Savory Instant Pot Mushroom Soup

Cold day? Need Comfort Food? Need a quick and savory Instant Pot dinner? I've got you covered with my Savory Instant Pot Mushroom Soup. 
Prep Time 5 minutes
Cook Time 7 minutes
Pressure up time 10 minutes
Total Time 12 minutes
Servings 4 people
Calories 290kcal


  • 2 Tablespoons butter
  • 4 cups sliced mushrooms
  • 1 small onion approx 1.5 cups
  • 2 cloves garlic minced
  • 1 Tablespoon Dijon Mustard
  • 1 teaspoon Worcestershire
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 Tablespoon dried rosemary
  • 6 cups chicken broth
  • 2 Tablespoons flour
  • 4 Tablespoons water
  • 1/2 cup heavy cream


  • Press the saute function on your Instant Pot
  • When hot, add the butter. Once melted, add the mushrooms, onions, garlic, Dijon mustard, rosemary, Worcestershire, salt, and pepper. Stir, and cook until the mushrooms and onions cook down (about 3 minutes).  I like to keep a few of the sauted mushrooms out of the soup to add after blending. 
  • Hit cancel and scrape the brown bits off the bottom of the insert. If you don't do this, you could get the BURN signal. 
  • Add the broth.
  • Put the lid on, set to seal, and set to high pressure for 7 minutes.
  • When the 7 minutes up, carefully quick release the pressure. 
  • Using an immersion blender, blend soup to desired consistency. Do not put hot liquid in a blender with the lid on.
  • Combine the flour and water in a small bowl to make a slurry. Add it to the pot.
  • Add the optional cream and stir until all warm. 


Calories: 290kcal | Carbohydrates: 13g | Protein: 12g | Fat: 16g | Fiber: 3g | Sugar: 4g