Instant Pot Cream of Mushroom soup–or rather, SPICY cream of mushroom soup–tastes like the canned soup you may have grown up with, except with a twist. It’s gluten-free and it has just a little kick of spice from one ingredient.
CREAM OF MUSHROOM SOUP
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.
I will say I also don’t like using canned soups. I don’t have the nostalgia that many people who grew up in the States have about canned soups, which many ate while growing up.
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! This Instant Pot cream of mushroom soup is not only a tasty, easy, pour-and-cook recipe, it’s also gluten-free and entirely delicious.
HOW TO MAKE CREAM OF MUSHROOM SOUP IN YOUR INSTANT POT
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?
Nothing. That’s what. So that’s what we will be using.
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. I hate being a “me too”.
- I had a jalapeño that needed using.
- I thought it would taste good so I threw it in.
- I was right.
It’s not a hot and spicy cream of mushroom soup; rather it’s flavorful. You taste a hint of jalapeño just as you swallow, in the back of the soup. Trust me, it’s perfection. Or #trusturvashi as my Facebook group says.
- 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.
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EQUIPMENT YOU MAY NEED
- Instant Pot
- Immersion Blender
- Measuring Cups and Spoons
VARIATIONS AND TIPS
- If you are a not a fan of spice and want a milder soup leave out the jalapeño 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 LIKE THIS
- If you have mushrooms left over, try this Pressure Cooker Keto Chicken Mushroom Soup that is also to die for!
- I have a super simple Keto Bacon and Mushrooms recipe that takes no effort and is very tasty.
- Want a different soup to try that is equally simple and delicious? Give my Butternut Squash Soup with Ginger a try!
- Looking for more great vegetarian soup recipes? Check out my 22+ Vegetarian Soup Recipes post!
★ 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. Tag me with #TrustUrvashi if you post and I will share your post!
Ingredients
- 4 cups (384 g) mushrooms (your choice of type of mushroom), cut into quarters
- 3 cup (480 g) Sliced Onions
- 1 (1 ) Jalapeño pepper, chopped
- 1 cup (235 g) broth or water
- 1 tablespoon (1 tablespoon) Minced Garlic
- 1 teaspoon (1 teaspoon) Dried Thyme, or 3-4 sprigs fresh thyme
- 1 teaspoon (1 teaspoon) 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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Nutrition
Don’t forget to check out my Instant Pot Fast & Easy Cookbook!
This book is full of all kinds of boldly flavored and internationally-themed recipes—Mexican, Thai, Moroccan, and more—with Instant Pot Fast & Easy, fully authorized by Instant Pot. Just like you have come to expect, my recipes will work perfectly every time, and of course taste great too. And because these are Instant Pot recipes, dishes like Japanese Chicken Curry, Chinese Steamed Ribs, and Mexican Pulled Pork are ready in a fraction of the time they would take using traditional cooking methods. As with all of my recipes, the focus is on whole foods instead of artificial convenience ingredients, so the recipes are delicious, easy, and healthful too.
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.