I love this Vegan Instant Pot Mushroom Soup. I make it in my Instant Pot and the end result is a really creamy, delicious soup. I like this soup with a bit of texture rather than completely smooth, so I blend it until almost smooth but not completely.
I start this soup by sauteing onion, celery, and carrots in olive oil. Add garlic, mushrooms, thyme and pepper. Cook until the mushrooms are starting to release their liquid, 2 to 3 minutes before stirring in broth and seasoning with salt. Cook in the Instant Pot. Transfer half of the soup to the blender, add the coconut milk, hold on the top and blend until almost smooth. Transfer the pureed soup to a pot or bowl and repeat with the second half of the soup.
To make Vegan Instant Pot Mushroom Soup, you will need the following ingredients:
Set the Instant Pot to saute mode. Add 2 teaspoons of oil and saute 1 chopped onion, 1 chopped celery stalk, and one chopped carrot. Saute for 3-4 minutes until softened.
Add the 4 minced cloves of garlic, 8 ounces each of crimini and shiitake mushrooms, thyme and pepper. Cook for 2-3 minutes until the mushrooms start to release their liquid.
Stir in 3 cups vegetable broth and ½ tsp kosher salt.
Place the lid on the Instant Pot. Close the steam vent and set to high pressure using the manual setting. Reduce the time to 10 minutes as it will take the Instant Pot about 10 minutes to reach pressure.
Once the time expires, release the steam carefully using the quick release valve.
Transfer half of the soup to a blender. Add ⅔ cup of coconut milk. Blend until almost smooth. Stop the blender and open the lid occasionally to release the steam. Transfer the pureed soup to a pot or bowl and repeat with the remaining soup.
Serve in individual bowls.
This Vegan Instant Pot Mushroom Soup is a delicious creamy mushroom soup that is so easy to make. Try it soon and please come back and leave a review with your thoughts.
Delicious creamy soup! Thanks!
