Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Mushroom Instant Pot® Mushroom Stew 4.8 (5) 5 Reviews 2 Photos 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. Recipe by DaveMD Published on August 31, 2020 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 2 Prep Time: 35 mins Cook Time: 35 mins Additional Time: 20 mins Total Time: 1 hrs 30 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts 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 bay leaves ½ cup sour cream 2 tablespoons cornstarch Directions 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. 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. 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. 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. 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. I Made It Print Nutrition Facts (per serving) 311 Calories 7g Fat 51g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved