Ingredients

• 3 tablespoons unsalted butter
• 1 pound cremini mushrooms , sliced and coarsely chopped
• 4 cloves garlic , minced
• 2 cups chicken stock
• 0.33 cups heavy whipping cream
• 0.25 cups all-purpose flour
• 1 teaspoon garlic salt
• 1 teaspoon dried thyme
• ground black pepper to taste

Instructions

1. 1 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.
2. 2 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.
3. 3 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.
4. 4 Switch pot to Saute mode. Stir until soup is slightly thickened. Add garlic salt, thyme, and pepper.

Nutrition per serving