Instant pot mushroom potato soup
An easy creamy mushroom and potato soup recipe, made in the Instant pot.
Equipment
Ingredients
- 4 cups of chopped mushrooms eg. cremini or button mushrooms, or shiitake, portobello, etc.
- 2 cloves of crushed garlic
- 1 medium-sized potato
- 6 cups of vegetable or chicken broth
- ½ cup sherry Alternative: 1 tablespoon of apple cider vinegar
- 1 tablespoon of olive oil
- pinch of dried basil for decoration
- pinch of salt and pepper
- 1 tablespoon of sriracha (optional)
- 4 tablespoons of heavy cream (optional)
Instructions
- Wash and peel the potato, and cut into quarters.
- Wipe any dirt off of the mushrooms, and chop into quarters.
- In the instant pot, sauté the garlic in the olive oil for a couple of minutes.
- Place the rest of the ingredients (except the basil and heavy cream) in the Instant Pot and set on High Pressure for 15 minutes.
- When done, let it natural release and cool for 5-10 minutes.
- Using an electric hand blender, mix until smooth.
- Scoop the soup into your serving bowls and season with a pinch of dried basil and/or 1 tablespoon of heavy cream in each bowl.
- Serve while warm.
Nutrition
Serving: 1gCalories: 155kcalCarbohydrates: 23gProtein: 5gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 2gCholesterol: 9mgSodium: 307mgFiber: 6gSugar: 6g
Please note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual.
You are ultimately responsible for all decisions pertaining to your health. This website is written and produced for entertainment purposes only.
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