Instant Pot Creamy Mushroom Soup Recipe

Name: Instant Pot Creamy Mushroom Soup
Prep time: 10 min
Cook time: 30 min
Total time: 55 min
Yield: 6
Ingredients: 2 tablespoons butter; 1 small onion, finely chopped; 2 cloves garlic, minced; 1.5 pounds fresh mushrooms, sliced; 4 cups chicken broth; 0.5 cup sherry; 1.5 teaspoons dried thyme; 1 teaspoon Worcestershire sauce; 1 teaspoon salt, or more to taste; 0.5 teaspoon ground black pepper, or more to taste; 4 tablespoons all-purpose flour; 1 cup heavy cream

Cook Time: 30 minutes

Ingredients

2 tablespoons butter
1 small onion, finely chopped
2 cloves garlic, minced
1 pounds fresh mushrooms, sliced
4 cups chicken broth
cup sherry
1 teaspoons dried thyme
1 teaspoon Worcestershire sauce
1 teaspoon salt, or more to taste
teaspoon ground black pepper, or more to taste
4 tablespoons all-purpose flour
1 cup heavy cream

Directions

Melt butter in a multi-functional pressure cooker (such as Instant Pot) set to the Saut function. Add the chopped onion and saut for 2 to 3 minutes.
Add the minced garlic and cook until fragrant, about 1 to 2 minutes.
Stir in the sliced mushrooms and saut until they start to soften, approximately 2 to 3 minutes. Then, cancel the Saut function.
Pour in the chicken broth, sherry, dried thyme, Worcestershire sauce, salt, and pepper. Stir to combine.
Close and lock the lid. Select the Manual function and set the timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
Once the cooking time is complete, release the pressure using the natural-release method for about 10 minutes. Then, carefully release any remaining pressure using the quick-release method for 2 to 3 minutes.
Unlock and remove the lid. Select the Saut function again and bring the soup to a light simmer.
In a small bowl, whisk the flour into the heavy cream until smooth. Slowly pour this mixture into the simmering soup while whisking constantly.
Cook the soup, whisking constantly, until it thickens, about 2 to 3 minutes. Cancel the Saut function when the desired thickness is reached.
Adjust the seasoning with more salt and pepper if needed. Serve hot and enjoy!

Recipe Tip

To make this soup vegetarian, simply replace the chicken broth with vegetable broth.

Nutrition Facts (per serving)

Nutrition	Amount	% Daily Value*
Calories	254	12%
Total Fat	19g	25%
Saturated Fat	12g	58%
Cholesterol	69mg	23%
Sodium	1341mg	58%
Total Carbohydrate	15g	5%
Dietary Fiber	2g	6%
Total Sugars	3g	-
Protein	6g	12%
Vitamin C	4mg	5%
Calcium	46mg	4%
Iron	2mg	8%
Potassium	443mg	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Instant Pot Creamy Mushroom Soup is a modern twist on the classic creamy mushroom soup. Known for its rich texture and earthy flavor, its become a favorite comfort food, especially when prepared in an Instant Pot, a revolutionary kitchen appliance. This soup blends the deep, savory flavors of mushrooms with a velvety smooth cream base, creating a warm, hearty dish thats perfect for cold days.

History of Mushroom Soup

The origins of mushroom soup trace back to European kitchens, particularly those in France, where mushrooms have been a staple ingredient in cuisine for centuries. Early versions of mushroom soup were often made with simple broths and herbs, but over time, they evolved to incorporate cream and more elaborate seasonings. The Instant Pot version of this soup is a recent innovation that takes advantage of modern cooking technology, allowing for a rich, comforting dish in a fraction of the time it would take to cook it traditionally.

Regional Variations

Although the core ingredients of the creamy mushroom soup remain relatively consistentmushrooms, cream, brothregional variations have developed over time. In France, the soup is often seasoned with tarragon or white wine, while in Eastern Europe, it might include sour cream and dill. In America, the Instant Pot version has become a popular adaptation due to its ease and convenience, with some variations adding ingredients like sherry, thyme, or Worcestershire sauce to enhance the depth of flavor. In some regions, people may use a variety of mushrooms, such as portobello, shiitake, and cremini, to give the soup a more complex, umami-rich taste.

Distinguishing Features

Instant Pot Creamy Mushroom Soup stands out from other similar soups due to its quick preparation time and rich, silky texture. While traditional mushroom soups can require hours of simmering to achieve the desired flavor and creaminess, the Instant Pot reduces cooking time to under an hour. The soups creaminess is derived from heavy cream and a thickening agent, often flour, which gives it a luxurious mouthfeel. This is distinct from lighter, broth-based mushroom soups, which tend to focus more on the mushroom flavor and less on the creamy richness.

Where It's Usually Served

This soup is a popular choice in home kitchens, often served as a starter or a light meal. Its a great option for holiday dinners, casual gatherings, or a cozy night in. In fine dining restaurants, variations of creamy mushroom soups may be served as an elegant appetizer, sometimes garnished with truffle oil or fresh herbs. The Instant Pot version, due to its simplicity and speed, is particularly beloved by busy home cooks who want a comforting, gourmet soup without spending hours in the kitchen.

