When the cold wind blows, nothing warms you like a homemade soup. This Creamy Instant Pot Mushroom Soup is just that. It’s a mix of earthy mushrooms, aromatic herbs, and creamy goodness. It feels like a cozy fireside moment in every spoonful.
Looking for a fast dinner, meal prep, or a warm-up on a cold day? This recipe is your go-to. The Instant Pot makes it easy to get a gourmet mushroom soup ready fast. You won’t miss out on the rich flavors that make it so special.
Key Takeaways
- Creamy, comforting Instant Pot Mushroom Soup ready in minutes
- Combines earthy mushrooms, aromatic herbs, and luxurious creaminess
- Perfect for quick dinners, meal-prepping, or a cozy pick-me-up
- Utilizes the convenience of the Instant Pot for maximum flavor
- Versatile recipe can be made vegetarian or vegan
Irresistible Flavors in an Instant
Comforting soups are perfect for cold days. The mix of earthy mushrooms and sweet marsala wine is amazing. This Instant Pot mushroom soup recipe brings these flavors together. It’s creamy and satisfying, great for a chilly day.
The Perfect Marriage of Mushrooms and Marsala Wine
The secret to this soup’s flavor is the mix of mushrooms and marsala wine. You can use white, cremini, oyster, porcini, shiitake, or portobello mushrooms. They make the soup rich and umami-packed. Marsala wine adds sweetness, balancing the earthy mushroom taste.
A Warm Welcome After a Cold Day
As it gets colder, this Instant Pot mushroom soup is a cozy choice. Its creamy texture, with marsala wine and mushroom flavors, is nourishing. It’s perfect for lunch or dinner, offering a comforting meal.
“The combination of earthy mushrooms and the subtle sweetness of marsala wine creates a delightful flavor profile in this Instant Pot mushroom soup.”
Ingredients You’ll Need
To make this tasty Instant Pot Mushroom Soup, you’ll need some fresh ingredients. You’ll need 2 pounds of sliced baby bella mushrooms for the base. A diced Vidalia onion, 5 cups of mushroom or vegetable broth, and 1 cup of heavy cream or half-and-half will add creaminess.
For extra flavor, use garlic, thyme, and Worcestershire sauce. Adding 12-16 ounces of andouille sausage will make it richer. You can also top it with shredded cheddar cheese and fried onions for extra taste.
| Ingredient | Quantity |
|---|---|
| Baby bella mushrooms, sliced | 2 pounds |
| Vidalia onion, diced | 1 |
| Mushroom or vegetable broth | 5 cups |
| Heavy cream or half-and-half | 1 cup |
| Andouille sausage | 12-16 ounces |
| Garlic | As needed |
| Thyme | As needed |
| Worcestershire sauce | 1 tablespoon |
| Cheddar cheese (for garnish) | As needed |
| Fried onions (for garnish) | As needed |
With these ingredients, you can make a delicious Instant Pot Mushroom Soup. It’s great for a cozy night or a tasty lunch.
Instant Pot Mushroom Soup: Step-by-Step
Making the perfect instant pot mushroom soup is easy with this recipe. Start by sautéing the aromatics. Then, let the pressure cooker bring out the rich flavors.
Sautéing the Aromatics
Start by setting your Instant Pot to sauté. Melt 6 tablespoons of butter in the pot. Add sliced onions and minced garlic.
Sauté for 3-5 minutes, stirring often. This makes the onions clear and the garlic smell good.
Pressure Cooking for Depth of Flavor
Next, add 2 pounds of sliced mushrooms to the pot. Sauté for 5 more minutes. This lets the mushrooms give off their earthy smell.
Then, deglaze the pot with 3 tablespoons of sherry. This gets all the tasty browned bits from the bottom.
- Pour in 3 1/4 cups of chicken broth and seal the Instant Pot lid.
- Cook on high pressure for 10 minutes, then let the pressure release naturally for 10 more minutes.
- Carefully open the lid, and stir in a thickening mix of 2 tablespoons of flour and 1/2 cup of heavy cream.
- Simmer for 5 minutes, stirring now and then, until it’s creamy.
Your Instant Pot Mushroom Soup is ready! Add fresh parsley and enjoy this warm, comforting meal.
This recipe is versatile. Try different mushroom varieties or change the seasonings. With the Instant Pot, you’ll have a tasty pressure cooker soup quickly.
Achieving the Perfect Texture
The secret to a creamy mushroom soup in the instant pot is simple. Mix flour and cream at the end of cooking. This turns your soup from watery to rich and velvety.
This method thickens the instant pot mushroom soup just right. It avoids a starchy or heavy feel. You can adjust it to your liking.
- After the instant pot mushroom soup cooks, take out the inner pot and wait.
- In a small bowl, mix flour and heavy cream until smooth.
