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Instant Pot® Creamy Mushroom Soup

Rated as 4.75 out of 5 Stars

"This rich and creamy mushroom soup is not only comforting on a cold day, it's ready in no time! To cut down on prep time, feel free to coarsely chop the mushrooms using a food processor. If you prefer a smoother texture, you can partially puree the cooked soup using an immersion blender."
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50 m servings 229
Original recipe yields 6 servings


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  1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Heat butter until melted. Saute onion for 2 to 3 minutes. Add garlic and cook for 1 to 2 minutes more. Add mushrooms and saute for 2 to 3 minutes more.
  2. Stir chicken broth, sherry, thyme, Worcestershire sauce, salt, and pepper into the pot. Close and lock the lid. Select Manual function; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  3. Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method. Unlock and remove the lid.
  4. Select Saute function again to bring the soup to a light simmer. Whisk flour into heavy cream. Slowly add cream mixture to the simmering soup, whisking constantly until thickened, 2 to 3 minutes. Turn pressure cooker off. Season soup with additional salt and pepper if desired.


  • Cook's Note:
  • Use vegetable broth instead of chicken broth to make it vegetarian.

Nutrition Facts

Per Serving: 229 calories; 19 10.9 2.4 69 1336 Full nutrition

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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 directio...

Yes, we added 1 1/2 cups diced potatoes and 1/2 cup finely chopped carrots. It looked beautiful and tasted wonderful. Ours was not so creamy, but we liked it that way.