Instant Pot® Mushroom Stew

Hearty Instant Pot® stew that substitutes beef with mushrooms. I used peas and lima beans from my freezer. You could use just about anything. I used red beans for protein.

INGRIDIENT

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 leaf (blank) bay leaves

½ cup sour cream

2 tablespoons cornstarch

DIRECTION

Step: 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.

Step: 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.

Step: 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.

Step: 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.

Step: 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 FACT

Per Serving: 311 calories; protein 12.9g; carbohydrates 50.5g; fat 7g; cholesterol 14mg; sodium 798.5mg.

The word “stew” can process to both a food and a cooking method. Stewing makes slowly cooking chunks of meat, vegetables or beans in a flavorful liquid . It’s same as to braising, instead it makes have a few notable differences. The raw animal vested is chopped into smaller pieces instead of being cooked all of it , and the water based material all of it covers the contents in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that comfortable you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew can make warming properties , but stew’s cozy factor more than a way beyond protecting you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.

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