Instant Pot Garlicky Mushroom Soup: Creamy, Comforting, and Ready in Minutes!
Are you craving a warm, comforting, and flavorful soup that’s also quick and easy to make? Look no further! This Instant Pot Garlicky Mushroom Soup is the perfect solution for busy weeknights or any time you want a delicious and satisfying meal without spending hours in the kitchen. The Instant Pot’s magic allows you to develop deep, rich flavors in a fraction of the time it would take on the stovetop. This recipe is packed with earthy mushrooms, aromatic garlic, and a touch of creaminess, making it an irresistible dish for mushroom lovers and soup enthusiasts alike.
## Why You’ll Love This Recipe
* **Quick and Easy:** The Instant Pot significantly reduces cooking time, making this soup ready in under an hour.
* **Intense Flavor:** Pressure cooking concentrates the flavors, resulting in a richer, more complex taste.
* **Creamy Texture:** A touch of cream or coconut milk adds a luxurious, velvety texture without being overly heavy.
* **Versatile:** Easily customizable with different types of mushrooms, herbs, and toppings.
* **Comfort Food:** This soup is incredibly comforting and satisfying, perfect for chilly days.
* **One-Pot Wonder:** Minimal cleanup with the convenience of cooking everything in one pot.
## Ingredients You’ll Need
Before you start cooking, gather these simple ingredients:
* **Mushrooms:** 2 pounds, a mix of cremini, shiitake, and oyster mushrooms work great, but you can use your favorites. Cleaned and sliced.
* **Olive Oil:** 2 tablespoons, for sautéing the vegetables.
* **Onion:** 1 medium, chopped, providing a savory base for the soup.
* **Garlic:** 6-8 cloves, minced, adding a pungent and aromatic flavor.
* **Vegetable Broth:** 6 cups, providing the liquid base for the soup. Chicken broth can be substituted for a richer flavor.
* **Dry Sherry (Optional):** 1/4 cup, adds depth and complexity to the flavor. Can be omitted for an alcohol-free version.
* **Fresh Thyme:** 2 sprigs, adding an earthy and herbaceous aroma.
* **Bay Leaf:** 1, infusing the soup with a subtle savory flavor.
* **Heavy Cream or Coconut Milk:** 1/2 cup, for adding creaminess and richness. Use coconut milk for a dairy-free option.
* **Salt and Black Pepper:** To taste, for seasoning the soup.
* **Fresh Parsley:** Chopped, for garnish, adding freshness and visual appeal.
* **Optional Toppings:** Croutons, truffle oil, grated Parmesan cheese, or a swirl of cream.
## Equipment
* **Instant Pot:** A 6-quart or larger Instant Pot is recommended.
* **Cutting Board and Knife:** For prepping the vegetables.
* **Measuring Cups and Spoons:** For accurate ingredient measurements.
* **Wooden Spoon or Spatula:** For stirring.
* **Ladle:** For serving.
## Step-by-Step Instructions
Follow these simple steps to create your delicious Instant Pot Garlicky Mushroom Soup:
**Step 1: Sauté the Aromatics**
* Turn on your Instant Pot and select the ‘Sauté’ function.
* Add olive oil to the pot.
* Once the oil is heated, add the chopped onion and cook for 3-5 minutes, or until softened and translucent.
* Add the minced garlic and cook for another minute, until fragrant, being careful not to burn it.
**Step 2: Add the Mushrooms**
* Add the sliced mushrooms to the Instant Pot.
* Cook, stirring occasionally, for 5-7 minutes, or until the mushrooms have released their moisture and started to brown. Browning the mushrooms will greatly enhance the flavor of the soup.
**Step 3: Deglaze the Pot (Optional but Recommended)**
* If using dry sherry, pour it into the Instant Pot.
* Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pot. This process, called deglazing, adds a lot of flavor to the soup. If not using sherry, a tablespoon or two of broth works as well.
**Step 4: Add Broth and Seasonings**
* Pour in the vegetable broth (or chicken broth).
* Add the fresh thyme sprigs and bay leaf.
* Season with salt and black pepper to taste. Remember that you can always add more seasoning later, but it’s harder to take it away.
**Step 5: Pressure Cook**
* Close the Instant Pot lid and make sure the sealing valve is in the ‘Sealing’ position.
* Select the ‘Manual’ or ‘Pressure Cook’ function and set the cooking time for 8 minutes on high pressure.
**Step 6: Natural Pressure Release**
* Once the cooking time is complete, let the Instant Pot naturally release pressure for 10 minutes. This allows the soup to continue to develop its flavor.
* After 10 minutes, carefully release any remaining pressure manually by moving the sealing valve to the ‘Venting’ position. Be careful of the hot steam!
**Step 7: Remove Thyme and Bay Leaf**
* Open the Instant Pot lid and carefully remove the thyme sprigs and bay leaf. These have imparted their flavor to the soup and are no longer needed.
**Step 8: Blend (Optional)**
* For a smoother soup, use an immersion blender to blend the soup directly in the Instant Pot until desired consistency is reached. Be careful when blending hot liquids!
* Alternatively, you can transfer the soup in batches to a regular blender. If using a regular blender, be sure to vent the lid to prevent pressure buildup. Never fill a blender more than halfway with hot liquid.
* If you prefer a chunkier soup, skip this step.
