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
★ Did you make this recipe? Don't forget to give it a star rating below! Just click on the stars in the recipe card to rate. Don't forget to pin this recipe for later!
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.
Get support & connect with our community on Facebook!
Nutrition
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.
William Martinez
Excellent recipe. I didn’t have a fresh jalapeño, so I used some canned. It turned out great. Best cream of mushroom I have ever made.
pnfree45
Made this today! So yummy, not like the ‘canned’ mushroom soup at all:)
Jeff
Could this soup be frozen, and if so, how long? Looks delicious!
URVASHI PITRE
Yes it can. I assume 1-3 months for freezing if well-wrapped.
Jan
There certainly were no leftovers! I used half and half and mixed the jalapeño because of the two year old. Delicious. Will definitely make this again.
Cyndi
Would it taste okay without the heavy cream?
Smitha
Do you think we could perhaps skip the onions and that would reduce the carbs.
Smitha
Ooooooh . I m sooo in love with this recipe. But I m gonna wait till I hit my target weight and then use these recipes for maintenance .
Valerie Root
Thank you for this idea! I made it today, more or less. I had fewer mushrooms, so I added a small half head of orange cauliflower. No jalapeño, and not in the mood for spicy, so added cinnamon, nutmeg, and fresh tyme. Turned out great, and perfect for a cool, rainy day!
Jane
How is 16 grams of carb "low carb". I am sure it is absolutely delicious, but not worth almost my entire day's allowance of carbs.
Urvashi
I think there’s n error I’m going to recalculate
Urvashi
So I redid it. I still get the same macros or close to. I didn’t label this low carb. Irenedie to the onions and mushrooms.
Yvonne Self
Made that soup tonight and I have to say, I have never tasted anything like it. That is, without a doubt, the best tasting Cream of Mushroom Soup I have ever tasted. The jalapeno pepper makes it.