Instant Pot Garlicky Mushroom Soup
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
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- 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.
Source
Original recipe: View Original