Instant Pot Mushroom Stew – #Keto #Vegan Adaptable

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I’m so thrilled because I have finally bought a pressure cooker i.e Instant Pot. Although mine is a different brand, it works just as well as any other brand.

This instant pot mushroom stew was my second experiment using the instant pot.

The first one was lamb chops for the husband, an indulgence I can’t relish at this point due to our “no meat” Fast period.

It occurred to me that I could enjoy an almost similar dish, without the meat, and my homemade mushroom stew came together.

I used the same ingredients as I did with my hubby’s lamb, and simply replaced the meat with portobello mushrooms that were around the house for a while.  I gather that any mushrooms will do.

What do you need for the Instant mushroom stew?

The main ingredients for this recipe are cherry tomatoes, mushrooms, and onion – everything else is seasonings and spices. I used what I had in my cupboard, and I am certain that any combination of seasonings and spices that works for you will be fine.

A slow cooker may work as well if you do not have a pressure cooker (but it will obviously take longer). I also did not set out to write a recipe about an instant pot mushroom stew, but after throwing in a few recipes into the pressure cooker, I fell in love with what came out (both the texture and the taste).

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I must also mention that I ignored the vegetable settings when creating this portobello stew, and used the meat settings instead. The reason I did this was to ensure that the vegetables would cook and soften to my satisfaction.

 

Yield: 4

Author: Zee

Instant Pot Portobello Mushroom Stew

prep time: 5 Mcook time: 20 Mtotal time: 25 M
This instant pot mushroom stew is meat-free and takes very few ingredients to pull off. Feel free to use any mushrooms that you have instead of the portobello.

ingredients:

  • 4 large size portobello mushrooms (each cut into 4 pieces)
  • 1 cup of cherry tomatoes (halved)
  • 1 yellow onion (chopped)
  • Cooking oil to sauté
  • Rosemary & Garlic spice
  • 1 Vegetable stock cube (you can also use the chicken or beef variety)
  • Salt & Pepper to taste

instructions:

How to cook Instant Pot Portobello Mushroom Stew

  1. 1. Connect your instant pot to the power outlet, press on the MEAT setting button then pour some cooking oil and the chopped onions and let them saute until soft.
  1. 2. Add the tomatoes, mushrooms, and all the seasonings and mix together with a spatula.
  1. 3. If you are satisfied with the seasonings, close the pressure cooker properly and let everything simmer (this should take about 20 minutes).
  1. 4. Once done – make sure that the pressure has been properly released and dish up your stew.  This is yummy with bread rolls!

NOTES:

1.  Use your own discretion on the amount of oil you use.  I was quite liberal with my cooking oil on this one.
2. You should not worry about your stew coming out dry, mushrooms generally release water when cooking.
3. Feel free to experiment with different seasonings combinations, or whatever spices you normally use for making stews.  I always add a little curry powder, just for the aroma.
Created using The Recipes Generator

I did worry that my mushroom stew would come up all mushy. That did not happen. It turned out that my settings were perfect, and the mushrooms had achieved just the right amount of tenderness.

Give this instant pot mushroom stew a try.  It will close the gap on the days when meat is not an option for you. My children did not believe that this was a meatless meal.

I did not take any extra care to ensure that the ingredients are vegan, as my fasting prohibits animal products only. If you find an ingredient that does not agree with the vegan lifestyle, substitute it with something more suitable – the same goes for the Keto lifestyle.

Enjoy!…and don’t forget to pin or share.

Instant Pot Mushroom Stew

 

 

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