Step 1

Press SAUTE on Instant Pot. Add olive oil and once it’s hot add minced garlic ,onions ,green and saute till onions soften.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

When the instant pot beeps, let the pressure release naturally. Open the lid.

Step 6

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.

Step 7

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.

Step 8

Instant Pot Pressure Cooker Creamy Mushroom soup is ready.While serving sprinkle cilantro and some sautéed mushrooms if desired and serve hot!

Step 9

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