Instant Pot Homemade Cream of Mushroom Soup
Make your own cream of mushroom soup with little time and effort using the Instant Pot!
Keyword instant pot, mushroom, soup
Prep Time 5 minutes minutes
Cook Time 15 minutes minutes
Servings 8 cups
- 4 oz butter
- 1/2 cup onion, diced
- 1 teaspoon worcestershire sauce
- 1 tablespoon fresh thyme, chopped
- 1 8oz pkg mushrooms
- 1 cup potatoes, diced
- 4 cups veggie broth
- 1 cup 1/2 and 1/2, cream, or milk
- 2 tablespoons flour
- salt & pepper as desired
Turn the Instant Pot to saute mode and add the butter.
Saute the onions, potatoes, thyme, worcestershire sauce, and mushrooms just until the onions are soft. About 5 minutes.
Add the broth.
Close the Instant Pot and set to pressure cook for 5 minutes.
When finished, use the manual release to release the pressure.
In a small bowl, mix the flour and 1/2 and 1/2 to create a slurry
Turn the Instant Pot on to saute and bring the soup to a low boil (it will already be hot so this shouldn't take long).
Slowly pour the slurry into the soup and whisk well. Let it heat and thicken. Add salt & pepper, as desired.
Serve immediately or blend and store.
Calories: 174kcal | Carbohydrates: 9g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 42mg | Sodium: 594mg | Potassium: 174mg | Fiber: 1g | Sugar: 2g | Vitamin A: 753IU | Vitamin C: 5mg | Calcium: 49mg | Iron: 1mg