Instant Pot Creamy Mushroom Soup

This creamy Instant Pot Mushroom Soup is filled with your favorite Fall comfort food flavors. Mushrooms, thyme, and heavy cream make for a delicious and rich soup that is made completely from scratch. The perfect weeknight meal idea, and great for serving to guests.

When the weather turns cool and the leaves start falling off our huge Maple tree, I know that it’s time to get out the Instant Pot, slow cooker, Dutch oven, and stock pot. Soup season is finally here, and I couldn’t be more excited!

Soup season is my absolute favorite time of year. Not only are we blessed with the bounty of the harvest season, but the weather is finally cold enough to start enjoying true comfort food! This mushroom soup is now at the top of my list when it comes to Instant Pot comfort food. Creamy, mushroomy, and perfectly cozy. We can’t get enough of this homemade cream of mushroom soup!

Better From Scratch

While I certainly make use of packaged food through the Summer months, Fall and Winter is the time for making food from scratch. This is when I truly get into my cooking groove, and judging by the surge in traffic we bloggers experience September through January, I’m guessing that many of you feel the same way!

This creamy Instant Pot Mushroom Soup is made completely from scratch. While I do make use of boxed broth for this recipe, feel free to make your own bone broth! I love making bone broth in the Instant Pot, and I’ll try my best to get a recipe up for you folks soon! In the meantime, you can use this recipe from my other blog if you so desire!

Let’s get started:

Ingredients

• Mushrooms: You will need 1 1/2 pounds of mushrooms. I used regular white button mushrooms here, but cremini or baby bella would be an excellent choice.
• Broth: I used chicken broth for the neutral flavor, but you can use vegetable broth or beef broth if you desire.
• Wine: I’m not one to cook everything with wine, but there is a bit of a rule for me when it comes to mushrooms. If you’re cooking with mushrooms, you MUST add wine. I don’t know what it is, but it makes the flavors come alive and it is simply amazing. The wine doesn’t have to be fancy. Mine was the end of a bottle that had been in the back of my fridge for at least a month.
• Heavy cream: This is what makes the mushroom soup creamy and rich. In place of making a roux, we whisk together some heavy cream and all purpose flour. This thickens the soup wonderfully and gives a lovely texture without the extra step of making a roux.
• Other ingredients: Onions, garlic, salt, pepper, flour, butter, and oil.

How to Make Homemade Cream of Mushroom Soup in an Instant Pot

Plug in your Instant Pot and select the “sauté” function. If you are prompted to select a time, select 30 minutes so as to give yourself plenty of time to preheat the pot and sauté your vegetables.

Once the pot is hot, add the butter and oil. Stir as the butter melts.

Once the butter is melted and bubbly, add the onions. Sauté, stirring occasionally, for about 5 minutes, or until translucent.

Add the minced garlic and sauté until fragrant, or about 1 minute. Immediately add the sliced mushrooms and stir well to coat with the butter and oil.

Sauté the mushrooms, tossing frequently, for about 5 minutes.

Add the dried thyme, salt, and pepper. Stir well.

Then, add the wine and stir again. Let the wine cook down by leaving the pot on the sauté function for another 5 minutes, stirring often.

Select the “cancel” button to turn off the sauté function. Pour in the chicken broth, and stir well.

Place the lid on the Instant Pot and move the valve to the “sealing” position. Cook on manual pressure for 5 minutes.

The pot will take approximately 10-15 minutes to build pressure, then it will cook for 5 minutes. Once the pot beeps to indicate it is done cooking, it will switch to the “warm” function. Let your pot do a natural pressure release for 10 minutes (the pot will read: L0:10), then carefully move the valve to “venting” to do a full manual pressure release.

Once the pressure has released from the pot, the pin will drop, indicating it is safe to open the lid.

Finishing

Open the lid and stir your soup.

Add the heavy cream to a small bowl. Add the all purpose flour and whisk with a fork to combine.

Select the “sauté” function, and bring the soup to a low simmer.

Pour in the heavy cream and flour mixture into the pot and stir well. Simmer the soup, stirring often, to thicken with the heavy cream and flour mixture. This will take 5-8 minutes.

Once the soup has thickened, select “cancel” and let the soup cool for 5 minutes before serving. Serve with fresh chopped parsley or fresh sprigs of thyme, if desired.

Substitutions

Vegetarian: Substitute the chicken broth for vegetable broth.

Gluten free: Omit the all purpose flour and instead make a corn starch slurry with 2 tablespoons of cornstarch and 4 tablespoons of cold water. Pour into the Instant Pot and whisk it in. Simmer using the sauté function until thickened, about 5 minutes.

Without heavy cream: If you don’t have heavy cream on hand, you can make a roux to use in place. Melt 2 tablespoons of salted butter in a small saucepan. Sprinkle in 2 tablespoons of all purpose flour and whisk until well combined and bubbly. Be sure to whisk often to prevent burning. Slowly pour in 1 cup of milk, whisking as you pour it in to smooth out any lumps. Add this mixture to your soup instead of the heavy cream and flour mixture.

What to Serve with Instant Pot Mushroom Soup

• Crackers
• Rolls
• Bread and butter
• Biscuits
• Garden salad
• Grilled cheese sandwich
• Pizza
• Sandwiches
• Oven subs

More Comforting Instant Pot Soups

• Instant Pot Creamy Chicken Tortilla Soup
• Instant Pot Unstuffed Cabbage Rolls
• Instant Pot French Onion Soup – Eating Instantly
• Instant Pot Minestrone – Piping Pot Curry