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Cream of mushroom soup in an orange bowl with cream and satueed mushrooms on top.

Instant Pot Mushroom Soup

Author: Louisa Clements
5 from 2 votes
Rich and creamy Instant Pot mushroom soup made with a variety of mushrooms, cooks in minutes thanks to the pressure cooker. Finish off with sauteed mushrooms for the perfect winter meal.
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Prep: 15 minutes
Cook: 13 minutes
Total: 28 minutes
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Servings: 4


  • 2 tbsp salted butter
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • ½ tsp salt, divided
  • 4 portabello mushrooms, chopped
  • 1-228 g pkg of cremini mushrooms, chopped
  • ¼ cup white wine
  • 4 dried shiitake mushrooms
  • 4 cups low-sodium chicken broth
  • 5 sprigs fresh thyme
  • ½ cup half & half, 10% milk fat cream
  • Parsley and sauteed mushrooms for serving, optional


  • In the pressure cooker, on saute setting, melt butter. Add onion, garlic and ¼ tsp salt. Saute for 3 minutes. Stir in portabella mushrooms, cremini mushrooms and remaining ¼ tsp salt. Cook for 5 minutes, stirring frequently. They will begin to release liquid and shrink to about half the volume.
  • Stir in white wine and cook another 2 minutes or until alcohol smell has cooked off.
  • Add dried shiitake mushrooms, chicken broth and thyme.
  • Lock lid and point valve to sealing. Set to cook at high pressure for 5 minutes. When the cook time is complete, carefully release pressure.
  • Remove sprigs of thyme and blend until soup has a smooth consistency. Stir in half and half.
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