Chop onion, carrots and celery, Mince garlic. Slice mushrooms. Set aside.
Press "saute" button on your Instant Pot. Add olive oil to the stainless steel insert. Wait 2 minutes for it to preheat.
Add garlic and onion to Instant Pot. Saute, stirring often, until the onion softens. Add mushrooms and saute for 2 minutes, until they are fragrant.
Press "off/stop" button.
Add remaining ingredients to Instant Pot.
Place lid on the pressure cooker and make sure the valve is set to "sealing".
Press "soup" setting and timer to 12 minutes.
The Pressure cooker will beep and start cooking. It may take about 12 minutes for it to come to pressure and they start the timer.
When done, the Instant Pot will beep. Let the pressure release naturally for about 5 minutes, then quick release any remaining pressure by carefully switching the valve to "venting".
Carefully remove the lid, away from your face, and set aside.
Stir the soup. Let cool slightly before serving.
Season with more salt and pepper to taste.
Notes
To freeze: cool completely and place in freezer containers or ziploc bags. Freeze up to 3 months.Please note: This post is not a medical advice. If you have dietary restrictions or suffer from sickness, always consult your doctor before changing your diet.