Vegan Instant Pot Mushroom Soup

This Vegan Instant Pot Mushroom Soup cooks up in no time, and is wonderfully creamy (but dairy free) and flavorful. 108 calories and 3 Weight Watchers SP

When I first thought of making a vegan Instant Pot mushroom soup, I envisioned a barley mushroom version, brothy and light. But then I had a wild craving for a childhood favorite, cream of mushroom soup, and I wasn’t going to be satisfied with anything else. We’ll leave the barley version for another day.

A few years ago, I shared a vegan mushroom soup that was rich with curry flavors and included a splash of coconut milk to achieve that creamy consistency while keeping the soup dairy free. That recipe was my launching point for this pressure cooker soup recipe, adding to my collection of healthy Instant Pot soup recipes.

Serve this alongside a green salad and some good, crusty bread for a light lunch or dinner. This chopped kale salad is a great option.

How do you make Instant Pot Mushroom Soup?

This recipe really couldn’t be easier. Start by sautéeing the vegetables in the Instant Pot, then add some vegetable broth and set the pressure cooker to high pressure for 10 minutes.

Just so you can plan your dinner prep time accurately, the Instant Pot will take about 10 minutes to come to pressure before the cooking actually starts. That’s included in the cook time listed in the recipe below.

Once the soup is cooked, the only remaining step is to puree it in a blender with the coconut milk. A word to the wise…the soup is going to be hot, which means that the steam will be inclined blow the lid off of the blender. To avoid this, you could allow the soup to cool for several minutes.

I find that if I puree the soup in a two batches, holding the lid tightly on the blender, and then stopping the blender occasionally and lifting the lid to release the steam, I can avoid any soup explosions.

How do you make vegan mushroom soup?

In a traditional mushroom soup, the vegetables are sautéed in butter, and milk and/or cream make up the creamy liquid. But none of those ingredients are vegan!

The solution is dead simple! Substitute the butter with olive oil or coconut oil, and swap out the milk/cream and replace with coconut milk.

Other healthy Instant Pot recipes:

Instant Pot Lentil Soup with Sweet Potato (Vegan) {Cookin’ Canuck}
Instant Pot Chicken Curry with Potatoes {Cookin’ Canuck}
Instant Pot Vegetarian Chili {Cookin’ Canuck}
Instant Pot Garlicky Cuban Pork {Skinnytaste}
Instant Pot Salmon with Chili Lime Sauce {Savory Tooth}

This post was originally published on January 8, 2018 and updated on December 3, 2019.

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