Instant Pot Creamy Mushroom Bisque

Heat the butter in a versatile pressure cooking device, such as an Instant Pot, on the Sauté setting. Introduce the onion and cook for 2 to 3 minutes, stirring occasionally. Add the garlic and continue cooking until it releases its aroma, taking about 1 to 2 minutes. Next, add the mushrooms and cook until they begin to soften, which should take around 2 to 3 minutes. Disengage the Sauté function.

Combine the chicken broth, sherry, thyme, Worcestershire sauce, salt, and pepper in a bowl. Close the lid of your pressure cooker and secure it firmly; then select the Manual function and set a 5-minute timer. Allow for 10 to 15 minutes for the pressure inside the cooker to build up.

Release the pressure using the natural-release method, as advised by your device's manufacturer, and wait for around 10 minutes. After that, carefully release the remaining pressure using the quick-release method, which should take about 2 to 3 minutes. Remove the lid and unlock it.

Switch back to the Sauté function on your pressure cooker and bring the soup to a gentle simmer. In another bowl, whisk the flour into heavy cream until smooth; then slowly pour this mixture into the simmering soup while continuously whisking. Continue cooking, whisking constantly, until the soup thickens, which should take around 2 to 3 minutes. Disengage the Sauté function again. Season your soup with salt and pepper if it requires additional flavoring.