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Export 9 ingredients for grocery delivery
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
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