nstant pot® creamy mushroom soup

nstant pot® creamy mushroom soup
  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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
nstant pot® creamy mushroom soup, recipe PT15M PT1H 5 455 calories

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