Instant Pot Mushroom Soup Dairy Free recipe is beginner friendly, made with coconut milk, has no cream yet so creamy! Your whole family will enjoy this Instant Pot Mushroom soup vegan recipe.

Instant Pot Mushroom Soup Healthy

This instant pot mushroom soup no cream recipe is loaded with baby bella mushrooms, a simple seasoning and a creamy coconut milk soup base. It also gets done under 30 mins and tastes fantastic with crusty bread.

You can also use half baby bella and half white mushrooms. If you prefer more intense flavor go ahead and add some diced shitake mushrooms.

Ingredients and Substitutions

Find the Ingredients with actual measurements at the bottom of the post. The list below is just for reference.

• Mushrooms: Baby Bella or white mushrooms. I used baby bella mushrooms in this recipe for an intense depth of flavor. So good!
• Aromatics: Yellow onion and garlic.
• Seasonings: Sweet paprika, ground black pepper, salt, red pepper flakes (skip if you are heat intolerant). The red pepper flakes adds a subtle kick to this healthy mushroom soup instant pot recipe.
• Dry white wine: This will make the soup outstanding. You can also sub the dry white wine with dry red wine. It adds a lots of crispness to this vegan mushroom soup.
• Liquid: Vegetable Broth.
• Coconut milk: Use light or full fat. I used full fat coconut milk.
• Almond milk: You can replace this with equal amounts or coconut milk or broth.
• Thickener: Cornstarch or arrowroot stirred in water to form a simple slurry.
• Cooking fat: Olive Oil.
• Herbs: Fresh rosemary (you can sub it with dried rosemary) and fresh parsley.

Tips for success

• For intense flavor: Use baby bella mushrooms. You can even use a few chopped/diced shitake mushrooms.
• Skip cleaning/dicing the mushrooms: Buy the pre-diced mushrooms from the store and skip the cleaning and dicing part. This way you can even reduce the prep time of the recipe.
• Flavor secret: Do use the dry white or red wine. This gives a lot of depth of flavor and crispness to this instant pot mushroom soup coconut milk recipe and takes it to a whole new level.
• Controlling the creaminess: For super creamy vegan mushroom soup use full fat coconut milk and sub the almond milk with equal amounts of coconut milk. For a slightly milder version just follow todays recipe!
• Soup consistency: You can adjust the amount of cornstarch or arrowroot slurry in this recipe to control the consistency of the soup as per you liking. Add more if you like thicker soups and vice versa.

How to make Instant Pot Mushroom Soup Dairy free recipe?

Find the detailed step by step recipe along with measurements + Video at the bottom of the post.

Step #1 Sauté aromatics & mushrooms

• Sauté the onion & garlic in the instant pot on Normal heat Sauté setting until the onion begins to turn soft.
• Add the seasonings and sauté for 1 min. This helps bring out the flavors. Add the diced mushrooms and sauté for 2 mins. Cancel the Sauté mode.

Step #2 Deglaze pot

• Add the white wine and deglaze the pot very well by scraping the sides and the bottom of the pot to help loosen any stuck food particles. This will help prevent the BURN error.
• Pour the veggie stock and deglaze the pot even more following the same procedure. Add the fresh rosemary twigs.

Step #3 Pressure cook

• Secure the lid of the instant pot and pressure cook on HIGH heat settings for 2 mins followed by a quick pressure release manually. Discard the rosemary twig and cancel the Pressure Cook mode.

Step #4 Thicken & serve soup

• Hit the Sauté mode and set it on low heat settings. Add the full fat coconut milk, almond milk. Give everything a good stir.
• Prepare a simple slurry by adding equal amounts water and corn starch and add this to the soup. Stir well and simmer the vegan mushroom soup until it thickens according to your liking.
• Cancel the Sauté mode and add fresh chopped parsley, mix well, serve and enjoy!

Serving Suggestions:

This Instant Pot mushroom soup vegan recipe tastes fantastic when served with:

• Crusty bread.
• Focaccia bread.
• A side salad.
• Grains like sautéed quinoa, buckwheat or brown rice.

How to store instant pot mushroom soup?

Fridge: You can store this instant pot mushroom soup without cream recipe for 2-3 days in the fridge in air tight containers. Follow the reheating directions shared below.

Freezer: Freeze the soup for upto 2-3 months. My favorite way is to freeze individual servings in heavy duty freezer safe containers or bags. Follow the reheating directions shared below.

How to reheat healthy mushroom soup instant pot?

From fridge: You can reheat the fridge cold soup in the microwave oven until warm or hot. Adjust the consistency by adding a splash of veggie broth before reheating the soup.

From Freezer: Let thaw the instant pot mushroom soup healthy recipe overnight in the fridge and than follow the reheating directions shared above.

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I LOVE HEARING FROM YOU! If you try this Instant pot mushroom soup dairy free recipe, please let me know! Leave a comment and rate it below. I would love to hear how it turned out for you, or any changes you make.