Instant Pot Mushroom Soup

Course Main Course

Cuisine American

Keyword Instant Pot Mushroom Soup

Prep Time 5

Cook Time 10

Servings

Calories 77kcal

Author Chhavi

Equipment

Instant Pot

Ingredients

1 tablespoon Avocado Oil or Olive Oil
4 Cups Chopped Mushrooms
½ Cup Onions 1 small onion
½ Cup Celery 2-3 celery stem
2-3 Garlic Cloves
¼ Cup Cashews
1 Cup Water
Salt to taste
Pepper to taste

Toppings(choose multiple or just one)

½ Cup Sauted Mushrooms
1 teaspoon 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