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 written and produced for entertainment purposes only.