Whip up this garlicky Instant Pot mushroom soup as a quick and easy way to satisfy your cravings for cream of mushroom soup.
Preparation Time
10 mins
Cooking Time
25 mins
Total Time
35 mins
Calories
227 Calories
Recipe Instructions
Step 1
Switch pot to Saute mode. Stir until soup is slightly thickened. Add garlic salt, thyme, and pepper.
Step 2
Melt butter in the pot of a multi-functional electric pressure cooker (such as Instant Pot) set to Saute mode. Add mushrooms and saute for 3 minutes. Add garlic and stir until fragrant. Slowly pour in chicken stock and bring to a boil while scraping any browned bits off the bottom of the pot.
Step 3
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build. Meanwhile, mix cream and flour together in a bowl to form a slurry.
Step 4
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Pour slurry into the soup; stir to combine.
Ingredients
3 tablespoons unsalted butter
1 teaspoon garlic salt
1 teaspoon dried thyme
ground black pepper to taste
2 cups chicken stock
4 cloves garlic, minced
1 pound cremini mushrooms, sliced and coarsely chopped