The Ultimate Comfort in a Bowl!
Craving a rich, deeply flavorful stew that tastes like it simmered for hours, but don’t have the time? The Instant Pot is our secret weapon! This Hearty Mushroom Stew delivers that slow-cooked taste in under an hour. It’s packed with a double dose of earthy mushrooms, tender vegetables, and a savory herb-infused broth that will warm you from the inside out. Perfect for a cozy weeknight dinner, this vegan and gluten-free recipe is pure, wholesome comfort food.
Ingredients
• (Total Time: 51 MINS | Serves: 8)
• 2 tbsp (30 ml) olive oil
• 1 celery stalk, finely minced
• ½ medium yellow onion, finely minced
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• ½ tsp dried sage
• ½ tsp dried rosemary
• 10 oz (280g) Portobello mushrooms, chopped
• 10 oz (280g) white button mushrooms, chopped
• 3¾ cups (900 ml) vegetable broth
• 3 medium carrots, peeled and chopped
• 3 cups (approx. 340g) green beans, chopped
• 1 (15-ounce / 425g) can diced tomatoes, undrained
• 1 (8-ounce / 225g) can tomato sauce
• 1 tbsp (15 ml) fresh lemon juice
• Salt and freshly ground black pepper, to taste
• 2 tbsp arrowroot starch
• 3 tbsp (45 ml) cold water
Instructions
1. Directions1. Set your Instant Pot to “Sauté” mode. Once hot, add the olive oil, followed by the minced celery and onion. Cook for 4-5 minutes, stirring occasionally, until softened.2. Stir in the minced garlic, Italian seasoning, dried sage, and dried rosemary. Sauté for 1 minute more until the herbs are fragrant.3. Add the chopped Portobello and white button mushrooms. Continue to cook for 4-5 minutes, allowing them to release their liquid and begin to brown.4. Press “Cancel” to stop the sauté function. Pour in the vegetable broth, carrots, green beans, diced tomatoes, tomato sauce, and lemon juice. Season generously with salt and pepper and stir to combine.5. Secure the lid, turn the pressure valve to the “Sealing” position.6. Select “Manual” or “Pressure Cook” and cook on “High Pressure” for 15 minutes.7. Once the timer finishes, allow the pressure to release naturally for at least 10 minutes before carefully performing a quick release to vent any remaining steam.8. While the pressure releases, whisk the arrowroot starch and cold water together in a small bowl until a smooth slurry forms.9. Carefully remove the lid. Select the “Sauté” function again. As the stew comes to a simmer, slowly stream in the arrowroot slurry while stirring constantly.10. Continue to cook and stir for 2-3 minutes until the stew has thickened to your liking.11. Press “Cancel”. Taste and adjust seasoning if necessary, then serve hot.
Nutritional Information
• Approximate values per serving:
• Calories: 116
• Total Fat: 4.7g
• Net Carbs: 1.75g
• Protein: 6.6g
• Fiber: 4.1g
Pro Tips
• for the Best Mushroom Stew
• For a much richer, deeper umami flavor, don’t rush sautéing the mushrooms. Let them get some real brown color before adding the liquids.
• Brighten the flavor by using fresh herbs. Add 1 tablespoon each of fresh, chopped rosemary and sage along with the garlic. A bay leaf added before pressure cooking also works wonders.
• For a creamier finish, stir in ¼ cup of full-fat coconut milk or cashew cream after the stew has thickened at the end. Do not pressure cook with the cream.
• This stew tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 4 days. It also freezes beautifully for up to 3 months.
FAQ
Q: How can I make this mushroom stew creamy
A: For a creamier finish, stir in ¼ cup of full-fat coconut milk or cashew cream after the stew has thickened at the end. It is important not to pressure cook the stew with the cream.
Q: Can I make this Instant Pot mushroom stew ahead of time
A: Yes, this stew is perfect for meal prep as the flavor deepens over time. Store it in an airtight container in the refrigerator for up to 4 days or freeze it for up to 3 months.
Q: What is the secret to a rich mushroom flavor in this stew
A: The key to a deep, umami flavor is to not rush the sautéing step. Allow the mushrooms to release their liquid and get a good brown color before adding the broth and other liquids. This develops a much richer taste.
Q: Can I use fresh herbs instead of dried
A: Absolutely. To brighten the flavor, you can substitute the dried herbs with 1 tablespoon each of fresh, chopped rosemary and sage. Add them with the garlic during the sauté step.
