Instant Pot Italian Mushroom Stew Recipes

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INSTANT POT® MUSHROOM STEW



Instant Pot® Mushroom Stew image

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.

Provided by DaveMD

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Mushroom

Time 1h30m

Yield 8

Number Of Ingredients 28

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 leaf (blank)s bay leaves
½ cup sour cream
2 tablespoons cornstarch

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.

Nutrition Facts : Calories 310.6 calories, Carbohydrate 50.5 g, Cholesterol 14 mg, Fat 7 g, Fiber 11.7 g, Protein 12.9 g, SaturatedFat 3.9 g, Sodium 798.5 mg, Sugar 10.5 g

UTICA MUSHROOM STEW



Utica Mushroom Stew image

This Italian mushroom stew is a rustic stew that is traditional to Utica, NY.

Provided by Annie

Categories     Main Dish

Time 1h45m

Number Of Ingredients 16

1 Tablespoon olive oil
1 pound cubed pork, from pork loin
1 pound Italian sausage, sliced (hot or sweet)
2 cloves garlic, minced
1 large onion, chopped
2 ribs celery, chopped
1/2 cup water
1/4 cup fresh basil, chopped
2 teaspoons oregano
1 bay leaf
1/4 teaspoon red pepper flakes (optional)
1 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)
2 12 oz cans tomato sauce
2 large green peppers, chopped
2 pounds mushrooms, chopped (portobello, porcini, shiitake, oyster)

Steps:

  • Heat a large stock pot over medium heat. Add 1 T olive oil.
  • Brown the cubed pork and sliced sausage in the oil. Stir until no longer pink. Remove the browned meat and set aside for a few minutes.
  • In the same pot add the garlic, onion and celery. Saute for 5 minutes until the vegetables just start to soften.
  • Add the water to the stock pot and stir to deglaze. Make sure no bits of meat or vegetables are stuck on the bottom of the pot.
  • Return the meat to the pan, along with the basil, oregano, bay leaf, red pepper flakes, salt and pepper. Add the two cans of tomato sauce to the pot and stir well. Bring to a boil.
  • Once the pot has reached a boil add the green peppers and stir well.
  • Bring back to a boil. Once the stew has reached a boil again add the mushrooms and stir well. Cover, reduce the heat, and simmer for 1-2 hours. Check the pot every half hour, stir, and make sure the stew is not sticking to the bottom. If it is too thick add another 1/2 cup of water. The stew should have a soupy consistency.
  • Serve over sliced Italian bread or pasta. Top with more basil and Parmesan cheese if desired.

Nutrition Facts : Calories 439 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 91 milligrams cholesterol, Fat 27 grams fat, Fiber 5 grams fiber, Protein 33 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 1171 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat

INSTANT POT® BEEF AND MUSHROOM STEW



Instant Pot® Beef and Mushroom Stew image

This hearty stew is cooked in the Instant Pot®. It relies on potatoes and aromatics breaking down during the cook to form a rich gravy for tender meat and delightful mushrooms. If you want to add a thickener, use the optional directions for cornstarch. We liked it over wide egg noodles, but it would also work on top of rice or mashed potatoes. My guys liked it, so I guess it is a man-pleaser!

Provided by Bibi

Yield 6

Number Of Ingredients 17

2 pounds chuck roast
salt and ground black pepper to taste
1 tablespoon avocado oil, or more as needed
2 medium onions, chopped
½ cup minced celery
4 cloves garlic, minced
1 teaspoon herbes de Provence
2 large bay leaves
½ cup red wine
1 ½ cups beef stock
3 tablespoons tomato paste
1 tablespoon soy sauce
1 tablespoon fish sauce
2 cups diced russet potatoes
3 (8 ounce) packages mushrooms, quartered
2 tablespoons cornstarch
2 tablespoons water

Steps:

  • Cut roast into pieces that will fit the inner pot and pat dry with paper towels. Season one side with salt and pepper.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add enough oil to cover the entire bottom surface of the pot and wait until indicator reads "Hot". Carefully add a piece of beef to the pot, seasoned side down, and saute until nicely browned, about 6 minutes. Season the other side with salt and pepper and turn, using tongs. Brown for an additional 6 minutes and remove to a plate to keep warm. Repeat with remaining beef.
  • Add onions and saute in the drippings until softened, about 3 minutes. Add celery, garlic, herbes de Provence, and bay leaves, and saute until garlic is fragrant, about 1 minute. Pour in red wine and use a wooden spoon to stir all the browned bits off of the bottom of the pot, and cook for about 2 minutes. Turn off Saute function.
  • Cut browned beef into cubes about 1 1/2 inches thick, removing fat and any gristle. Return to the pot.
  • Stir beef stock, tomato paste, soy sauce, and fish sauce together in a small bowl. Add to the pot and stir in potatoes. Gently push meat pieces until they are at or below the liquid level.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 22 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully, about 5 minutes. Unlock and remove the lid.
  • Stir in mushrooms. Make sure most of the mushrooms are partially submerged in the liquid. Adjust seasonings, if desired. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully, about 5 minutes. Unlock and remove the lid.
  • Stir stew well. Mix corn starch with water in a small bowl. Stir until there are no lumps, then stir into the pot. Select Saute function and cook until gravy is bubbly, stirring frequently, to assure that there is no sticking, 3 to 5 minutes. Remove bay leaves and serve.

Nutrition Facts : Calories 450 calories, Carbohydrate 23.1 g, Cholesterol 68.6 mg, Fat 25.7 g, Fiber 3.3 g, Protein 29.3 g, SaturatedFat 9.7 g, Sodium 5370.1 mg, Sugar 5.1 g

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