How to Make Instant Pot Vegetarian Thai Mushroom Soup
Instead of ordering takeout, make a healthier version of this classic Thai soup at home in your Instant Pot! This vegan soup gets it’s rich creaminess from coconut milk. It’s also loaded with vegetables to make a hearty soup perfect for a light lunch or dinner. Best of all, the Instant Pot speeds up the cooking time, so it’s ready in less than 30 minutes, but tastes like it’s been cooking all day!
Find more diabetes-friendly Instant Pot recipes here.
10 min prep time
16 mintues cook time
4servings
1 1/2 cups
Print Recipe >
Step-By-Step Instructions:
- Combine the mushrooms, frozen vegetables, chickpeas, tomatoes, water, sriracha, and cumin in the multicooker pot.
- Seal the lid and close the valve. Select Manual and cook for 8 minutes. Use a quick pressure release.
- When the valve drops, carefully remove the lid and stir in the remaining ingredients. Let sit for 5 minutes to allow the flavors to blend. Serve warm.
Nutrition facts
4 Servings
-
Serving Size
1 1/2 cups
-
Amount per serving
Calories
240
- % Daily value*
-
Total Fat
7g
9%-
Saturated Fat
4.8g
24% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
0mg
0% -
Sodium
440mg
19% -
Total Carbohydrate
35g
13%-
Dietary Fiber
7g
25% -
Total Sugars
13g
-
Dietary Fiber
-
Protein
12g
-
Potassium
930mg
20%
Ingredients
sliced mushrooms, preferably cremini (baby bella)
8 oz
frozen pepper-and-onion blend
2 cup
no-salt-added chickpeas (rinsed and drained)
1 (15-oz) can
no-salt-added diced tomatoes
1 (14.5-oz) can
water
1/2 cup
sriracha
1 tbsp
ground cumin
1/2 tsp
lite coconut milk
1 1/2 cup
chopped fresh cilantro
1/2 cup
sugar
1 tbsp
grated fresh ginger
1 tbsp
salt
1/2 tsp