**Step 9: Add Cream (or Coconut Milk)**
* Stir in the heavy cream or coconut milk. This will add richness and creaminess to the soup.
* Heat through for another minute using the ‘Sauté’ function, being careful not to boil.
**Step 10: Adjust Seasoning and Serve**
* Taste the soup and adjust the seasoning with salt and black pepper as needed.
* Ladle the soup into bowls.
* Garnish with fresh parsley and any desired toppings, such as croutons, truffle oil, or grated Parmesan cheese.
## Tips for the Best Instant Pot Garlicky Mushroom Soup
* **Use a Variety of Mushrooms:** Combining different types of mushrooms will create a more complex and flavorful soup. Consider using cremini, shiitake, oyster, portobello, or maitake mushrooms.
* **Don’t overcrowd the pot when sautéing the mushrooms:** Sauté the mushrooms in batches if necessary to ensure they brown properly. Overcrowding the pot will cause the mushrooms to steam instead of brown.
* **Deglaze the pot thoroughly:** Scraping up all the browned bits from the bottom of the pot is crucial for adding depth of flavor.
* **Adjust the creaminess to your liking:** Use more or less cream or coconut milk to achieve your desired consistency.
* **Add a splash of lemon juice:** A squeeze of fresh lemon juice at the end can brighten the flavors of the soup.
* **For a vegan version:** Use vegetable broth, coconut milk, and ensure all other ingredients are vegan-friendly.
* **Don’t skip the garlic:** The garlic is essential for the flavor of this soup. Use fresh garlic for the best results.
* **Spice it up:** Add a pinch of red pepper flakes for a touch of heat.
* **Garnish generously:** Fresh herbs, croutons, and a drizzle of truffle oil can elevate the soup to the next level.
* **Storage:** Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
## Variations
This recipe is easily adaptable to your preferences. Here are a few variations to try:
* **Spicy Mushroom Soup:** Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
* **Creamy Tomato Mushroom Soup:** Add a can of diced tomatoes or a few tablespoons of tomato paste for a tangy flavor.
* **Mushroom Barley Soup:** Add 1/2 cup of pearled barley to the Instant Pot along with the broth. Increase the cooking time to 20 minutes.
* **Mushroom Wild Rice Soup:** Add 1/2 cup of wild rice to the Instant Pot along with the broth. Increase the cooking time to 25 minutes.
* **Vegan Mushroom Soup:** Substitute the heavy cream with coconut milk and ensure you are using vegetable broth.
* **Add Protein:** Add cooked chicken, sausage, or tofu to make it a more substantial meal.
* **Different Herbs:** Experiment with different herbs like rosemary, sage, or chives.
## Serving Suggestions
This Instant Pot Garlicky Mushroom Soup is delicious on its own, but here are some serving suggestions to make it a complete meal:
* **Serve with Crusty Bread:** A slice of crusty bread or a grilled cheese sandwich is perfect for dipping into the soup.
* **Serve with a Salad:** A simple green salad or a Caesar salad complements the richness of the soup.
* **Serve as an Appetizer:** Offer small bowls of soup as an appetizer before a main course.
* **Serve with a Grilled Cheese Sandwich:** A classic pairing that’s always a hit.
* **Serve with a dollop of sour cream or Greek yogurt:** Adds a tangy contrast to the rich flavors.
## Nutritional Information (Approximate per serving)
* Calories: 250-350
* Fat: 15-25g
* Protein: 5-10g
* Carbohydrates: 15-25g
*Note: Nutritional information may vary depending on the specific ingredients and portion sizes used.*
## Frequently Asked Questions (FAQ)
**Q: Can I use dried mushrooms?**
A: Yes, you can use dried mushrooms. Rehydrate them in warm water for about 30 minutes before adding them to the soup. Be sure to strain the soaking liquid and add it to the soup for extra flavor.
**Q: Can I freeze this soup?**
A: Yes, this soup freezes well. Let it cool completely before transferring it to an airtight container and freezing for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
**Q: Can I make this soup without an Instant Pot?**
A: Yes, you can make this soup on the stovetop. Sauté the vegetables in a large pot, then add the broth and seasonings. Simmer for at least 30-45 minutes, or until the flavors have melded. Proceed with the remaining steps.
**Q: What if I don’t have fresh thyme?**
A: You can substitute 1 teaspoon of dried thyme for the fresh thyme sprigs.
**Q: Can I use a different type of cream?**
A: Yes, you can use half-and-half or milk instead of heavy cream, but the soup will be less creamy.
**Q: Can I add other vegetables?**
A: Absolutely! Carrots, celery, potatoes, or spinach would all be delicious additions.
**Q: My soup is too thick. What can I do?**
A: Add more broth until you reach your desired consistency.
**Q: My soup is too thin. What can I do?**
A: Simmer the soup on the ‘Sauté’ function for a few minutes to allow some of the liquid to evaporate.
**Q: Can I use wine instead of sherry?**
A: Yes, dry white wine works well as a substitute for sherry.
## Conclusion
This Instant Pot Garlicky Mushroom Soup is a comforting and flavorful dish that’s perfect for any occasion. With its quick cooking time and easy-to-follow instructions, it’s sure to become a family favorite. So gather your ingredients, fire up your Instant Pot, and get ready to enjoy a bowl of creamy, delicious goodness!
Enjoy!