If you’re an umami evangelist like me, you’ll love this recipe for Instant Pot Cream of Mushroom Soup. Grab a few simple ingredients, and you’ll soon have a comforting bowl of soup that’ll make your taste buds sing. Incorporating fresh and dried mushrooms, this soup is already a mushroom lover’s paradise—but add Magic Mushroom Powder and garnish with Crispy Mushroom Chips, too, and the mushroom dial gets cranked all the way up to eleven. Plus, it’s easy to incorporate into a busy schedule; I love that I can start prepping this hearty, creamy soup in the morning, and blend it up when I get home from meetings, running errands, and schlepping the kids around town. And did I mention that it’s Whole30-friendly, too?
Before we get started, I want to stress that this Instant Pot Cream of Mushroom Soup is not a dump-everything-in-and-cook-it-in-5-minutes-flat kind of recipe. I love those recipes, too, but only when the shortcuts actually yield the most delicious results possible. So while there are a few steps in this recipe that might seem fussy (like sautéing the ’shrooms for 15 minutes before pressure-cooking in the Instant Pot, or using a high-powered blender to blitz everything into a super-creamy soup), you need to do what Philadelphia basketball fans have been doing for a few years now, and TRUST THE PROCESS. You’ll be delighted and thankful that you didn’t take the easy way out. That said, this recipe really isn’t difficult at all, and you’ll be amazed by the result!
No Instant Pot or pressure cooker? No prob. I’ve got tips on how to prep this recipe on the stovetop or in a slow cooker in the notes section of my printable recipe card at the end of this post.
Now, let’s make a satisfying bowl of dairy-free Instant Pot Cream of Mushroom Soup!
Read the full recipe on Nom Nom Paleo.