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This meatless stew is a delicious, rich, and hearty choice for St. Patrick's Day or when the weather is cold. Serve with soda bread.

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Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
15 mins
total:
1 hr 5 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the hot pot. Add mushrooms and saute for 3 minutes. Press Cancel. Add broth and beer, scraping the bottom of the pot to loosen any browned bits.

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  • Stir in tomato paste, vinegar, soy sauce, salt, pepper, brown sugar, and garlic powder until well mixed and no chunks of tomato paste are visible. Stir in potatoes, carrots, and onion until combined.

  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release any remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir and garnish with parsley.

Cook's Note:

You can use 1 tablespoon of vegan Worcestershire sauce if you have it, in place of the soy sauce, apple cider vinegar, and brown sugar.

Nutrition Facts

280 calories; protein 9.6g; carbohydrates 50.1g; fat 4.5g; sodium 1074.7mg. Full Nutrition
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Reviews

Rating: 5 stars
02/18/2021
I only put in half the mushrooms because i didn't buy enough. I also used Yukon Gold potatoes. It could have used a bit more salt and a minute or two less time on my instanr pot but we all loved it Read More