Instant Pot Cream of Mushroom soup tastes like the canned soup you may have grown up with, except with a twist. It’s low carb, gluten-free, and it has just a little kick of spice.
What Makes This Keto Mushroom Soup Recipe So Good?
- Healthy. No artificial ingredients or preservatives.
- Fast. Ready in under 30 minutes .
- Easy. A simple pour and cook recipe .
- Gluten-free. Naturally gluten free.
- Vegetarian. A great addition to any Vegetarian casserole .
- Delicious. It will remind you of some of your favorite childhood comfort food.
One of the advantages of having lived in, traveled through and eaten my way through many different countries and their cuisines, is that I have very few sacred cows. (Oh the jokes that come to mind with growing up in India and sacred cows…But I digress).
There are, however, a few things I hold sacrosanct when it comes to “rules” of cooking. It has to be easy, be healthy, and taste good.
So when Roger told me that my soup tasted just like Campbell’s cream of mushroom soup –except with a slight kick–it took me a minute to realize he actually meant that as a COMPLIMENT!
My initial outrage quickly gave way to a slight melting of my heart, which always happens when I imagine Roger as a little kid. So if you too are nostalgic about this soup, or if you just like cream of mushroom soup, as I do, this is the soup for you!
Gluten Free Cream Of Mushroom Soup Ingredients
- Mushrooms
- Sliced Onions
- Jalapeño Peppers
- Chicken Broth
- Minced Garlic
- Dried Thyme
- Kosher Salt
- Ground Black Pepper
- Heavy Whipping Cream
I love this low carb soup because of how easy and how few ingredients it has. It’s basically veggies, broth, spices, and a splash of heavy whipping cream to finish.
How Is This Instant Pot Cream Of Mushroom Soup Different From Canned Mushroom Soup?
To be honest I am not even sure what goes into a canned cream of mushroom soup but I’m pretty sure flour is a good part of it.
But why?
Isn’t it CREAM of mushroom soup ? Why can’t we use Cream? I mean, what’s wrong with good, old-fashioned cream?
Why spicy cream of mushroom soup? I could totally give you some made-up scientific flavor mixing reason but instead, I’ll tell you the truth, as I always do.
- I didn’t want to make up yet another basic Cream of mushroom soup recipe .
- We had a jalapeno that needed using.
- I thought it would taste good so I threw it in.
- Guess who was right?
It’s not a hot and spicy cream of mushroom soup ; rather it’s flavorful. You taste a hint of jalapeno just as you swallow, in the back of the tongue. Trust me, it’s perfection. Or #trusturvashi as my Facebook group says.
How Do You Make Mushroom Soup From Scratch?
- Place all ingredients except finishing cream into the Inner liner of your Instant Pot.
- Set the Instant Pot at High pressure for 10 minutes. When cook time is complete, allow the pot to sit undisturbed for 10 minutes and then release any remaining pressure.
- Open the lid and use an immersion blender to purée the soup leaving some mushroom pieces whole for texture.
- Pour in the cream, stir well, and serve.
Tips and Tricks for ThisKetoSoup
- If you are not a fan of spice and want a milder soup leave out the jalapeno and go easy on the pepper.
- Substitute coconut milk or almond milk to make dairy-free.
- This soup is excellent as a chilled soup as well! Chill overnight and serve cold the next day.
More Recipes with Mushrooms
- Pressure Cooker Keto Chicken Mushroom Soup
- Keto Bacon and Mushrooms recipe
- Barley Pilaf with Mushrooms
- Mushroom Mascarpone Pasta
- Instant Pot Mushroom Stroganoff
- Asparagus and Mushrooms Stirfry
Instant Pot Cream of Mushroom Soup
Equipment
- Instant Pot
- KITCHENAID IMMERSION BLENDER
- Measuring Cups
- Measuring Spoons
Ingredients
- ▢ 4 cups ( 384 g ) Mushrooms , cut into quarters
- ▢ 3 cup ( 480 g ) Sliced Onions
- ▢ 1 ( 1 ) Jalapeño Peppers , chopped
- ▢ 1 cup ( 235 g ) Chicken Broth
- ▢ 1 tablespoon ( 1 tablespoon ) Minced Garlic
- ▢ 1 teaspoon ( 1 teaspoon ) Dried Thyme , or 3-4 sprigs fresh thyme
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ 1 teaspoon ( 1 teaspoon ) Ground Black Pepper
For Finishing
- ▢ 1/2 cup ( 119 g ) Heavy Whipping Cream
Instructions
Place all ingredients except finishing cream into the Inner liner of your Instant Pot.
