Instant Pot Mushroom Stew

Ingredients

• 2 tablespoons salted butter
• 2 medium yellow onions , coarsely chopped
• 1.5 cups chopped baby carrots
• 1 cup celery slices
• salt and ground black pepper to taste
• 1 package baby bella mushrooms , 10 ounce
• 1 package baby bella mushrooms , 8 ounce
• 1 package white mushrooms , 6 ounce
• 0.5 cups red wine
• 0.5 teaspoons salt
• 0.5 teaspoons Cajun seasoning
• 0.25 teaspoons ground paprika
• 0.25 teaspoons ground thyme
• 0.25 teaspoons dried sage
• 0.25 teaspoons red pepper flakes
• 2 cans stewed tomatoes with juice , 14.5 ounce
• 2 tablespoons tomato paste
• 1 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce
• 2 cloves garlic , minced
• 2 medium potatoes , peeled and diced
• 1 can kidney beans , 15 ounce
• 1.5 cups frozen peas
• 1.5 cups frozen lima beans
• 1 bunch parsley , chopped
• 2 bays leaves
• 0.5 cups sour cream
• 2 tablespoons cornstarch

Instructions

1. 1

   Turn on a multi-functional pressure cooker (such as Instant Pot), add butter, and select Sauté function. Add onions, carrots, and celery; sauté until onions are translucent, 5 to 7 minutes. Season with salt and pepper and remove to a bowl.

2. 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. 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. 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 the timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.

5. 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.