Instant Pot® Mushroom Stew

  4.8 – 5 reviews  • Mushroom

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

  1. 2 tablespoons salted butter
  2. 2 medium yellow onions, coarsely chopped
  3. 1 ½ cups chopped baby carrots
  4. 1 cup celery slices
  5. salt and ground black pepper to taste
  6. 1 (10 ounce) package baby bella mushrooms, chopped
  7. 1 (8 ounce) package baby bella mushrooms, sliced
  8. 1 (6 ounce) package white mushrooms, halved if large
  9. ½ cup red wine
  10. ½ teaspoon salt
  11. ½ teaspoon Cajun seasoning
  12. ¼ teaspoon ground paprika
  13. ¼ teaspoon ground thyme
  14. ¼ teaspoon dried sage
  15. ¼ teaspoon red pepper flakes
  16. 2 (14.5 ounce) cans stewed tomatoes with juice, chopped
  17. 2 tablespoons tomato paste
  18. 1 tablespoon soy sauce
  19. 1 tablespoon Worcestershire sauce
  20. 2 cloves garlic, minced
  21. 2 medium potatoes, peeled and diced
  22. 1 (15 ounce) can kidney beans, rinsed and drained
  23. 1 ½ cups frozen peas
  24. 1 ½ cups frozen lima beans
  25. 1 bunch parsley, chopped
  26. 2 bay leaves
  27. ½ cup sour cream
  28. 2 tablespoons cornstarch

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Kimberly Douglas
Delicious!
Jack Smith
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!
Kevin Richards
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.
Ashley Scott
Terrific spices and great flavor! I added a bit moresour cream and topped it with parmesan. Serve with crusty warm bread!
Monica Barry DVM
I made this in my crock pot, didn’t have a instant pot. Served over rice was great!!!

 

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