Name: Vegan Mushroom Soup (Instant Pot)
Prep time: 8 min
Cook time: 20 min
Total time: 28 min
Cuisine: American
Ingredients: 2 teaspoons olive oil; 1 medium onion, chopped; 1 large celery stalk, chopped; 1 large carrot, peeled and chopped; 4 garlic cloves, minced; 8 oz crimini mushrooms, sliced; 8 oz shiitake mushrooms, stems removed and sliced; 1 teaspoon dried thyme; ½ teaspoon ground black pepper; 3 cups vegetable broth; ½ teaspoon kosher salt; ⅔ cup lite coconut milk

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Short Description

A rich and savory vegan mushroom soup made in the Instant Pot—featuring crimini and shiitake mushrooms blended with vegetables and coconut milk for a creamy, comforting bowl in under 30 minutes.

Why You’ll Love This Recipe

Deep, earthy mushroom flavor enhanced by crimini and shiitake
Creamy texture without dairy—thanks to coconut milk
Quick and hands-off using an Instant Pot
Suitable for a light lunch, starter or cozy dinner

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 teaspoons olive oil
1 medium onion, chopped
1 large celery stalk, chopped
1 large carrot, peeled and chopped
4 garlic cloves, minced
8 oz crimini mushrooms, sliced
8 oz shiitake mushrooms, stems removed and sliced
1 teaspoon dried thyme
½ teaspoon ground black pepper
3 cups high-quality vegetable broth
½ teaspoon kosher salt
⅔ cup lite coconut milk

Directions

Set the Instant Pot to Sauté mode. Heat the olive oil, then add chopped onion, celery, and carrot. Sauté for about 3–4 minutes, stirring occasionally, until vegetables begin to soften.
Stir in minced garlic, crimini and shiitake mushrooms, dried thyme, and ground pepper. Continue cooking for 2–3 minutes until mushrooms begin releasing their moisture.
Pour in the vegetable broth and stir in kosher salt.
Secure the lid and close the steam vent. Set the Instant Pot to HIGH pressure, using the manual setting, for 10 minutes. It will take approximately 10 minutes to build pressure.
When cooking finishes, carefully perform a quick release of the steam.
Carefully transfer half of the soup into a blender along with the coconut milk. Blend until mostly smooth—leave a bit of texture if you like. Open the lid occasionally to release steam. Pour blended portion into a bowl or pot.
Repeat with the second half of the soup.
If reheating, return the mixture to the Instant Pot on Sauté mode and heat gently until warm. Serve.

Servings And Timing

Servings: Makes about 4 bowls (serves 4)
Prep Time: ~8 minutes (chopping vegetables)
Cook Time: ~10 minutes under pressure + ~10 minutes for sauté and blending
Total Time: Approximately 28 minutes

Variations

Substitute oat milk or soy milk for coconut milk if preferred
Add a splash of white wine during the sauté step for extra depth
Stir in chopped fresh parsley or chives before serving
Add a handful of spinach or kale into the pot before blending for extra greens
For extra umami, add a teaspoon of soy sauce or umami paste before blending

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 3 days
Reheat gently on the stovetop or using the Instant Pot on Sauté mode
Add a little broth or water if soup thickens in storage
No freezer recommended—texture may change when frozen

FAQs

1. Can I skip blending half the soup?

Yes—if you prefer a chunky soup, you can blend only a portion or mash with a potato masher.

2. Can I cook it on the stovetop instead?

Absolutely—sauté vegetables first, then simmer in broth until tender (about 20 minutes), and blend as directed.

3. Is coconut milk necessary?

No—use any plant-based milk (oat, soy) or omit for a brothy vegan version. Coconut milk gives creaminess.

4. Can I use dried mushrooms instead?

You can—rehydrate dried mushrooms in hot broth first, then proceed. Flavor will be more concentrated.

5. Can I adjust the consistency?

Yes—add more broth or milk to thin, or cook slightly longer uncovered to reduce and thicken.

6. Is this recipe gluten-free?

Yes—diet is gluten-free, provided the vegetable broth is certified gluten-free.

7. Can I make it in an electric pressure cooker other than Instant Pot?

Yes—use equivalent high-pressure settings and cooking time; adjust as needed per manufacturer.

8. Can I double the recipe?

Yes—doubling works, but ensure your Instant Pot has enough headspace and adjust sauté and blending in two batches if needed.

9. Can I garnish it with toppings?

Absolutely—try toasted croutons, chopped fresh herbs, vegan cream drizzle, or roasted mushroom slices.

10. Is it okay to over-blend and make it completely smooth?

Sure—blend to fully smooth if preferred. Just be cautious opening the blender lid if hot.

Conclusion

This Instant Pot Vegan Mushroom Soup is flavorful, creamy, and easy to make. Earthy mushrooms, a medley of veggies, and coconut milk blend together into a comforting bowl ready in under 30 minutes. Perfect for weeknight dinners, meal prep, or cozy evenings when you crave warmth and plant-based nourishment.

Maggie