Vegan Instant Pot Mushroom Soup

vegan soup but very creamy
Vegan soup but very creamy
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Ingredients

2 tsp Olive oil
1 Onion medium, chopped
1 stalk Celery large, chopped
1 Carrots large, peeled & chopped
4 cloves Garlic minced
8 oz Cremini mushrooms sliced
8 oz Shiitake mushrooms stems removed, sliced
1 tsp Dried thyme
½ tsp Black pepper ground
3 cups Vegetable broth high-quality
½ tsp Kosher Salt
⅔ cup Coconut milk lite

Nutritional information

108,3
calories
5,3g
fat
12,7g
carbohydrates
4,8g
protein
0mg
cholesterol
738,2mg
sodium
Ingredients

Vegan Instant Pot Mushroom Soup

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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:

Ingridiens for Vegan Instant Pot Mushroom Soup

Steps to make Vegan Instant Pot Mushroom Soup

1

Cook vegetables

3

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.

2

Add garlic and mushrooms

2

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.

3

Add broth and salt

1

Stir in 3 cups vegetable broth and ½ tsp kosher salt.

4

Cook soup

20

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.

5

Release steam

2

Once the time expires, release the steam carefully using the quick release valve.

6

Puree soup

2

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.

7

Serve

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.

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Delicious creamy soup! Thanks!

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