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.
Ingredients
- salted butter: 2 Tbsp
- medium yellow onions: 2 piece (chopped)
- ½ cups chopped baby carrots: 1 piece
- celery slices: 1 cup
- salt and ground black pepper: (to taste)
- baby bella mushrooms: 1 pack (10 ounce pack, chopped)
- baby bella mushrooms: 1 pack (8 ounce pack, sliced)
- white mushrooms, halved if large: 1 pack (6 ounce pack)
- red wine: 0.5 cup
- salt: 0.5 tsp
- Cajun seasoning: 0.5 tsp
- ground paprika: 0.25 tsp
- ground thyme: 0.25 tsp
- sage: 0.25 tsp (dried)
- red pepper flakes: 0.25 tsp
- stewed tomatoes with juice: 2 cans (14.5 ounce cans, chopped)
- tomato paste: 2 Tbsp
- soy sauce: 1 Tbsp
- Worcestershire sauce: 1 Tbsp
- garlic: 2 clove (minced)
- medium potatoes: 2 piece (diced)
- kidney beans: 1 can (15 ounce can, drained)
- ½ cups frozen peas: 1 piece
- ½ cups frozen lima beans: 1 piece
- bunch parsley: 1 piece (chopped)
- bay leaves: 2 piece
- sour cream: 0.5 cup
- cornstarch: 2 Tbsp
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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.
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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.
