Instant Pot Mushroom Soup

This Instant Pot Mushroom Soup with deep, rich, savory flavors is a must-make. It’s earthy, aromatic, and layered with the… The post Instant Pot Mushroom Soup appeared first on Recipe Girl®.

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This Instant Pot Mushroom Soup with deep, rich, savory flavors is a must-make. It’s earthy, aromatic, and layered with the flavors of porcini mushrooms, assorted fresh mushrooms, Marsala (or sherry), herbs, and a splash of balsamic for balance. I love using my Instant Pot for soup. It doesn’t involve any tending to!

We are pretty mushroom-obsessed in my house. I make my stuffed mushroom appetizer quite often for parties. My husband especially loves it when I make balsamic sauteed mushrooms for grilled steak. And I love adding mushrooms to green beans too.

This is not plain ol’ cream of mushroom soup. Instead, you have a wild mushroom soup that is bold, sophisticated, and incredibly satisfying. The Instant Pot makes it easy to build big flavor with minimal hands-on time, and the result is a beautifully complex soup that is very much restaurant-quality.

Why You’ll Love This Recipe

It’s a great soup recipe to make-ahead for meals.
It has deep, rich, umami-packed flavor.
Obviously, it’s perfect for mushroom lovers.
It’s cozy and comforting, but it can be considered elegant too.

ingredients displayed for making instant pot mushroom soup

Ingredients Needed:

Dried porcini mushrooms: Intense mushroom flavor and depth
Assorted fresh mushrooms: Texture and variety (cremini, shiitake, portobello, button)
Shallots and garlic: Savory aromatic base
Marsala or sherry: Adds warmth and complexity
Thyme: Earthy herb flavor
Soy sauce: Boosts umami
Balsamic vinegar: Balances richness
Parsley: For a fresh finish

How to Make Instant Pot Mushroom Soup

Pour boiling water over dried porcini mushrooms. Cover and let stand 10 minutes.

Strain mushrooms and liquid through a sieve lined with paper towels into a bowl. Reserve liquid. Slice mushrooms if needed.
Select SAUTE (MEDIUM) on the Instant Pot. Add olive oil.
Add shallots and garlic; cook until shallots are richly browned, about 5 minutes.
Add Marsala; bring to a boil and cook 1 minute.
Press CANCEL. Stir in fresh mushrooms, thyme, sugar, pepper, porcini mushrooms, reserved mushroom liquid, and 1 tablespoon soy sauce.
Lock lid. Set steam release to VENTING. Select SLOW COOK on HIGH for 4 hours.
Remove lid. Stir in balsamic vinegar, salt, and remaining 1 tablespoon soy sauce.
Serve topped with parsley.

Recipe Tips

Add a splash of cream for a creamier finish.
Stir in cooked wild rice or barley to make it heartier.
Use tamari instead of soy sauce for gluten-free.
Finish with a drizzle of truffle oil for extra luxury.

What to Serve With Mushroom Soup

You could serve it as a light main meal with my crusty Dutch Oven Bread or Cheesy Garlic Bread for dipping. Serve a cup of this mushroom soup with a grilled cheese sandwich, or a mixed green salad.

spoon in bowl of instant pot wild mushroom soup

How to store Mushroom Soup:

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave.

dunking bread into bowl of mushroom soup

If you’re looking for a deeply flavorful soup that doesn’t require babysitting on the stove, this Instant Pot version is a total win. And if you’re a mushroom lover, this recipe truly lets them shine!

Instant Pot Mushroom Soup

A richly flavored Instant Pot mushroom soup made with porcini mushrooms, fresh mushrooms, herbs, and Marsala.

Course Soup

Cuisine American

Keyword instant pot, Mushroom, soup

Prep Time 20

Cook Time 4 6

Total Time 4 26

Servings servings

Calories 151kcal

Author Lori Lange

Equipment

Fine Sieve (for straining the mushrooms)
Instant Pot

Ingredients

4 cups water
1 ounce dried porcini mushrooms (about 1¼ cups)
2 tablespoons olive oil
1½ cups sliced shallots
1 medium garlic clove, minced
¾ cup dry Marsala or sherry
16 ounces mushrooms (assorted- cremini, portobello, shiitake, button), sliced
2 teaspoons dried thyme
1 teaspoon granulated white sugar
½ teaspoon freshly ground black pepper
2 tablespoons low sodium soy sauce, divided
2 tablespoons balsamic vinegar
½ teaspoon salt
¼ cup chopped fresh parsley

Instructions

Pour 4 cups boiling water over the dried mushrooms. Cover and let stand 10 minutes. Strain the mushrooms and liquid through a sieve lined with paper towels into a medium bowl, reserving the liquid. Slice the mushrooms, if needed.
Select the SAUTE setting in your Instant Pot. Select the MEDIUM temperature setting, and allow to pre-heat. Add the oil to the cooker. Add the shallots and garlic to the hot oil; cook, stirring occasionally, until the shallots are beginning to brown richly, about 5 minutes. Add the Marsala; bring to a boil, and cook 1 minute.
Press CANCEL. Stir in the 16 ounces of assorted mushrooms, thyme, sugar, pepper, porcini mushrooms, reserved mushroom liquid and 1 tablespoon of the soy sauce. Cover the cooker with the lid, and lock the lid in place. Turn the steam release handle to the VENTING position. Select the SLOW COOK setting. Select the HIGH temperature setting for 4 hours, and cook until the vegetables are very tender and the flavors blend.
Remove the lid from the cooker. Stir in the vinegar, salt and remaining 1 tablespoon of soy sauce. Serve topped with the parsley.