Instant Pot® Garlicky Mushroom Soup recipe
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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
Nutrition Info
- 226.6 caloriescarbohydrate: 12.4 gcholesterol: 53.1 mgfat: 16.4 gfiber: 3 gprotein: 7.2 gsaturatedFat: 10.1 gservingSize: -sodium: 1088.3 mgsugar: 0.7 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Garlicky Mushroom Soup
Directions
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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.