- Pour the mixture back into the hot soup, stirring constantly.
- Simmer for 5-10 minutes until it’s as creamy as you like.
Adding the flour-cream mixture slowly and stirring well is key. This prevents clumps. You get a smooth, thickened soup that’s just right.
This simple trick can make your instant pot mushroom soup incredibly creamy. Try different amounts of flour and cream to get your perfect texture. Enjoy the velvety goodness of your homemade soup.
Make It Vegetarian or Vegan
This Instant Pot Mushroom Soup can be made for vegetarians or vegans. Just swap the chicken broth for vegetable broth. Use plant-based milk or cream instead of heavy cream. This way, everyone can enjoy this comforting soup.
For a vegetarian version, use vegetable broth instead of chicken broth. This keeps the flavor rich without animal products. Replace heavy cream with creamy plant-based milk, like almond or oat milk. These changes make the soup a tasty, meat-free option for more people.
To make it vegan, mix vegetable broth with plant-based milk or cream. Choose unsweetened, unflavored types to keep the flavors balanced. These adjustments let you enjoy the creamy texture of the soup while following a plant-based diet.
Whether you go vegetarian or vegan, this Instant Pot Mushroom Soup is a hit. It’s full of earthy mushrooms, aromatic herbs, and a creamy base. It’s a treat for anyone looking for a delicious meal.
Serving Suggestions
The Instant Pot Mushroom Soup is perfect for many meals. Its creamy texture and rich flavors make it great as a starter or main dish. Try it with crusty bread, a fresh salad, or a grilled cheese sandwich for a cozy meal.
A Versatile Soup for Any Occasion
Looking for a cozy dinner or a dish to wow your guests? The Instant Pot Mushroom Soup is a great pick. It’s perfect for any event, from family dinners to fancy parties. You can serve it alone or use it as a base for other dishes like casseroles or pot pies.
For a fuller meal, add shredded chicken, cooked sausage, or roasted veggies on top. The creamy broth goes well with many proteins and sides. Vegetarians and vegans can enjoy it by skipping the dairy and using plant-based options.
The Instant Pot Mushroom Soup is loved by all, offering a warm and fulfilling meal. It’s easy to make and works for any time, whether it’s a busy weeknight or a special event. Enjoy it as a starter, main course, or as a base for other tasty dishes.
Instant Pot Mushroom Soup
Get ready to enjoy a comforting and creamy Instant Pot Mushroom Soup. It’s full of rich, earthy flavors. This easy recipe will help you make a delicious soup for cozy winter days.
To start, gather the essential ingredients:
- 1 lb cremini mushrooms, sliced
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup half and half
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp dried thyme
- Salt and pepper to taste
Start by sautéing the onion and garlic in the Instant Pot. Use the sauté function. When they smell good, add the mushrooms. Cook until they release moisture and start to brown, about 5-7 minutes.
Then, sprinkle flour over the mushrooms and stir. Pour in the vegetable broth slowly, whisking to avoid lumps. Add the half and half, butter, thyme, salt, and pepper.
Close the Instant Pot lid and set it to pressure cook on high for 10 minutes. After the time is up, carefully release the pressure. Open the lid. The soup should be creamy.
For more richness, add Marsala wine or Worcestershire sauce. Serve the Instant Pot Soup hot. Garnish with parsley or paprika for a nice look.
Enjoy this comforting and flavorful Instant Pot Soup. It’s perfect for a cozy meal on a chilly day. The mix of earthy mushrooms, fragrant herbs, and creamy texture will make it a family favorite.
Storing Leftovers
This creamy Instant Pot Soup is perfect for leftovers. You can store it and enjoy it later. It’s a great way to make the most of your meal.
To store it in the fridge, put it in an airtight container. It will keep for up to 4 days. Reheat it on the stovetop or in the microwave for a delicious meal.
For longer storage, freeze it for up to 3 months. Cool it down first, then put it in a freezer-safe container. Thaw it in the fridge overnight before reheating.
Freezing the Instant Pot Soup is a smart move. It means you always have a tasty meal ready. Perfect for a quick lunch or a cozy dinner.
“The Instant Pot Soup leftovers are just as good as the freshly made soup. I love being able to enjoy it for days after.”
Conclusion
The Instant Pot Mushroom Soup is a tasty and flexible dish. It mixes the deep flavors of mushrooms with the ease of pressure cooking. This recipe makes a creamy, comforting soup that’s great on its own or in other dishes.
Looking for a healthy, plant-based meal or a classic comfort food? This Instant Pot soup is perfect. It’s a quick and easy addition to your favorite recipes.
This soup can be made to fit your diet, whether you’re vegetarian or vegan. The Instant Pot cooks it fast, saving you time. It’s perfect for quick weeknight meals or cozy weekends.