Plug in your Instant Pot and select the “sauté” function. If you are prompted to select a time, select 30 minutes so as to give yourself plenty of time to preheat the pot and sauté your vegetables.

Once the pot is hot, add the butter and oil. Stir as the butter melts.

Once the butter is melted and bubbly, add the onions. Sauté, stirring occasionally, for about 5 minutes, or until translucent.

Add the minced garlic and sauté until fragrant, or about 1 minute.

Immediately add the sliced mushrooms and stir well to coat with the butter and oil.

Sauté the mushrooms, tossing frequently, for about 5 minutes.

Add the dried thyme, salt, and pepper. Stir well. Then, add the wine and stir again.

Let the wine cook down by leaving the pot on the sauté function for another 5 minutes, stirring often.

Select the “cancel” button to turn off the sauté function. Pour in the chicken broth, and stir well. Place the lid on the Instant Pot and move the valve to the “sealing” position.

Cook on manual pressure for 5 minutes. The pot will take approximately 10-15 minutes to build pressure, then it will cook for 5 minutes. Once the pot beeps to indicate it is done cooking, it will switch to the “warm” function.

Let your pot do a natural pressure release for 10 minutes (the pot will read: L0:10), then carefully move the valve to “venting” to do a full manual pressure release. Once the pressure has released from the pot, the pin will drop, indicating it is safe to open the lid.

Open the lid and stir your soup.

Add the heavy cream to a small bowl. Add the all purpose flour and whisk with a fork to combine.

Select the “sauté” function, and bring the soup to a low simmer.

Pour in the heavy cream and flour mixture into the pot and stir well. Simmer the soup, stirring often, to thicken with the heavy cream and flour mixture. This will take 5-8 minutes.

Once the soup has thickened, select “cancel” and let the soup cool for 5 minutes before serving.

Serve with fresh chopped parsley or fresh sprigs of thyme, if desired.