Ingredients

• 2 tablespoons butter
• 1 small onion , finely chopped
• 2 cloves garlic , minced
• 1.5 pounds fresh mushrooms , sliced
• 4 cups chicken broth
• 0.5 cups sherry
• 1.5 teaspoons dried thyme
• 1 teaspoon Worcestershire sauce
• 1 teaspoon salt , or more to taste
• 0.5 teaspoons ground black pepper , or more to taste
• 4 tablespoons all-purpose flour
• 1 cup heavy cream

Instructions

1. 1 Melt butter in a multi-functional pressure cooker (such as Instant Pot) set to the Sauté function. Add onion and sauté for 2 to 3 minutes. Add garlic and cook until fragrant, 1 to 2 minutes. Add mushrooms and sauté until starting to soften, 2 to 3 minutes. Cancel the Sauté function.
2. 2 Stir in chicken broth, sherry, thyme, Worcestershire sauce, salt, and pepper. Close and lock the lid; select the Manual function and set the timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release the pressure using the natural-release method according to the manufacturer's instructions, about 10 minutes. Release remaining pressure carefully with the quick-release method, 2 to 3 minutes. Unlock and remove the lid.
4. 4 Select the Sauté function again and bring soup to a light simmer.
5. 5 Whisk flour into heavy cream in a small bowl; slowly pour into simmering soup, whisking constantly. Cook, whisking constantly, until thickened, 2 to 3 minutes. Cancel the Sauté function. Season with salt and pepper if needed.

Nutrition per serving