This creamy mushroom soup is not only comforting on a cold day, but also ready in no time thanks to the Instant Pot®.
Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
254 Calories
Recipe Instructions
Step 1
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.
Step 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.
Step 3
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.
Step 4
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.
Ingredients
2 tablespoons butter
4 tablespoons all-purpose flour
1 cup heavy cream
2 cloves garlic, minced
1 teaspoon Worcestershire sauce
4 cups chicken broth
1 small onion, finely chopped
1 teaspoon salt, or more to taste
0.5 cup sherry
0.5 teaspoon ground black pepper, or more to taste
