Rich Dairy-Free Instant Pot Mushroom Soup

There’s something so comforting about a bowl of mushroom soup, especially on chilly days. I’ve always loved the earthy flavors, but since my daughter became sensitive to dairy, I had to rethink our family’s favorite recipe. After some trial and error in the kitchen, I discovered that the Instant Pot makes dairy-free mushroom soup just as creamy and satisfying as the traditional version.

The best part? This recipe comes together in about half the time of stovetop versions. I usually prep the mushrooms and vegetables while my kids are doing homework, then let the Instant Pot work its magic while I tackle other evening tasks. No standing over the stove, no constant stirring – just rich, smooth mushroom soup that everyone can enjoy.

Whether you’re dairy-free by choice or necessity, or just looking for a quick and easy soup recipe, this one’s worth adding to your rotation. Trust me, you won’t even miss the cream.

What Kind of Mushrooms Should I Use?

While this recipe calls for white button mushrooms, you’ve got plenty of options to play around with. White button mushrooms are perfect for everyday cooking since they’re easy to find and budget-friendly, but you could swap in cremini mushrooms (also called baby bellas) for a slightly deeper flavor. If you’re feeling fancy, you could even use a mix of different mushrooms – maybe throw in some shiitake or oyster mushrooms along with the buttons. Just make sure to clean your mushrooms properly by wiping them with a damp paper towel rather than rinsing them under water, since mushrooms act like little sponges and can get waterlogged. For the best flavor, look for mushrooms that are firm and dry, without any dark spots or slime.

Options for Substitutions

This creamy soup is pretty flexible with substitutions. Here’s what you can swap:

• White button mushrooms: Feel free to use any mushroom variety you like – cremini, portobello, or shiitake all work great. You can even mix different types for more complex flavors.
• Chicken bone broth: Regular chicken broth works fine, or use vegetable broth to make it vegetarian. Just note that bone broth adds extra richness, so you might want to add a splash more coconut milk if using regular broth.
• Coconut milk: If you’re not worried about keeping it dairy-free, you can use heavy cream instead. For dairy-free alternatives, cashew cream or plain unsweetened almond cream work well too.
• Tapioca starch: Cornstarch or arrowroot powder work just as well for thickening – use the same amount. If using cornstarch, be sure to mix it with cold liquid first to prevent clumping.
• Fresh thyme: While fresh thyme gives the best flavor, dried thyme works in a pinch. You could also try dried herbs de Provence or Italian seasoning for a different taste profile.
• Olive oil: Any neutral cooking oil works here – avocado oil or refined coconut oil are good options that keep it dairy-free.

Watch Out for These Mistakes While Cooking

The biggest challenge when making dairy-free mushroom soup is achieving that creamy texture without dairy – make sure to use full-fat coconut milk and avoid light versions, as they won’t give you the rich consistency you’re looking for. A common error is overcrowding the Instant Pot when sautéing mushrooms, which causes them to steam instead of brown – work in batches if needed to get that deep, savory flavor. When thickening the soup with tapioca starch, always mix it with cold coconut milk first to prevent lumps, and be sure to give the soup a final pressure release of at least 10 minutes to allow the flavors to settle and meld together properly. For the best flavor development, don’t rush the initial sautéing of onions and mushrooms – those caramelized bits at the bottom of the pot are pure gold for your soup’s taste.

What to Serve With Mushroom Soup?

This dairy-free mushroom soup pairs wonderfully with a variety of sides that complement its earthy, rich flavors. A slice of crusty bread or warm gluten-free rolls are perfect for soaking up every last spoonful of the soup. For a complete meal, try serving it alongside a simple arugula salad dressed with lemon and olive oil, which adds a fresh, peppery contrast to the soup’s savory taste. If you’re looking to make it more filling, consider adding some roasted chicken breast on the side or topping the soup with some crispy bacon bits and fresh herbs.

Storage Instructions

Keep Fresh: This dairy-free mushroom soup stays good in the fridge for up to 5 days when kept in an airtight container. The coconut milk might separate a bit, but don’t worry – that’s totally normal! Just give it a good stir before serving.

Freeze: Want to save some for later? Let the soup cool completely, then pour it into freezer-safe containers or bags. It’ll keep well in the freezer for up to 3 months. I like to freeze it in individual portions for easy lunch options!

Warm Up: To enjoy your leftover soup, simply heat it up on the stovetop over medium-low heat, stirring occasionally. Or pop it in the microwave in 30-second intervals, giving it a good stir between each round. If it’s been frozen, thaw it overnight in the fridge before reheating.

Preparation Time	10-15 minutes
Cooking Time	6-10 minutes
Total Time	20-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 10-15 g
• Fat: 40-50 g
• Carbohydrates: 30-35 g

Ingredients

For the soup base:

• 1/2 tsp ground black pepper
• 1 cup full-fat coconut milk
• 1 lb sliced white button mushrooms
• 2 tbsp olive oil
• 1/2 tbsp fresh thyme (for best flavor)
• 3 cloves minced garlic
• 1 medium sweet onion (finely diced)
• 3 cups chicken bone broth (I use Kettle & Fire)
• 1 1/2 tsp sea salt

For thickening:

• 2 tbsp full-fat coconut milk (full-fat gives better creaminess)
• 2 tsp tapioca starch

Step 1: Sauté the Vegetables

Turn on your Instant Pot by hitting the “Sauté” button, and add olive oil to the pot.

Once the display reads “Hot,” add the chopped onion and sauté, stirring frequently, for about 6 minutes until the onion starts to brown.

Next, add sliced mushrooms, garlic, thyme, sea salt, and pepper, and continue cooking, stirring frequently, for another 5 minutes.

Step 2: Add Liquids and Prepare for Cooking

After sautéing, hit “Cancel” on the Instant Pot to stop the sauté function.

Pour in the chicken broth and 1 cup of coconut milk.

Stir well to combine the ingredients, and be sure to scrape the bottom of the pot clean with a plastic spoon or spatula to prevent sticking.

This ensures all sautéed bits are mixed in.

Step 3: Pressure Cook the Soup

Close the lid of the Instant Pot and set the pressure release valve to “Sealing.” Select the “Pressure Cook” or “Manual” button and set the timer for 5 minutes.

Once the cooking cycle has completed, perform a quick release of the pressure and carefully remove the lid.

Step 4: Blend the Soup

Carefully ladle 1-2 cups of the soup (depending on your desired chunkiness) into a heat-resistant measuring cup or bowl.

Use an immersion blender to blend the soup remaining in the Instant Pot until smooth.

Return the reserved soup to the pot and stir.

If you prefer your soup completely smooth, omit removing a portion and blend all of it.

Step 5: Thicken the Soup

In a small bowl or measuring cup, whisk together 2 teaspoons of tapioca flour with 2 tablespoons of coconut milk.

Hit the “Sauté” button again on the Instant Pot and wait about 30 seconds for the soup to come to a boil.

While stirring the soup constantly, slowly pour in the flour/milk mixture until the soup thickens, which should take about 30 seconds to 1 minute.

Step 6: Final Seasoning and Serve

Hit “Cancel” on the Instant Pot to stop the cooking process.

Allow the soup to cool slightly and then taste it.

Adjust the salt and pepper as necessary, adding incrementally if the taste is too coconutty.

Serve hot and enjoy your creamy Instant Pot soup!