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–+ servings
Vegan mushroom soup no cream in a white bowl with a spoon

Instant Pot Mushroom Soup Dairy Free

Meghna
Instant Pot Mushroom Soup Dairy Free recipe is beginner friendly, loaded with mushroom flavor, has no cream yet so creamy. Your whole family will enjoy this Instant Pot Mushroom Soup healthy recipe.
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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course, Soup
Cuisine American
Servings 4 people
Calories 232 kcal

Recipe Video

Ingredients
 

  • 1 pound Baby Bella Mushrooms - **diced into slices. You can also use white mushrooms. Read NOTES below.
  • 1 cup onion - **yellow onion roughly chopped.
  • ½ tablespoon garlic - **minced.
  • ¼ cup white wine - **use any good quality dry white wine or dry red wine. You can skip this, read NOTES below.
  • ¾ cup coconut milk - **full fat or light.
  • ⅓ cup almond milk - **optional. Read NOTES below.
  • 2 cups vegetable broth
  • 2 twigs rosemary - **fresh.
  • ¼ cup parsley - **finely chopped. I used flat leaf parsley.
  • 2 tablespoon olive oil - **use light or extra light olive oil.
  • Salt - **use according to your personal taste preference.

Thickener

  • 2.5 tablespoon cornstarch - **or arrowroot powder stirred in 2.5 tablespoon water to form a simple slurry.

Seasonings

  • ¼ teaspoon red pepper flakes - **optional
  • ¼ teaspoon paprika - **use sweet paprika.
  • ¼ teaspoon ground black pepper

Instructions
 

Sauté aromatics & mushrooms

  • Set instant pot on SAUTE mode on NORMAL heat setting. Add olive oil, when the oil becomes hot gently release the chopped onion & garlic and sauté until the onion begins to turn soft. Add all the seasonings mentioned above in the "seasonings" section of the ingredient list. Sauté for another 30 secs.
    sautéing aromatics in instant pot
  • Now, release the cleaned & diced mushrooms and sauté for 2 mins. CANCEL the SAUTE mode.
    sautéing mushrooms in instant pot

Deglaze pot

  • Pour the white wine and deglaze the pot with the help of a spatula scraping the sides and the bottom of the pot very well. This will help loosen any stuck food particles and shall prevent the BURN error!
    pouring white wine in instant pot
  • Pour the vegetable broth and give everything a very good stir. Deglaze even more following the same technique. Throw in the fresh rosemary twigs.

Pressure Cook

  • Secure the lid of the instant pot, seal the valve and PRESSURE COOK on HIGH PRESSURE for 2 mins. When the cooking cycle is over the instant pot will begin to beep, immediately perform a quick pressure release manually by moving the valve from the sealing to the venting position. When the floating pin on top of the lid drops open the lid carefully. Discard the rosemary twigs. CANCEL the PRESSURE COOK mode.
    pressure cooking vegan mushroom soup

Thicken Soup

  • Hit the SAUTE mode and set it on LOW heat settings. Now, pour the coconut milk, almond milk and give everything a good stir.
  • Make a simple cornstarch slurry by adding 2.5 tablespoon cornstarch and 2.5 tablespoon water, mix well to form a smooth slurry. Add this to the soup and mix well stirring with the spatula. Simmer the soup until it thicken to the consistency that you prefer. Stir it often.
    simmering soup to thicken it

Serve healthy mushroom soup instant pot

  • CANCEL the SAUTE mode. Add the chopped parsley, give everything a good stir and do a taste test. Serve the instant pot mushroom soup dairy free recipe immediately for best flavors!
    instant pot mushroom soup dairy free in a ladle

Notes

  1. 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 follow today's recipe!
  2. Soup consistency: You can adjust the amount of cornstarch or arrowroot slurry in this recipe to control the consistency of the soup as per your liking. Add more if you like thicker soups and vice versa.
 
A third-party application provides calorific details & is to be used as indicative figures only. If you are on a restricted diet, please use your preferred nutritional calculator.
 
Nutrition Facts
Instant Pot Mushroom Soup Dairy Free
Amount per Serving
Calories
232
% Daily Value*
Fat
 
17
g
26
%
Saturated Fat
 
9
g
56
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
6
g
Sodium
 
517
mg
22
%
Potassium
 
705
mg
20
%
Carbohydrates
 
17
g
6
%
Fiber
 
2
g
8
%
Sugar
 
5
g
6
%
Protein
 
4
g
8
%
Vitamin A
 
630
IU
13
%
Vitamin C
 
9
mg
11
%
Calcium
 
78
mg
8
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
 

Nutrition

Calories: 232kcalCarbohydrates: 17gProtein: 4gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 517mgPotassium: 705mgFiber: 2gSugar: 5gVitamin A: 630IUVitamin C: 9mgCalcium: 78mgIron: 2mg
Keyword instant pot mushroom soup coconut milk, Instant pot mushroom soup dairy free, instant pot mushroom soup healthy, instant pot mushroom soup no cream, vegan mushroom soup
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