Mushroom Soup Recipe in the Instant Pot

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

Today I am sharing my recipe for mushroom soup! I mentioned this recipe in my last costco haul and a lot of people said they wanted the recipe so here it is!

1 onion
2 celery
6 garlic cloves
4 medium carrots peeled
24 oz mushrooms
1 can chickpeas plus liquid
2 cups broth
2 cups water
1 tbsp low sodium soy sauce or liquid aminos
1 tsp chicken less salt / or vegan broth seasoning
a few dashes Worcestershire sauce
1/4 tsp black pepper
1/2 tsp red pepper flake
1/3 cup almond or cashew butter
1/3 cup water

First, process the onion, celery, carrots and 1/2 of the mushrooms in a food processor, or chop by hand really small. Leave out 1/2 of the mushrooms and cut them thin. Saute the onions and garlic in the instant pot until lightly browned. Add everything else to the Instant pot except for the almond butter and 1/3 cup water and stir. put on the lid and set the timer for 10 minutes on manual. When the timer goes off do a natural release for about 20 minutes. In the mean time, in a small bowl stir together the nut butter and water to make a creamy paste. When the natural release is done, take off the lid and stir in the nut butter. Set the instant pot back to saute if you want to boil off some of the excess water. Taste the soup and adjust the seasonings. Note- If you want to reduce the sodium in the soup use only 1/2 the chicken salt and 1/2 the soy sauce, and drain out the chickpeas before you add them in. Also use unsalted nut butter and low sodium soy sauce.

Instant Pot used-

Food Processor-

Chicken less Salt-

Camera I use-

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