Description
This easy-to-make Creamy Mushroom Instant Pot Soup is made in 45 minutes and is done all in one pot. It’s creamy, savory, nutritious & extremely delicious.
Ingredients
Units
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- 6 medium carrots, chopped
- 6 celery stalks, chopped
- 1/2 yellow onion, chopped
- 5 garlic cloves, minced
- 1 cup uncooked wild rice (not wild rice mix, but actual wild rice – can also be found in Whole Foods Market’s bulk section)
- 8 ounces mushrooms, sliced
- 4 cups low sodium vegetable broth
- 1 tsp pink Himalayan salt
- 1 tsp Herbes de Provence seasoning
- 1/2 tsp dried thyme
- 1/3 cup ghee
- 1/3 cup gluten free all-purpose flour
- 2 cups carton coconut milk (unsweetened)
Instructions
- Place carrots, celery, onion, garlic, wild rice, mushrooms, vegetable broth, salt and Herbes de Provence seasoning in your Instant Pot; cook for 45 minutes in the manual setting. Once done, release steam using the valve on top.
- When the soup is done, melt ghee in a saucepan. Add in gluten-free flour to the saucepan and whisk; let the mixture cook for two minutes and then add in the coconut milk. Whisk sauce until it’s smooth and thick.
- Add sauce to your instant pot and mix well with the soup. Serve right away.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Soup
- Cuisine: American