One of my go-to Crockpot® recipes used to be a delicious and soul-fueling beef stew. Since we stopped eating red met, my stew recipe is what I miss the most. Actually, probably the only thing I miss with red meat in it. I miss the simplicity of being able to dump the meat and cut up veggies in the slow cooker and let it go. 8 hours later I had yummy, stew goodness. I was determined to make a vegetarian “stew” which was similar, and could subside my cravings. The caramelized onions and portobellos in this Instant Pot® recipe make a sauce that does just that: SATISFIES.
I know what you will be thinking when you see the recipe… “How can you call this an Instant Pot recipe when you have to sautee stuff?!” I thought the exact same thing at first! It dawned on me that even if you have to saute ingredients first, you can do so IN the Instant Pot! If you did not know, most IP’s come with a ‘Saute’ function. It may add 10 or 15 minutes to a recipe, but it still creates less dishes, and for most recipes it adds a special texture or flavor. For this recipe, making sure to saute the portobello mushrooms and onions ensures the taste and thickness of the meal is consistent with a beef stew. Honestly, it is the most important step. DON’T SKIP IT. If you do, you may just have pressure-cooked vegetables… and that’s lame.
I love using my Instant Pot® to make meals that produce many leftovers. If you haven’t heard me mention my love for meal prepping before, just you wait. I enjoy making this when I work several days in a row, that way I have plenty of meals for work. Sometimes it is exhausting having to come home and cook after a 12 hour shift. It doesn’t have to be! You can choose to make this recipe ahead of time and store it in the fridge, or whip out your Instant Pot® as soon as you get home from work. This recipe is also perfect for the chilly fall weather we have in good ole’ Pennsylvania. I have plenty of other pressure cooker soup and stew recipes coming your way, so stay tuned!
In the meantime, enjoy this hearty and healthy portobello stew that is guaranteed to warm your soul this soup season!
Instant Pot® Portobello Stew – Healthy and Hearty
Notes
Cooking time is from start to finish. The IP pressurize and release time IS calculated in.
Beef can be substituted for portobellos, but some cooking is recommended prior to placing stew chunks in IP. Cooking times not tested for beef. Any flour can be used, but grain-free flour is recommended for health benefits.
Ingredients
- 2 C white wine or vegetable stock
- 8 portobello caps sliced longways, then in half
- 2 medium white onions
- 4 Tbs chickpea flour
- 1/2 Tbs dried basil
- 1 Tbs onion powder
- 1/2 tsp black pepper
- 1 1/2 Tbs dried parsley
- 1 tsp dried rosemary
- 2 1/2 C water
- 6 large potatoes diced
- 2 C diced carrots
- 2 Tbs soy sauce
Instructions
- Turn Instant Pot on saute and set for 20 minutes on "more"
- Heat 1 cup of white wine in IP for 2 minutes
- Add sliced portobellos and stir occasionally until they have wilted and become dark in color
- Remove the portobellos and set aside once the wine has become a dark color like the mushrooms, about 5 minutes
- Add onions to IP and another 1/2 cup of wine or broth
- Allow to boil in the IP, stirring occasionally until the onions are translucent, 5-7 minutes
- Remove onions and place in same bowl as the mushrooms
- In a small, separate bowl, mix the chickpea flour and basil leaves until combined
- Pour mixture into IP with remaining juices while gradually adding 1/2 cup of wine or stock to create a gravy
- Let simmer and stir IP occasionally for 3 minutes
- Add rest of the spices, mix thoroughly
- Return portobellos and mushrooms to IP
- Add 2 1/2 cups of water, potatoes, carrots, and soy sauce
- Set Instant Pot to Manual Pressure Cook on High Pressure/Normal for 4 minutes.
- Quick Release when timer goes off, this takes about 5 minutes
- If stew is not to desired thickness, add chickpea flour in 1/2 tablespoon increments to increase thickness
- Serve immediately, or store in the fridge for up to 7 days.
- Enjoy!
Got questions? Contact me!
All images and text ©Alexis Stambaugh for Passport Flavor™
I'm a 20-something foodie with a passion for travel. As a self taught chef, I believe food is what brings us together. When I'm not in my kitchen creating recipes, I love connecting with people as I experience cuisines from other cultures. Come join me on my culinary and travel adventures!