Instant Pot Cream of Mushroom Soup with Greek Yogurt

Perfect for the winter, this Instant Pot Cream of Mushroom Soup is made with Greek yogurt for an extra creamy consistency and boost of satiating protein. Only 20 minutes of hands-on cook time! The rest you can set it and forget it.

Why I like this recipe!

This Instant Pot Cream of Mushroom Soup is cozy, comforting and only requires 20 minutes of hands-on cook time! Need I say more?!

Once everything is in the trusty Instant Pot there’s nothing more for you to do but eagerly wait in anticipation for a bowl of bursting flavor. It’s practical and easy!

I love comforting soups and stews in the winter time, especially when paired with a hunk of crusty bread and butter or paired with a salad. Cozy and warm vibes for the holidays or any cold winter night!

This quick cream of mushroom soup can be made with heavy cream or if you’re looking to add a satiating protein boost, I like adding creamy Greek yogurt. Greek yogurt is a perfect substitute for heavy cream – it adds some creaminess and thickness to the soup, a slightly tart flavor, and protein to keep you fuller longer.

As a dietitian, I also love cooking with mushrooms (see: asparagus mushroom galette and mushroom black bean veggie burger) – they are a great source of a variety of nutrients and some varieties of ‘shrooms are even a good source of vitamin D!

Ingredients You’ll Need

Notes on ingredients:

shiitake mushrooms: provides an earthy, smoky flavor and a rich meaty-yet-buttery texture.

portobello mushrooms: contribute a rich, savory, meaty, and earthy flavor profile.

cremini mushrooms: have a hearty texture and a full-bodied umami flavor that intensifies when cooked.

greek yogurt: adds a creamy texture, tangy flavor, and a boost of protein.

white wine: adds acidity and helps balance out the rich creaminess of the soup.

bay leaf: add a subtle herb like flavor providing depth to the dish.

thyme: adds a complex, warm, and slightly citrusy flavor.

butter: provides flavor and richness.

garlic: contributes a sweet, nutty flavor.

onion: contributes flavor and sweetness.

chicken stock: it elevates the taste of the other ingredients in the soup and provides some saltiness.

Mushrooms are nutritious!

As a registered dietitian (who used to consult for the Mushroom Council), I geek out a bit about shroomies.

Mushrooms are a type of fungi rich in fiber and many vitamins and minerals including vitamins B & D, potassium, selenium, and antioxidants.

Mushrooms are also the only natural source of vitamin D in the produce aisle. They actually produce vitamin D from exposure to sunlight, similar to how as humans produce vitamin D from the sun.

If you want an extra vitamin D boost, look for UV-exposed mushrooms labeled “high in vitamin D” in the grocery store or throw ’em out in the sunlight yourself.

When mushrooms were consumed as part of healthy dietary patterns, they were shown to reduce triglyceride levels, reduce risk of mortality from cerebrovascular disease, boost the immune system, and support cardiovascular health.

How To Make Instant Pot Cream Of Mushroom Soup

1. Sauté onion. Melt butter and cook onion with garlic until translucent.
2. Sauté mushrooms. Add cremini, shiitake and portobello mushrooms and cook until browned and tender, seasoning with salt and pepper.
3. Add remaining ingredients. Add white wine, chicken stock, bay leaf, thyme sprigs and salt and stir together.
4. Cook in Instant Pot. Set to high pressure for 5 minutes, close vent, and allow natural pressure release for 10-15 minutes. After 10-15 minutes, use quick release valve to release steam.
5. Blend soup: Remove bay and thyme, and carefully transfer soup to high-speed blender to puree to your desired consistency.
6. Add Greek yogurt. Pour soup back into Instant Pot and turn on Keep Warm function. Fold in Greek yogurt until combined.

Equipment You’ll Need

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Instant Pot

Blender

Expert Tips!

1. Any ~2 lb. mixture of mushroom varieties will work but I think cremini, shiitake and portobello offer the most flavor.
2. Substitute heavy cream for Greek yogurt if you want a thinner soup consistency and slightly less tart flavor.
3. When cooking with Greek yogurt, leave out at room temperature while cooking (for 30-60 minutes) to prevent curdling.

Storage

Let soup cool before transferring to an airtight container to store in the refrigerator for 3-4 days.

For longer storage, you can portion it into freezer-safe bags and freeze it for up to 3 months.

Recipes that Pair Well

Instant Pot Whole Wheat Bread (No Knead)

Charred Asparagus Salad with Egg

Ridiculously Easy Air Fryer Whole Chicken

Air Fryer Garlic Bread

For more soup inspiration, check out my recipes below:

Slow Cooker Vegan Italian Wedding Soup

Instant Pot 15 Bean Soup

Vegan Turmeric Pumpkin Soup

Crockpot Cream of Asparagus Soup

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Instant Pot Cream of Mushroom Soup with Greek Yogurt

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• Author: Kara Lydon, RD, LDN
• Total Time: 55 minutes
• Yield: 6–8 servings 1x
• Diet: Gluten Free

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Description

Perfect for the winter, this Instant Pot Cream of Mushroom Soup is made with Greek yogurt for an extra creamy consistency and boost of satiating protein. Only 20 minutes of hands-on cook time! The rest you can set it and forget it.

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Ingredients

Scale 1x2x3x

• 2 tablespoons butter
• 1 yellow onion, diced (about 2 cups)
• 4 cloves garlic, minced
• 24 ounces sliced cremini mushrooms
• 8 ounces sliced shiitake mushrooms
• 6 ounces portobello mushrooms, sliced
• Salt and pepper
• 1/3 cup dry white wine
• 4 1/2 cups chicken stock
• 1 bay leaf
• 5 thyme sprigs
• 1 tablespoon salt
• 1 cup plain whole milk Greek yogurt

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Instructions

1. Add butter to Instant Pot and set to Sauté function for 8 minutes. Once butter has melted, add onion and cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
2. Add cremini, shiitake and portobello mushrooms and set to Sauté for 8 minutes. Season with salt and pepper. Cook mushrooms, stirring occasionally, until mushrooms brown and start to release their juices, about 8 minutes (volume will decrease by half).
3. Stir in white wine to deglaze the bottom of the pot.
4. Add chicken stock, bay leaf, thyme sprigs and salt and stir together.
5. Secure lid onto Instant Pot. Close the steam vent (should be on sealing). Set to high pressure for 5 minutes. Allow natural pressure release for 10-15 minutes.
6. After 10-15 minutes, use quick release valve to release steam.
7. Once pressure is released, open lid, remove bay leaf and thyme sprigs, and carefully transfer soup to high-speed blender to puree to your desired consistency (or you can use an immersion blender).
8. Pour soup back into Instant Pot and turn on Keep Warm function. Fold in Greek yogurt until combined.
9. Season with additional salt and pepper, to taste.

Notes

1. Any ~2 lb. mixture of mushroom varieties will work but I think cremini, shiitake and portobello offer the most flavor.
2. Substitute heavy cream for Greek yogurt if you want a thinner soup consistency and slightly less tart flavor.
3. When cooking with Greek yogurt, leave out at room temperature while cooking (for 30-60 minutes) to prevent curdling.

• Prep Time: 5 minutes
• Cook Time: 50 minutes
• Category: Soup
• Method: Instant Pot
• Cuisine: American