(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)