Instant Pot Creamy Mushroom Soup

a restaurant-quality meal
A restaurant-quality meal
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2 tbsp Butter
1 Onion small, finely chopped
2 cloves Garlic minced
1 ½ lbs Mushrooms fresh, sliced
4 cups Chicken broth
½ cup Sherry
1 ½ tsp Dried thyme
1 tsp Worcestershire sauce
1 tsp Salt or more to taste
½ tsp Black pepper ground, or more to taste
4 tbsp All-purpose flour
1 cup Heavy cream

Nutritional information


Instant Pot Creamy Mushroom Soup


Super simple Instant Pot Creamy Mushroom Soup. The perfect cozy bowl of rich and creamy mushroom soup when you are craving something warm on a cold night. Finish each bowl off with a grind or two of fresh black pepper and serve with crusty bread, and you’ve created a restaurant-quality meal. 

The soup is all made in one pot, and I really do like using my Instant Pot in this recipe. The first step requires you to melt some butter. Then sauté onions, garlic, and mushrooms. Then just stir in the chicken broth, sherry, dried thyme, Worcestershire sauce, salt and black pepper. Cook in the Instant Pot. When the soup is done, add the cream-flour mixture and simmer for another 2-3 minutes until thickened. If you want a smoother texture, use an immersion blender to blend roughly half the soup. Make sure to keep some mushroom pieces whole for texture. Ladle the creamy mushroom soup into the bowls and serve hot.

To make this Instant Pot Creamy Mushroom Soup, you will need the following ingredients:

Ingridiens for Instant Pot Creamy Mushroom Soup

Steps to make Instant Pot Creamy Mushroom Soup


Cook onions


Set the Instant Pot to SAUTÉ mode. Melt 2 tablespoons butter and add finely chopped onion. Sauté for 2 to 3 minutes.


Add garlic


Add 2 minced cloves garlic and cook for 1-2 minutes.


Add mushrooms


Add 1 ½ pounds sliced fresh mushrooms and sauté for another 2-3 minutes.


Cook soup


Stir in 4 cups chicken broth, ½ cup sherry, 1 ½ teaspoons dried thyme, 1 teaspoon Worcestershire sauce, 1 teaspoon salt, and ½ teaspoon ground black pepper. Secure the lid and close the steam vent. Select MANUAL function and set the timer for 5 minutes. Allow 10-15 minutes for pressure to build.


Release steam


Release the pressure using the natural-release method, about 10 minutes. Release the remaining steam carefully using the quick-release valve. Then unlock and remove the lid.


Add cream and flour


Select SAUTÉ mode again and bring the soup to a light simmer. In a small bowl, whisk together 4 tablespoons all-purpose flour and 1 cup heavy cream. Slowly add the cream mixture to the simmering soup, whisking constantly until thickened for about 2-3 minutes. Turn the Instant Pot off and season the soup with additional salt and pepper if needed.



Serve hot and enjoy!

This Instant Pot Creamy Mushroom Soup is rich and creamy and is so easy to make. If you like your mushroom soup on the smoother side, use an immersion blender and blend roughly half the soup after it is done in the Instant Pot. Give this recipe a go and let us know what you think in the comments below.

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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Total Reviews: 1

Delicious creamy soup! Thanks for sharing the recipe!

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