Before you begin cooking, have all of the vegetables chopped, and the other ingredients ready to go.

Turn on the pot’s Sauté setting. When it is hot, add the butter. Then add the onion. Cook, stirring occasionally, until they are tender, translucent, and have a little bit of browning on them for best flavor.

Add the garlic and stir.

Add the mushrooms, salt, pepper, and thyme leaves. Cook, stirring frequently, until mushrooms start releasing their liquid and turn a darker shade of brown (they will reduce it size, also).

Pour in the broth and stir. Place the lid on the pressure cooker and set the steam release knob to the Sealing position.

Cancel the Sauté setting. Then press the Pressure Cook or Manual button or dial, then the +/- button or dial to select 5 minutes. The pot will take several minutes to come to pressure.

When the cook cycle has ended, let the pot sit undisturbed for 15 minutes (15 minute Natural Release). Then turn the knob to the Venting position to do a Quick Release of the remaining pressure/steam.

When the pin in the lid drops down, turn the pot off and open it. Gently stir the soup.

Whisk in the cream.

Turn on the Sauté setting and let the soup come to a simmer. Turn off the pot.

Use an immersion blender to blend some of the soup.

Garnish with a little cream and some fresh parsley.