Instant Pot Mushroom Soup
User Reviews
5
Instant Pot Mushroom Soup
Description
This mushroom soup uses a variety of fresh and dried mushrooms to build layered flavor. The dried shiitake mushrooms are soaked to create a mushroom stock, which enhances the soup's depth. The Instant Pot sauté function is used to cook the mushrooms with butter or olive oil until tender. Aromatics like diced onion and minced garlic enrich the base, while soy and fish sauces add umami without a fishy taste. Herbs such as thyme and bay leaves support the savory profile.
The soup is then pressure cooked to concentrate flavors. A mixture of heavy cream and flour is whisked in to thicken the soup, lending a creamy consistency without overpowering the mushroom taste. The combination of mushroom varieties offers a mix of textures, from firm cremini to tender shiitake.
Optional garnishes like fresh thyme sprigs, grated Parmesan cheese, or a drizzle of olive or truffle oil add finishing touches that enhance aroma and complexity. This soup makes a satisfying appetizer or light meal especially suited to mushroom lovers.
Using high-quality fresh mushrooms is recommended, though different mushroom types can be combined based on preference. Substitutions like vegetable stock for chicken stock and different milk fat percentages for cream are possible without drastically changing the flavor. Soy and fish sauces boost the savory element and should be used judiciously to avoid overpowering the soup.
Ingredients
- 1 pound (454g) cremini mushrooms , sliced
- 1 pound (454g) white mushrooms , sliced
- 3 large or 12 mini (22g) shiitake mushrooms rehydrated & sliced, dried, optional
- 1 cup (250ml) shiitake mushroom stock (substitute: unsalted chicken stock)
- 3 tablespoons (42g) unsalted butter divided, or olive oil
- 1 (207g) onion diced, medium
- 4 (23g) garlic minced, cloves
- 1 tablespoon (15ml) soy sauce regular
- 1 tablespoon (15ml) fish sauce (substitute: regular soy sauce)
- 1 teaspoon (1g) thyme dried
- 2 (0.5g) bay leaf
- 4 cups (1L) chicken stock unsalted
- 1 cup (250ml) heavy cream
- 2 tablespoons (16g) all-purpose flour
- salt to taste
- black pepper to taste
Garnish (Optional)
- thyme fresh
- Parmesan Cheese freshly grated
- extra virgin olive oil or truffle oil
Instructions
- Prepare Ingredients: Rehydrate Dried Shiitake Mushrooms: Submerge 22g dried shiitake mushrooms in 1 cup (250ml) warm water. Soak them for 10 to 15 minutes until softened. Save this "mushroom soaking liquid" to use in Step 4 as mushroom stock.Slice all the mushrooms, dice 1 medium onion, and mince 4 garlic cloves.Tip 1: Try your best to squeeze out all the water in the shiitake mushrooms before slicing.Tip 2: To save some time, slice the mushrooms first. Then, start sauteing the mushrooms while preparing other ingredients.
- Saute Mushrooms: Press "Saute" button to "Sauté More" function to heat up your Instant Pot. Wait until it says "HOT" on the screen (roughly 8 minutes). Add 2 tbsp (28g) unsalted butter or olive oil in Instant Pot's inner pot. Make sure to cover the whole bottom with oil. Add and stir all the cremini and white mushroom slices in Instant Pot. Make sure all the mushrooms are coated with oil. Give the mushrooms a stir every minute, and let them cook for 5 minutes.After 5 minutes, the mushrooms should have released a lot of moisture. Pour and set aside the mushroom moisture in another container to use in Step 5.Lightly season the mushrooms with salt and ground black pepper, then saute until the edges are slightly crisped & browned. It takes roughly 8 to 10 minutes.
- Saute Shiitake Mushrooms & Garlic: Add 1 tbsp (14g) unsalted butter or olive oil, 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) fish sauce, and the diced onion in Instant Pot, then saute for 3 minutes.After 3 minutes, add in minced garlic, 1 tsp (1g) dried thyme, 2 bay leaves, and the rehydrated shiitake mushroom slices (optional). Saute for another minute.
- Deglaze Instant Pot: Add 1 cup (250ml) shiitake mushroom stock in Instant Pot. Then, deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.
- Pressure Cook Mushroom Soup: Add 4 cups (1L) unsalted chicken stock and the "mushroom moisture from Step 2".With Venting Knob in Venting Position. Close the lid. Then, turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 5 minutes, then Natural Release for 15 minutes. After 15 minutes, release the remaining pressure by turning Venting Knob to Venting Position. Open the lid carefully.
- Add Cream & Thicken Mushroom Soup: Bring the mushroom soup to a simmer with "Saute" function. In a mixing bowl, combine 2 tbsp (16g) all-purpose flour with 1 cup (250ml) heavy cream. Stir thoroughly. Mix it in one-third at a time until desired thickness. Taste the mushroom soup, then season with salt if necessary.For Reference: We added 3 large pinches of salt to season the soup.
- Garnish & Serve: Place your mushroom soup in a serving bowl, then garnish with freshly grated Parmesan cheese and thyme.Tip: If you like an extra gourmet touch, drizzle some extra virgin olive oil or truffle oil into your creamy mushroom soup. Enjoy~
Notes
- Use fresh, high-quality mushrooms for best flavor; mix varieties like cremini, white button, and shiitake.
- Dried shiitake mushrooms enhance depth; rehydrate before adding and save soaking liquid for mushroom stock.
- Substitute vegetable stock for chicken stock if preferred for a vegetarian option.
- Soy sauce and fish sauce contribute umami; use quality brands and balance to avoid fishy taste.
- Heavy cream can be swapped with 2% or 3.25% milk, but cream adds richness.
- Garnish with fresh thyme, Parmesan, or a drizzle of olive or truffle oil for added flavor.
- Use the Instant Pot sauté mode to cook mushrooms thoroughly before pressure cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% |
| Carbohydrates | 18g | 6% |
| Protein | 10g | 20% |
| Fat | 23g | 35% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 437mg | 18% |
| Potassium | 884mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 593IU | 12% |
| Vitamin C | 6mg | 7% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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