Craving a soup that’s both deeply comforting and incredibly fast? This Spicy Instant Pot Mushroom Soup is your answer! We’re talking earthy Portobello mushrooms, aromatic garlic, and a warming kick from garam masala and chili, all coming together in under 30 minutes thanks to the magic of the pressure cooker. It’s the perfect weeknight meal when you need something nourishing, flavorful, and on the table in a flash. Whether you like it rustic and chunky or blended silky smooth, this recipe is a guaranteed winner.
Ingredients
• For the Soup
• 1 cup / 85g Portobello mushrooms, finely chopped
• 1 small onion, finely chopped
• 2 garlic cloves, crushed
• ¼ cup / 15g fresh celery leaves, finely chopped
• 1 tbsp / 7g almond flour
• 5 cups / 1.2L vegetable stock
• 1 tsp / 5ml lemon juice, freshly squeezed
• 3 tbsp / 45ml olive oil
• For the Spices
• 2 tsp garam masala
• ½ tsp chili powder
• 1 tsp sea salt
• ½ tsp black pepper, freshly ground
Instructions
1. Set your Instant Pot to the “Sauté” function. Once hot, add the olive oil, followed by the chopped onion and crushed garlic. Sauté for about 5 minutes, until the onions become soft and translucent.
2. Stir in the garam masala and chili powder, cooking for 30 seconds until fragrant.
3. Add the finely chopped mushrooms to the pot. Continue to cook, stirring occasionally, until the mushrooms have released their liquid and it has completely evaporated.
4. Add the remaining : almond flour, vegetable stock, celery leaves, lemon juice, salt, and pepper. Stir everything to combine.
5. Secure the lid on the Instant Pot, ensuring the steam release handle is in the “Sealing” position. Press the “Manual” or “Pressure Cook” button and set the timer for 5 minutes on high pressure.
6. Once the cooking cycle is complete, press “Cancel” and perform a quick pressure release by carefully moving the steam release handle to the “Venting” position.
7. Once the pin has dropped, open the lid. For a rustic, chunky soup, serve immediately. For a creamy texture, carefully transfer the soup to a blender and process until smooth before serving.
Nutritional Information
• Per Serving
• Calories: 234
• Total Fat: 22.3g
• Net Carbs: 5.7g
• Protein: 3.2g
• Fiber: 2.8g
Pro Tips
• For a creamier, richer soup without a blender, stir in a splash of full-fat coconut milk or cashew cream after pressure cooking.
• Don’t skip sautéing the mushrooms until their liquid evaporates. This step concentrates their flavor for a deeper, earthier taste.
• Garnish with a swirl of olive oil, fresh parsley or cilantro, and a pinch of red pepper flakes for an extra pop of flavor and color.
• Adjust the heat to your liking. For a milder soup, reduce the chili powder. For more spice, add a pinch of cayenne pepper along with the other spices.
FAQ
Q: Can I use other types of mushrooms for this soup
A: Absolutely. While Portobello mushrooms give a deep, earthy flavor, you can easily substitute them with cremini, shiitake, or a mix of wild mushrooms. The overall taste profile will change slightly depending on the mushrooms you choose.
Q: How do I make this soup creamy without a blender
A: For a rich, creamy texture without blending, simply stir in a splash of full-fat coconut milk or cashew cream after the pressure cooking cycle is complete. This adds creaminess while keeping some of the rustic mushroom texture.
Q: Is this mushroom soup recipe vegan and gluten-free
A: Yes, this recipe is both vegan and gluten-free. It uses vegetable stock and olive oil instead of dairy, and almond flour as a thickener instead of traditional wheat flour.
Q: What if I don’t have an Instant Pot
A: You can make this soup on the stovetop. Sauté the onions, garlic, spices, and mushrooms in a large pot or Dutch oven. Add the remaining ingredients, bring to a boil, then reduce the heat, cover, and simmer for 15-20 minutes until the vegetables are tender.
