Place all ingredients except finishing cream into the inner liner of your Instant Pot.
Set the Instant Pot at High pressure for 10 minutes. When cook time is complete, allow the pot to sit undisturbed for 10 minutes and then release any remaining pressure.
Open the lid, add the cream, and use an immersion blender to purée the soup leaving some mushroom pieces whole for texture.
This soup keeps in the fridge for about a week.
I don't typically suggest freezing anything with dairy in it because it has a tendency to become grainy, but I've heard that people have had success with freezing the soup, so feel free to portion it out and freeze it for later if you happen to have any left.