Description
This Instant Pot Mushroom Soup features a deep, earthy umami profile and a velvety texture achieved through high-pressure extraction. The pressure cooking environment enhances savoriness while preserving delicate vitamins, making it a nutrient-dense option that can adapt to different textures, from chunky to smooth.
Ingredients
Scale
16 oz sliced Cremini or Baby Bella Mushrooms
8 oz sliced Shiitake or Oyster Mushrooms
1 medium Yellow Onion, diced
4 large Garlic Cloves, minced
4 cups Low-Sodium Vegetable Broth
1 tablespoon Fresh Thyme, chopped
1/2 cup Cashew Cream or Greek Yogurt
2 tablespoons Dry Sherry or Lemon Juice
Instructions
- Engage the Sauté Function: Add oil and sliced mushrooms in batches to brown without crowding
- Develop the Fond: Once mushrooms turn golden, add onions until translucent, then garlic and thyme for 60 seconds
- Deglaze the Pot: With dry sherry or broth, scrape the fond off the bottom
- Combine and Seal: Add remaining broth, stir, secure the lid and set to Sealing positio
- Pressure Cook: Set for 5 minutes on High Pressure
- Natural Release: Allow 10 minutes of natural pressure release before manually releasing remaining steam
- Finish and Emulsify: Stir in thickener and blend if desired. Adjust seasoning and add a squeeze of lemon juice
Notes
For a vegan version, use coconut milk instead of dairy.
If using grains, add an extra cup of broth to maintain consistency.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 165 kcal
- Sugar: 4g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg