Instant Pot Mushroom Soup

Course Appetizer, Soup
Cuisine American
Keyword butter, Mushroom Soup, parsley, sherry
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 309kcal


  • 12 ounce mushrooms sliced
  • 6 tbsp butter
  • 1 onion thinly sliced
  • 3 1/4 cups chicken broth
  • 1 sprig parsley
  • 3 tbsp sherry (not cooking sherry)
  • 1/2 tsp kosher salt
  • pepper to taste


  • Turn on the instant pot and select sauté.
  • Add 2 tablespoons of butter and let it melt.
  • Add in onions and sauté for about 2-3 minutes.
  • Add remaining butter, mushrooms and sauté for 5 minutes while stirring occasionally. 
  • Add in chicken broth, salt and parsley.
  • Close the lid of the instant pot and switch knob to sealing and press cancel.
  • Set the instant pot to “Manual” at high pressure for 10 minutes, release the pressure naturally switching the knob to venting.
  • Open the lid and remove parsley.
  • Serve and enjoy.


Calories: 309kcal