I LOVE my instant pot. I had no idea that I needed an instant pot until my mother-in-law gave me one for Christmas. The recipe takes about 30 minutes including the pot getting to pressure. It is CREAMY, EASY and DELICIOUS!
What you need:
Instant pot and hand mixer (you can also make this recipe in a regular pot)
3 packages of 227 g (half a pound) of white mushrooms
4 cups homemade veggie broth
1 tsp dried thyme
900 g of white potatoes (about 9 potatoes)
1 tbsp olive oil
1 onion roughly cut into pieces
2 bay leaves
2 tsp minced garlic
1 cup Arroy-D coconut milk
Set your Instant Pot to saute and heat the olive oil and then cook the onion and garlic until the onions are soft. Add the remaining ingredients except the coconut milk and set the pot to pressure cook (manual) for 10 minutes. When completed, allow to depressurize naturally for 5 minutes and then release the pressure. Remove the bay leaves, add the coconut milk and using a hand mixer puree into a soup. Serves about 4-6 people. Enjoy!