Set the Instant Pot at High pressure for 10 minutes. When cook time is complete, allow the pot to sit undisturbed for 10 minutes and then release any remaining pressure.
Open the lid and use an immersion blender to purée the soup leaving some mushroom pieces whole for texture.
Pour in the cream, stir well, and serve.
Omit the Jalapeno pepper if you want a traditional cream of mushroom soup.
Note this soup tastes FANTASTIC when served chilled as well. Just make ahead of time and serve as a cold soup which is perfect in summer.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
Instant Pot Cream of Mushroom soup tastes like the canned soup you may have grown up with, except with a twist. It’s low carb, gluten-free, and it has just a little kick of spice.
What Makes This Keto Mushroom Soup Recipe So Good?
- Healthy. No artificial ingredients or preservatives.
- Fast. Ready in under 30 minutes .
- Easy. A simple pour and cook recipe .
- Gluten-free. Naturally gluten free.
- Vegetarian. A great addition to any Vegetarian casserole .
- Delicious. It will remind you of some of your favorite childhood comfort food.
One of the advantages of having lived in, traveled through and eaten my way through many different countries and their cuisines, is that I have very few sacred cows. (Oh the jokes that come to mind with growing up in India and sacred cows…But I digress).
There are, however, a few things I hold sacrosanct when it comes to “rules” of cooking. It has to be easy, be healthy, and taste good.
So when Roger told me that my soup tasted just like Campbell’s cream of mushroom soup –except with a slight kick–it took me a minute to realize he actually meant that as a COMPLIMENT!
My initial outrage quickly gave way to a slight melting of my heart, which always happens when I imagine Roger as a little kid. So if you too are nostalgic about this soup, or if you just like cream of mushroom soup, as I do, this is the soup for you!
Gluten Free Cream Of Mushroom Soup Ingredients
- Mushrooms
- Sliced Onions
- Jalapeño Peppers
- Chicken Broth
- Minced Garlic
- Dried Thyme
- Kosher Salt
- Ground Black Pepper
- Heavy Whipping Cream
I love this low carb soup because of how easy and how few ingredients it has. It’s basically veggies, broth, spices, and a splash of heavy whipping cream to finish.
How Is This Instant Pot Cream Of Mushroom Soup Different From Canned Mushroom Soup?
To be honest I am not even sure what goes into a canned cream of mushroom soup but I’m pretty sure flour is a good part of it.
But why?
Isn’t it CREAM of mushroom soup ? Why can’t we use Cream? I mean, what’s wrong with good, old-fashioned cream?
Why spicy cream of mushroom soup? I could totally give you some made-up scientific flavor mixing reason but instead, I’ll tell you the truth, as I always do.
- I didn’t want to make up yet another basic Cream of mushroom soup recipe .
- We had a jalapeno that needed using.
- I thought it would taste good so I threw it in.
- Guess who was right?
It’s not a hot and spicy cream of mushroom soup ; rather it’s flavorful. You taste a hint of jalapeno just as you swallow, in the back of the tongue. Trust me, it’s perfection. Or #trusturvashi as my Facebook group says.
How Do You Make Mushroom Soup From Scratch?
- Place all ingredients except finishing cream into the Inner liner of your Instant Pot.
- Set the Instant Pot at High pressure for 10 minutes. When cook time is complete, allow the pot to sit undisturbed for 10 minutes and then release any remaining pressure.
- Open the lid and use an immersion blender to purée the soup leaving some mushroom pieces whole for texture.
- Pour in the cream, stir well, and serve.
Tips and Tricks for ThisKetoSoup
- If you are not a fan of spice and want a milder soup leave out the jalapeno and go easy on the pepper.
- Substitute coconut milk or almond milk to make dairy-free.
- This soup is excellent as a chilled soup as well! Chill overnight and serve cold the next day.
