Creamy Mushroom Sauce Pressure Cooker Recipe

Creamy Mushroom Sauce Pressure Cooker Recipe

Ingredients

Pressure Level: HIGH

Release: QUICK

Time: 25 minutes

• *Enough For 1 Pound Of Pasta
• ¼ cup olive oil
• 1 onion, minced
• salt and pepper
• 1 tablespoon all-purpose flour
• 3 garlic cloves, minced
• 1 tablespoon minced fresh thyme or 1½ teaspoons dried
• 1¼ cups low-sodium chicken broth
• ¼ cup dry sherry
• 10 ounces shiitake mushrooms, stemmed and sliced thin
• 10 ounces cremini mushrooms, trimmed and sliced thin
• 10 ounces portobello mushroom caps, gills removed, caps halved and sliced thin
• ½ cup heavy cream
• 1 ounce Parmesan cheese, grated (½ cup)
• 2 tablespoons minced fresh parsley

Method

1. Heat oil in pressure-cooker pot over medium heat until shimmering
2. Add onion and ½ teaspoon salt and cook until softened, about 5 minutes
3. Stir in flour, garlic, and thyme and cook until fragrant, about 30 seconds
4. Whisk in broth and sherry, scraping up any browned bits
5. Stir in mushrooms

HIGH PRESSURE FOR 25 minutes:

1. Lock pressure-cooker lid in place and bring to high pressure over medium-high heat
2. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 25 minutes, adjusting heat as needed to maintain high pressure

QUICK RELEASE PRESSURE:

1. Remove pot from heat
2. Quick release pressure, then carefully remove lid, allowing steam to escape away from you
3. Before Serving:
4. Stir in cream and simmer sauce over medium-high heat until thickened, about 5 minutes
5. Off heat, stir in Parmesan and parsley
6. Season with salt and pepper to taste
7. Serve

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