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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
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:
- 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
-
Total Fat
7g
- Saturated Fat 4.8g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 440mg
-
Total Carbohydrate
35g
- Dietary Fiber 7g
- Total Sugars 13g
- Added Sugars 0g
- 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
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