Prep Time::10 mins
Cook Time::25 mins
Additional Time::5 mins
Total Time::40 mins
Servings::4
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
Directions
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.