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Warm, hearty, and full of flavor, this Instant Pot Mushroom Spinach Soup is a dream come true for busy cooks and health-conscious eaters. Combining tender mushrooms, vibrant spinach, and a creamy base, this soup is both satisfying and nutritious. Whether you’re following a keto diet or simply craving a comforting meal, this recipe is quick, easy, and guaranteed to delight!

Nothing is quite as cozy as homemade soup. This Instant Pot Mushroom Spinach Soup is filling and warm and is perfect for those on a low carb or keto diet!

Why You’ll Love Instant Pot Mushroom Spinach Soup

Quick and Easy: Made entirely in the Instant Pot, this soup is ready in just 20 minutes, including prep and cooking time. Perfect for busy weeknights or lazy weekends!
Keto-Friendly and Low-Carb: With minimal carbs, this recipe fits beautifully into a ketogenic lifestyle while still delivering maximum flavor.
Creamy and Flavorful: The combination of earthy mushrooms, tender spinach, and a creamy base creates a luxurious, velvety texture.
Versatile for Various Diets: It’s naturally gluten-free and vegetarian, and with a few substitutions, it can easily be made vegan or dairy-free.
Perfect for Meal Prep: This soup stores well, making it an excellent choice for preparing meals ahead of time or enjoying leftovers throughout the week.

A tasty, hearty soup is something that just warms the soul. After a busy day, sitting down to enjoy a flavorful soup is perfection. This Instant Pot Mushroom Spinach Soup hits the spot. It is delicious and earthy, but simple to prepare. Best of all it is healthy and meets a ton of dietary needs.

Ingredients for Instant Pot Mushroom Spinach Soup

Mushrooms – A mix of Portobello and shiitake mushrooms adds a deep, earthy flavor.
Spinach – Frozen or fresh spinach works well, providing a burst of color and nutrients.
Onion – Chopped onion enhances the savory base of the soup.
Garlic – Minced garlic adds a delicious aromatic kick.
Chili Powder – A subtle spice to elevate the overall flavor.
Salt and Pepper – Essential seasonings to balance and enhance the dish.
Water, Vegetable Broth, or Chicken Broth – The liquid base that creates the perfect consistency.
Sour Cream or Greek Yogurt – Stirred in at the end for a rich, creamy finish.

For exact measurements, see the printable recipe card at the bottom of this article.

This recipe is a great fit if you are looking for a keto-friendly soup. It is also gluten-free and vegetarian, so it really is so versatile. Combing the delicious tastes of mushroom and spinach in a healthy soup, this recipe provides an interesting and unique flavor.

Kitchen Tools You Need to Make Instant Pot Mushroom Spinach Soup

Instant Pot – The star of this recipe, ensuring quick and even cooking.
Cutting Board – For chopping mushrooms, onion, and other ingredients.
Knife – A sharp knife makes prep work easier and faster.
Measuring Cups – To ensure the correct amounts of liquids and sour cream.
Measuring Spoons – For precise measurements of seasonings like chili powder, salt, and pepper.

If you are anything like me, you love using your Instant Pot to simplify cooking. This recipe makes use of your kitchen BFF, meaning it is guaranteed to be easy and quick. Frankly, it couldn’t be much easier! Soup on the stove can be time consuming. After a long day, the last thing you want to do is stand there stirring constantly. Your Instant Pot says goodbye to aching feet at dinner. With this Instant Pot Mushroom Spinach Soup you can enjoy soup without all that time over a hot stove!

How to Make Instant Pot Mushroom Spinach Soup

Start by cleaning and chopping the mushrooms into bite-sized pieces.
Chop the onion and mince the garlic to prepare your aromatics.
Add the mushrooms, spinach, onion, garlic, chili powder, salt, pepper, and liquid base (water, vegetable broth, or chicken broth) into the Instant Pot.
Close the lid securely and set the valve to the “Sealing” position.
Select the “Pressure Cook” or “Manual” function, set it to High pressure, and cook for 15 minutes.
Once the timer ends, perform a quick release to let the steam escape.
Stir in the sour cream or Greek yogurt until it’s fully blended into the soup.
Taste and adjust the seasonings if needed before serving.

To prepare this Instant Pot Mushroom Spinach Soup, you will need mushrooms (I like a mixture of Portobello and shitake), spinach, onion, garlic, chili powder, salt and pepper, sour cream or Greek yogurt, and a liquid for your base. Water, vegetable broth, and chicken broth make for great options. Start off by cleaning the mushrooms and chopping them into pieces. Once that is handled, simply put all of the ingredients except the sour cream or Greek yogurt into the Instant Pot.

Close the lid and turn the valve to a Sealing position. Press the “Pressure Cook” or “Manual” button and set the time to fifteen minutes on High pressure.

When your soup is done cooking, quick release the steam before stirring in the sour cream or Greek yogurt. Add some mort salt or seasonings to taste and your new favorite soup is served!

Serving Suggestions

Serve the soup hot with a side of keto-friendly Low-Carb Cheddar Biscuits (Red Lobster Style) or a slice of Keto-Friendly Cheesy Bacon Bread for a complete meal.
Garnish each bowl with a sprinkle of fresh parsley or a drizzle of olive oil for added flavor and a pop of color.
Pair it with a Green Salad with Shredded Parmesan and Tomatoes tossed with a light vinaigrette for a balanced, satisfying lunch or dinner.
Offer grated Costco Parmesan Cheese (Parmigiano Reggiano) or a dollop of extra Low-Carb Salsa and Sour Cream Dip on the side for those who enjoy an extra creamy or cheesy touch.
Serve in small bowls or mugs as an appetizer for a cozy dinner party.

