Name: Creamy Pressure Cooker Mushroom Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 yellow onion, diced; 3 garlic cloves, minced; 2 tbsp extra virgin olive oil; 1 leek, sliced; 500 g Pleurotus (oyster) mushrooms (or another type of mushrooms, I have used several varieties), sliced; Salt and black pepper to taste; 200 ml crème fraîche; 2 cups (480ml) water; To serve: extra sautéed pleurotus mushrooms (optional), dried oregano, truffle oil for drizzling

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If you’re looking for a creamy, comforting soup that comes together in under 20 minutes, this pressure cooker mushroom soup is about to become a weeknight staple. Made with pleurotus (oyster) mushrooms, a generous swirl of crème fraîche, and finished with truffle oil and dried oregano, it’s velvety, deeply flavourful, and the kind of meal that makes everyone at the table happy — including the picky eaters.

The pressure cooker draws out every bit of umami from the mushrooms in a fraction of the time a regular simmer would take. Blended smooth into a velouté, even the most mushroom-resistant child will find it hard to say no.

Why You'll Love This Mushroom Soup

There are a handful of recipes I keep returning to every single winter, and this mushroom soup is one of them. What makes it so dependable is the combination of speed and depth of flavour. From the moment you start sautéing the onion to the moment you are ladling the finished soup into bowls, you are looking at 20 minutes. The pressure cooker is what makes that possible, and if you have been on the fence about using one for soups, this recipe will convince you.

The texture is another reason this soup earns its place on the weekly rotation. Blended smooth into a velouté, it is the kind of consistency that works for the whole family without any compromise. Children who would otherwise pick at mushroom pieces eat this without comment. It looks elegant, it tastes like something that took much longer, and it requires nothing more than seven honest ingredients you can find at any supermarket.

It is also naturally vegetarian, which matters on the evenings when you want something nourishing without meat. The mushrooms create their own broth under pressure, and the crème fraîche turns that broth into something genuinely silky. You do not need stock. You do not need a long list of spices. The pleurotus mushrooms do the work for you.

How to Make Pressure Cooker Mushroom Soup

Everything happens in one pot, which means the washing up is mercifully short.

Start with the aromatics. Heat two tablespoons of extra virgin olive oil in your pressure cooker over medium heat, then add the diced onion and minced garlic. Give them two minutes on the heat, stirring occasionally, until they have softened and turned fragrant. This step matters more than it might seem. Sautéing the onion and garlic first builds the flavour base that carries the whole soup, and skipping it would leave the finished result tasting flat.

Once the aromatics are ready, add everything else in one go: the sliced leek, the pleurotus mushrooms, a generous amount of salt and black pepper, the crème fraîche, and two cups of water. Stir to combine and close the lid.

Bring the pressure cooker up to full pressure on high heat. You will know it has reached pressure when the valve rises. At that point, reduce the heat to low and cook for 10 minutes. The mushrooms will release their liquid, the crème fraîche will melt into the broth, and the pressure will coax out a depth of flavour that would take a regular saucepan 40 minutes or more to achieve.

When the cooking time is up, remove the pot from the heat and allow the pressure to release naturally for five minutes before using the quick-release valve. Open the lid carefully, away from you.

Using a handheld stick blender, blend directly in the pot until the soup is completely smooth and velvety. If you prefer a thinner consistency, add a splash of hot water and blend again. Taste for seasoning, adjust as needed, and serve immediately.

Nutritional Benefits

Pleurotus mushrooms tend to be overshadowed by trendier varieties, but they deserve far more attention as a family food. They are one of the richest plant sources of beta-glucans, a type of soluble fibre that has been shown to support immune function. For families with young children who seem to catch every cold that goes around, building beta-glucan-rich foods into regular meals is a simple, practical strategy that requires no supplements and no specialist shopping.

Beyond beta-glucans, pleurotus mushrooms provide meaningful amounts of B vitamins including niacin and riboflavin, both of which support energy metabolism in children and adults alike. They also contain ergothioneine, a powerful antioxidant that is unique to mushrooms and has been associated with reduced inflammation in the body. This is not a nutrient you can replicate with any other common food, which is another reason to keep mushrooms on the weekly shopping list.

From a practical standpoint, this soup delivers all of those benefits in a form that is genuinely easy to eat. The crème fraîche adds healthy fat, which not only creates the silky texture but helps the body absorb fat-soluble nutrients more effectively. The extra virgin olive oil contributes polyphenols, the anti-inflammatory compounds that make it one of the most health-supportive cooking fats available. At around 225 calories per serving, the soup is light enough for a weeknight but filling enough to need nothing more than some good bread alongside.

How to Serve This for Kids

One of the things I appreciate most about this soup for family mealtimes is that it requires no adaptation for different ages. The smooth velouté texture means there is nothing for children to pick out or push to the side of the bowl, which removes one of the most common flashpoints at the dinner table. My children eat this without negotiation, which in this house counts as a genuine success.