Interesting Facts

Did you know that the word "mushroom" comes from the French word "mousseron," meaning "moss"? Mushrooms have been eaten for thousands of years, with their popularity growing in both culinary and medicinal fields. Mushrooms are low in calories but rich in antioxidants, making them a healthy addition to any diet. Furthermore, mushrooms like shiitake, maitake, and reishi have been celebrated in traditional Asian medicine for their immune-boosting properties. In the Instant Pot version of this soup, mushrooms are the star ingredient, offering not only flavor but also various health benefits.

Conclusion

Instant Pot Creamy Mushroom Soup is more than just a meal; its a reflection of how technology and tradition can combine to create something delicious and comforting. With its rich flavor and versatility, this dish is sure to be a crowd-pleaser. Whether you enjoy it as a side dish, a starter, or as a stand-alone meal, this soup brings warmth and satisfaction in a modern, convenient form.

FAQ about Instant Pot Creamy Mushroom Soup Recipe

You can store leftover soup in an airtight container in the refrigerator for up to 3-4 days. If you need to store it for a longer period, you can freeze the soup for up to 2-3 months. When reheating, you may need to add a little water or broth to reach the desired consistency as the soup may thicken upon cooling.

Yes, you can substitute the heavy cream with half-and-half, milk, or a non-dairy alternative like coconut cream or almond milk. Keep in mind that this will change the richness and texture of the soup, so the consistency may be lighter.

To make this soup vegetarian, simply swap out the chicken broth for vegetable broth. For a vegan version, you can replace the heavy cream with a non-dairy option like coconut cream, and ensure that your broth and other ingredients are plant-based.

If the soup is too thin, you can thicken it by adding a bit more flour mixed with water or broth. Alternatively, using an immersion blender to puree some of the soup will help thicken it while maintaining a smooth texture.

Yes, you can use dried mushrooms in place of fresh mushrooms. Be sure to rehydrate them by soaking them in warm water for about 20-30 minutes before using them in the soup. You can use the soaking liquid as part of your broth for additional flavor.

Yes, you can add cooked chicken, bacon, or sausage to this soup for added protein and flavor. Make sure to sauté the meat before adding the other ingredients, or stir it in after the soup is cooked.

Yes, this soup can be made on the stovetop. Sauté the onions, garlic, and mushrooms in a large pot over medium heat. Then, add the broth, sherry, thyme, Worcestershire sauce, salt, and pepper, and bring to a simmer. Once it’s simmering, stir in the flour and cream, and cook until thickened.

This creamy mushroom soup pairs well with crusty bread, a grilled cheese sandwich, or a simple salad. You can also serve it as an appetizer before a main course like steak or roasted chicken.

The total cooking time is approximately 30 minutes. This includes about 10-15 minutes for the Instant Pot to come to pressure, 5 minutes of cook time, and the natural pressure release time. Additional time may be needed for thickening the soup after the pressure release.

If the soup is too salty, you can dilute it by adding more broth or water, depending on your preference. You can also balance the flavor by adding a little extra cream or a squeeze of lemon juice to cut the saltiness.

Comments

Loretta Moore

10/06/2025 01:52:54 PM

The first batch I made of this soup was nectar for the gods! I followed the recipe but left out the sherry. I liked it so much, I made a second batch last weekend but this time I tried to increase the yield by making some adjustments on the liquids and used a whole small onion . This batch was good but I was disappointed because it wasn't as good as the first batch. Next time I will make the original recipe again and make a second batch if I want more soup to freeze. Excellent recipe for my Instant Pot. Thank you. Loretta Moore

Ron F

04/27/2020 12:08:50 AM

Loved this recipe. I agree with others who commented that it needed just a bit more depth and rich flavor so here’s what I added. Eliminated the sherry and replaced with 1/2-1 teaspoon of good quality balsamic vinegar (be very careful as you can over do it, taste test it as you go). Also added to taste liquid aminos, a full bunch of thyme tied into a bouquet garnis, and two full cups of heavy cream. I puréed the soup in a BlendTec blender then poured back into my Instant Pot to thicken slightly, although it didn’t really need it. I served with crusty toasted buttered San Francisco sourdough slices from Arizmendi Bakery in the famous Mission District. Thank you for this recipe it’s so good I would serve this for a very high end dinner or a casual meal at home. It’s 5 star restaurant quality.

Linda V

12/29/2020 01:55:09 AM

Made this stove top instead. Cut the sherry in half and used half and half instead of heavy cream. It was still a nice flavor. I added some shredded chicken and I needed some more thickening so added some leftover mashed potatoes.

