Instant Pot Pressure Cooker Mushroom Soup
Instant Pot Pressure Cooker Mushroom Soup. Yummy and perfect for if you want an easy Instant Pot Mushroom Soup that you can use over and over again. Very quick to make and a perfect use of leftover mushrooms that need using up.
Place the vegetable stock in the bottom of your Instant Pot.
Add your steamer shelf (trivet) to the bottom of the Instant Pot inner pot.
Layer your mushrooms over the steamer shelf and place the lid on the Instant Pot. Set the valve to sealing and cook on manual pressure for 2 minutes.
Manually release pressure (QPR) and place the mushrooms and the leftover stock into a blender.
Add your seasonings and blend.
Add your preferred creamer and blend again until you have that creamy texture.
Portion up into 4 containers and you now have 4 batches of Instant Pot Mushroom Soup.
The creamer to use is based on what diet/preference you have. You could use 250ml (just over 1 cup) of either coconut milk, coconut cream, whole milk, quark, Greek yoghurt or even single cream.
In the recipe above we used zero fat Greek Yoghurt. For storage containers, I like something like this, that you can quickly ladle up the soup, put the lid on and then freeze it for later. You can use any mushrooms for this Instant Pot Mushroom Soup. I always go with whatever is the best value for money.
Calories: 31kcal | Carbohydrates: 4.7g | Protein: 4.2g | Fat: 0.4g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 38mg | Potassium: 398mg | Fiber: 1.6g | Sugar: 2.6g | Calcium: 0mg | Iron: 3.6mg
Please Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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