For serving, I keep things simple. Each bowl gets a ladleful of hot soup, a small heap of extra sautéed pleurotus mushrooms on top if I have them, a pinch of dried oregano, and a drizzle of truffle oil for the adults and older children. For younger children or those who are sensitive to strong flavours, I leave the truffle oil off entirely. The soup is completely delicious without it, and there is no need to force a flavour that might put them off an otherwise winning meal.

Thick-sliced sourdough bread on the side is my preferred accompaniment. It is sturdy enough for dunking, which children tend to find deeply satisfying, and it makes the meal more substantial without any extra cooking. If you want to round it out further, a simple green salad or a slice of good cheese toast works beautifully.

Storage Tips

This soup keeps well and rewards you for making a large batch. If anything, the flavour deepens overnight as the mushroom compounds continue to develop in the broth, so leftovers are genuinely worth looking forward to.

In the fridge, it will keep in an airtight container for up to three days. When you reheat it, do so gently on the hob over low heat rather than at full power in the microwave. The crème fraîche can split if it is heated too aggressively, which will not affect the flavour but will change the texture. Add a small splash of water when reheating if the soup has thickened in the fridge, which it likely will.

For the freezer, this soup is an excellent candidate for batch cooking. Pour cooled portions into freezer-safe containers and freeze for up to three months. Leave the toppings off until you are ready to serve. Defrost overnight in the fridge and reheat gently on the hob. Having two or three portions of this in the freezer means a proper homemade dinner is always ten minutes away, which is exactly the kind of backup a busy week demands.

More Cosy Soup Recipes

If this soup has earned a place in your weeknight rotation, there are a few more recipes on the blog that are well worth trying.

The Easy Chicken Tortilla Soup is a brilliant weeknight option if you want something with a bit more substance. It is warming, gently spiced, and the kind of recipe the whole family asks for again. It also comes together quickly and uses ingredients that are easy to keep in the cupboard.

The Deep-Flavour Dark Chocolate Beef and Bean Chili is a more weekend-style recipe, the kind you make in a larger batch and eat across two days. The addition of dark chocolate sounds unusual but it deepens the flavour in a way that is hard to explain until you have tried it. It has become one of the most popular recipes on the blog for good reason.

And if you are looking for something lighter, the Pea Fritters with Feta and Chickpea Flour are a favourite in our house. They are quick to make, packed with protein, and work brilliantly as a side, a lunchbox addition, or a snack that children actually want to eat.

If you make this mushroom soup, I would love to hear how it goes. Leave a comment below with any questions or variations you tried. And if you share it on Instagram, tag me at @livewellbychristina so I can see your bowl.

Frequently Asked Questions (FAQ)

Can I make this in an Instant Pot?

Yes. Use the Sauté function for the first step, then set to Manual / Pressure Cook on High for 10 minutes. Quick release when done, then blend as usual.

Can I use other mushrooms?

Absolutely. Button, cremini, chestnut, or a mixture all work well. For extra depth, add a small handful of dried porcini or shiitake alongside the fresh mushrooms — rehydrate them first and use the soaking liquid (strained) in place of part of the water.

Can I make this without a pressure cooker?

Yes. Use a regular saucepan: follow the same steps, cover, and simmer for 25–30 minutes over low heat instead of pressure cooking. The flavour will be slightly lighter but still delicious.

Is this mushroom soup healthy for kids?

Pleurotus mushrooms are a good source of beta-glucans, B vitamins, and antioxidants. Blended smooth, this is an easy way to get mushrooms into children who might otherwise refuse them. At around 225 calories per serving with healthy fats from olive oil and crème fraîche, it’s light but genuinely filling.

Creamy Pressure Cooker Mushroom Soup

Recipe by Christina Tsiripidou

Creamy pressure cooker mushroom soup with pleurotus mushrooms and crème fraîche. Ready in 20 minutes — a velvety weeknight soup the whole family will love.

Course: Soup, Dinner, MainCuisine: Mediterranean, Greek, French, InternationalDifficulty: Easy

Prep Time

minutes

Cook Time

minutes

Total Time

minutes

Servings

servings

minutes

Ingredients

1 yellow onion, diced
3 garlic cloves, minced
2 tbsp extra virgin olive oil
1 leek, sliced
500 g Pleurotus (oyster) mushrooms (or another type of mushrooms, I have used several varieties), sliced
Salt and black pepper to taste
200 ml crème fraîche
2 cups (480ml) water
To serve: extra sautéed pleurotus mushrooms (optional), dried oregano, truffle oil for drizzling

Directions

Heat the olive oil in your pressure cooker over medium heat. Add the diced onion and minced garlic and sauté for 2 minutes until softened and fragrant.
Add the sliced leek, pleurotus mushrooms, salt, pepper, crème fraîche, and water. Stir to combine.
Close and seal the lid. Turn heat to high. Once the valve is up (pressure reached), reduce heat to low and cook for 10 minutes.
Remove from heat. Allow pressure to release naturally for 5 minutes, then carefully use the quick-release valve. Open the lid away from you.
Using a handheld stick blender, blend directly in the pot until completely smooth and velvety. Or transfer to a jug blender in batches. Add a splash of water for a thinner consistency.
Ladle into bowls. Top with extra sautéed mushrooms, dried oregano, and a drizzle of truffle oil. Serve immediately.