Step 1

On the Instant Pot, hit Sauté and Adjust to the More or High setting. After 3 minutes of heating, add the sausage and sauté for 3-5 minutes until heated and browned. Remove the sausage to a bowl and set aside.

Step 2

The bottom of the pot will be caked on with some browned bits from the sausage. Add the Worcestershire sauce and deglaze/scrape the bottom so a good amount of the browned bits come up. Then, add the butter and sherry and continue to deglaze the bottom until the butter melts and to continue to deglaze until the bottom of the pot is nice and smooth.

Step 3

Add the mushrooms and sauté for 8-10 minutes until they begin to brown, sweat, reduce, and release a lot of their juices. As they do, continue to deglaze the bottom of the pot so it's smooth. Using a slotted spoon, remove 1 1/2 cups of the mushrooms and set aside.

Step 4

Add the onion and sauté for 3 minutes longer, just until slightly translucent. Add the flour and stir until absorbed by the juicy mushrooms and onions.

Step 5

Add the broth, garlic and thyme and stir until well-combined. Secure the lid, move the valve to the sealing position, and hit Cancel followed by Pressure Cook or Manual for 5 minutes on High Pressure. Quick release when done.

Step 6

Using an immersion blender, purée the soup until smooth. Add the cream, Cajun/Creole/Louisiana seasoning, and Ro-tel or diced tomatoes (if using, to give it a Creole touch). Return the reserved mushrooms and sausage. Stir to combine and serve topped with the optional cheddar and fried onions, if desired.