Mushroom Soup Recipe Instant Pot
Description
Mushroom soup is a delicious and comforting meal that can be enjoyed any time of the year. This mushroom soup recipe is made in an Instant Pot and is sure to be a hit with the whole family. It is a creamy, flavorful soup that is full of mushrooms and other vegetables. The Instant Pot makes it easy to make this soup in a fraction of the time it would take to make it on the stovetop. This recipe is also vegan and gluten-free, so it can be enjoyed by everyone.
Prep Time
This recipe takes about 10 minutes to prepare. The ingredients need to be chopped and measured, and the Instant Pot needs to be prepped with the inner pot and the lid.
Cook Time
The cooking time for this mushroom soup is about 10 minutes. The Instant Pot cooks the soup quickly and efficiently, making it a great option for a weeknight meal.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 1 carrot, diced
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 1 pound mushrooms, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 3 cups vegetable broth
- 2 tablespoons cornstarch
- 1 cup unsweetened almond milk
- Salt and pepper, to taste
Instructions
1. Turn on the Instant Pot and set it to the sauté setting. Add the olive oil to the pot and heat for a few minutes. Add the onion, carrot, garlic, and celery and sauté for 5 minutes, stirring occasionally.
2. Add the mushrooms, thyme, and oregano and cook for another 5 minutes, stirring occasionally.
3. Turn off the Instant Pot. Add the vegetable broth and stir. Place the lid on the Instant Pot and set it to the soup setting. Cook for 10 minutes.
4. When the cooking time is done, turn off the Instant Pot and carefully release the steam. Open the lid and stir in the cornstarch and almond milk. Simmer the soup on the sauté setting for 5 minutes, stirring occasionally.
5. Taste the soup and adjust the seasoning with salt and pepper, if desired. Serve the soup warm.
Equipment
- Instant Pot
- Knife
- Cutting board
- Measuring cups and spoons
- Spoon
Notes
This soup can be made ahead of time and stored in the refrigerator for up to 3 days. To reheat, simply place the soup in a pot over medium heat and stir until it is warmed through.
Nutrition: Per Serving
- Calories: 107
- Fat: 6 g
- Carbohydrates: 10 g
- Protein: 3 g
Recipe Tips
This recipe can be easily adapted to suit your tastes. For a creamier soup, use more almond milk or add a tablespoon of vegan butter. For a heartier soup, add some cooked quinoa or diced potatoes. You can also add different types of mushrooms, such as shiitake, cremini, or portobello. To add more flavor, try adding some fresh herbs such as thyme or rosemary.
Post a Comment for "Mushroom Soup Recipe Instant Pot"