(Total Time: 19 MINS| Serves: 6)
Ingredients:
1½ pounds cremini mushrooms
4 finely chopped garlic cloves
¼ tsp dried thyme
½ tsp dried oregano
½ tsp dried basil
2 bay leaves
1 cup homemade vegetable broth
Salt and freshly ground black pepper, to taste
¼ cup half-and-half
2 tbsp. unsalted butter
2 tbsp. chopped fresh parsley leaves
Directions:
In the pot of Instant Pot, add all ingredients half-and-half, butter and parsley and stir to combine.
Secure the lid and place the pressure valve to “Seal” position.
Select “Manual” and cook under “High Pressure” for about 4 minutes.
Select the “Cancel” and carefully do a “Quick” release.
Remove the lid and stir in half-and-half and butter, and fresh parsley.
Serve warm.
Per Serving (Calories 88|Total Fat 5.4g| Net Carbs 1.01g| Protein 4.2g| Fiber 0.8g)
