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Whole30 Instant Pot Cream of Mushroom Soup

A rich, creamy mushroom soup that's dairy-free, Whole30, and keto friendly. Umami-packed and deeply satisfying.

Prep10 min
Cook10 min
Serves4

Ingredients

  • 2 lbs mushrooms, sliced
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tbsp fresh thyme
  • 1/4 cup arrowroot flour
  • 4 cups vegetable or chicken broth
  • 1 can (14 oz) full-fat coconut milk
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • Fresh parsley for garnish

Instructions

  1. Set Instant Pot to Saute. Add olive oil, onion, and garlic. Cook 3 minutes.
  2. Add mushrooms and cook until they release their liquid, about 8 minutes.
  3. Sprinkle arrowroot flour and stir for 1 minute.
  4. Add broth, thyme, salt, and pepper. Stir well.
  5. Secure lid, set valve to Sealing, and pressure cook on High for 10 minutes.
  6. Quick release. Use an immersion blender to partially puree, leaving some mushroom pieces.
  7. Stir in coconut milk. Garnish with fresh parsley and serve.
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