Go Back
–+ servings
A close-up of a bowl of mushroom soup.
Print Recipe
5 from 2 votes

Instant Pot Cream of Mushroom Soup

This Instant Pot Cream of Mushroom Soup is a delicious and healthy vegetarian meal idea! It's made in 30 minutes with your pressure cooker.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Soup
Cuisine: American
Keyword: instant pot mushroom soup
Servings: 4 servings
Calories: 195kcal
Author: Taylor Stinson

Ingredients

  • 2 tbsp melted butter or olive oil
  • 2 shallots diced
  • 4 cloves garlic minced
  • 4 sprigs thyme or 1 tsp dried thyme
  • 2 cups cremini mushrooms sliced
  • 2 cups button mushrooms sliced
  • 2 cup shiitake mushrooms or wild mushroom blend
  • 1/3 cup dry white wine
  • 2 cups vegetable broth
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup heavy cream

Instructions

  • Add all ingredients except for heavy cream in the order that they're listed. Place lid on Instant Pot and make sure valve is set to seal.
  • Press the pressure cook button and set to high, then cook for 5 minutes. Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
  • Stir in heavy cream, then remove about 3 cups of the soup in a bowl. Let cool for 5 min, then blend in a blender or with an immersion blender to get a creamy texture, then add back to the Instant Pot. Stir well, then serve and enjoy!
  • PLATING TIP: If you want your soup to look fancy, buy about 1 cup more mushrooms and saute in a pan with butter and salt & pepper to taste for 5 minutes while soup cooks. Then you can use mushrooms and extra fresh thyme as garnishes.

Notes

To make this soup dairy-free, use olive oil instead of melted butter, and a dairy-free milk instead of heavy cream.
You can leave out the white wine if needed and add in more vegetable broth instead.
Serve with mini grilled cheese sandwiches, garlic chicken collard wraps or quinoa salad.
Store the leftovers in the fridge for 5 days. Reheat on the stovetop or in the microwave for 1-2 minutes.

Nutrition

Calories: 195kcal | Carbohydrates: 17g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 828mg | Potassium: 749mg | Fiber: 4g | Sugar: 7g | Vitamin A: 693IU | Vitamin C: 5mg | Calcium: 38mg | Iron: 1mg