Ingredients
4
4 servings
- •3 tablespoons unsalted butter
- •1 pound cremini mushrooms, sliced and coarsely chopped
- •4 cloves garlic, minced
- •2 cups chicken stock
- •0.33333334326744 cup heavy whipping cream
- •0.25 cup all-purpose flour
- •1 teaspoon garlic salt
- •1 teaspoon dried thyme
- •ground black pepper to taste
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.
Nutritional Facts
Per 4 servings
- Calories: 227
- Carbohydrate: 12g
- Fat: 16g
- Fiber: 3g
- Protein: 7g
- Sugar: 1g
Related Recipes
Instant Pot Creamy Mushroom Soup
Easy Creamy Mushroom Stew
Roasted Mushroom Soup
Cremini Mushroom and Rice Soup
Joe's Homemade Mushroom Soup
Mushroom and Barley Soup
Slow Cooker Chicken and Mushroom Stew
Hungarian Mushroom Soup
Creamy Mushroom Soup
Rich Cream of Mushroom Soup
Simple Creamy Garlic-Mushroom Chicken
