INSTANT POT® GARLICKY MUSHROOM SOUP

Instant Pot® Garlicky Mushroom Soup image

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.

Provided by thedailygourmet

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

3 tablespoons unsalted butter
1 pound cremini mushrooms, sliced and coarsely chopped
4 cloves garlic, minced
2 cups chicken stock
⅓ cup heavy whipping cream
¼ cup all-purpose flour
1 teaspoon garlic salt
1 teaspoon dried thyme
ground black pepper to taste

Steps:

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

Nutrition Facts : Calories 226.6 calories, Carbohydrate 12.4 g, Cholesterol 53.1 mg, Fat 16.4 g, Fiber 3 g, Protein 7.2 g, SaturatedFat 10.1 g, Sodium 1088.3 mg, Sugar 0.7 g