Instant Pot Mushroom Soup

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I hate mushrooms. Ok, I DID hate mushrooms, until I had them prepared in a heavenly way at a restaurant at Disney. Then, I had them again in the form of soup at another restaurant at Disney. At that point, Mystery Man informed me I was no longer a mushroom hater. I’m reformed!

I’ve been trying to replicate that soup ever since, and I finally nailed it! I hope you will try it, even if you are a fungi hater.

Also, don’t judge this soup by it’s looks! It’s delicious!

Instant Pot Mushroom Soup

Serves 8


2 Tablespoons olive oil

3 Tablespoons butter

2 leeks* chopped into 2” pieces (white and green sections)

1 medium sweet onion chopped into 2” pieces

5 cloves of garlic, minced

3, 8 oz packages mushrooms wiped clean

 (I use one pack, white, one pack baby bella and one pack ‘gourmet blend’)

1/2 Teaspoon salt (perhaps more when flavors are adjusted at the end of cooking time)

1/2 Teaspoon pepper

1 1/2 Teaspoons fresh thyme or 1/2 Teaspoon dried

1/2 cup cooking sherry

1, 32 ounce box of chicken broth

2 Tablespoons corn starch

1/2 cup heavy cream

1 Teaspoon liquid smoke (if making gluten free, make sure it’s gluten free)

1/2 cup cooked and chopped bacon (garnish)

*did you forget leeks at the grocery? Substitute with one small to medium potato and one stalk of celery.


Place leeks and onions in food processor and pulse until chopped and slightly pureed. Transfer to bowl and set aside.

Place one package of cleaned mushrooms in food processor and pulse until finely chopped. Transfer to a clean bowl. Repeat with the last two packages and add all the mushrooms together in a bowl.

Turn on the pot’s ‘sauté’ setting and melt the butter and add the olive oil. Transfer the leeks from their bowl into the pot and add the garlic, too. Sauté until softening, about one minute. Add mushrooms, salt, pepper, thyme, sherry, and chicken broth. Stir.

Cancel the sauté setting and place the lid on the pot, ensuring the vent is set to ‘sealing’. Press the pressure cook or manual button, then the +/1 button to 10 minutes.

When the cook cycle ends, let stand for 15 minutes, then manually vent the remaining pressure via quick release. When the pin drops, open the lid and stir the soup.

There are two ways you can finish this soup, depending on your preference

Our household favorite – carefully pour the hot soup into the *blender to the max liquid line (this will not be all the soup). Add corn starch. Blend for about one minute, until silky smooth. Pour soup back into the pot with the un-blended soup. Add liquid smoke, cream, and salt or pepper to taste.  *An emersion blender is also a good choice.


Remove one cup of soup and place it in a 2-cup measuring vessel. Add corn starch and whisk violently until silky smooth. Return to the pot with the rest of the soup. Add liquid smoke, cream, and salt or pepper to taste.

Cheesy Shells and Sausage – Instant Pot (gf)

Serves 6-8


4 tablespoons butter

2 large shallots, diced

2 pounds Italian sausage links

– I use 2 packages of Johnsonville Mild Italian links

1 tablespoon crushed garlic

               – I use the minced garlic in a jar

1 teaspoon Italian seasoning

2  cans (14.5 oz each) chicken broth

3/4 cup white wine

– this is 1 single serve mini bottle

1 package (10 oz) cherry or grape tomatoes

2 boxes (8 oz) Banza gluten free pasta shells

               – or 1 pound traditional shells

8 ounces baby spinach

1/3 cup half-and-half or heavy cream

1 1/2 cups grated parmesan cheese

               – plus more for garnish

1 package (5.2 ounce) Boursin Garlic & Fine Herb cheese

               – or 5 ounces cream cheese


Add butter to Instant Pot (6 quart) and press “Saute” and adjust so it’s on the “High” setting.

Melt the butter until sizzling then add the shallots. Let the shallots soften while stirring for 2-3 minutes.

Add the sausage, garlic and Italian seasoning and cook while intermittently stirring for about 4 minutes. The sausage does not have to be cooked through at the end of this step.

Stir in the chicken broth, wine and tomatoes. Stop stirring and add the pasta. There will be no more stirring until the end. With the back of a spatula, spread the pasta evenly and lightly press into liquid. The upper most layer of pasta will not be covered with liquid, and that’s ok.

Pile the spinach on top. It will look like a lot of spinach – don’t worry – it’s not.

Secure the lid on the pot and ensure the vent arrow is pointed to “sealing.” Re-set the pot by canceling, or unplugging and plugging back in. Press “manual’ or “pressure cook” on High for 6 minutes.

It will take time for the pot to come to pressure before counting down the 6 minutes. (Mine takes 10/15 minutes).

Once the pot runs out of time (and beeps that it’s finished with the 6 minutes), carefully release the pressure.

Open the pot and using a rubber spatula carefully fold in the cream, parmesan and Boursin cheeses.

Serve! Top with extra parmesan cheese.