Dairy Free Cream of Mushroom Soup
I’ve got another delicious soup recipe coming your way and lucky for you, I’ve made it in the Instant Pot! It’s a delicious dairy free cream of mushroom soup, and it’s sure to please! This creamy soup recipe is silky smooth and Whole30 compliant to boot.
Servings Prep Time
8 10minutes
Cook Time
25minutes
Servings Prep Time
8 10minutes
Cook Time
25minutes
Ingredients
  • 4tablespoons avocado oilor ghee, split in two
  • 1 1/2pounds organic, boneless, skinless chicken thighscut into cubes
  • sea salt and black pepperto taste
  • 2 yellow onionsdiced
  • 8 garlic clovesminced
  • 2pounds organic mushrooms (I did a mixture of white & crimini)sliced
  • 40ounces bone broth- Find Here!
  • 30ounces coconut cream
  • sea salt and black pepperto taste
  • red chili flakesto taste
  • fresh thyme and parsleyfor garnish
  • caramelized mushroomsfor garnish
Instructions
Instant Pot
  1. Place half of the oil in the Instant Pot and hit “Sauté” and Adjust so it’s on the “More” or “High” setting. Let it heat up for about 2 minutes.
  2. Add in all the chicken thighs and salt and pepper. Coat well with the oil and sauté (while stirring occasionally) for about 5 minutes or until cooked through. Using a slotted spoon, transfer the thighs to another bowl or plate and set aside.
  3. Add the rest of the oil and the onions. Sauté for about 10 minutes until the onions have completely softened and begin to caramelize slightly. Add in the garlic and cook for about 1 minute, stirring frequently, making sure it does not burn. Immediately add the chicken back inside, as well as the mushrooms.
  4. Let this cook for about 5-7 minutes until the mushrooms have released a bit of water and are very soft to the touch. Be sure to stir the mixture frequently.
  5. Add in the bone broth and coconut cream. Stir well, secure the lid and hit “Keep Warm/Cancel” and then hit “Manual” or “Pressure Cook” High Pressure for 15 minutes. Quick release when done.
  6. You will need to add plenty of salt and pepper, to taste. I prefer to add some red chili flakes as well, but if you do not want any kick to your soup, you can skip this step.
  7. The next step can be customized how you’d like. In order to make this a truly creamy soup, I decided to take about 1/3 of the liquid mixture (as well as 1/3 of the chicken and mushrooms) and add it all into a high-speed blender. I blended on high for about 45 seconds until it looked smooth and creamy throughout. Then, I added this back into the rest of the batch and gave it a nice stir. This was the consistency that I enjoyed but feel free to use less or more, depending on your preference.
Stove Top
  1. In a large stockpot, add half of the oil and set the heat to medium. Let it heat up for about 2 minutes.
  2. Add in all the chicken thighs and salt and pepper. Coat well with the oil and sauté (while stirring occasionally) for about 5 minutes or until cooked through. Using a slotted spoon, transfer the thighs to another bowl or plate and set aside.
  3. Add the rest of the oil and the onions to the stockpot. Sauté for about 10 minutes until the onions have completely softened and begin to caramelize slightly. Add in the garlic and cook for about 1 minute, stirring frequently, making sure it does not burn. Immediately add the chicken back inside, as well as the mushrooms.
  4. Let this cook for about 5-7 minutes until the mushrooms have released a bit of water and are very soft to the touch. Be sure to stir the mixture frequently.
  5. Add in the bone broth and coconut cream. Stir well. Let the soup cook on medium low for about 30 minutes. Be sure to give it a nice stir every so often.
  6. You will need to add plenty of salt and pepper, to taste. I prefer to add some red chili flakes as well, but if you do not want any kick to your soup, you can skip this step.
  7. The next step can be customized how you’d like. In order to make this a truly creamy soup, I decided to take about 1/3 of the liquid mixture (as well as 1/3 of the chicken and mushrooms) and add it all into a high-speed blender. I blended on high for about 45 seconds until it looked smooth and creamy throughout. Then, I added this back into the rest of the batch and gave it a nice stir. This was the consistency that I enjoyed but feel free to use less or more, depending on your preference.
Recipe Notes

Depending on how thick & creamy you like your cream of mushroom soup, you can blend ALL of it together or just about 1/3. I did 1/3 and mixed it with the rest, which resulted in a consistency and flavor I prefer.