This savory mushroom-potato soup bursts with so much flavor. It’s a medley of simple ingredients – cremini mushrooms, potatoes, onion, dried thyme, and garlic – creating a crowd pleaser to be on repeat.
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Instant Pot Mushroom-Potato Soup
It’s been cool on and off here on the East Coast. During one of our cooler days in the 60s, it was the appropriate weather for a nice soup. A good soup simmers for a good few hours. If you’re pressed for time, this soup will come out in about 2 to 2.5 hours as if it’s been simmering for hours. It’s also done completely in the instant pot from start to finish, so there’s very little clean up. Those are my favorite recipes to cook – minimal clean up!
Another note to make, I’m not really a mushroom fan…like at all. Usually they taste like dirt to me and I can only really tolerate white button mushrooms. They’re the only type of mushrooms that don’t taste like dirt to me. This recipe does not at all taste like that.
Origins of the Recipe
The original recipe comes from “The Italian Slow Cooker” by Michele Scicolone, which comes with 125 traditional recipes that come from different regions throughout Italy. However, I didn’t use all of the ingredients that she used. In her recipe, she used dried porcini mushrooms and heavy cream. This recipe does not use either of those. So if you don’t have either of those ingredients, I’ve got you covered. Instead of slow cooking in either a slow cooker or a large pot to simmer for hours, I adapted the recipe to an instant pot, which was really easy to do.
Tools You’ll Need to Make Mushroom Potato Soup
- Instant pot with both a saute and soup option
- Cutting board
- Knife
Ingredients You’ll Need
- 3 tablespoons butter
- 6 cups of water
- 1 large onion, diced
- 2 garlic cloves, minced
- 8-10 small to medium cremini mushrooms, sliced
- 3 medium Yukon potatoes, quartered
- Salt
- Freshly ground pepper
- Freshly grated Parmigiano reggiano
- Dried thyme
