Instant Pot Mushroom Stew

Popular - Soup, Stew and Chili

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.

Brief

Prep 35 mins

Cook: 35 mins

Additional: 20 mins

Total: 1hr30 mins

Servings: 8

Yield: 8 servings

Instant Pot Mushroom Stew

Ingredients

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)s bay leaves

½ cup sour cream

2 tablespoons cornstarch

Soup, Stew and Chili

Directions

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.

Nutritional Information

Instant Pot Mushroom Stew

Servings Per Recipe:8

Calories: 310.6

% Daily Value *

Protein: 12.9g 26%

Carbohydrates: 50.5g 16%

Dietary Fiber: 11.7g 47%

Sugars: 10.5g

Fat: 7g 11%

Saturated Fat: 3.9g 19%

Cholesterol: 14mg 5%

Vitamin A Iu: 5860.2IU 117%

Niacin Equivalents: 8.4mg 64%

Vitamin B6: 0.5mg 30%

Vitamin C: 42.5mg 71%

Folate: 85.4mcg 21%

Calcium: 137.7mg 14%

Iron: 5.3mg 29%

Magnesium: 75.6mg 27%

Potassium: 1317.2mg 37%

Sodium: 798.5mg 32%

Thiamin: 0.4mg 39%

Calories From Fat: 63.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.