JoyfulVeal9277

07/20/2024 09:16:51 PM

HEAVENLY mushroom soup!!! The only things I changed was I reduced the thyme to 1/2 teaspoon based on other reviews. I also added Trader Joe’s Mushroom Umami Seasoning at the very end, which really rounds out all of the flavors and makes a big difference!! If you have some of this then definitely add about a teaspoon. Lastly I used my immersion blender at the end to mostly puree this soup which helped to thicken a little more and give a more bold mushroom flavor. Soooo delicious and no need to even glance at other recipes!!

FluffyEgg2098

11/18/2024 04:24:27 AM

Great soup. For mushrooms, I used white, oyster, cremini, and portobello. Expanded herb pack to a full fresh poultry seasoning, rosemary, sage, thyme, Italian parsley. Great flavours. Like others , I partially pulsed the soup to break down mushrooms a bit. I did a double size but would cut down the flour for thickening as it took a bit to cook the flavour out. Looking forward to enjoying and sharing!

lutzflcat

03/29/2019 08:10:52 PM

3.30.19 Shopped at Aldi today, and they had white mushrooms on sale for $.99/8-oz pkg, so three packages went into my cart for a Friday night soup and sandwich evening. Followed the directions to the letter, and then made a few adjustments (personal preference here). I wanted a thicker, creamier consistency, so I did add additional flour (Wondra®) mixed with more sherry (love sherry in mushroom soup). Next time, I’ll use baby bella/cremini mushrooms for a bit bolder flavor, but this was not the least bit shabby made with less expensive white mushrooms. Smooth, creamy, with a delicate flavor, and the thyme was the perfect herb for this soup. So very, very easy. This soup is good enough to serve to guests. I’m always on the lookout for Instant Pot® recipes, and this is a good one…SAVED!!

Nina Elgo

02/07/2021 06:14:04 PM

Absolutely outstanding every time, although I made a couple of adjustments/additions because I am avoiding flour. The soup is phenomenal and quite filling And creamy without flour or cream so I omitted it. I did add Gorgonzola crumbles into my vita mix blender and added a dash of white truffle oil just before serving. So quick, so easy, cleanup a breeze. And it tastes divine, 5 star quality.

Keaton

02/14/2023 03:46:54 AM

Delicious and easy. I used baby bella mushrooms, but didn't have quite enough so I added some "Dried Gourmet Mix Mushrooms" from Costco (which I reconstituted). I did not have sherry, so I used what wine I had--a nice Riesling. The soup was wonderful. I would make it the same way again. I am curious to see how it freezes (due to the cream base).

Kathy Griffiths Krick

11/13/2022 12:31:33 AM

This soup is rich and delicious. The first time I made the soup I used vegetable stock. The next time I tried using no salt added chicken broth and was not pleased with the results. Some salt is necessary for a great broth. I added some salt to the soup once it was finished cooking. Much better. I didn't have any thyme so I used fresh home grown rosemary. I didn't have sherry so I used my homemade Cabernet sauvignon. I also added a good pinch of ground coriander to the soup. So good!

Christina Savage

01/10/2020 04:47:37 AM

Second time I’ve made this soup and it is sooooo delicious. I used a medley of mushrooms, from oyster to lions mane. I will definitely make it again and again. I also used the leftovers to make a scrumptious Beef Stroganoff. So, so good.

kbranan222

10/31/2021 11:01:26 PM

This was simply delicious! I recommend substituting beef broth instead of chicken broth for a bolder flavor. I also used white wine vinegar in lieu of sherry (same quantity used) for an added tang and enhanced flavor profile.

ToastyPeach3776

02/13/2025 05:04:03 AM

Everyone I make this soup for LOVES it. Easy recipe! I leave out the sherry. I use an immersion blender to purée soup. Thanks!

Virginia Wilson

01/06/2025 11:15:36 PM

My favorite thing I’ve cooked this week.

PlushCrisp7828

10/27/2024 12:48:36 PM

Delish! I omitted the thyme as we don't like it and added a white wine stock cube. Clear bowls all round.

Rachel Walker

03/02/2024 06:25:04 AM

Can’t wait to make it again tomorrow.

Patty

02/11/2024 08:59:58 PM

increased the recipe but all ingredients were exactly as I remember.

pittfan

12/15/2023 01:15:22 AM

Easy and delicious

TamePizza2784

11/21/2023 02:43:47 AM

Had such high hopes for this recipe as I really had a taste for a thicker creamy mushroom soup tonight and it failed miserably. I followed the recipe to a T. The soup ended up all liquid and not creamy at all, it was like water. I even tried to further thicken it up to no avail. I also cut the thyme in half (as I usually do in recipes) and that was all I tasted. Lastly, it was to much mushroom. I would have cut the mushrooms down by a third of what this calls for. Overall, I will not make this again.

Tricia

10/20/2023 09:18:23 AM

This is soooo good!!! I used a whole yellow onion and white pre-sliced mushrooms, which I chopped up into small chunks. I followed the recipe exactly. When it was done, I tasted it and then added a couple teaspoons each of garlic powder and onion salt, and for me, it was manna from heaven. Thank you for such a great recipe!

Frank

10/20/2023 01:06:25 AM

Cube up some brie and sprinkle it in on top. You won’t regret it!

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