Instant Pot cream of mushroom soup is delicious in green bean casserole or alone. Made from scratch in pressure cooker or on stovetop. If you loved our air fryer mushrooms you can add some of those too for a heartier version.
Not feeling canned condensed soups? You can make homemade cream of mushroom pretty easily with just a few ingredients in your Instant Pot. You can use your pressure cooker on saute, or make it in a pot on the stove. Either way will turn out great. Then you’re ready to use it in some of your favorite dishes!
There are many people who veer away from canned soups because of the high sodium content. I get it. My husband has high blood pressure too and it’s always best to know exactly what’s in your food. If you make it from scratch you can adjust spices to your liking.
Ninja Foodi Cream of Mushroom Soup
With that said, when I am in a hurry I will use the Campbell’s variety. I have a stack of this as well as cream of chicken ready when I don’t have milk or heavy cream on hand. As an easy Ninja Foodi recipe you will use the lid that is not attached.
What is in Homemade Cream of Mushroom Soup?
You’re going to melt butter to begin with. For either method you need to set to saute on your pressure cooker, Ninja Foodi or low medium heat on your stove. This is the only function you’ll need to prepare this, no actual pressure cooking will be needed.
Of course you’ll need a nice looking container of fresh mushrooms too. The variety is up to you but personally I get store bought baby bellas for every recipe I create. They have a bit of a firmer texture to them and a bit more flavor. The choice is yours though really.
You’re going to render your mushrooms and onion down like you see here. Adding diced onions is of course optional but I add them to just about everything I make so they’re a given at this house. Season to taste as you wish with garlic powder, salt and pepper etc.
How do you thicken cream of mushroom soup?
That is where the flour and roux mixture comes into play. If you needed a gluten free option you could use arrowroot flour. You’re going to mix in a flour paste of sorts. Flour is used in many commercially packed soups to thicken creamy or thin broth soups. You add a bit to the butter, mushroom mix to create a sort of roux.
Then when you add the heavy cream or other dairy product it will become creamy and thicker. Cream in of itself is a thickening agent. If your soup becomes a bit too thick, add a bit of milk instead to thin it out. Cornstarch mixed with a bit of cold water can be a thickening agent as well but won’t add flavor.
Some may sprinkle in breadcrumbs but I don’t like the texture that creates for this recipe in particular. Alternatively you could skip the calories and fat in the heavier cream and instead use 2 tbsp of cornstarch. Whisk that with some of your liquid and then add, bubble, and thicken that way.
Optional Add ins
You can add fresh garlic is best but you can use minced if that’s all you have on hand. Add some onions — don’t be shy about loading it up! Some like to include dry red or white wines are perfect to add into this, especially if you need something to thin it out
A bay leaf can be added while simmering for added flavor and/or sprinkle 1/2 cup crispy onions to the top when done and served!
Want to add larger chunks and more of them into your mix? Make Instant Pot mushrooms beforehand and fold together at the end.
Dairy free option
Either chicken broth or vegetable broth could be used depending on your preference really. I have made this dairy free with almond milk or coconut. With that I use a bit of a thickener like cornstarch to get the right consistency.
Our most favorite choice to serve this with would be Chicken and Cream of Mushroom Soup. I mean so delicious as it is submerged and warmed all day in your slow cooker this way.
I typically don’t make this as a main entree, but rather an ingredient to make another recipe. If you were though, this pull apart bread would make it a complete meal in my house. If you’re serving this for a crowd you could make a large batch and transfer to your slow cooker. Keep on warm so people can enjoy throughout the day.
Homemade Cream of Mushroom Recipe
Equipment
Ingredients
- 2 tbsp butter, salted
- 1/4 tsp pepper
- 1/2 tsp salt
- 1/2 small onion , diced
- 2 tbsp flour, or more depending on thickness desired
- 8 oz mushrooms, portabello, diced
- 1 tbsp garlic, minced
- 2 cup chicken broth, or vegetable broth
- 1/2 cup heavy cream, or 1 c. whole milk
Instructions
- On a stovetop: Put butter into a pan over medium heat. In a pressure cooker: Set to saute and add butter.
- Add diced onions and mushrooms. Saute until mushrooms have started to brown and release a bit of liquid. Add garlic now and cook for additional minute.
- Stir in the flour so it absorbs the liquid and melted butter in the pot. This will create a sort of roux to thicken the soup.
- Once absorbed and lightly browned in color, add your broth. Whisk this together so there are no lumps (other than the mushroom pieces). Add your milk and seasonings now.
- Allow this mixture to simmer continuously on low/medium heat or saute function until it thickens to the consistency you want. Usually 3-5 minutes does it.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipes using cream of mushroom soup you’ll love
Beef stroganoff casserole made in the oven is amazing using this with chuck roast or really any cut you have on hand sliced into strips. This easy Instant Pot ground beef stroganoff recipe is a must make. Pressure cooker mushroom rice is a fun side dish too.
Instant Pot tuna casserole is amazing. Of course Instant Pot green bean casserole is what you think about when this soup is mentioned right? Instant Pot sausage and rice casserole is great
This just brings a soft and creaminess to really any dish.
How long can I keep homemade cream of mushroom soup in the fridge?
To keep canned, packaged , or homemade cream of mushroom soup the freshest after opening refrigerate in covered glass or plastic container. If it has been continuously refrigerated will keep for about 3 to 4 days. I normally make as much as I need for a particular recipe, like loaded crockpot loaded baked potato soup, and have really never had leftovers. If you do though, here is the info.
Can I freeze homemade cream of mushroom soup?
Yes you can! This is great if you want to make a LARGE batch and divide it up to use later. Just freeze in covered airtight containers or heavy duty freezer bags. To prevent cream-based soups from curdling stir well when reheating frozen soup. Foods kept constantly frozen at 0° F will keep safe indefinitely.
How many “cups” of the cream of mushroom soup does this recipe make? 8 servings, but I am still unsure how that translates into cups. I want to have the same amount that would come in a Campbell’s can (10 3/4 oz) to add to recipes. That said, will this recipe be the same as adding in a can of condensed soup for recipes, or is it already thinned out to eat as soup?
can i ‘can’ this for use at a later date?
I do not can myself so I don’t have instructions for that but if you did I would assume you could. Unsure
Not safe for canning. (NCHFP)
It looks wonderful but you didn’t include IP instructions. I assume you’re just using the sauté function and times would remain the same.
In the recipe card I mention that in an IP yes you just use the saute function the whole time.