Instant Pot Cream of Mushroom soup tastes like the canned soup you may have grown up with, except with a twist. It's low carb, gluten-free, and it has just a little kick of spice.
What Makes This Keto Mushroom Soup Recipe So Good?
- Healthy. No artificial ingredients or preservatives.
- Fast. Ready in under 30 minutes.
- Easy. A simple pour and cook recipe.
- Gluten-free. Naturally gluten free.
- Vegetarian. A great addition to any Vegetarian casserole.
- Delicious. It will remind you of some of your favorite childhood comfort food.
One of the advantages of having lived in, traveled through and eaten my way through many different countries and their cuisines, is that I have very few sacred cows. (Oh the jokes that come to mind with growing up in India and sacred cows...But I digress).
There are, however, a few things I hold sacrosanct when it comes to "rules" of cooking. It has to be easy, be healthy, and taste good.
So when Roger told me that my soup tasted just like Campbell's cream of mushroom soup--except with a slight kick--it took me a minute to realize he actually meant that as a COMPLIMENT!
My initial outrage quickly gave way to a slight melting of my heart, which always happens when I imagine Roger as a little kid. So if you too are nostalgic about this soup, or if you just like cream of mushroom soup, as I do, this is the soup for you!
Gluten Free Cream Of Mushroom Soup Ingredients
- Mushrooms
- Sliced Onions
- Jalapeño Peppers
- Chicken Broth
- Minced Garlic
- Dried Thyme
- Kosher Salt
- Ground Black Pepper
- Heavy Whipping Cream
I love this low carb soup because of how easy and how few ingredients it has. It's basically veggies, broth, spices, and a splash of heavy whipping cream to finish.
How Is This Instant Pot Cream Of Mushroom Soup Different From Canned Mushroom Soup?
To be honest I am not even sure what goes into a canned cream of mushroom soup but I'm pretty sure flour is a good part of it.
But why?
Isn't it CREAM of mushroom soup? Why can't we use Cream? I mean, what's wrong with good, old-fashioned cream?
Why spicy cream of mushroom soup? I could totally give you some made-up scientific flavor mixing reason but instead, I'll tell you the truth, as I always do.
- I didn't want to make up yet another basic Cream of mushroom soup recipe.
- We had a jalapeno that needed using.
- I thought it would taste good so I threw it in.
- Guess who was right?
It's not a hot and spicy cream of mushroom soup; rather it's flavorful. You taste a hint of jalapeno just as you swallow, in the back of the tongue. Trust me, it's perfection. Or #trusturvashi as my Facebook group says.
How Do You Make Mushroom Soup From Scratch?
- Place all ingredients except finishing cream into the Inner liner of your Instant Pot.
- Set the Instant Pot at High pressure for 10 minutes. When cook time is complete, allow the pot to sit undisturbed for 10 minutes and then release any remaining pressure.
- Open the lid and use an immersion blender to purée the soup leaving some mushroom pieces whole for texture.
- Pour in the cream, stir well, and serve.
Tips and Tricks for This Keto Soup
- If you are not a fan of spice and want a milder soup leave out the jalapeno and go easy on the pepper.
- Substitute coconut milk or almond milk to make dairy-free.
- This soup is excellent as a chilled soup as well! Chill overnight and serve cold the next day.
More Recipes with Mushrooms
- Pressure Cooker Keto Chicken Mushroom Soup
- Keto Bacon and Mushrooms recipe
- Barley Pilaf with Mushrooms
- Mushroom Mascarpone Pasta
- Instant Pot Mushroom Stroganoff
- Asparagus and Mushrooms Stirfry
Ingredients
- 4 cups (384 g) Mushrooms, cut into quarters
- 3 cup (480 g) Sliced Onions
- 1 (1 ) Jalapeño Peppers, chopped
- 1 cup (235 g) Chicken Broth
- 1 tablespoon (1 tablespoon) Minced Garlic
- 1 teaspoon (1 teaspoon) Dried Thyme, or 3-4 sprigs fresh thyme
- 1 teaspoon (1 teaspoon) Kosher Salt
- 1 teaspoon (1 teaspoon) Ground Black Pepper
For Finishing
- 1/2 cup (119 g) Heavy Whipping Cream
Instructions
- Place all ingredients except finishing cream into the Inner liner of your Instant Pot.
- Set the Instant Pot at High pressure for 10 minutes. When cook time is complete, allow the pot to sit undisturbed for 10 minutes and then release any remaining pressure.
- Open the lid and use an immersion blender to purée the soup leaving some mushroom pieces whole for texture.
- Pour in the cream, stir well, and serve.
- Omit the Jalapeno pepper if you want a traditional cream of mushroom soup.
- Note this soup tastes FANTASTIC when served chilled as well. Just make ahead of time and serve as a cold soup which is perfect in summer.
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Don't forget to check out my other Best-selling Instant Pot Cookbooks!
Indian Instant Pot, Keto Instant Pot, Instant Pot Fast and Easy, Healthy Instant Pot & Vegetarian Instant Pot.
Michelle G
First recipe from your website and it was delicious (although I left out the Jalapeno, can't handle any heat!). Rather than slice the mushrooms, I simply broke them up with my hands, especially as they were going to get blended at the end and I used both cremini and large white mushrooms which made a nice blend. I grew up with the red-and-white label canned soup and used to even eat it with a spoon straight from the can (I know!). But this is so much better considering I can no longer eat any wheat and I was really missing one of my favourite foods -- thank you!
AshleyThompson
I'm so glad you enjoyed it! One of the joys of cooking is using your own knowledge and applying it to recipes. I'm glad you made your own adjustments 🙂
Nan
Excellent, as promised.
Jasmin
Always delicious! I have made it several times now. Thank you!