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 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.
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.
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
Equipment
- Fine Sieve (for straining the mushrooms)
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.
Notes
- To make this soup gluten free, use Tamari in place of soy sauce.
- Use a mix of mushrooms for best flavor.
- Don’t skip the porcini soaking liquid—it adds depth.
- Add a splash of cream at the end if you’d like it richer.
- Store leftovers in the refrigerator for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
