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Instant Pot Vegetarian Thai Mushroom Soup

Instant Pot Vegetarian Thai Mushroom Soup
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Instant Pot Diabetes Cookbook. Recipe Credit: . Photo Credit: Photography by Eric Hinders; Food Styling by Caroline Tremmel; Art Direction by Haleigh Eason.
Summary

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 this recipe and more in The Instant Pot Diabetes Cookbook.

Find more diabetes-friendly Instant Pot recipes here.



 

 

  • Prep time
    10 min
  • Servings
    4 Servings
  • Serving size
    1 1/2 cups
Budget Friendly Dinner Easy Pantry Recipes Gluten-Free Lunch Main Dish One Pot Quick & Easy Soup Vegan Vegetarian High in Fiber Veggie Rich Asian
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 1/2 cups
  • Amount per serving Calories 240

  • Total Fat 7g
    • Saturated Fat 4.8g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 440mg
  • Total Carbohydrate 35g
    • Dietary Fiber 7g
    • Total Sugars 13g
  • Protein 12g
  • Potassium 930mg
  • Phosphorus 305mg

Choices/Exchanges: 1 Starch, 1/2 Carbohydrate, 2 Nonstarchy vegetable, 1 Lean protein, 1 Fat

Budget Friendly Dinner Easy Pantry Recipes Gluten-Free Lunch Main Dish One Pot Quick & Easy Soup Vegan Vegetarian High in Fiber Veggie Rich Asian
Ingredients

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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Directions

Directions

  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.

Reviews

Reviews

Write a Review
  • Recommended

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

  • Not recommended

    horrible amount of sugar !

  • 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.

  • Recommended

    I don't have an instant pot. can you tell me another way to prepare this soup? it sounds delicious.

  • Recommended

    Like this dish but I can't make it because I don't have an Instant Pot. Can you help me and modified this recipe? Thank you