Instant Pot Mushroom Spinach Soup
This Instant Pot Mushroom Spinach Soup is super simple, healthy and delicious! This hearty soup is very filling and is perfect for a low carb and keto diet!
Servings: 8
Calories: 156kcal
Ingredients
- 2 lbs mushrooms I like a mix of portobello and shiitake
- 10 oz frozen chopped spinach or fresh
- 1 small onion chopped
- 2 garlic cloves minced
- 1 tbsp chili powder
- 1 tsp salt
- 1/2 tsp pepper
- 6 cups water or vegetable broth or chicken broth
- 2 cups sour cream or Greek yogurt
Instructions
- Clean the mushrooms and chop into pieces.
- Put all ingredients except sour cream in the Instant Pot. Close the lid and turn the valve to a Sealing position. Press the "Pressure Cook" or "Manual" button and set the time to 15 minutes on High pressure.
- When it's done cooking, quick release (QR) the steam.
- Stir in the sour cream, and add more salt or seasonings to taste.
Nutrition
Calories: 156kcal | Carbohydrates: 9g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 395mg | Potassium: 604mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4810IU | Vitamin C: 6mg | Calcium: 126mg | Iron: 2mg