Go Back

Instant Pot Creamy Mushroom Soup

A cozy and rich mushroom soup made quickly in the Instant Pot, perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 260
Ingredients Method Notes

Ingredients
  

Aromatics
  • 2 tablespoons unsalted butter Let it come to room temperature for easier melting.
  • 1 small onion, finely chopped Provides a sweet base note.
  • 2 cloves garlic, minced Feel free to add more for a richer flavor.
Main Ingredients
  • 1.5 pounds fresh mushrooms, sliced Cremini works beautifully; mix in shiitake or portobello for variety.
  • 4 cups chicken broth (or vegetable broth) Low-sodium preferred.
  • 1.5 teaspoons dried thyme Can use fresh thyme.
  • 1 teaspoon Worcestershire sauce Adds depth of flavor.
  • 1 teaspoon salt Adjust to taste.
  • 0.5 teaspoon black pepper Freshly cracked for best flavor.
Thickening and Creaminess
  • 4 tablespoons all-purpose flour Consider gluten-free option if needed.
  • 1 cup heavy cream Can substitute with half-and-half.

Method
 

Preparation
  1. Set your Instant Pot to the sauté function and melt the butter.
  2. Add the finely chopped onion and minced garlic, sautéing for about 2–3 minutes until they soften and become fragrant.
Cooking
  1. Stir in the sliced mushrooms and cook for an additional 2–3 minutes to release their moisture and brown slightly.
  2. Pour in the chicken or vegetable broth, dried thyme, Worcestershire sauce, salt, and black pepper. Stir to combine.
  3. Close the lid and set the valve to sealing. Cook on high pressure for 5 minutes, then let the pressure release naturally for 10 minutes before performing a quick release for any remaining pressure.
  4. In a small bowl, whisk the flour into the heavy cream until smooth. Slowly pour this mixture into the soup while stirring to prevent lumps.
  5. Turn on the sauté function again and let it simmer for 2-3 minutes until thickened.
  6. Taste the soup and adjust seasoning, if needed.
Storage
  1. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Notes

Mushroom variety can be mixed for unique flavors. Use homemade broth for best results. Soup can be prepared ahead up to step 3.