Source: Cookin' Canuck | Serves: 4 | Time: 40 min
2 tsp olive oil
1 medium onion, chopped
1 large celery stalk, chopped
1 large carrot, peeled & chopped
4 garlic cloves, minced
8 oz cremini #mushrooms sliced
8 oz shiitake mushrooms stems removed, sliced
1 tsp dried thyme
1/2 tsp ground pepper
3 cups vegetable broth, homemade to reduce sodium
1/2 tsp salt
2/3 cup lite coconut milk
Set the Instant Pot to Sauté mode. Heat the olive oil, then add the onion, celery and carrots. Sauté the vegetables, stirring occasionally, until starting to soften, 3 to 4 minutes.
Add the garlic, mushrooms, thyme and pepper. Cook until the mushrooms are starting to release their liquid, 2 to 3 minutes. Stir in the broth and salt.
Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the manual setting. Decrease the time to 10 minutes. It will take the Instant Pot about 10 minutes to reach pressure.
Once the time is expired, carefully release the steam using the quick release valve. Add the coconut milk and use an immersion blender to reach your desired consistency.
Food & Drink
2 cups of coffee
7 glasses of water
Tonight's recipe with some bread
2 pips of dark chocolate
15 minutes of yoga
1 1 mile walk
1 3 mile walk
12,508 total steps