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+ servings
soup being frozen for later use.

Instant Pot Homemade Cream of Mushroom Soup

Make your own cream of mushroom soup with little time and effort using the Instant Pot!
Course Soup
Cuisine American
Keyword instant pot, mushroom, soup
Prep Time 5 minutes
Cook Time 15 minutes
Servings 8 cups
Calories 174kcal



  • 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