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 and use an immersion blender to purée the soup leaving some mushroom pieces whole for texture.
Pour in the cream, stir well, and serve.
Omit the Jalapeno pepper if you want a traditional cream of mushroom soup.
Note this soup tastes FANTASTIC when served chilled as well. Just make ahead of time and serve as a cold soup which is perfect in summer.