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Instant Pot Mushroom Stew

Instant Pot Mushroom Stew

Cost $15, save $25

Source: Recommended by CookPal

  • 35 Min
  • 8 Servings
  • $15

INGREDIENTS

  • Base ingredients

    • 2 tablespoons salted butter
    • 🧅 2 medium yellow onions, coarsely chopped
    • 🥕 1 1/2 cups chopped baby carrots
    • 1 cup celery slices
    • 🧂 Salt and ground black pepper to taste

  • Mushrooms

    • 🍄 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

  • Flavor and seasoning

    • 1/2 cup red wine
    • 🧂 1/2 teaspoon salt
    • 1/2 teaspoon Cajun seasoning
    • 1/4 teaspoon ground paprika
    • 1/4 teaspoon ground thyme
    • 1/4 teaspoon dried sage
    • 1/4 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

  • Vegetables and protein

    • 🥔 2 medium potatoes, peeled and diced
    • 1 (15 ounce) can kidney beans, rinsed and drained
    • 1 1/2 cups frozen peas
    • 1 1/2 cups frozen lima beans

  • Finishing touches

    • 1 bunch parsley, chopped
    • 2 bay leaves
    • 1/2 cup sour cream
    • 2 tablespoons cornstarch

STEPS

1

Turn on the Instant Pot and add butter. Select the Sauté function and sauté chopped onions, carrots, and celery until onions become translucent, around 5–7 minutes. Season with salt and pepper and remove to a bowl.

2

Add chopped and sliced mushrooms and red wine to the pot. Cook mushrooms until softened and the alcohol has evaporated, approximately 5 minutes.

3

Stir in seasonings (salt, Cajun seasoning, paprika, thyme, sage, and red pepper flakes). Then add stewed tomatoes, tomato paste, soy sauce, Worcestershire sauce, and garlic. Simmer for 3–4 minutes.

4

Return the sautéed mixture to the pot and stir. Add diced potatoes, kidney beans, peas, lima beans, parsley, and bay leaves. Mix well and ensure bay leaves are submerged.

5

Close and lock the Instant Pot lid. Set to high pressure for 8 minutes. Allow 10–15 minutes for pressure build-up.

6

Release pressure naturally for 15 minutes and then carefully use the quick release method. Remove the lid and stir in sour cream. Add cornstarch if you wish to thicken the stew.

NUTRIENTS

Per 1 serving

🔥

311

Calories

  • 13
    Protein
  • 51
    Carbs
  • 7
    Fats

💡 You can swap frozen lima beans for any legume you have in your pantry.Adjust seasoning based on your preference for spiciness or saltiness.For added thickness, increase cornstarch or let the stew simmer post-cooking.