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Export 9 ingredients for grocery delivery
Press SAUTE on Instant Pot. Add olive oil and once it’s hot add minced garlic ,onions ,green and saute till onions soften.
Next add diced mushrooms and celery and saute till all the liquid released from the mushrooms has evaporated. This will take about 6-8 minutes, and this step helps to concentrate the mushroom flavor.
Lastly add water or vegetable stock ,salt ,black pepper powder.Mix well.Deglaze the pot ie, make sure there is no food particle sticking to the pot to avoid BURN alerts.
Close the lid on the pot, and turn pressure valve to SEALING position.Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 5 minutes.
When the instant pot beeps, let the pressure release naturally. Open the lid.
Puree soup using a hand blender until smooth.If you don’t have a hand blender ,puree in a blender in batches once slightly cooled.
Add coconut cream or heavy cream ,stir well.If you think soup is too thick ,you can add water or coconut milk into soup and Simmer for 2 minutes.
Instant Pot Pressure Cooker Creamy Mushroom soup is ready.While serving sprinkle cilantro and some sautéed mushrooms if desired and serve hot!
Follow the process mentioned above as Instant pot.Instead of pressure cooking, Cover pot with a lid and cook till mushrooms gets soft ,about 15-20 minutes on medium low heat.All the other steps remain the same