Instant Pot Wild Mushroom Soup

This post may contain affiliate links, and I earn from qualifying purchases. Please read our privacy policy.

Instant Pot Wild Mushroom Soup is a wonderful, delicious broth-based soup. This is the perfect soup for mushroom lovers!

April 16th is Day of the Mushroom. Of course, you must celebrate by eating some mushrooms. My favorite way to eat them is to saute them with a little bit of oil and balsamic vinegar, and then serve them over grilled steak. This Instant Pot Wild Mushroom Soup is delicious too. Give it a try!

Share the mushroom love on social media today using the hashtags #DayoftheMushroom and #RecipesForHolidays.

Be sure to follow my April Food Holidays page so you never miss a food holiday in the month of April!

“Nature alone is antique, and the oldest art a mushroom.”

-Thomas Carlyle

The History of Mushrooms:

Long before trees were so plentiful, the earth was covered by giant mushrooms. Scientists discovered a rare 115 million year old mushroom fossil that sprouted during the era of the dinosaurs.

Mushrooms were probably first cultivated in China and Japan as early as 600 AD. Mushrooms were eaten, of course, but many cultures also ate hallucinogenic mushrooms for spiritual ceremonies and recreation. Others used them for medicinal purposes due to their supposed immune boosting properties.

Mushrooms made their way to Europe (France) by the 17th century.

In America, the first reference to a mushroom in a cookbook was in “The Virginia Housewife” in 1824.

Currently, mushrooms are a 1 billion dollar per year industry with the white button mushroom being the most popular variety.

Ingredients needed:

• water
• dried porcini mushrooms
• olive oil
• shallots
• garlic
• dry Marsala or sherry
• assorted fresh mushrooms
• dried thyme
• white sugar
• low sodium soy sauce
• balsamic vinegar
• fresh parsley
• salt and freshly ground black pepper

How to make Instant Pot Wild Mushroom Soup:

The complete, printable recipe is at the end of this post.

Pour 4 cups boiling water over the dried mushrooms. Cover and let stand 10 minutes. Strain the mushrooms and liquid through a sieve lined with paper towels into a medium bowl, reserving the liquid. Slice the mushrooms, if needed.

Select the SAUTE setting in your Instant Pot. Select the MEDIUM temperature setting, and allow to pre-heat. Add the oil to the cooker. Add the shallots and garlic to the hot oil; cook, stirring occasionally, until the shallots are beginning to brown richly, about 5 minutes. Add the Marsala; bring to a boil, and cook 1 minute.

Press CANCEL. Stir in the 16 ounces of assorted mushrooms, thyme, sugar, pepper, porcini mushrooms, reserved mushroom liquid and 1 tablespoon of the soy sauce. Cover the cooker with the lid, and lock the lid in place. Turn the steam release handle to the VENTING position. Select the SLOW COOK setting. Select the HIGH temperature setting for 4 hours, and cook until the vegetables are very tender and the flavors blend.

Remove the lid from the cooker. Stir in the vinegar, salt and remaining 1 tablespoon of soy sauce.

Serve topped with the parsley.

What are the best mushrooms to use for mushroom soup?

Use an assortment of cremini, portobello, shiitake and button mushrooms. A blend will create great flavor!

Be sure to serve this soup alongside some great crusty bread for dunking into the rich broth. Enjoy!

Fun Facts About Mushrooms:

• Mushrooms are grown in all 50 states of the U.S.
• The mushroom capital of the world is Kennett Square, PA. 60% of America’s mushrooms are grown there.
• A mushroom farmer is called a mycologist.
• A mushroom lover is called a mycophile.
• The world’s most expensive mushroom is the European White Truffle.
• Some mushrooms grow in the dark.