Instant Pot Mushroom Sweet Potato Soup

Looking for a simple and delicious soup to warm you up? This Instant Pot mushroom sweet potato soup is a quick and easy meal that’s full of wholesome ingredients. Perfect for lunch or dinner, this recipe brings together the savory taste of mushrooms and the natural sweetness of sweet potatoes in a rich, creamy broth.

This easy dump and go Instant Pot mushroom sweet potato soup is ready to serve in 30 minutes and requires minimal prep. Simple to make, you just need 5 ingredients to make this hearty, healthy and creamy soup.

Why You’ll Love Instant Pot Mushroom Sweet Potato Soup

• Healthy and Wholesome: This soup is packed with nutrient-rich ingredients like sweet potatoes and mushrooms, making it a nutritious option for any meal. It’s gluten-free, vegetarian, and loaded with vitamins and minerals, perfect for those looking for a healthy comfort food.
• Quick and Easy: With just a few ingredients and the magic of the Instant Pot, this soup comes together in 30 minutes with minimal prep time. It’s a true dump-and-go recipe, making it ideal for busy weeknights.
• Creamy and Comforting: The natural sweetness of the sweet potatoes combined with the earthy flavor of the mushrooms creates a creamy, comforting soup that’s sure to satisfy your taste buds. The addition of heavy cream gives it an extra velvety texture.
• Versatile and Customizable: You can easily make this soup your own by adding extra veggies or spices. Carrots, leeks, or green beans would all work well, and for a spicy kick, try adding some red pepper flakes or herbs like thyme or rosemary.
• Great for Meal Prep: This soup stores well, making it perfect for meal prep. Cook a batch and enjoy it for lunch or dinner throughout the week, or freeze it for later!

This chunky mushroom and sweet potato soup is a breeze to make in the Instant Pot. Just dump the ingredients in and let the pressure cooker work its magic. It’s a wonderfully comforting meal that I just know you are going to love!  If you don’t own the Instant Pot, click here for the model I recommend.

This hearty soup is so wonderfully flavorful and packed full of fresh ingredients. The sweet potato is perfectly soft and adds a delicious flavor to the creamy broth. It’s perfect to serve with some homemade bread, either as an appetizer, lunch or dinner.

This soup is gluten-free and vegetarian friendly. It’s loaded with vitamins and minerals thanks to all those veggies and is made with no added sugar.

Ingredients You’ll Need For This Creamy Vegetable Soup

This Instant Pot soup is made with simple ingredients that are readily available, and it’s a great way to use that can of peas you have in your cupboard!

• Mushrooms – Earthy and flavorful, they add a rich, umami taste to the soup.
• Sweet Potatoes – Provide natural sweetness and a soft, creamy texture to balance the savory ingredients.
• Onion – Adds a subtle sweetness and depth of flavor to the soup.
• Canned Green Peas – These give the soup extra heartiness and a pop of color.
• Heavy Cream – Creates a rich, velvety texture, making the soup creamy and indulgent.
• Salt and Pepper – Essential seasonings that enhance the overall flavor of the dish.
• Water –The base of the soup, providing moisture and depth to the flavors.

Kitchen Tools You Need To Make Instant Pot Mushroom Sweet Potato Soup

• Instant Pot – The key tool for cooking this soup quickly and effortlessly.
• Vegetable peeler – For peeling the sweet potatoes before chopping.
• Cutting board and knife – Essential for chopping the vegetables like sweet potatoes, mushrooms, and onions.
• Measuring spoons – To measure out the salt, pepper, and other seasonings.
• Soup ladle – For serving the soup once it’s ready.

How To Make Instant Pot Mushroom Sweet Potato Soup

This soup is a true dump and go recipe, that requires very little prep time.

Chop the onions, mushrooms and sweet potato with a sharp knife and add them to your Instant Pot with the salt, pepper and water. Cook on high pressure and quick release. Stir in the peas and heavy cream and it’s ready to serve.

It’s so effortless to make this soup!

Serving Suggestions for Instant Pot Mushroom Sweet Potato Soup

• Serve this soup with a side of challah bread or homemade dinner rolls to soak up the creamy broth.
• For a low-carb option, pair it with a simple green salad topped with vinaigrette.
• Garnish the soup with a drizzle of extra cream or a sprinkle of fresh herbs like parsley or thyme for added flavor and presentation.
• If you want to add some protein, serve the soup alongside an air-fried chicken breast or a slice of seared tofu.
• For extra richness, top the soup with a sprinkle of shredded cheese or a dollop of sour cream.

Tips For Success

• Cut the Sweet Potatoes Evenly: To ensure even cooking, make sure to chop your sweet potatoes into uniform 1-inch cubes. This will help them cook through properly without getting too mushy or staying undercooked.
• Use Stock for Extra Flavor: While the recipe calls for water, using vegetable or chicken stock will add an extra layer of flavor to the soup. If using a salted stock, be sure to adjust the amount of salt you add to the recipe.
• Quick Release for the Best Texture: After the Instant Pot finishes cooking, do a quick pressure release. This will prevent the vegetables from overcooking, ensuring that the mushrooms and sweet potatoes retain their texture.
• Customize the Vegetables: Feel free to add more vegetables to the soup based on what you have on hand. Carrots, leeks, or even spinach can be great additions. Just chop them into bite-sized pieces and add them along with the sweet potatoes and mushrooms.
• Adjust the Creaminess: If you prefer a thicker, creamier soup, you can blend part of the soup with an immersion blender or in batches in a regular blender. For a thinner soup, simply add more water or stock when adjusting the consistency.

