Instant Pot Creamy Mushroom Soup Recipe

This creamy instant pot mushroom soup with potatoes, thyme and rosemary is rich, hearty, and easy to make in under 30 minutes.

Every winter, my son asks for soup—any kind, as long as it’s not the same recipe twice. Some times I make him my instant pot fish soup, but when he wants something creamy, so I decided to make creamy mushroom potato soup in the Instant Pot.

Mushroom soup is something we all love. I started feeding my kids this when they were just moving on from baby food. It’s a recipe from my grandmother, one that simmered on her stove for hours, filling the house with an earthy, comforting smell. I’ve always wanted to get it just right, but I don’t have hours to spare. That’s why I started relying on my Instant Pot.

In just 30 minutes, I can make a batch of creamy mushroom soup, no slow cooking required. But my first attempt? A complete disaster. I thought pressure cooking would work its magic, so I threw everything in at once. Instead of the rich, velvety soup I imagined, I got something bland and watery, with rubbery mushrooms.

Determined to make it work, I kept tweaking the recipe, sneaking it into our meals at least once a week all winter. Yes, even when my kids claimed they hated mushrooms. Eventually, I figured it out!

The trick to this creamy mushroom soup is treating the Instant Pot more like a stovetop—taking the time to properly sauté the mushrooms and onions before pressure cooking them. That one step made all the difference, bringing out the deep, earthy flavors that make regular mushroom soup so good.

What we love about this recipe is how it hits that perfect spot between smooth and chunky. After a lot of trial and error, I found that partially blending the soup with an immersion blender gives it just the right texture—creamy enough to feel indulgent but still hearty, with pieces of mushroom and potato.

If you’re looking for quick comfort food after a long winter day or a hearty starter for a dinner party, you should give this soup a try, or try your hand at my French onion chicken recipe or Kabocha squash soup. The Instant Pot might just become your best friend for cold days!

Ingredients

• Mixed mushrooms (cremini, white button) - These are the primary ingredient, giving the main flavor and texture of the soup. If you want to mix things up, you can substitute with other mushrooms like shiitake or oyster mushrooms, which will add different flavor profiles.
• Shallots - These add a subtle sweetness and complexity to the soup. 
• Potatoes - Cubed potatoes add heartiness and help thicken the soup. If you're looking for a lower-carb option, you can substitute with cubed cauliflower, which will also add a creamy texture when blended.
• Vegetable or chicken broth - This is essential for the soup's base flavor, you may substitute it with other broths you prefer.
• Heavy cream - This ingredient adds richness and creaminess to the soup.
• All-purpose flour - Used to thicken the soup. 
• Fresh thyme leaves - These add an aromatic flavor to the soup. 
• Bay leaves - Used to add depth of flavor during cooking. Make sure to remove them before serving.

See the recipe card for exact quantities.

Step-by-step Instructions

Craving a rich, comforting soup? This Instant Pot creamy mushroom potato soup comes together easily and is full of flavor. Just follow these straightforward steps, and you'll have a warm bowl ready to enjoy in no time!

Sauté the Onions

Begin by setting your Instant Pot to Sauté mode. Add the butter and let it melt. Once melted, add the diced onions to the pot. Sauté the onions for about 3-4 minutes, stirring occasionally, until they become translucent. This step helps to build the flavor base for the soup.

Add Garlic

Next, add the minced garlic to the pot. Cook for an additional minute, stirring frequently to prevent the garlic from burning. The garlic will release its aroma and enhance the flavor of the soup.

Sauté the Mushrooms

Add the sliced mushrooms to the pot and continue to sauté for about 5 minutes. Stir occasionally, allowing the mushrooms to soften and release their moisture. This will contribute to the soup's rich flavor.

Combine Ingredients

Once the mushrooms are sautéed, add the cubed potatoes, broth, fresh thyme, dried rosemary, and bay leaves to the pot. Stir everything together to combine the ingredients evenly.

Pressure Cook

Close the lid of the Instant Pot and set the valve to the sealing position. Cook on High Pressure for 10 minutes. This will allow the flavors to meld and the potatoes to become tender.

Release Pressure

After the cooking time is complete, allow the Instant Pot to naturally release pressure for 5 minutes. After that, use the quick release method to release any remaining pressure. Be careful when releasing the steam.

Remove Herbs

Once the pressure has been fully released, open the lid and carefully remove the bay leaves and thyme branches from the pot. Discard them, they are no longer needed.

Prepare Cream Mixture

In a separate bowl, whisk together the heavy cream and flour until smooth. This mixture will help thicken the soup and add creaminess.

Thicken the Soup

Set the Instant Pot back to Sauté mode. Stir the cream mixture into the soup, making sure it is well combined. Allow the soup to simmer for about 5 minutes, stirring frequently. This will help the soup thicken to your desired consistency.

Blend the Soup

Using an immersion blender, partially blend the soup directly in the pot. Blend until you achieve a creamy texture while leaving some mushroom and potato pieces intact for added texture.

Season and Serve

Finally, season the soup with salt and pepper to taste. Stir well to incorporate the seasoning. Serve the soup hot, garnished with additional fresh thyme if desired. Enjoy this comforting and creamy soup!

Storage

Store any leftover Instant Pot creamy mushroom potato soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop over low heat or in the microwave until heated through. If the soup thickens upon sitting, you can add a splash of broth or water to reach your desired consistency. For longer storage, you can freeze the soup in a freezer-safe container for up to 3 months. When ready to eat, thaw it in the refrigerator overnight and reheat thoroughly before serving.

What to Serve With Instant Pot Creamy Mushroom Soup

A rich soup like this pairs well with crisp salads, roasted vegetables, and hearty proteins. A slice of rosemary sourdough bread is great for soaking up every last bit, while a little gem salad with fresh greens and a bright dressing balances the creaminess. For a touch of sweetness and crunch, roasted carrots with hazelnuts add depth to the meal.

For something more filling, tender lemon air fryer salmon brings a light, flaky texture that works well alongside the soup. If poultry sounds better, crispy and juicy air fryer turkey thighs or cajun-style baked turkey breast with vegetables add a hearty option. Looking for another cozy dish? A bowl of instant pot chicken and pepper stew or maple dijon instant pot pot roast rounds out the table with comforting flavors.

Recipe