More Recipes with Mushrooms
- Pressure Cooker Keto Chicken Mushroom Soup
- Keto Bacon and Mushrooms recipe
- Barley Pilaf with Mushrooms
- Mushroom Mascarpone Pasta
- Instant Pot Mushroom Stroganoff
- Asparagus and Mushrooms Stirfry
Instant Pot Cream of Mushroom Soup
Equipment
- Instant Pot
- KITCHENAID IMMERSION BLENDER
- Measuring Cups
- Measuring Spoons
Ingredients
- ▢ 4 cups ( 384 g ) Mushrooms , cut into quarters
- ▢ 3 cup ( 480 g ) Sliced Onions
- ▢ 1 ( 1 ) Jalapeño Peppers , chopped
- ▢ 1 cup ( 235 g ) Chicken Broth
- ▢ 1 tablespoon ( 1 tablespoon ) Minced Garlic
- ▢ 1 teaspoon ( 1 teaspoon ) Dried Thyme , or 3-4 sprigs fresh thyme
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ 1 teaspoon ( 1 teaspoon ) Ground Black Pepper
For Finishing
- ▢ 1/2 cup ( 119 g ) Heavy Whipping Cream
Instructions
Place all ingredients except finishing cream into the Inner liner of your Instant Pot.
Set the Instant Pot at High pressure for 10 minutes. When cook time is complete, allow the pot to sit undisturbed for 10 minutes and then release any remaining pressure.
Open the lid and use an immersion blender to purée the soup leaving some mushroom pieces whole for texture.
Pour in the cream, stir well, and serve.
Omit the Jalapeno pepper if you want a traditional cream of mushroom soup.
Note this soup tastes FANTASTIC when served chilled as well. Just make ahead of time and serve as a cold soup which is perfect in summer.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
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Instant Pot Cream of Mushroom Soup
Ingredients
- 4 cups Mushrooms cut into quarters
- 3 cup Sliced Onions
- 1 Jalapeño Peppers chopped
- 1 cup Chicken Broth
- 1 tablespoon Minced Garlic
- 1 teaspoon Dried Thyme or 3-4 sprigs fresh thyme
- 1 teaspoon Kosher Salt
- 1 teaspoon Ground Black Pepper
For Finishing
- 1/2 cup Heavy Whipping Cream
Instructions
Place all ingredients except finishing cream into the Inner liner of your Instant Pot.
Set the Instant Pot at High pressure for 10 minutes. When cook time is complete, allow the pot to sit undisturbed for 10 minutes and then release any remaining pressure.
Open the lid and use an immersion blender to purée the soup leaving some mushroom pieces whole for texture.
Pour in the cream, stir well, and serve.
Omit the Jalapeno pepper if you want a traditional cream of mushroom soup.
Note this soup tastes FANTASTIC when served chilled as well. Just make ahead of time and serve as a cold soup which is perfect in summer.
Instant Pot Cream of Mushroom Soup https://twosleevers.com/cream-of-mushroom-soup/
Dinners where you can cook everything in a single pot are one of my favorite things. This recipe for Chicken Yakhni Pulao is one of those recipes, and you’re going to love it. When you look at the pictures, this looks like just another chicken and rice dish, but it’s so much more flavorful than that.
What Is Chicken Yakhni Pulao
Kashmiri Yakhni Pulao is full of delicious spices like garlic, cinnamon, cardamom, and cloves and they all come together beautifully in the chicken. The rice is cooked separately in the chicken broth at the end, making it much more flavorful than plain white rice.
What Is The Difference Between Yakhni Pulao And Biryani?
Chicken Yakhni Pulaos and biryanis have a lot in common in that they are both a mix of meat and rice cooked together. But what makes a Yakhni different is that it is all about the rich, meaty broth that you create. It’s actually a very simple, comforting dish and all the flavor comes from the meat broth and the spices.
In contrast, biryanis often have a lot of other spices and aromatics such as onions, garlic, mint, and yogurt added, as with this Lamb Biryani Recipe .
Another way this chicken yakhni pulao recipe is different from a biryani is that the spices are left whole and are cooked in a cheesecloth pouch, and then discarded after cooking, unlike most recipes where you grind the spices and put them directly on the meat itself. This allows the meat to be infused with the flavors of the spices, and not just topped with them.
