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–+ servings

Instant Pot Cream of Mushroom Soup

This luxurious Instant Pot cream of mushroom soup brings rich, restaurant-quality flavor to your table in just 40 minutes.
Made with fresh baby bella mushrooms, aromatic herbs, and a touch of cream, this budget-friendly soup is smooth, hearty, and perfect for a cozy meal.
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Prep Time 5 minutes
Total Time 40 minutes
Course Soup
Cuisine Global
Servings 4

Equipment

  • Instant Pot
  • Immersion blender (or countertop blender)
  • Slotted spoon

Ingredients
  

  • 4 tablespoons ½ stick salted butter
  • 2 pounds baby bella mushrooms sliced
  • 1 tablespoon cooking sherry
  • 1 yellow onion diced
  • ¼ cup all-purpose flour
  • 5 cups mushroom broth or chicken broth
  • 2 teaspoons dried thyme plus extra for garnish
  • 3 cloves garlic minced or pressed
  • 1 tablespoon seasoned salt
  • 1 cup heavy cream or half-and-half
  • A few drops of truffle oil optional

Instructions
 

Sauté the Butter & Mushrooms

  • Set the Instant Pot to "Sauté" on the More or High setting.
  • Melt the butter in the pot, then add the sliced mushrooms.
  • Stir frequently and let cook for 10 minutes, adding the cooking sherry halfway through.

Reserve Some Mushrooms for Garnish

  • Using a slotted spoon, remove 1½ cups of the cooked mushrooms and set aside.

Sauté the Onion & Add Flour

  • Stir in the diced onion and cook for 3 minutes, until softened.
  • Sprinkle in the flour, stirring quickly to coat the mushrooms and onions evenly.

Add Broth & Seasonings

  • Pour in the mushroom broth (or chicken broth), dried thyme, and minced garlic.
  • Stir well to combine.

Pressure Cook the Soup

  • Secure the Instant Pot lid and set the valve to the sealing position.
  • Select Manual (or Pressure Cook) on High Pressure for 5 minutes.
  • Allow for a quick release once the cooking time is complete.

Blend the Soup

  • Using an immersion blender, puree the soup directly in the pot until smooth.
  • If using a countertop blender, work in batches.

Final Touches

  • Stir in the seasoned salt, the reserved mushrooms (leave some for garnish if desired), and the heavy cream.
  • Mix well to combine.

Serve & Garnish

  • Ladle into bowls and top with the remaining mushrooms, a sprinkle of thyme, and a few drops of truffle oil (if using).

Notes

Texture Option: Leaving some mushrooms whole adds a delightful texture, but for a completely smooth soup, blend everything.
Broth Substitutes: Mushroom broth gives a deeper umami flavor, but chicken or vegetable broth work well too.
Enhancing the Flavor: A splash of extra sherry or a drizzle of truffle oil can take this soup to the next level.
Keyword best mushroom soup recipe, easy mushroom soup, easy pressure cooker soup, Healthy Instant Pot soups, homemade cream of mushroom, instant pot recipes, quick creamy soup
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