Mushroom Potato Soup

That first hiss from the cooker tells you something good is happening. You spot that steam starting to build, and you sense the flavors starting to lock in. It27s like your kitchen just got a little more exciting and cozy all at once.

You remember those winter nights when soup felt just right, but you didn27t want to wait forever. Pressure cookers fix all that, squeezing the flavors out quick while keeping everything tender and full of broth depth. Y27all gonna love the way the mushrooms soak up the broth, and those potatoes get soft but not mushy.

Once the valve hiss gets steady, you know it27s time to focus on something else for a bit. That slow release will do its thing, rounding out the flavors naturally before you dive in with that first spoon. Trust me, the kitchen smells alone got me hooked before the soup even hits the bowl.

Why This Recipe Works Every Single Time

• This recipe balances hearty potatoes and earthy mushrooms perfectly so it27s never bland.
• The butter and garlic bring a cozy richness that keeps the soup from tasting flat.
• Using dried thyme and rosemary adds an herbal punch without overwhelming the veggies.
• Pressure cooking locks in all the flavors fast while keeping everything tender but not falling apart.
• The broth depth grows with slow release, giving you a warmth that27s hard to beat.
• Partial blending leaves just enough chunkiness, so you're not eating plain puree.

What Goes Into the Pot Today

• 15 oz (450g) cremini mushrooms, cleaned and sliced
• 2 tablespoons butter for that rich, silky base
• 1 onion, chopped to melt into sweetness
• 4 garlic cloves, minced for that punch you gotta have
• 1 teaspoon salt to bring all those flavors together
• ½ teaspoon ground black pepper, just enough to wake your palate up
• 1 teaspoon dried thyme, giving earthiness and little floral notes
• 1 teaspoon dried rosemary adds that piney aroma that pairs so good
• 1.5 pounds (700g) russet potatoes, peeled and diced for tender bite
• 4-5 cups vegetable broth to make that comforting base with broth depth
• 1 cup heavy cream for creamy, dreamy finish (optional but heck yes)

Your Complete Cooking Timeline

Step 1. Melt the butter in your pressure cooker pot over medium heat. You watch it shimmer and smell those first buttery notes. Easy start, right?

Step 2. Throw in the chopped onion and cook until translucent. About 5 minutes is enough to sweeten those layers. Don27t rush this, 'cause that27s flavor building.

Step 3. Stir in the minced garlic, cook just 1-2 minutes. Gotta get that garlic fragrance going without burning it. You remember what garlic does, right?

Step 4. Add the sliced cremini mushrooms and let them cook until they start to brown, around 8-10 minutes. Watch for that moisture releasing and bubbling away, it27s key.

Step 5. Season the mix with salt, black pepper, thyme, and rosemary. Stir it to make sure all those flavors mix real good together.

Step 6. Toss in your diced potatoes, pour the vegetable broth in. You27re almost there now. Lock the lid on and set to high pressure.

Step 7. Pressure cook for 10 minutes and then do a quick release, watching that valve hiss and steam cues carefully. Once opened, use an immersion blender to partially blend. Leave some chunks hanging around for texture.

Step 8. Stir in the heavy cream if you're using it, simmer for another 5 minutes on low heat to add that rich finish. Taste, adjust salt or pepper if it needs it. Serve it up hot, and enjoy every spoonful.

Quick Tricks That Save Your Time

• Buy mushrooms pre-sliced to dodge that prep step on busy nights.
• Use pre-minced garlic from a jar if you27re in a hurry. Works real good without losing the flavor punch.
• Double up the broth in your pressure cooker when you27re doing other meals, then freeze in portions for soups later. Saves you tons of time and effort.

The Flavor Experience Waiting for You

You sense the warmth before you even taste it. This soup hugs your insides with that thick broth depth and a lovely hint of herbs. It27s not just filling, it feels like comfort itself.

The mushrooms soak up the broth so well, each bite has that earthy, slightly meaty note. The potatoes are soft but not mush 2D they hold shape just enough to keep it interesting. It27s like a bowl of new favorite memories.

That heavy cream addition if you go for it adds silkiness, rounding everything out. The garlic and onion give that cozy base while rosemary spots pop in here and there, keeping your tongue curious and happy with every spoonful.

Smart Storage That Actually Works

If you got leftovers (and you might), refrigeration is your go-to. Store the soup in airtight containers and it27ll keep fresh for about 4 days. Just reheat gently to keep that creamy texture intact.

Freezing is a solid choice too. Portion soup into freezer-safe containers, leaving room for expansion. It27ll last around 2-3 months, so it27s great for meal prep when heck, you27re just not in the mood to cook.

To reheat frozen soup, thaw overnight in the fridge and warm on the stove. Use low heat and stir regularly so it don27t stick or separate.

You can also freeze the vegetable broth separately. Pour it in ice cube trays and pop cubes in freezer bags. Whenever you make soup or need broth depth somewhere, you just grab a cube or two. Saves loads of time and hassle.

The FAQ Section You Actually Need

• Can I use other types of mushrooms? Heck yes, you can swap creminis for button, shiitake, or even portobello. Just adjust cooking times if bigger chunks.
• What if I don27t have heavy cream? No worries! You can skip it or use coconut milk or plain yogurt for creaminess, just add at the end off heat so it doesn27t curdle.
• Can I make this vegan? Absolutely, swap butter for olive oil and use coconut or cashew cream instead of heavy cream. Veggie broth should already be plant-based.
• How do I avoid overcooked potatoes? Keep an eye on pressure cook time and use quick release once it27s done. Russets cook pretty even, but they can get mushy if you go too long.
• Is partial blending necessary? Not totally, but it gives this soup a nice texture between chunky and creamy that you might just love. If you want totally smooth, blend it all the way.
• Can I make this soup ahead of time? Yes, it reheats beautifully and flavors often deepen after sitting. Just do a slow release during cooking to keep broth depth for next day goodness.

Mushroom and Potato Soup Made Easy in Your Pressure Cooker

This creamy mushroom and potato soup comes together quickly in the pressure cooker for a comforting, hearty bowl packed with earthy flavors and a rich, creamy finish.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Soup

Cuisine Mexican

Servings 4 people

Calories 320 kcal

Equipment

• 1 Pressure cooker

Ingredients

  

Main Ingredients

• 450 g Cremini mushrooms cleaned and sliced
• 2 tablespoons Butter
• 1 Onion chopped
• 4 Garlic cloves minced
• 1 teaspoon Salt
• ½ teaspoon Ground black pepper
• 1 teaspoon Dried thyme
• 1 teaspoon Dried rosemary
• 700 g Russet potatoes peeled and diced
• 4-5 cups Vegetable broth
• 1 cup Heavy cream optional

Instructions

 

Instructions

• Melt the butter in your pressure cooker pot over medium heat.
• Add the chopped onion and cook until translucent, about 5 minutes.
• Stir in the minced garlic and cook for 1-2 minutes until fragrant.
• Add the sliced mushrooms and cook for 8-10 minutes until browned.
• Season with salt, black pepper, thyme, and rosemary and stir to combine.
• Add diced potatoes and pour in the vegetable broth.
• Lock the lid and cook on high pressure for 10 minutes. Do a quick release.
• Use an immersion blender to partially blend the soup, leaving some chunks.
• Stir in the heavy cream (if using) and simmer on low for 5 minutes.
• Taste and adjust seasoning if needed. Serve hot.

Notes

Store extra soup in airtight containers for up to 4 days, or freeze portions for up to 3 months. Reheat on low for best texture. Top with herbs or mushroom garnish if desired.