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.
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.