If you're on a keto journey and craving a warm, comforting bowl of soup, look no further! This Keto Mushroom Soup made in the Instant Pot is not only delicious but also incredibly easy to prepare. With just a handful of wholesome ingredients, you can whip up a creamy, savory delight that will tantalize your taste buds and keep you on track with your low-carb lifestyle. Imagine savoring a rich and velvety soup that’s ready in under 40 minutes—perfect for busy weeknights or a cozy weekend treat. Ready to discover the secrets to this mouthwatering recipe? Let’s dive in!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Keto
Serves: 4 servings
Ingredients
- 1 lb mushrooms, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Slice the mushrooms, dice the onion, and mince the garlic. This will make the cooking process smoother.
- Set your Instant Pot to the 'Sauté' mode. Once it is hot, add the olive oil and let it heat for about 1 minute.
- Add the diced onion to the pot and sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant.
- Stir in the minced garlic and sauté for an additional 1 minute, being careful not to let it burn.
- Add the sliced mushrooms to the pot. Stir well to combine with the onions and garlic, and sauté for about 5-6 minutes until the mushrooms are softened and have released some of their moisture.
- Pour in the vegetable broth and stir to combine. Make sure to scrape the bottom of the pot to release any browned bits, which will add flavor to the soup.
- Close the lid of the Instant Pot, ensuring the vent is set to 'Sealing.' Set the Instant Pot to 'Manual' or 'Pressure Cook' mode for 10 minutes.
- Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes, then carefully switch the vent to 'Venting' to release any remaining pressure.
- Open the lid and stir the soup. Use an immersion blender to puree the soup to your desired consistency. If you prefer a chunkier soup, blend only half of it.
- Stir in the heavy cream and season with salt and pepper to taste. Allow the soup to heat through for another 2-3 minutes on 'Sauté' mode, if necessary.
- Once heated, turn off the Instant Pot and serve the soup hot. Enjoy your creamy Keto Mushroom Soup!
Tips
- Prep Ahead: To streamline your cooking process, prepare all your ingredients beforehand. Slice the mushrooms, dice the onion, and mince the garlic so you can focus on cooking without interruptions.
- Sauté for Flavor: Don’t skip the sauté step! This is crucial for developing the flavors of your soup. Make sure the onions are translucent and fragrant before adding the garlic and mushrooms.
- Deglaze the Pot: When you pour in the vegetable broth, take a moment to scrape the bottom of the pot. This will lift any delicious browned bits, enhancing the overall flavor of your soup.
- Customize Consistency: If you prefer a chunkier soup, only blend half of it with an immersion blender. This way, you can enjoy both the creamy texture and the hearty pieces of mushrooms.
- Season to Taste: After adding the heavy cream, taste your soup and adjust the seasoning. A little extra salt and pepper can elevate the flavors even more!
- Storage Tips: This soup stores well in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water to maintain the desired consistency.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 6g
Protein: 5g
Fat: 26g
Saturated Fat: 12g
Cholesterol: 65mg
