Name: Instant Pot Mushroom Soup
Prep time: 5 min
Cook time: 10 min
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); 1/2 Cup Sauted Mushrooms; 1 tsp Avocado Oil (or Olive Oil)

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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.

Instant Pot Mushroom Soup in a laddle with pepper flakes

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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Instant Pot Mushroom Soup

5 from 1 vote

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Prep Time: 5 minutes

Cook Time: 10 minutes

Course: Main Course

Cuisine: American

Keyword: Instant Pot Mushroom Soup

Servings:

Calories: 77kcal

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

Sauteing Mushrooms* -This step will make the soup more flavourful but you can skip it if you are in a hurry.

1 Cup of water or Stock**- Adding only 1 cup of water will make sure the pressure cooker comes to pressure sooner.Also, it makes the blending process easier.

Blending***- Use a hand blender to blend the soup.If using any other kind of blender, make sure the contents are at room temperature before blending.

Add ice cubes instead of water to speed up the cooling process.

Here are some Topping Options.

Sauted Bacon Bits
Sauted Mushrooms
Olive Oil
Croutons
Chives or Green Onions

Nutrition

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