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Instant Pot® Mushroom Stew
Instant Pot® Mushroom Stew
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Prep Time:
35 minutes
Cook Time:
35 minutes
Total Time:
90 minutes
Hearty vegetarian Instant Pot® stew with meaty mushrooms, loads of veggies, and stewed tomatoes.
Ingredients:
  • 2 tablespoons salted butter
  • 2 medium yellow onions, coarsely chopped
  • 1.5 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
  • 0.5 cup red wine
  • 0.5 teaspoon salt
  • 0.5 teaspoon Cajun seasoning
  • 0.25 teaspoon ground paprika
  • 0.25 teaspoon ground thyme
  • 0.25 teaspoon dried sage
  • 0.25 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
  • 1.5 cups frozen peas
  • 1.5 cups frozen lima beans
  • 1 bunch parsley, chopped
  • 2 bay leaves
  • 0.5 cup sour cream
  • 2 tablespoons cornstarch
Instructions:
  • Preheat Instant Pot® on Saute mode with butter. Cook onions, carrots, and celery until onions are translucent, about 5 to 7 minutes. Season with salt and pepper, then transfer to a bowl.
  • Sauté a mix of chopped baby bella and white mushrooms with wine until tender and alcohol evaporates, approximately 5 minutes.
  • Enhance the flavors by blending in 1/2 teaspoon salt, Cajun seasoning, paprika, thyme, sage, and red pepper flakes. Incorporate stewed tomatoes with juice, tomato paste, soy sauce, Worcestershire sauce, and garlic. Let it simmer for 3 to 4 minutes until warmed. Reintroduce the onion mixture to the pot and mix everything together.
  • Mix potatoes, kidney beans, peas, lima beans, parsley, and bay leaves until well combined and bay leaves are covered. Seal the lid securely. Set to high pressure per manufacturer's directions and cook for 8 minutes. Let pressure build for 10 to 15 minutes.
  • Use natural-release method per manufacturer's instructions for 15 minutes. Then carefully release remaining pressure using quick-release method per manufacturer's instructions for about 5 minutes. Unlock and remove the lid, then stir in sour cream and cornstarch if needed for thickening.

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