Creamy Instant Pot Mushroom Soup Recipe — Ready in Minutes

Made in a pressure cooker, this soup has a short 4-minute cook time, plus about 10 minutes prep and roughly 10–12 minutes for the pot to come to pressure. That means you can enjoy a homemade mushroom soup in under 30 minutes.

The base is obviously mushroom-forward, but a touch of dried thyme and bay leaves adds an appealing savory depth.

How to make Instant Pot mushroom soup

Start by roughly dicing the onion (and mincing garlic if using fresh). The recipe is rustic, so precise cuts aren’t necessary.

In the pressure cooker combine the mushrooms, diced onion, minced garlic, vegetable broth, salt, black pepper, dried thyme, and bay leaves.

Set the cooker to Manual/High Pressure and cook for 4 minutes. After it finishes, perform a controlled release and carefully remove the bay leaves with tongs.

While the soup cools slightly, whisk together the half and half and cornstarch in a small bowl until smooth.

Switch the Instant Pot to the Sauté function and slowly pour the cornstarch mixture into the soup, stirring constantly. Heat gently until the soup thickens to your liking—avoid a full rolling boil to prevent the dairy from separating.

When the soup reaches the desired thickness, turn off the heat and ladle into bowls. This soup pairs nicely with a crusty baguette, crackers, or homemade croutons.

Tips for the best Instant Pot mushroom soup

• Choose your cream thoughtfully: half and half is forgiving in high heat and unlikely to separate. Heavy cream also works but add it off-heat or after the soup cools slightly. If you prefer lower fat, milk will thin the soup and reduce creaminess.
• Serve with bread, crackers, or homemade croutons. To make croutons, cube bread, toss with a little oil or melted butter and seasonings, then bake at 350°F until lightly browned and crisp.

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