Instant Pot® Garlicky Mushroom Soup

This soup is a quick fix and can even be used as a substitute for a cream of mushroom soup. Feel free to reduce the garlic to suit your preference.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 227 Calories

Ingredients

• ¼ cup all-purpose flour
• 3 tablespoons unsalted butter
• ⅓ cup heavy whipping cream
• 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

Recipe Instructions

Step 1

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 2

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 3

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.

Step 4

Switch pot to Saute mode. Stir until soup is slightly thickened. Add garlic salt, thyme, and pepper.