Perfect for the holidays or wintertime, this Instant Pot Cream of Mushroom Soup is creamy, savory and full of umami!Food traditions are my favorite kind of tradition. I love the ability of a certain dish to bring you back in time and space and with those you love. There are so many recipes that remind me of my grandparents and I’ve talked about a couple of them on the blog before like my grandma’s raisin bread. The cool thing about being married is that you get double the amount of food traditions and I have to say that there are a couple things in particular that I look forward to every year that Steve’s Baci (grandma in Polish) makes. Her homemade cheesecake (which my family has also come to love and now asks Steve to smuggle every holiday season). And her mushroom soup that we have every Christmas.When I was thinking about holiday recipes to post on the blog this year, her mushroom soup came to my mind and I thought maybe I could use that as inspiration (not recreate because there’s no competing with Baci!) to make an Instant Pot Cream of Mushroom Soup recipe. I haven’t made a new Instant Pot recipe yet this winter so I thought it was about time I busted it back out!I love my Instant Pot. As much as I like my slow cooker, I appreciate that you can sauté and pressure cook with an IP! It’s truly a one pot meal, all the time! I especially like making soups in the Instant Pot because you get all the flavor of a soup that’s been simmering on the stovetop for hours for a fraction of the time.You’re going to flip over this cream of mushroom soup. It’s creamy and packed with so much umami flava. Never heard of umami? The short story is it refers to savory, meaty flavor. Want the long story? Check out my blog post all about umami and MSG.That’s right, mushrooms are full of umami flavor. Especially shiitake mushrooms and dried porcini mushrooms so naturally guess which varieties we used in this recipe? Mushrooms are also the only natural source of vitamin D in the produce aisle. They actually produce vitamin D from exposure to sunlight, similar to how as humans produce vitamin D from the sun. So if you want an extra vitamin D boost, look for UV-exposed mushrooms labeled “high in vitamin D” in the grocery store or throw ’em out in the sunlight yourself.This soup is perfect as a starter or paired with a hunk of crusty bread and butter for a weeknight dinner. Cozy, warm and comforting for the holidays or any cold winter night!
- 2 tablespoons butter
- 1 yellow onion, diced
- 24 ounces cremini mushrooms, sliced*
- 8 ounces shiitake mushrooms, sliced*
- Salt and pepper, to taste
- 1/3 cup dry white wine
- 1/2 ounce dried porcini mushrooms
- 1 bay leaf
- 5 thyme sprigs
- 6 cups chicken stock (or vegetable stock if vegetarian)
- 1 cup heavy cream
- Add butter to Instant Pot and set to Saute function for 6 minutes. Once butter has melted, add onion and cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
- Add cremini and shiitake mushrooms and set Saute timer for 8 minutes. Stirring occasionally, cook until mushrooms brown and start to release their juices, about 8 minutes. Season with salt and pepper, to taste. Add white wine.
- Add dried porcini mushrooms, bay leaf, thyme, and chicken stock.
- Secure lid onto Instant Pot. Close the steam vent (should be on sealing). Set to high pressure for 5 minutes. Allow natural pressure release for 10-15 minutes.
- After 10-15 minutes, use quick release valve to release steam.
- Once pressure is released, open lid and carefully transfer soup to high-speed blender to puree to your desired consistency.
- Pour soup back into Instant Pot and turn on Keep Warm function. Stir in cream.
- Season with additional salt and pepper, to taste.
*Any 2 lb. mixture of mushroom varieties will work but I think cremini and shiitake offer the most flavor.
*To save time, use a food processor to slice mushrooms (or buy sliced mushrooms).