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+ servings

Instant Pot Homemade Cream of Mushroom Soup

Make your own cream of mushroom soup with little time and effort using the Instant Pot!
Print Recipe
CourseSoup
CuisineAmerican
Keywordinstant pot, mushroom, soup
Prep Time5 minutes
Cook Time15 minutes
Servings8 cups
Calories174kcal

Equipment

  • Instant Pot

Ingredients

  • 4 oz butter
  • ½ 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 ½ and ½, cream, or milk
  • 2 tablespoons flour
  • salt & pepper as desired

Instructions

  • 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 ½ and ½ 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.

Video

Nutrition

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