Instant Pot Mushroom Soup (Vegan)

This Vegan Instant Pot Mushroom Soup cooks up in no time, and is wonderfully creamy (but dairy free) and flavorful.
Creamy mushroom soup and thyme spring in a white bowl.

Creamy mushroom soup and thyme spring in a white bowl.

When I first thought of making a vegan Instant Pot mushroom soup, I envisioned a barley mushroom or wild rice soup, brothy and light.

But then I had a wild craving for a childhood favorite, cream of mushroom soup, and I wasn’t going to be satisfied with anything else. There’s just something about the silky smooth texture and rich flavor that just screams comfort!

A few years ago, I shared a vegan mushroom soup that was rich with curry flavors and included a splash of coconut milk to achieve that creamy consistency while keeping the soup dairy free. That recipe was my launching point for this pressure cooker soup recipe, adding to my collection of healthy Instant Pot soup recipes.

Serve bowls of this soup alongside a green salad, such as Apple Pecan Salad or chopped kale salad, and some crusty bread for a light lunch or dinner.


See recipe card below for full ingredients list & recipe directions.

These are the main ingredients of this recipe (affiliate links may be included):

  • Mushrooms: Use a couple of different mushroom varieties for better flavor. I like to use a combination of crimini mushrooms, also known as baby bella, and shiitake mushrooms. White button mushrooms, portobello or porcini mushrooms are also good options.
  • Broth: I like to use vegetable broth. However, if you’re not following a vegetarian or vegan diet, chicken broth could be substituted. Use low sodium broth, if preferred.
  • Coconut milk: Lite coconut milk adds some creaminess while keeping things dairy-free. Regular coconut milk can be substituted.
  • Vegetables: Start with a standard mirepoix of diced onion, celery and carrots. And don’t forget the minced garlic cloves.
  • Olive oil: Sauté the mirepoix in a little olive oil. If preferred, use a tablespoon or two of water instead of oil.
  • Seasoning: You’ll need dried thyme, salt and black pepper.

💙What’s to love about this vegan cream of mushroom soup:

▪️Easy: Once you chop the veggies, there’s not much left to do besides blending the soup at the end. Quick & easy!

▪️One-pot: If you use a hand-held immersion blender to blend the soup, the entire recipe can be made in the Instant Pot. You can also use a regular blender.

▪️Amazing taste: This dairy free cream of mushroom soup is creamy without the cream, and is rich in flavor from the sautéed veggies, garlic, thyme and combination of mushrooms.

Sliced crimini and shiitake mushrooms in the Instant Pot pressure cooker.Sliced crimini and shiitake mushrooms in the Instant Pot pressure cooker.

How do you make Instant Pot Cream of Mushroom Soup?

This recipe really couldn’t be easier. Most of the work is done by the Instant Pot.
First, set the Instant Pot to Sauté mode. Add a little olive oil and cook the mirepoix (onion, celery and carrot) until they start to soften.

Add the garlic, mushrooms and pepper. Once the mushrooms start to release their liquid, stir in the broth. Set the pressure cooker to high pressure for 10 minutes, making sure to first set the valve to sealing.

Just so you can plan your dinner prep time accurately, the Instant Pot will take about 10 minutes to come to pressure before the cooking actually starts. That’s included in the cook time listed in the recipe below. Once the time expires, turn the valve on top to release pressure. No need to use natural pressure release in this situation. Quick release will do. Use tongs to turn the valve to keep your hand out of the way of the steam, if preferred.

Once the soup is cooked, the only remaining step is to puree it in a blender with the coconut milk. If you have an immersion blender, that’s an easy way to blend the soup without dirtying another dish.

Alternatively, use a blender. A word to the wise…the soup is going to be hot, which means that the steam will be inclined blow the lid off of the blender. To avoid this, you could allow the soup to cool for several minutes.

I find that if I puree the soup in a two batches, holding the lid tightly on the blender, and then stopping the blender occasionally and lifting the lid to release the steam, I can avoid any soup explosions.

Garnish with thyme sprigs, or chopped parsley or green onions, if you wish.

Vegan cream of mushroom soup in a white bowl, resting on a gray napkin.Vegan cream of mushroom soup in a white bowl, resting on a gray napkin.

Frequently Asked Questions:

How do you make vegan mushroom soup?

In a traditional mushroom soup, the vegetables are sautéed in butter, and milk and/or heavy cream make up the creamy liquid. But none of those ingredients are vegan.

The solution is dead simple! Substitute the butter with olive oil or coconut oil, and swap out the milk/cream and replace with coconut milk.

How long does this soup last?

This soup will last up to 4 to 5 days in the refrigerator. Let the soup cool, then transfer it to an airtight container. Reheat on the stovetop or in the microwave, stirring occasionally.

Can vegan mushroom soup be frozen?

This soup can be frozen for up to 3 months if the lite coconut milk is substituted with full fat coconut cream. Lite coconut milk becomes gritty when frozen. Look for cans of full fat coconut cream rather than coconut milk.

Other healthy Instant Pot recipes:

Instant Pot Lentil Soup with Sweet Potato (Vegan)
Hoisin Instant Pot Chicken Breasts
Instant Pot Vegetarian Chili

Vegan cream of mushroom soup in a white bowl, resting on a gray napkin.Vegan cream of mushroom soup in a white bowl, resting on a gray napkin.

Vegan Mushroom Soup (Instant Pot)

This Vegan Instant Pot Mushroom Soup cooks up in no time, and is wonderfully creamy (but dairy free) and flavorful.

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Course: Soups

Cuisine: American

Keyword: Gluten Free, Healthy Dinner Recipes, Vegan, Vegetarian

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 4 Servings

Calories: 108.3kcal

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  • Set the Instant Pot to Sauté mode. Heat the olive oil, then add the onion, celery and carrots. Sauté the vegetables, stirring occasionally, until starting to soften, 3 to 4 minutes.

  • Add the garlic, crimini and shiitake mushrooms, thyme and pepper. Cook until the mushrooms are starting to release their liquid, 2 to 3 minutes. Stir in the broth and salt.

  • Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the manual setting. Decrease the time to 10 minutes. It will take the Instant Pot about 10 minutes to reach pressure.

  • Once the time is expired, carefully release the steam using the quick release valve.

  • Transfer half of the soup to the blender, add the coconut milk, hold on the top and blend until almost smooth (leave a little bit of texture), stopping the blender and opening the lid occasionally to release the steam. Transfer the pureed soup to a pot or bowl. Repeat with the second half of the soup.

  • If the soup needs to be reheated, return it to the Instant Pot and heat gently over the Sauté mode. Serve.


Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.


Serving: 1.5Cups | Calories: 108.3kcal | Carbohydrates: 12.7g | Protein: 4.8g | Fat: 5.3g | Saturated Fat: 2.4g | Sodium: 738.2mg | Fiber: 3.6g | Sugar: 6.1g

Tried this recipe?If you make this recipe, I’d love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I’ll be sure to find it.

This post was originally published on January 8, 2018 and updated on December 7, 2021.

Disclosure: This post contains links to my Amazon affiliate page. Any revenue made from sales through these links helps to support this blog. Thank you!