Low carb doesn’t have to mean you kiss tasty soups goodbye. With this Instant Pot Mushroom Spinach Soup, you can enjoy a warm, delicious soup even without all the carbs most soups pack. It is ready in no time, so this mushroom and spinach soup is great for busy evenings. This recipe makes eight servings, so it is especially great for families or those who like to meal prep. You can portion this soup out and enjoy it for lunch! A soup this good is one you will definitely be happy to enjoy again.

Tips for Success

Choose Fresh Ingredients: For the best flavor, opt for fresh mushrooms and spinach. If using fresh spinach, give it a thorough rinse to remove any grit before adding it to the soup.
Properly Clean Mushrooms: Avoid soaking mushrooms in water; instead, gently wipe them with a damp cloth or use a mushroom brush. Excess water can affect the texture and flavor of the soup.
Don’t Skip the Quick Release: Once the Instant Pot timer is done, use the quick release to prevent overcooking the vegetables, especially the spinach.
Adjust to Taste: After adding the sour cream or Greek yogurt, taste the soup and tweak the seasonings as needed. Adding a pinch of extra salt or a dash of chili powder can enhance the flavor.
Make it Vegan or Dairy-Free: Substitute the sour cream or Greek yogurt with coconut milk or a dairy-free yogurt alternative for a creamy, plant-based option.
Use Broth for Extra Flavor: Vegetable or chicken broth adds depth to the soup, but water works as a neutral base if you prefer.
Meal Prep-Friendly: Let the soup cool completely before storing it in airtight containers. This makes for easy reheating throughout the week.
Serving Sizes: This recipe makes eight servings, so portion it accordingly if meal prepping. Smaller portions can also be frozen for later use.

Variations and Substitutions

Add More Vegetables: Enhance the nutritional value by adding diced zucchini, cauliflower, or bell peppers. These low-carb veggies blend seamlessly into the soup.
Swap the Greens: Replace spinach with kale or Swiss chard for a slightly different texture and flavor. Both hold up well during cooking and provide a nutritional boost.
Make It Spicier: If you prefer a bit of heat, add a pinch of cayenne pepper or red chili flakes along with the chili powder.
Vegan Option: Replace sour cream or Greek yogurt with coconut milk, unsweetened almond yogurt, or cashew cream for a plant-based alternative.
Creamier Soup: For a richer texture, blend a portion of the soup with an immersion blender before stirring in the sour cream. This creates a velvety consistency.
Protein Boost: Add cooked chicken, turkey, or crumbled tofu to make the soup heartier without compromising the low-carb focus.
Use Fresh Herbs: Toss in fresh thyme or rosemary during cooking for an aromatic twist, or sprinkle chopped parsley over the soup before serving.
Cheesy Variation: Stir in grated Parmesan or a handful of shredded cheddar cheese after cooking for a cheesy upgrade.

Storage and Reheating

Storage: Allow the soup to cool completely before transferring it to airtight containers. Store in the refrigerator for up to 4 days.
Freezing: This soup freezes well. Place cooled portions into freezer-safe containers or resealable bags, leaving space for expansion. Freeze for up to 3 months.
Thawing: To thaw, transfer the soup to the refrigerator and let it defrost overnight. If you’re in a hurry, use the defrost setting on your microwave.
Reheating: Warm individual portions in the microwave or reheat on the stovetop over medium heat, stirring occasionally. If reheating from frozen, thaw first for even heating.
Adjust Consistency: After reheating, you might notice the soup has thickened slightly. Add a splash of water, broth, or cream to adjust the consistency as needed.

Frequently Asked Questions

Can I use fresh spinach instead of frozen?

Yes, you can use fresh spinach for this recipe. The cooking time remains the same, and fresh spinach will wilt beautifully in the soup, blending well with the other ingredients.

What can I substitute for sour cream or Greek yogurt?

You can substitute heavy cream, coconut milk, or a dairy-free yogurt alternative for the sour cream or Greek yogurt. These options maintain the soup’s creamy texture while catering to dietary preferences.

How do I make this soup vegan?

To make the soup vegan, use coconut milk or cashew cream in place of sour cream or Greek yogurt, and opt for vegetable broth as the base. These simple swaps will make the soup entirely plant-based.

Can I add protein to this soup?

Absolutely! Add cooked shredded chicken, turkey, or even crumbled tofu to make the soup more filling. Be sure to stir in the protein after pressure cooking to prevent it from overcooking.

What type of mushrooms work best?

A mix of Portobello and shiitake mushrooms is recommended for a rich and earthy flavor. However, you can also use cremini, white button, or even wild mushrooms if you prefer.

How do I adjust the consistency if the soup is too thick or too thin?

If the soup is too thick, add a bit more broth or water and stir well. If it’s too thin, let it simmer uncovered on the sauté setting for a few minutes to reduce and thicken.

Can I freeze this soup with the sour cream or yogurt already mixed in?

Yes, you can freeze the soup as is. However, the sour cream or yogurt may slightly separate upon reheating. Stirring well during reheating will help restore the creamy texture.

Is this soup spicy?

The chili powder adds a mild spice, but it’s not overpowering. For a spicier soup, add red chili flakes or cayenne pepper. For a milder version, reduce or omit the chili powder.

What can I serve with this soup?

This soup pairs beautifully with keto-friendly bread, a simple side salad, or a low-carb cracker. For an extra treat, top with shredded cheese or a dollop of sour cream.