Instant Pot Mushroom Stew

Two types of mushrooms provide meaty texture in this hearty vegetarian Instant Pot stew that's loaded with tons of veggies and stewed tomatoes.

• Preparation Time: 35 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 10 mins
• Calories: 311 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Turn on a multi-functional pressure cooker (such as Instant Pot), add butter, and select Sauté function. Add onions, carrots, and celery; sauté until onions are translucent, 5 to 7 minutes. Season with salt and pepper and remove to a bowl.

Step 5

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 the timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.