I was never a mushroom fan as a kid. Even when my mom tried to sneak them into some of her best recipes, I would somehow find them and throw a fit. Fortunately, those years of being a picky eater are far in the past, and mushrooms are now one of my very favorite ingredients. Enter: this incredible mushroom soup.
Jump to RecipeIn recent months, I’ve started adding more plant-based recipes to our regular dinner rotation. (The Forks Over Knives Cookbook has been an awesome resource during this process!) While the world of vegan foods can sometimes be a bit intimidating to an outsider, I have found some recipe gems that have quickly become favorites – even to my meat-loving husband.
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This creamy Instant Pot mushroom soup fits in a plethora of specialty diets. Whether your family member needs something dairy-free due to lactose intolerance or an allergy, they adhere to a vegan diet, they are gluten-free due to Celiac or another intolerance, or they have an allergy to tree nuts — this recipe is both safe and delicious. Even if your family features zero special dietary requirements, this soup tastes great served beside a steak and a dinner roll.
I’ve never personally prepared Campbell’s Cream of Mushroom soup as a soup (though, really, has anyone? The vast majority goes into casseroles), so while I can’t tell you how well this soup compares, it is definitely lighter in flavor and has significantly less sodium than anything you’d find in a can.
How to make Instant Pot Mushroom Soup
Start by dicing your onions and mushrooms. For this recipe, I used a combination of oyster mushrooms and baby bella mushrooms. Crimini mushrooms would also taste wonderful in this soup!
Next, turn your Instant Pot to the “sauté” function. Add the avocado oil and onions, cooking until the onions have become translucent.
Add in your garlic and cook for an additional minute. Next, stir in the diced mushrooms. These need to cook down for about five minutes, until the mushrooms soften. After the mushrooms have cooked down stir in the white wine (or, if you prefer, water or broth).
Stir in your additional flavors – thyme, coconut aminos, and rice vinegar. Turn off the sauté function and add one box (4 cups) of vegetable broth.
Replace and lock the lid of the Instant Pot. Set your pot to “Pressure Cook” and cook for 5 minutes on high pressure. Allow the machine to natural release for at least 15 minutes before opening.
Once you have opened the Instant Pot, stir in your coconut milk and cornstarch. Using an immersion blender, macerate the soup briefly, until you have achieved the desired consistency. If you don’t have an immersion blender, ladle a portion of your soup into a traditional blender and macerate until you are satisfied with the consistency. If you want some large mushrooms to remain in the soup, withhold some of the soup from your blending endeavors.
Be sure to macerate all of the coconut milk – otherwise you may have tiny chunks of coconut fat floating in your soup. Serve warm.
This dairy free mushroom soup should stay fresh for up to a week in your fridge if stored in an airtight container.
If you liked this Instant Pot mushroom soup recipe, you might want to check out my recipe for Southwest chicken soup – also made in an Instant Pot.
Was this your first plant-based recipe, or is this sort of meal pretty traditional in your home? If you made this vegan mushroom soup at home, I would love to see your photos – feel free to tag @WhiskAverseBaking in your social media posts, or leave a message in the comments below. You can also click “Pin Recipe” below to save this recipe for later.
Creamy Mushroom Soup
Equipment
- Pressure cooker
- Immersion blender
Ingredients
- 2 yellow onions diced
- 16 oz mushrooms diced (I used baby bella and oyster; use your favorites)
- 2 heaping tablespoons garlic diced
- ¼ cup white wine optional
- 2 tablespoons avocado oil
- 2 tablespoons coconut aminos
- ¼ teaspoon dried thyme
- 1 teaspoon rice vinegar
- 1 box vegetable broth 4 cups
- Coconut milk 1 can
- 2 teaspoons cornstarch
Instructions
- Set Instant Pot to “Sauté” and add avocado oil.
- Sauté diced onions until translucent, about 5 minutes. Add garlic and cook for an additional 1 minute.
- Add mushrooms and cook for about 5 minutes, stirring frequently.
- Deglaze your pan with white wine (or water, if you prefer).
- Stir in thyme, coconut aminos, and rice vinegar. Turn off the sauté function.
- Pour in vegetable broth. Replace and lock the top of the Instant Pot.
- Set the Instant Pot to “Pressure Cook”. Cook for 5 minutes on high pressure; allow the machine to natural release for at least 15 minutes before opening.
- Once you have opened the Instant Pot, stir in coconut milk and cornstarch. Using an immersion blender, macerate the soup briefly, until you have achieved the desired consistency. Serve warm. Will stay fresh in the fridge for one week if sealed in an airtight container.
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