- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 pounds mushrooms, sliced
- 4 cups chicken broth
- 1/2 cup sherry
- 1 1/2 teaspoons dried thyme
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt, or more to taste
- 1/2 teaspoon ground black pepper, or more to taste
- 4 tablespoons all-purpose flour
- 1 cup heavy cream
- Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Heat butter until melted. Saute onion for 2 to 3 minutes. Add garlic and cook for 1 to 2 minutes more. Add mushrooms and saute for 2 to 3 minutes more.
- Stir chicken broth, sherry, thyme, Worcestershire sauce, salt, and pepper into the pot. Close and lock the lid. Select Manual function; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method. Unlock and remove the lid.
- Select Saute function again to bring the soup to a light simmer. Whisk flour into heavy cream. Slowly add cream mixture to the simmering soup, whisking constantly until thickened, 2 to 3 minutes. Turn pressure cooker off. Season soup with additional salt and pepper if desired.
07/25/2019
recipepes.com
nstant pot® creamy mushroom soup, recipe
PT15M
PT1H
5
455 calories