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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.
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!
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!
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?
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
Instant Pot Mushroom Sweet Potato Soup
- 1 lb mushrooms chopped
- 4 sweet potatoes peeled and cut into 1-inch cubes
- 1 onion chopped
- 15 oz canned green peas drained
- 1/2 cup heavy cream
- 1 tbsp salt
- 1/4 tsp pepper
- 8 cups water or vegetable stock or chicken stock
Recommended Kitchen Tools (click the links below to see the items used to make this recipe)
- Put chopped onion, mushrooms, sweet potato, salt, pepper and water in the Instant Pot. Close the lid and turn the valve to a Sealing position. Press the "Pressure Cook" or "Manual" button and set the time to 20 minutes on High pressure.
- When the Instant Pot is done cooking, quick release (QR) the steam.
- Stir in the peas and heavy cream.
- If desired, puree the soup with the immersion blender (I just like to leave my soup as is, with chunks of mushrooms, sweet potatoes and peas).
- Pressure Cooker Sweet Potato Pie
- Breakfast Bowl with Sweet Potato
- Mashed Sweet Potatoes (Instant Pot)