Instant Pot Mushroom Soup- Dairy and Gluten Free Mushroom Soup, made in the pressure cooker.
A hearty version of cream of mushroom soup, made without any cream or cheese.
I have not used any thickener but instead added 1/4 cup of cashews, which makes this soup Paleo and Whole 30 compliant.It’s dairy Free and Gluten Free.
As much as opening a can of soup is easy and convenient, nothing can beat a soup made from scratch.Making soup in the instant pot is very easy.
You just throw in a few things and add liquid and walk away.Yes really!Scroll down and see for yourself!
Ingredients for Instant Pot Mushroom Soup
- Mushrooms– any kind.We have used button mushrooms but any other fresh mushrooms will work too
- Celery– This adds an another flavour dimension to the soup.
- Onions– White and Yellow
- Garlic Cloves– You can also use garlic powder instead.
- Cashews– This will lend the creaminess to the soup.You can use any other nut like almond, walnut or pistachios.Traditionally the soup is thickened with cream and flour.If you want, you can do that too.
- Avocado Oil– or Olive oil.
Ingredients for Topping
The soup topping makes or breaks the soup.In mushroom soup its even more important because the color of the soup can lead to apprehensions.So here are some soup topping options
- Sauted Bacon Bits
- Sauted Mushrooms
- Olive Oil
- Croutons
- Chives or Green Onions
How to make Instant Pot Mushroom Soup
Step 1: Prep
Cut the mushrooms into thin slices.This will make the browning process easier.
Rest of the veggies can be chopped up roughly.
Step 2: Saute
You can skip this step to make this recipe a convenient dump and go recipe.Though sautéing mushrooms gives a nice nutty flavour to the soup.
Step 3:Pressure Cook
Add rest of the ingredients-Onions, Celery, Garlic,Cashews,Water or Stock,Salt and Pepper.
You can use water or stock.Here is a quick & simple way of making stock with leftover vegetable scraps.
Note how we have only added a cup of liquid.We did this so that the instant pot comes to pressure fast and secondly so that the soup can be blended easily.
You can add more liquid to the soup and bring it to the consistency you like.
Step 4: Blend
Once the pressure cooking time is done, let the pressure release naturally for 1 minute before quick releasing the pressure.
Open the pot and using a hand blender,blend the soup into desired consistency.
If using a blender instead, let the soup cool before blending.You can also add icecubes to speed up the cooling process.
More Instant Pot Soups
Here are some more delicious instant pot soups for you.
Instant Pot Carrot Soup
Instant Pot Turmeric Soup
Instant Pot Chili
Instant Pot Zucchini Soup
Instant Pot Butternut Squash Soup
Instant Pot Chicken Barley Soup
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Ingredients
- 1 tbsp Avocado Oil or Olive Oil
- 4 Cups Chopped Mushrooms
- 1/2 Cup Onions 1 small onion
- 1/2 Cup Celery 2-3 celery stem
- 2-3 Garlic Cloves
- 1/4 Cup Cashews
- 1 Cup Water
- Salt to taste
- Pepper to taste
Toppings(choose multiple or just one)
- 1/2 Cup Sauted Mushrooms
- 1 tsp Avocado Oil or Olive Oil
Instructions
- Select the SAUTE setting on the instant pot.Once it's hot, add oil to the instant pot.
- To this, add mushrooms and saute.*
- Add rest of the ingredients- onions, celery, cashew, 1 cup of water**, salt ,pepper.
- Select PRESSURE COOK for 5 minutes on HIGH with the valve in SEALED position.
- Once the time is over, wait for 1 minute and then Quick Release.
- Open the pot and using a hand blender, blend*** into a smooth soup.Add 1 cup of water or liquid to make it thinner.
- Drizzle little oil and some sauted mushrooms if desired and eat hot!
Video
Notes
- Sauted Bacon Bits
- Sauted Mushrooms
- Olive Oil
- Croutons
- Chives or Green Onions
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