Instant Pot Creamy Mushroom Soup
This creamy mushroom soup is not only comforting on a cold day, but also ready in no time thanks to the Instant Pot.
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function.
Heat butter until melted.
Saute onion for 2 to 3 minutes.
Add garlic and cook for 1 to 2 minutes more.
Add mushrooms and saute for 2 to 3 minutes more.
Stir chicken broth sherry thyme Worcestershire sauce salt and pepper into the pot.
Close and lock the lid.
Select Manual function; set timer for 5 minutes.
Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer’s instructions about 10 minutes.
Release remaining pressure carefully using the quick-release method.
Unlock and remove the lid.