Instant Pot Mushroom Soup Recipe

June 19, 2023 Post a Comment

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Description

This instant pot mushroom soup recipe is loaded with all the flavors of your favorite soup without all the hassle. This recipe is quick and easy to make and can be served as a main course or as a side. The mushrooms are cooked in a creamy broth and the flavors of garlic, shallot, and thyme combine to create a delicious soup that is sure to please. This soup is vegan and gluten-free, making it a great choice for those with dietary restrictions. Best of all, the ingredients are all pantry staples, so you don’t need to make a special trip to the store.

Prep Time

This recipe takes about 10 minutes to prepare and 10 minutes to cook, making it a great weeknight meal. The ingredients are simple and the instructions are easy to follow so it doesn’t take long to get this soup on the table.

Ingredients

The ingredients for this instant pot mushroom soup are simple and easy to find. You will need:

2 tablespoons olive oil
1 large shallot, minced
3 cloves garlic, minced
1 pound mushrooms, sliced
2 tablespoons fresh thyme leaves
4 cups vegetable broth
1 teaspoon Worcestershire sauce
Salt and pepper, to taste

Instructions

To make this instant pot mushroom soup, start by heating the olive oil in the instant pot on the sauté setting. Add the minced shallot and garlic and sauté until they are fragrant, about 2 minutes. Add the mushrooms, thyme, and vegetable broth and stir to combine. Secure the lid and cook on high pressure for 5 minutes. When the timer is up, carefully release the pressure and open the lid. Add the Worcestershire sauce and season with salt and pepper to taste. Serve the soup with crusty bread and a salad for a complete meal.

Equipment

For this recipe, you will need a 6-quart or larger instant pot. You will also need a large spoon for stirring and measuring spoons for measuring the ingredients.

Notes

This recipe can be easily doubled or tripled to serve a larger crowd. It can also be made ahead of time and reheated when ready to serve. The soup will keep in an airtight container in the refrigerator for up to 4 days.

Nutrition: Per Serving

Calories: 100
Carbohydrates: 8 g
Protein: 3 g
Fat: 7 g
Saturated Fat: 1 g
Sodium: 350 mg
Fiber: 2 g
Sugar: 2 g

Recipe Tips

For a heartier soup, add a can of drained and rinsed beans or chickpeas. You can also add diced potatoes or cooked rice for added texture and flavor. For a creamier soup, use full-fat coconut milk instead of vegetable broth. If you don’t have fresh thyme, you can substitute dried thyme. Fresh herbs always add more flavor, however. For a smokier flavor, add a few drops of liquid smoke. And for a kick of heat, add a pinch of red pepper flakes.

This instant pot mushroom soup is a delicious and easy meal that can be on the table in less than 20 minutes. It’s a great way to use up pantry staples and is sure to become a family favorite. Enjoy!