Instant Pot Cream of Mushroom Soup

Catalina Castravet
By Catalina Castravet
4.95 from 18 reviews

Instant Pot Recipes Recipes Soups and Stews

Cook time Cook time: 10 minutes

Instant Pot Cream of Mushroom Soup is rich, creamy, and loaded with mushroom flavor. It is perfectly cooked in the pressure cooker in a fraction of the time. 

Making soups in the pressure cooker is convenient, quick, and very easy. Some of our most popular ones are Cheesy Potato Soup, Chicken Noodle Soup, and Cheeseburger Soup.

Easy Instant Pot Cream of Mushroom Soup

Pressure Cooker Cream of Mushroom Soup is the ultimate comfort food. This is our go-to soup when we crave something creamy and very flavorful. Made with cream, then mixed with mushrooms and cornstarch, this dish is guaranteed to impress everyone.

It is a well known and popular dish in the United States, and it quickly became our beloved dish. Making it at home and in the Instant Pot is surely helpful, healthier, and also a time-saver. Unlike the conventional stovetop method, you only need 10 minutes to cook it under pressure, plus the natural release time. 

Also, making it at home will ensure you use the best products, with fresh ingredients. Unlike the canned version of this soup, you will also use way less sodium, and tons of mushrooms, on top of being way cheaper. 

It is the perfect meal to enjoy during busy weekdays, colder weather, or holidays. We love it because it is very creamy, rich and savory. In addition, it can be enjoyed as a starter or main dish. Simply, pair it with crusty bread or baguette, and then top with some cheese or greens for an additional boost of flavor. 

What mushrooms to use for Instant Pot Cream of Mushroom Soup?

You can use any kind you like or have available. However, for enhanced flavor, we recommend going with cremini, shiitake, or porcini mushrooms. Also, you could use fresh or dried type. They are great in this recipe as they have a deep and rich texture. When combined with cream, they really stand out. 

In addition, they are pretty healthy and have plenty of vitamins and nutrients. For example, these mushrooms have a good source of vitamin D.

What goes with the Pressure Cooker of Mushroom Soup?

This dish is very versatile and can be enjoyed as an appetizer, main dish, or it can be paired with other meals. Some of our favorite way to mix it is with:

Should Instant Pot Cream of Mushroom Soup be served hot?

We enjoyed serving it warm. However, serving it chilled is also an option. It tastes great either way. During the winter months, we prefer to serve it warm or hot, and when it comes to spring or summertime, we like to serve it cold.

How long will it last in the fridge?

Before storing, let it cool completely. Then, transfer the soup to an airtight container and ensure is properly sealed. It can be stored in the refrigerator for 3-4 days.

Can I freeze Instant Pot Cream of Mushroom Soup?

Yes. This dish can be easily frozen. Simply allow it to cool completely. Then, transfer the dish to an airtight container or heavy-duty freezer bags, and freeze for up to 3 months. 

Allow it to thaw overnight prior to serving. Also, you can reheat it in the microwave or stovetop for a few minutes. To prevent the soup from curdling, stir well when reheating it.

More pressure cooker soups:

Recipe Tips:

  • If you are not a fan of cream, you could substitute it with evaporated milk or regular milk (either full fat or 2% are fine).
  • For a spicier version, add some sliced jalapeno or red chili pepper flakes to the mix. 
  • Also, you can top it with some shredded parmesan or mozzarella cheese. 
  • Chicken broth can be substituted with vegetable broth for a vegetarian version.
  • Adding some herbs such as thyme will give the soup a nice aroma and flavor.
  • For a double batch, simply double the ingredients. You may consider using an 8-qt pressure cooker in that case. 
  • For a more deep umami flavor, you can add a bit of rice vinegar, to taste, at the end of the cooking process. 
  • Similarly, a bit of sherry can be added at the end for some extra taste and flavor.
  • In addition, use freshly minced garlic as the canned version will not taste the same.
  • To keep this recipe gluten-free and to avoid the extra step of creating a roux, we use a mix of cornstarch and cream to thicken it.
  • Keep in mind, that if you are looking for an even thicker, creamier texture, you can add a bit more of the cornstarch slurry. Simply mix two tablespoons of water with one of cornstarch until fully dissolve and add to the chowder. Repeat as needed and keep in mind that it will thicken more as it cools.
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4.95 from 18 reviews

Instant Pot Cream of Mushroom Soup

Instant Pot Cream of Mushroom Soup is rich, creamy and loaded with mushroom flavor. It is perfectly cooked in the pressure cooker in a fraction of the time.

