Mushroom soup is a quick and easy comfort food that can be made in the instant pot in just about 30 minutes from start to finish. This is an easy recipe to make gluten-free vegetarian cream of mushroom soup without any flour. It can be easily made vegan by using coconut milk instead of heavy cream.
Turn the instant pot on saute mode on the normal setting.
Once the instant pot is hot, add oil and butter.
Once the butter melts, add the mushrooms and saute for 4-5 minutes.
Optionally, keep a few sauteed mushrooms on the side for garnishing.
Add the onions, celery, vegetable stock, salt, thyme, garlic, and bay leaf.
Close and lock the lid with the pressure valve in the sealing position.
Cook on the high-pressure mode for 5 minutes.
Allow the pressure to release naturally for 5 minutes and then release the remaining pressure manually by moving the pressure valve in the venting position until the silver pin drops.
Using an immersion hand blender, blend into a smooth soup. (Optionally you can blend in a high-speed blender like Vitamix).
Add the heavy cream and pepper. Mix well. Adjust salt if needed.
Garnish with some sauteed mushrooms and diced celery. Serve hot.
Notes
To make this a vegan soup, you can use coconut milk instead of heavy cream.