Prep Time:
10 mins
Cook Time:
30 mins
Additional Time:
15 mins
Total Time:
55 mins
Servings:
6
Ingredients
Directions
Melt butter in a multi-functional pressure cooker (such as Instant Pot) set to the Sauté function. Add onion and sauté for 2 to 3 minutes. Add garlic and cook until fragrant, 1 to 2 minutes. Add mushrooms and sauté until starting to soften, 2 to 3 minutes. Cancel the Sauté function.
Stir in chicken broth, sherry, thyme, Worcestershire sauce, salt, and pepper. Close and lock the lid; select the Manual function and set the timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
Release the pressure using the natural-release method according to the manufacturer's instructions, about 10 minutes. Release remaining pressure carefully with the quick-release method, 2 to 3 minutes. Unlock and remove the lid.
Select the Sauté function again and bring soup to a light simmer.
Whisk flour into heavy cream in a small bowl; slowly pour into simmering soup, whisking constantly. Cook, whisking constantly, until thickened, 2 to 3 minutes. Cancel the Sauté function. Season with salt and pepper if needed.
Recipe Tip
To make this soup vegetarian, use vegetable broth instead of chicken broth.
Nutrition Facts (per serving)
254
Calories
19g
Fat
15g
Carbs
6g
Protein
