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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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.