Instant Pot Creamy Mushroom Soup

Nothing says comfort food quite like a warm, velvety bowl of Creamy Mushroom Soup. This Instant Pot version makes it easier than ever — with less prep, faster cooking, and all the rich, earthy flavors you love.

Made with a blend of mushrooms, garlic, onions, herbs, and a creamy finish, this soup feels like it came straight from a cozy café. Serve it with a slice of crusty bread or a grilled cheese sandwich, and you’ve got the perfect weeknight dinner.

Why You’ll Love This Recipe

• Quick & Easy – Ready in under 30 minutes with the Instant Pot.
• Creamy & Comforting – Rich texture without being too heavy.
• Customizable – Use your favorite mushrooms or add extra veggies.
• Make-Ahead Friendly – Stores beautifully for meal prep.

Ingredients

• 2 tbsp butter or olive oil
• 1 lb (450g) mixed mushrooms (cremini, button, shiitake), sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth (or chicken broth)
• 1 tsp thyme (dried or fresh)
• 1 tsp salt
• ½ tsp black pepper
• ½ cup heavy cream (or half-and-half)
• 2 tbsp flour (optional, for thickening)
• Fresh parsley, for garnish

Instructions

1. Sauté aromatics – Set Instant Pot to Sauté mode. Melt butter, then add onion and garlic. Cook until softened.
2. Cook mushrooms – Add sliced mushrooms, salt, pepper, and thyme. Sauté for 5–6 minutes until mushrooms release their juices.
3. Add broth – Pour in vegetable broth and stir, scraping up any browned bits from the bottom. Cancel Sauté mode.
4. Pressure cook – Secure lid and set Instant Pot to High Pressure for 7 minutes. Allow natural release for 10 minutes, then quick release remaining pressure.
5. Blend (optional) – For a smoother soup, use an immersion blender to puree partially or fully. Leave chunks for a rustic texture.
6. Finish creamy – Stir in heavy cream. If you want it thicker, whisk 2 tbsp flour with a little cream before adding.
7. Serve – Garnish with fresh parsley and cracked black pepper. Serve hot with crusty bread.

Tips & Variations

• Add a splash of white wine while sautéing mushrooms for extra depth.
• Make it vegan by using plant-based cream and oil.
• Add spinach or kale for extra greens.
• Freeze in portions for quick future meals.

Instant Pot Creamy Mushroom Soup

A rich and comforting mushroom soup made easy in the Instant Pot, with earthy mushrooms, herbs, and a creamy finish.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 bowls

Course: Dinner, Lunch, Soup

Cuisine: American, Comfort Food

Calories: 310

Ingredients Equipment Method Notes

Ingredients

  

Main

• 2 tbsp butter or olive oil
• 1 lb mixed mushrooms sliced (cremini, button, shiitake)
• 1 onion diced
• 3 cloves garlic minced
• 4 cups vegetable broth or chicken broth
• 1 tsp thyme dried or fresh
• 1 tsp salt
• 0.5 tsp black pepper
• 0.5 cup heavy cream or half-and-half
• 2 tbsp flour optional, for thickening
• fresh parsley for garnish

Equipment

• Instant Pot
• Knife
• Cutting board
• Immersion blender

Method

 

1. Set Instant Pot to Sauté mode. Melt butter, then cook onion and garlic until softened.
2. Add mushrooms, salt, pepper, and thyme. Sauté until mushrooms release their juices.
3. Pour in broth, stir, and scrape bottom of pot. Cancel Sauté mode.
4. Pressure cook on High for 7 minutes. Natural release for 10 minutes, then quick release.
5. Use immersion blender to puree soup partially or fully, depending on texture preference.
6. Stir in heavy cream. Add flour slurry if thicker soup is desired.
7. Serve hot, garnished with parsley and black pepper.

Notes

For richer flavor, sauté mushrooms longer until deeply browned. Store leftovers in the fridge for up to 3 days.