Variations and Substitutions

• Swap the Cream: If you’re looking for a dairy-free option, replace the heavy cream with coconut milk or a plant-based cream alternative. This will still give the soup a rich, creamy texture while keeping it vegan.
• Use Different Mushrooms: While the recipe calls for regular mushrooms, you can switch them up with other varieties like cremini, shiitake, or portobello for a deeper, earthier flavor. A mix of different mushrooms will give the soup an extra boost of flavor.
• Spice It Up: If you like your soups with a bit of heat, add some red pepper flakes or a dash of cayenne pepper while cooking. For a more smoky flavor, try adding a pinch of smoked paprika or chipotle powder.
• Add Protein: To make this soup more filling, consider adding a protein source. Shredded chicken, crumbled tofu, or even cooked sausage can turn this into a heartier meal. Simply stir them in after the soup is cooked.
• Bulk It Up with More Veggies: You can easily add more vegetables to this soup. Carrots, leeks, spinach, or zucchini can all complement the flavors of the sweet potato and mushrooms. Just make sure to chop them into bite-sized pieces and add them with the other ingredients.
• Blend for a Smoother Texture: If you prefer a smooth soup, you can blend the entire batch using an immersion blender or a traditional blender. This will create a velvety texture that’s perfect for a cold day.

Storage and Reheating

• Storing Leftovers: Once the soup has cooled completely, transfer it to an airtight container. You can store it in the refrigerator for up to 5 days. The flavors will deepen over time, making the soup even tastier the next day.
• Freezing: This soup freezes well, making it a perfect meal prep option. Pour the cooled soup into freezer-safe containers or bags, leaving some space at the top for expansion. Freeze for up to 3 months. Thaw it overnight in the refrigerator before reheating.
• Reheating: To reheat the soup from the refrigerator, simply warm it in a pot over medium heat, stirring occasionally, until heated through. You can also microwave individual portions in a microwave-safe bowl for 2-3 minutes, stirring halfway through.
• Reheating from Frozen: If reheating from frozen, transfer the soup to a pot and warm it gently over low heat. You may need to add a bit of water or stock to adjust the consistency as it thaws and heats. Alternatively, you can microwave it on a low setting, pausing to stir occasionally.

Can you blend this sweet potato soup?

I prefer not to blend my soups, I enjoy chunky soups with whole pieces of veggies. If you prefer a smooth soup though, you can use an immersion blender to puree it. Alternatively, you can ladle the soup into a stand blender in batches, just be careful though as it will be piping hot!

Can you make the soup ahead of time?

This soup is such a great make ahead dish, and it’s perfect for meal prep lunches and dinners. Once you have made the soup, let it cool completely and transfer it to an air tight container. It will keep in the fridge for up to 5 days.

You can also freeze the soup and it will keep for up to 3 months (click here for freezer soup containers I recommend). Thaw the frozen soup in the fridge overnight before reheating it on the stovetop or in the microwave to serve.

You can also reheat the soup in the Instant Pot.

Can you use frozen peas in this Instant Pot soup?

If you don’t have canned, you can use frozen or fresh peas. The canned peas are already cooked, so they can be added straight to the soup and served up straight away. If you use frozen peas, thaw them under running water before adding to the pot and allow them to sit in the soup for a few minutes before serving so that they cook through.

Fresh peas can be added straight to the soup, again, just let them cook through for a few minutes.

Can you make this soup on the stovetop?

If you don’t have an Instant Pot, you can make this delicious soup on the stovetop. Make the soup in a dutch oven or heavy bottomed pot.

Add the ingredients as per the recipe instructions and bring to a boil. Let the soup simmer for 30 to 40 minutes until the sweet potato is softened. Stir in the cream and peas and serve.

Can I use a stock for the base of this sweet potato soup?

I made this soup with water, but if you have some stock, you can use that instead of water for more flavor. You can use a vegetable or chicken stock, both work well (check out my Instant Pot chicken stock recipe). If you use a stock with salt, rather than adding the salt and pepper before cooking, you may want to wait until the end. Taste the soup and add it if you need it.

Make this mushroom and sweet potato soup your own!

I love this soup just as it is, but you can easily add in any other veggies you have in your fridge. Carrots work really well as do leeks and green beans.

If you like your soup on the spicy side, try adding in some red pepper flakes, or add in a tablespoon of dried herbs.

More Easy Instant Pot Soup Recipes

• Vegan Lentil Soup With Spinach
• Keto Mushroom Spinach Soup
• Instant Pot Cream Of Pumpkin Soup
• Keto No Bean Chili

See also:

• Pressure Cooker Sweet Potato Pie
• Breakfast Bowl with Sweet Potato
• Mashed Sweet Potatoes (Instant Pot)