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.

Prep Time:
35 mins
Cook Time:
35 mins
Additional Time:
20 mins
Total Time:
1 hrs 30 mins
8 servings


  • 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 bay leaves

  • ½ cup sour cream

  • 2 tablespoons cornstarch


  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.

  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.

  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.

  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.

  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 Facts (per serving)

311 Calories
7g Fat
51g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 311
% Daily Value *
Total Fat 7g 9%
Saturated Fat 4g 20%
Cholesterol 14mg 5%
Sodium 799mg 35%
Total Carbohydrate 51g 18%
Dietary Fiber 12g 42%
Total Sugars 11g
Protein 13g
Vitamin C 43mg 213%
Calcium 138mg 11%
Iron 5mg 29%
Potassium 1317mg 28%

* 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.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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