Instant Pot Vegetarian Thai Mushroom Soup

10 min prep time
16 mintues cook time
4servings
Recipe by Nancy Hughes Source The Instant Pot Diabetes Cookbook Photo by Photography by Eric Hinders; Food Styling by Caroline Tremmel; Art Direction by Haleigh Eason
Instant Pot Vegetarian Thai Mushroom Soup

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
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Step-By-Step Instructions:

  1. Combine the mushrooms, frozen vegetables, chickpeas, tomatoes, water, sriracha, and cumin in the multicooker pot.
  2. Seal the lid and close the valve. Select Manual and cook for 8 minutes. Use a quick pressure release.
  3. 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.
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Nutrition facts

4 Servings

  • Serving Size
    1 1/2 cups
  • Amount per serving Calories 240
  • Total Fat 7g
    • Saturated Fat 4.8g
  • Sodium 440mg
  • Total Carbohydrate 35g
    • Dietary Fiber 7g
    • Total Sugars 13g
  • Protein 12g
  • Potassium 930mg
  • Phosphorous 305mg
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

Reviews & Ratings

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Showing 4 of 6 Results

Recommended

What is “frozen pepper and onion” ingredient? Can’t find on website

Not recommended

horrible amount of sugar !
No, I don’t recommend

Recommended

@Barbara This is a great question. There are a few different types of carbohydrates, including starches, sugar, and fiber. The additional carb in this recipe is mostly coming from the vegetables in the form of starches. If you'd like more information on carbs, check out our new page on carbohydrates on diabetes.org:

https://www.diabetes.org/nutrition/understanding-carbs

We've also recently updated our book on carbohydrates and carb counting:

https://shopdiabetes.org/products/complete-guide-to-carb-counting-4th-edition

Hope this helps!

Recommended

Please can you explain the 35 total carbs? If fiber is 7 and sugar is 13 where does the 35 come from. I am new at using recipes. I am diabetic and kinda tired of my very plain way of eating. Thanks.