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Instant Pot® Mushroom Stew

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Instant Pot® Mushroom Stew

Features:
    Cuisine:
    • Medium

    Directions

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    Ingredients :

    • 2 tablespoons salted butter
    • 2 medium yellow onions
    • coarsely chopped
    • 1 ½ cups chopped baby carrots
    • 1 cup celery slices
    • salt and ground black pepper to taste
    • 1 (10 ounce) package baby bella mushrooms
    • chopped
    • 1 (8 ounce) package baby bella mushrooms
    • sliced
    • 1 (6 ounce) package white mushrooms
    • halved if large
    • ½ cup red wine
    • ½ teaspoon salt
    • ½ teaspoon Cajun seasoning
    • ¼ teaspoon ground paprika
    • ¼ teaspoon ground thyme
    • ¼ teaspoon dried sage
    • ¼ teaspoon red pepper flakes
    • 2 (14.5 ounce) cans stewed tomatoes with juice
    • chopped
    • 2 tablespoons tomato paste
    • 1 tablespoon soy sauce
    • 1 tablespoon Worcestershire sauce
    • 2 cloves garlic
    • minced
    • 2 medium potatoes
    • peeled and diced
    • 1 (15 ounce) can kidney beans
    • rinsed and drained
    • 1 ½ cups frozen peas
    • 1 ½ cups frozen lima beans
    • 1 bunch parsley
    • chopped
    • 2 leaf (blank)s bay leaves
    • ½ cup sour cream
    • 2 tablespoons cornstarch

    Methods :

    • Turn on a multi-functional pressure cooker (such as Instant Pot®), add butter, and select Saute function. Add onions, carrots, and celery; saute until onions are translucent, 5 to 7 minutes. Season with salt and pepper and remove to a bowl.
    • Add chopped and sliced baby bella mushrooms, white mushrooms, and wine to the pot; sweat mushrooms until soft and alcohol has cooked off, about 5 minutes.
    • Stir in 1/2 teaspoon salt, Cajun seasoning, paprika, thyme, sage, and red pepper flakes. Add stewed tomatoes with juice, tomato paste, soy sauce, Worcestershire sauce, and garlic. Simmer until heated through, 3 to 4 minutes. Add onion mixture back to the pot and stir to combine.
    • Add potatoes, kidney beans, peas, lima beans, parsley, and bay leaves; stir until combined and bay leaves are submerged. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
    • Release pressure using the natural-release method according to manufacturer’s instructions, 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Stir in sour cream, followed by cornstarch if thickening is needed.

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