Instant Pot Vegetarian Thai Mushroom Soup Recipe

recipe found: diabetesfoodhub.org

for 8 servings

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

DIRECTIONS:

1. Combine the mushrooms, veggies, chickpeas, tomatoes, water, Sriracha, and cumin in the instant 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 or all the steam is released, carefully remove the lid and stir in the coconut milk, cilantro, sugar (or substitute), grated ginger and salt.
4. Let sit for 5-10 min for flavors to blend and serve warm.

Nutrition Facts:

Serving size 1.5 cups (recipe makes 4 servings)

Total Carb = 35g
Dietary Fiber = 7g
Protein = 12g
Fat = 7g