Author: Catalina Castravet Serves: 4 servings of about 2 cups
Prep time: 10 minutes Cook time: 10 minutes Total time: 20 mins


Pressure Cook:

After Pressure Cooking:



Nutrition information

Calories: 137 Carbohydrates: 24 Protein: 7 Fat: 2 Saturated Fat: 0 Cholesterol: 2 Sodium: 768 Potassium: 761 Fiber: 3 Sugar: 13 Vitamin A: 155 Vitamin C: 18.7 Calcium: 130 Iron: 1.8
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Erin | Dinners,Dishes and Dessert

Looks so perfect! Definitely a must try! This looks heavenly!



This recipe looks great, thank you for sharing! If I did want to make a roux, at what stage would I add it? I know what I would do on the stovetop, but I'm not sure if cooking it in a pressure cooker changes that.


After you pressure cook, put it on saute and add the roux.


Mary beth Burkosky

Definitely a five-star recipe! I made it exactly as stated and cooked it exactly as stated.  Absolutely fabulous. I cooked another 3 cups of mushrooms with butter and seasonings but didn’t add them directly to the already made soup. They were an addition for anyone wanting a little more cooked mushrooms. Ladle your soup and add additional mushrooms if desired. I also served with crusty garlic bread as suggested. It was a huge hit. Rave reviews from all and I loved it as well. Wouldn’t change a thing . This will definitely my go to recipe for homemade mushroom soup. I did blend a couple of cups in a blender and then re-added it to the soup. Absolutely great! Thank you.


Hi Mary, thank you for your feedback, and we are glad that you have enjoyed it!



I see small potatoes in the photo of your mushroom soup yet do not see them listed in the ingredients. Are they cooked along with the mushrooms? Then do we pluck them out and put them to the side so they are not creamed?



That isn’t a potato, it is a mushroom that has been quartered. No potatoes in the soup.



Why in the world are 95% of these reviews people saying “this looks delicious, I can’t wait to try it!” Are these people paid? That’s not a review, it’s a comment. Anyways, I’ll hop off my soapbox. Currently cooking this, so I’ll jump back later with a real review.


Hi Decker :) no, those people are NOT paid, they are devoted readers that have enjoyed my recipes and look forward to trying my other recipes.


Cheryl Hunter

Delicious! I made this tonight and I think the only thing I would’ve done differently is to have left out the crushed red pepper flakes. Once they got processed with the immersion blender it became a bit hot/spicy at the back of my throat. Now don’t get me wrong, I am a Texan and we love our heat but to me, this doesn’t need it. White pepper might be nice too. I have a UP mini 3 quart so it was stuffed to the brim with mushrooms which once pressure cooked filled it to 2/3rds. So yummy and satisfying! I’m gonna make this often!


Thanks Cheryl for your feedback! Glad you liked it!


Becki Davis

I made this and it turned out excellent !


Happy you loved it Becki! Thanks


Gerald Gerrard

Loved it , so creamy and those flavours!!!! 🤤🤤🤤🤤 Here’s another 5 stars ⭐️ ⭐️⭐️⭐️⭐️


Louise Frederick

On my third batch. It was easy and delicious. Due to a corn allergy we used potato starch instead. Give it a try. Well worth it❣


Sahithi R

Love it. So easy to make and very flavorful.


Louise Frederick

Tried this recipe and my picky eaters had only rave reviews. All loaded up with ingredients to make a few batches for the freezer. This was great with my gluten free and corn free (used potato starch) family. thank you



I agree, Decker. It is misleading to look at recipes that people apparently love, and then find out that they haven't even tried to make it yet.


Hi Lori, while you have a point, there is also no way for me to prevent people from clicking the stars when saying they like the recipe. Also, please note, that I have a huge blog and people that make the recipe regularly, and they know and love my recipes already, being devoted readers and trying multiple recipes they feel like they can click the review stars.


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Thanks Catalina! Just made it and it was simply delicious! I sauteed the onions and garlic until translucent then switched to pressure cook and added the rest of the ingredients. Thanks again!


Thank you for your feedback! Glad you enjoyed it!



Made this soup today for lunch for myself and two others. There was a good sized bowl leftover. The flavour and texture was nice (I blended it all for a smoother texture). I will definitely make this again, next time I’ll half the amount of rosemary and red peppers in soup. Thank you for sharing this great recipe.


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