistency. Using an immersion blender, blend the soup to a smooth consistency. If using a traditional blender, for safety reasons wait for it to cool down before you blend.
  • Add Cream: Add heavy cream (or half and half), stir and let it come up to a simmer. Check for seasoning and adjust according to taste. The soup thickens naturally at this point. To thicken it more, add a cornstarch slurry.
  • Thicken More: To thicken the soup, mix 2 tablespoons cornstarch in ¼ cup water and stir till completely dissolved. White the soup is simmering, drizzle in the cornstarch mix very slowly, while stirring continuously. The soup starts thickening almost instantly. Add cornstarch mix till the soup reached your desired thickness.

Serve

  • Garnish the soup with the reserved sautéed mushrooms and chopped fresh thyme or parsley. Serve warm as-is or with toasted baguette on the side.

Stovetop Recipe

  • Heat a heavy bottom pot or pasta pot on medium-high heat. Saute mushrooms and aromatics as per the instructions above. Add stock, bring it to a boil. Cover the pot and simmer for 15-20 minutes on medium heat. Open the lid and follow remaining instructions from above.

Video

Notes

Recipe Tips

  • To brown mushrooms faster, add 1/2 tsp salt. Salt helps pull out moisture from the veggies and quickens the process. 
  • Adding Fennel powder is optional but I highly recommend it. It adds a subtle sweet flavor that contrasts and compliments the earthiness of the mushrooms.
  • For best results, use heavy whipping cream. You can also use half and half, but the soup will be thinner in consistency, and a bit less creamy.
  • Cornstarch slurry can be skipped, or added as needed till you reach your desired level of thickness. Always add it while the soup is simmering and stir continuously.
  • Serving Suggestion: This soup can be served as-is, or with baguette slices on the side. If serving this as starters, I serve it with breadsticks.
 
If you are new to the Instant Pot, please read my FAQ on Instant Pot Terminology and Accessories to learn more.
Note: The nutrition facts below are my estimates.  They do not include the garnishes or brown rice.  If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition

Calories: 346kcal | Carbohydrates: 19g | Protein: 4g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 82mg | Sodium: 792mg | Potassium: 562mg | Fiber: 2g | Sugar: 6g | Vitamin A: 988IU | Vitamin C: 8mg | Calcium: 93mg | Iron: 1mg
Course: Main Course, Soup
Cuisine: American
Keyword: cream of mushroom soup, instant pot cream of mushroom soup, mushroom soup recipe
Did you try this recipe?Mention @SpiceCravings or tag #spicecravings!

HEY! NICE TO MEET YOU!

Aneesha holding a glass of white wine Hi, I'm Aneesha, a foodie by birth and the mind, body and soul behind Spice Cravings. Here I share quick, easy & healthy Indian & global recipes that are low in effort and big on taste! A recipe doesn't make it on the blog unless it is tested multiple times and gets a thumbs-up from my taster-in-chief, my husband, and my teen-chefs, my twin girls!

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