Instant Pot Cream of Mushroom Soup (Paleo, Whole30, Dairy-Free)
A homemade, dairy-free version of a childhood favourite, this delicious Instant Pot cream of mushroom soup is a perfect way to warm up on a chilly day! This simple soup recipe is also Paleo and Whole30 compliant and can be on your lunch or dinner table in less than 45 minutes!
Cream of Mushroom: A Classic Soup
Cream of mushroom was one of my favourite soups to eat as a kid. I’d crumple up a bunch of saltines into the soup and savour the creamy, mushroomy goodness. The cream of mushroom soup I ate as a kid came from a can, however, and as I can no longer tolerate dairy, I wanted to come up with a homemade, dairy-free, additive-free alternative that I could make in the Instant Pot.
Instant Pot Cream of Mushroom Soup
As with many different dishes, when making this soup in the Instant Pot, you can achieve an abundance of flavour in a short amount of time. The aromas that this soup produces while it’s cooking are heavenly, and once that timer goes off on the Instant Pot, I can hardly wait to pour myself a bowl.
Paleo, Whole30, and Dairy-Free
This Instant Pot cream of mushroom soup is Paleo, Whole30 and dairy-free. However, if you’re doing a Whole30, I would not consider just this soup to be a compete Whole30 meal. Eat it alongside some protein, like tuna salad wrapped in lettuce or on a cucumber. As the old jingle goes, “Soup and sandwich go together.” This is true of homemade soup, too.
A Note About FODMAPs
In case you’re wondering: this cream of mushroom soup is not low FODMAP. In fact, it’s chock full of FODMAPs, so fellow IBS sufferers – I’m sorry, but this is not for you. This is one of the rare times I will post a recipe that’s not low FODMAP to my blog. I wrote it before making the decision to feature low FODMAP recipes in addition to Paleo and Whole30 recipes. Ultimately, my goal is to heal my gut to the point at which I can return to eating things like this without having to worry too heavily about FODMAPs. So, I guess you could say that I’m saving this one for myself to enjoy in the future. In the meantime, I’ve put it here for non-IBS sufferers to enjoy (you lucky ducks).
Can you adapt it for low FODMAP? Maybe someday, but as of right now, I am not comfortable doing so. If you’re looking for an amazing low FODMAP soup to warm up with until then, try my Instant Pot Chili con Canada.
Instant Pot Cream of Mushroom Soup: Necessary Equipment
The equipment I use to make this recipe include:
- Instant Pot Duo 6-qt (I use this one)
- Chopping knife
- Cutting board
- Measuring spoons and cups
- Plastic spoon for stirring and scraping
- Heat-resistant bowl or measuring cup (the larger, the better)
- Immersion blender (I use this one)
- Small bowl or measuring cup
Instant Pot Cream of Mushroom Soup: Ingredients and Tips for Success
This is a really simple recipe using simple ingredients, so I won’t go on and on about them here. Here are a few things to consider when making this recipe:
I use white button mushrooms in this recipe as I feel they taste the best; however, you could probably use other types if you wanted to. In one of my tests, I tried cremini mushrooms but found the flavour odd and too far from my childhood memory of cream of mushroom soup. I slice the mushrooms thinly but not super thin and leave the stems on.
Aromatics and Herbs
I use a medium sweet onion, three cloves of garlic, and 1/2 tbsp of fresh thyme to enhance the mushroom flavour. Fresh thyme tastes the best, but you can also use 1/2 tsp of dried thyme instead of fresh if that’s all you have on hand. I’ve tested the soup with both, and it’s yummy either way.
Saute the onion until it’s translucent and starting to brown, about 5-6 minutes. This brings some yummy caramelized onion flavour to the soup. Then add the mushrooms, garlic, thyme, salt and pepper and saute another 5 minutes.
Spices, Broth and Coconut Milk
I season the soup with 1 1/2 tsp of sea salt and 1/2 tsp of pepper, but be sure to taste the soup at the end and adjust these to your own taste. The amount of salt that you’ll need will heavily depend on the brand of broth you use and its salt level. I often use Imagine Chicken Bone Broth, which is not overly salty, and I usually end up putting in up to 2 tsp of salt and 3/4 tsp of pepper. Also, if your soup tastes too coconutty (not a word, but it should be), you need more salt and pepper, so add more in 1/4 tsp intervals until you can no longer taste any coconut flavour.
After the soup pressure cooks, I ladle out 1-2 cups of the soup into a heat resistant bowl or measuring cup and immersion blend the soup that remains in the Instant Pot. If you want a super chunky soup, ladle out more or perhaps skip blending any of it. If you’d prefer a smoother soup, don’t ladle out any of it and blend it entirely. In the soup pictured, I ladled out 1 cup of the soup.
- 2 tbsp olive oil
- 1 medium sweet onion, finely chopped
- 1 lb white button mushrooms, sliced
- 3 cloves garlic, minced
- ½ tbsp fresh thyme (or ½ tsp dried thyme)
- 1½ tsp sea salt (or to taste)
- ½ tsp ground black pepper (or to taste)
- 3 cups chicken bone broth
- 1 cup + 2 tbsp full-fat coconut milk, divided
- 2 tsp tapioca flour
- Hit "Saute" on your Instant Pot and add the olive oil to the pot. Once the display reads "Hot," add the chopped onion and saute until the onion starts to brown, about 6 minutes, stirring frequently.
- Add the sliced mushrooms, garlic, thyme, sea salt and pepper to the pot and stir fry for another 5 minutes, stirring frequently.
- Hit cancel on the Instant Pot. Add the chicken broth and 1 cup of the coconut milk and stir well to combine. Scrape the bottom of the pot clean with a plastic spoon.
- Close the lid and set the pressure release valve to "Sealing." Press the "Pressure Cook" or "Manual" button and set the timer for 5 minutes.
- Once the cooking cycle has completed, quick release the pressure. Carefully ladle 1-2 cups (depending on how chunky you'd like your soup) into a heat-resistant measuring cup or bowl. Blend the soup remaining in the Instant Pot with an immersion blender until smooth. Add the reserved soup back into the Instant Pot and stir. Skip this step if you'd like your soup completely smooth.
- In a small bowl or measuring cup, whisk together 2 tsp of tapioca flour with 2 tbsp of coconut milk. Hit the "Saute" button on the Instant Pot and wait about 30 seconds for the soup to boil. Slowly pour in the flour/milk mixture while constantly stirring the soup, until it thickens, about 30 seconds to 1 minute.
- Hit "Cancel" on the Instant Pot. Once it's cool enough, taste the soup and adjust the salt and pepper as necessary. If the soup tastes too coconutty, add more salt and pepper until the coconut flavour dissipates and you no longer taste any coconut.
Did you make this recipe? Post it to social and tag it @GoodNomsHoney and #GoodNomsHoney - I'd love to see your masterpiece!
Nutrition Information:Yield: 4 Serving Size: 1.25 cups
Amount Per Serving: Calories: 172Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 2mgSodium: 1247mgCarbohydrates: 15gFiber: 3gSugar: 7gProtein: 10g