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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 calories carbohydrate: 12.4 g cholesterol: 53.1 mg fat: 16.4 g fiber: 3 g protein: 7.2 g saturatedFat: 10.1 g servingSize: - sodium: 1088.3 mg sugar: 0.7 g transFat: : - unsaturatedFat: : -

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.

4 servings

This soup is a quick fix and can even be used as a substitute for a cream of mushroom soup. Feel free to reduce the garlic to suit your preference.