Hearty Instant Pot® stew that uses mushrooms in place of the beef. I made use of frozen peas and lima beans. Anything could be put to use. I used protein-rich red beans.
| Prep Time: | 35 mins |
| Cook Time: | 35 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
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 bay leaves
- ½ cup sour cream
- 2 tablespoons cornstarch
Instructions
- 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.
Nutrition Facts
| Calories | 311 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 14 mg |
| Dietary Fiber | 12 g |
| Protein | 13 g |
| Saturated Fat | 4 g |
| Sodium | 799 mg |
| Sugars | 11 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious!
We loved this stew! It is delicious. I wished I would have left some of the mushrooms whole for a little more texture. I didn’t have cayenne pepper so I added a little more red pepper flakes and ground pepper. I will definitely make this again!
Good, hearty stew. I followed the recipe as written, it was a full pot. I spiced up my own bowl with more red pepper flakes. Great for a cold winter. I’ll make it again.
Terrific spices and great flavor! I added a bit moresour cream and topped it with parmesan. Serve with crusty warm bread!
I made this in my crock pot, didn’t have a instant pot. Served over rice was great!!!