Cream Of Mushroom Soup In The Instant Pot

Jan 21

This Cream of Mushroom Soup is creamy, delicious, and simple to prepare, using fresh mushrooms. I guarantee you'll never purchase canned mushroom soup again after trying this quick Instant Pot favorite.

Instant Pot Cream of Mushroom Soup prepared in the pressure cooker in a fraction of the time is convenient, simple, and quick. This recipe is lectin-free, gluten-free, & can be made dairy free or vegan with a few substitutes.

This cream of mushroom soup is incredibly delicious and easy to make at home. It's simple and sophisticated at the same time. The sautéed mushrooms add a deep earthy flavor, while the coconut milk adds a rich, luscious flavor. You will love this mushroom soup.

This soup is excellent served hot, and it's even better served chilled as a nice summer soup. Usually, I'm not a huge fan of cold soups, but this recipe is so versatile that it is fantastic both ways. Let me know in the comments if you prefer this recipe, hot or cold.

This recipe is enough to make 12 cups of soup (3 quarts) in the instant pot.

INGREDIENTS

Here’s all the goodies you will need to make Instant pot Mushroom Soup!

· 2 tbsp ghee OR compliant oil (if vegan)

· One large sweet onion- chopped

· 2 Medium leeks- chopped

· 1 ½ tsp of iodized sea salt

· 1 Tsp pepper (fresh cracked)

· Four stalks of celery (chopped)

· 1 c parsley- chopped + 1 tbsp for garnish

· 1 tsp thyme-minced

· 1 ½ tsp minced garlic

· 10 c (2 lbs.) mushrooms- chopped

· ¼ c apple cider vinegar

· 2 tbsp Worcestershire sauce (Sub for vegan)

· 6 cup stock (2 cup chicken + 4 cups mushroom broth)
(sub for vegetable stock for Vegan)

· One can of coconut milk

· 5 tbsp tapioca starch

INSTRUCTIONS

Here’s how to make Instant Pot Mushroom Soup!

1. Turn Instant Pot to sauté mode and until has ghee melted

2. Add onions, leeks, salt, and pepper, sauté for 3-4 minutes until onions become translucent. Stir occasionally with a wooden spoon.

3. Add celery, parsley, thyme, and garlic- sauté 1-2 minutes until herbs become fragrant.

4. Add mushrooms and sauté for 4 minutes, frequently stirring with a wooden spoon to rotate the mixture on the bottom of the pan.

5. Add apple cider vinegar, Worcestershire sauce, and stock. Mix until combined.

6. Add the lid and change the setting to pressure cook on high for 5 minutes.

7. In a separate bowl, whisk the coconut milk and tapioca starch until smooth texture.

8. When the cycle is complete, manually release the valve and allow steam to fire until the pressure indicator has gone down (be careful steam is hot)

9. Once Instant Pot has depressurized, remove the lid, turn it off, and stir with a wooden spoon.

10. Carefully, after it has slightly cooled-used an immersion blender to blend until you have the consistency you like, I prefer there to be a little texture because I like the mushroom texture, but you can make it a puree you choose.

11. Turn Instant Pot to sauté mode and allow to heat back up until it comes to a boil.

12. With one hand, slowly add the coconut milk mixture while whisking with the other hand. Once combined, sauté for 3-5 minutes, stirring occasionally.

13. Turn off Instant Pot. Remove center pot and place on the stove or hot pad to cool.

14. Garnish with parsley before serving.

Freezing…

This soup is great for freezing and having a little extra on hand for adding to recipes. Often I use this soup in my recipes the same way I used to add a can of cream of mushroom soup.

Once soup has cooled, transfer to freezer zipper bags or air tight container.

Take it out of the freezer the night before you want to use it and place it in the refrigerator to thaw overnight in a container. (Be sure to put any items you are thawing into a container to catch any drips or condensation. Your refrigerator will thank you later)
Once thawed, please give it a good whisk to blend it back together again before serving.
It can be served cold or heated.

Notes from LECTIN FREE WIFE…

I used a blend of mushroom and chicken stock because it was what I had on hand, but you can use any combination of broths or stocks.
Salt help in the rapid browning of mushrooms by removing moisture from the vegetables.

Recipe for Cream Of Mushroom Soup In The Instant Pot on Lectin Free Wife by Brie Minnaar

Here’s the Recipe…