Thirdly, for a yakhni pulao , you have to cook it in two stages. These stages are:
- Make the broth
- Cook the rice in the broth
How To Make This Instant Pot Chicken And Rice Recipe
Like I mentioned above, there are two different steps to making this Yakhni Pulao. While it may sound like it is a complicated recipe, I assure you it is still quite simple. Here’s how you do it
Make the Yakhni
- Place onions, ginger, garlic, and whole spices into a cheesecloth bundle and secure tightly.
- Place chicken, water, salt, and the cheesecloth bundle in the inner liner of your Instant Pot .
- Cook at high pressure. Allow the pot to sit undisturbed and then release all remaining pressure.
- Remove the cheesecloth bundle and discard.
- Remove the chicken and break into large pieces.
- You should have 1.5 cups of stock in your Instant Pot (use a measuring cup to be sure).
- Leave 1.5 cups of stock in the pot for cooking the rice and reserve any remaining stock for a different recipe.
Make the rice
- To the stock in your inner liner , add the rinsed long grain basmati rice, garam masala , ghee , and salt. Push the rice down to ensure it is covered by the stock.
- Lay the large shredded chicken pieces on top of the rice.
- Cook under high pressure. Allow the pot to sit undisturbed and then release all remaining pressure.
- Mix lightly and serve.
- You can also make this with beef or lamb if you prefer. If you cut the meat into large, bite-size pieces, you won’t need to change cook times.
Which Is The Best Rice For Pulao?
While you don’t HAVE to use a specific type of rice for this Instant Pot Chicken and Rice recipe , some will produce better texture and absorb the flavor of the homemade broth more than others.
For this Yakhni Pulao recipe , I used Basmati rice . It is one of my favorite types of rice to cook in my Instant Pot because of how perfectly it turns out every time.
Want More Instant Pot Chicken And Rice Recipes?
- Creamy Chicken And Rice
- Instant Pot Barley and Chicken Soup
- Pressure Cooker Chicken Biryani
- Instant Pot Arroz Con Pollo
- Pressure Cooker Chicken Congee
Pressure cooking this Chicken Yakhni Pulao in your Instant Pot also helps it to be infused with the flavors from the spice pouch. This also saves time from grinding up spices, or from spices losing their flavor because they were ground too long ago. Make it and tell me what you think!
Kashmiri Yakhni Pulao |Instant Pot Rice and Chicken
Ingredients
For the Yakhni
- ▢ 1/2 cup ( 80 g ) Sliced Onions
- ▢ 6 ( 6 ) Garlic Cloves
- ▢ 3 ( 3 ) julienned ginger
- ▢ 2 ( 2 ) Cinnamon , each about 2 inches thick
- ▢ 4 ( 4 ) Cardamom Pods
- ▢ 6 ( 6 ) Whole Cloves
- ▢ 6 ( 6 ) Whole Black Peppercorns
- ▢ 1 pound ( 453.59 g ) Bone-in Skin-on Chicken Thighs
- ▢ 1.5 cups ( 375 ml ) Water
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
For the Rice
- ▢ 1.5 cups ( 277.5 g ) Basmati Rice
- ▢ 2 teaspoons ( 2 teaspoons ) Garam Masala
- ▢ 1 tablespoon ( 1 tablespoon ) Ghee
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
Instructions
Make the Yakhni
- Place onions, ginger, garlic and whole spices into a cheese cloth bundle and secure tightly.
- Place chicken, water, salt, and the cheesecloth bundle in the inner liner of your instant pot.
- Cook at high pressure for 10 minutes. Allow the pot to sit undisturbed for 10 minutes, and then release all remaining pressure.
- Remove the cheesecloth bundle and discard.
- Remove the chicken and break into large pieces.
- You should have 1.5 cups of stock in your instant pot (use a measuring cup to be sure).
- Leave 1.5 cups of stock in the pot for cooking the rice and reserve any remaining stock for a different recipe.
Make the rice
To the stock in your inner liner, add the rinsed long grain basmati rice, garam masala, ghee and salt. Push the rice down to ensure it is covered by the stock.
Lay the large shredded chicken pieces on top of the rice.
Cook at high pressure for 4 minutes. Allow the pot to sit undisturbed for 10 minutes, and then release all remaining pressure.
Mix lightly and serve.
You can also make this with beef or lamb if you prefer. If you cut the meat into large, bite-size pieces, you won’t need to change cook times.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
