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Instant Pot Cream of Mushroom Soup

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  • 2 tablespoons butter
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 24 ounces cremini mushrooms, sliced*
  • 8 ounces shiitake mushrooms, sliced*
  • Salt and pepper, to taste
  • 1/3 cup dry white wine
  • 1/2 ounce dried porcini mushrooms
  • 1 bay leaf
  • 5 thyme sprigs
  • 6 cups chicken stock (or vegetable stock if vegetarian)
  • 1 cup heavy cream


  1. Add butter to Instant Pot and set to Saute function for 6 minutes. Once butter has melted, add onion and cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
  2. Add cremini and shiitake mushrooms and set Saute timer for 8 minutes. Stirring occasionally, cook until mushrooms brown and start to release their juices, about 8 minutes. Season with salt and pepper, to taste. Add white wine.
  3. Add dried porcini mushrooms, bay leaf, thyme, and chicken stock.
  4. Secure lid onto Instant Pot. Close the steam vent (should be on sealing). Set to high pressure for 5 minutes. Allow natural pressure release for 10-15 minutes.
  5. After 10-15 minutes, use quick release valve to release steam.
  6. Once pressure is released, open lid and carefully transfer soup to high-speed blender to puree to your desired consistency.
  7. Pour soup back into Instant Pot and turn on Keep Warm function. Stir in cream.
  8. Season with additional salt and pepper, to taste.


*Any 2 lb. mixture of mushroom varieties will work but I think cremini and shiitake offer the most flavor.

*To save time, use a food processor to slice mushrooms (or buy sliced mushrooms).