Best 5 Instant Pot Mushroom Stew Recipes

INSTANT POT® BEEF-MUSHROOM STEW

Steps:

• Combine 2 tablespoons arrowroot powder, garlic, onion, salt, and seasoning in a quart-sized resealable bag. Add beef stew meat and toss to coat.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and olive oil and allow to get hot. Add meat and cook until browned on all sides, in batches if necessary, 5 to 10 minutes per batch. Add mushrooms and stir to combine. Mix in beef broth, vinegar, and tomato powder. Cancel Saute function.
• 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, about 20 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
• Ladle 1/4 cup liquid into a small bowl and blend in 1 teaspoon arrowroot powder to make a slurry. Pour slurry into the pot; stir to incorporate. Select Saute function and cook until liquid starts to thicken, 3 to 5 minutes.

INSTANT POT ITALIAN MUSHROOM STEW

Steps:

• Place Instant pot on saute.
• Add olive oil.
• Add garlic and onion, cook for 1-2 minutes.
• Add bulk sausage.
• Cook until brown and crumbled.
• Add Wine and water.
• Add chopped Pepper.
• Add crushed and diced tomatoes.
• Add Mushrooms and seasonings.
• Do not stir.
• Cook on manual high pressure for 4 minutes.
• Do a quick release.
• Serve over rice or alone.

INSTANT POT BEEF AND MUSHROOM STEW

Steps:

• Place cubed beef in a large bowl. Sprinkle flour over top, gently toss to combine until flour coats all the pieces.
• Add the ghee to the Instant Pot on sauté mode.
• Once hot, add beef to the pot and brown on all sides. You'll likely need to do this in 2 or 3 batches to fit all the beef. Once browned, transfer to a plate using a slotted spoon and set aside.
• Add 1/4 cup of the beef broth to the pot and use a wooden spoon or spatula to scrape up all the brown bits from the meat.
• Add the pearl onions and cook, stirring frequently for 2-3 minutes until softened.
• Turn off sauté mode and add the remaining ingredients except the arrowroot powder and water.
• Stir to combine then place the lid on the Instant Pot. Set the dial to sealing and cook on manual for 30 minutes.
• Let the Instant Pot naturally release pressure for 15 minutes then manually release the rest.
• If thickening, mix the arrowroot powder and water in a small bowl. Turn the Instant Pot to sauté and stir in the mixture until bubbling and slightly thickened.
• Serve hot, garnish with freshly chopped parsley or other herbs.

INSTANT POT® MUSHROOM STEW

Steps:

• 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.

PRESSURE COOKER GOLDEN MUSHROOM BEEF STEW

Steps:

• Heat oil in bottom of pressure cooker until hot and add the meat all at once (do not turn for at least 1 minute - you really want to let the meat sear
• Stir the meat, letting it brown on all sides. Next, add the onions, carrots, mushrooms, potatoes, salt, pepper, parsley, golden mushroom soup, water and optional beef bouillon(the bouillon gives a stronger flavor)
• Lock the pressure cooker lid in place and bring to high pressure over high heat.
• Cook 15 minutes.
• Cool pot immediately and serve.
• If the gravy isn't thick enough then stir a bit of cornstarch to some cold water (only about 1 T to half a cup of water) and add to the gravy. Bring to a boil and the gravy will thicken.