Instant Pot® Creamy Mushroom Soup recipe
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Ingredients
- 2 tablespoons butter 1 small onion, finely chopped 2 cloves garlic, minced 1 ½ pounds fresh mushrooms, sliced 4 cups chicken broth ½ cup sherry 1 ½ teaspoons dried thyme 1 teaspoon Worcestershire sauce 1 teaspoon salt, or more to taste ½ teaspoon ground black pepper, or more to taste 4 tablespoons all-purpose flour 1 cup heavy cream
Nutrition Info
- 254.1 caloriescarbohydrate: 14.7 gcholesterol: 68.6 mgfat: 19.4 gfiber: 1.7 gprotein: 6 gsaturatedFat: 11.6 gservingSize: -sodium: 1341.2 mgsugar: 3.4 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Creamy Mushroom Soup
Directions
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Turn on a multi-functional pressure cooker (such as Instant Pot®) 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.