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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.

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Recipe Summary

prep:
10 mins
cook:
25 mins
additional:
5 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

227 calories; protein 7.2g; carbohydrates 12.4g; fat 16.4g; cholesterol 53.1mg; sodium 1088.3mg. Full Nutrition
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