Instant Pot Creamy Mushroom Soup

Recipe View 1 mins Engage Sauté: In your Instant Pot, melt the butter using the Sauté function. (1 minute)

Recipe View 5 mins Aromatics: Add the chopped onion and sauté until translucent, about 2-3 minutes. Introduce the minced garlic and cook until fragrant, approximately 1-2 minutes.

Recipe View 7 mins Mushroom Medley: Incorporate the sliced mushrooms and sauté until they begin to soften and release their earthy aroma, around 5-7 minutes. Cancel the Sauté function.

Recipe View 15 mins Pressure Cook: Pour in the chicken broth, sherry, thyme, Worcestershire sauce, salt, and pepper. Stir well to combine. Secure the lid, ensuring it's locked, and select the Manual or Pressure Cook function, setting the timer for 5 minutes. Allow 10-15 minutes for the pressure to build naturally.

Recipe View 15 mins Release Pressure: Once the timer goes off, allow the pressure to release naturally for 10 minutes. Carefully release any remaining pressure using the quick-release method, taking about 2-3 minutes. Unlock and remove the lid.

Recipe View 2 mins Creamy Finish: Select the Sauté function once more and bring the soup to a gentle simmer. (2 minutes)

Recipe View 3 mins Thickening Magic: In a separate small bowl, whisk the flour into the heavy cream until smooth. Slowly drizzle this mixture into the simmering soup while whisking continuously. Continue to cook and whisk until the soup thickens to your desired consistency, roughly 2-3 minutes. Cancel the Sauté function.

Recipe View Final Flourish: Taste and adjust seasoning with additional salt and pepper as needed. Serve hot and garnish with fresh herbs or a swirl of cream, if desired.