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.
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
Instructions
- Set Instant Pot to Sauté mode. Heat olive oil, then add onion, celery, and carrot. Sauté for 3–4 minutes.
- Stir in garlic, mushrooms, thyme, and pepper. Cook for 2–3 minutes.
- Add vegetable broth and salt. Stir to combine.
- Close lid, seal valve, and set Instant Pot to HIGH pressure for 10 minutes.
- Quick release pressure. Carefully transfer half the soup and coconut milk to a blender. Blend until mostly smooth.
- Repeat with remaining soup. Combine both batches and heat if needed before serving.
Notes
- Use oat or soy milk if avoiding coconut.
- Add fresh herbs like parsley for garnish.
- Adjust consistency with broth or milk to desired thickness.
- Reheat using Sauté mode or stovetop gently.
- Prep Time: 8 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 160
- Sugar: 4g
- Sodium: 470mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
