Instant Pot Mushroom Soup Recipe -- Easy, Vegan, Delicious!

farro

🥗Healthier: quinoa

💰Cheaper: brown rice

Quinoa is a high-protein alternative while brown rice is more economical.

mushrooms

🥗Healthier: shiitake mushrooms

💰Cheaper: button mushrooms

Shiitake mushrooms add depth of flavor while button mushrooms are more affordable.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water with seasonings

Homemade broth can be healthier and cheaper if using scraps.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is less expensive.

Turn on the Instant Pot and select the sauté function.

Add 2 tablespoons of butter to the pot and let it melt.

Rehydrate dried shiitake mushrooms by placing them in a bowl and covering them with boiling hot water for 5-7 minutes.

Once the butter is melted, add diced onion to the pot and sauté until caramelized.

Add the rehydrated shiitake mushrooms and cremini mushrooms to the pot, allowing them to sweat and release moisture.

Add farro to the pot and toast for about 3 minutes until fragrant.

Add 2 boxes of vegetable stock to the pot, scraping up any fond from the bottom.

Add 2 tablespoons of Italian seasoning, 2 tablespoons of soy sauce, salt, and black pepper to taste.

Add grated carrot and 1 tablespoon of Better Than Bouillon garlic to the pot.

Pour in the water from rehydrating the shiitake mushrooms into the soup.

Seal the Instant Pot and set it to the soup setting for 30 minutes.

Once finished, release the valve to let the steam out and serve the soup.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary