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Creamy Mushroom Instant Pot Soup

Creamy Mushroom Instant Pot Soup


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  • Author: Mariel Lewis
  • Total Time: 55 mins
  • Yield: 6 servings (1.5 cups /serving) 1x

Description

This easy-to-make Creamy Mushroom Instant Pot Soup is made in 45 minutes and is done all in one pot. It’s creamy, savory, nutritious & extremely delicious.


Ingredients

Units Scale
  • 6 medium carrots, chopped
  • 6 celery stalks, chopped
  • 1/2 yellow onion, chopped
  • 5 garlic cloves, minced
  • 1 cup uncooked wild rice (not wild rice mix, but actual wild rice – can also be found in Whole Foods Market’s bulk section)
  • 8 ounces mushrooms, sliced
  • 4 cups low sodium vegetable broth
  • 1 tsp pink Himalayan salt
  • 1 tsp Herbes de Provence seasoning
  • 1/2 tsp dried thyme
  • 1/3 cup ghee
  • 1/3 cup gluten free all-purpose flour
  • 2 cups carton coconut milk (unsweetened)

Instructions

  1. Place carrots, celery, onion, garlic, wild rice, mushrooms, vegetable broth, salt and Herbes de Provence seasoning in your Instant Pot; cook for 45 minutes in the manual setting. Once done, release steam using the valve on top.
  2. When the soup is done, melt ghee in a saucepan. Add in gluten-free flour to the saucepan and whisk; let the mixture cook for two minutes and then add in the coconut milk. Whisk sauce until it’s smooth and thick.
  3. Add sauce to your instant pot and mix well with the soup. Serve right away.
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Category: Soup
  • Cuisine: American