Instant Pot Cream of Mushroom Soup with Greek Yogurt | Kara Lydon

Ingredients

• 2 tablespoons butter
• 1 yellow onion, diced (about 2 cups)
• 4 cloves garlic, minced
• 24 ounces sliced cremini mushrooms
• 8 ounces sliced shiitake mushrooms
• 6 ounces portobello mushrooms, sliced
• Salt and pepper
• 1/3 cup dry white wine
• 4 1/2 cups chicken stock
• 1 bay leaf
• 5 thyme sprigs
• 1 tablespoon salt
• 1 cup plain whole milk Greek yogurt