INSTANT POT® MUSHROOM STEW
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
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
INSTANT POT MUSHROOMS RECIPE WITH BUTTER RANCH SAUCE
These buttery, ranch-flavored Instant Pot Mushrooms are a great side dish and also the perfect party food. They cook them perfectly every single time!
Provided by Megan Porta
Categories Appetizer
Number Of Ingredients 6
Steps:
- Set Instant Pot to saute. Add the butter and garlic and cook for 2 minutes. Add mushrooms and cook for an additional 5 minutes, or until softened.
- Add the Parmesan, Ranch dressing mix and beef broth (or water) to the pot; mix well.
- Place the cover on the pot and set timer to 5 minutes on high pressure (pressure cook setting). It will take the IP around 8 minutes to build up pressure before it begins cooking.
- When cooking is done, do a quick release. Remove cover and serve with toothpicks, if desired.
Nutrition Facts : Calories 153 kcal, Carbohydrate 5 g, Protein 3 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 35 mg, Sodium 957 mg, Sugar 1 g, ServingSize 1 serving
INSTANT POT CONGEE WITH CHICKEN AND MUSHROOMS
Congee, a Chinese dim sum staple, is a simple and hearty savory rice porridge simmered with aromatics and often served with seasonal vegetables and meat. Congee can be made with many types of grains, but we like quick cooking jasmine for its soft texture that easily breaks down into a porridge.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine 4 cups chicken broth, the rice, ginger, white and light green parts of the leek and 1/2 teaspoon salt in a 6-quart Instant Pot. Put on and lock the lid, making sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 20 minutes.
- Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Add the dark green parts of the leek and cook until they begin to soften, about 3 minutes. Add the mushrooms and 1/2 teaspoon salt and cook until the mushrooms are browned and the leeks are tender, about 5 minutes. Remove from the heat. Warm the remaining 3 cups chicken broth in the microwave.
- When the time is up on the Instant Pot, carefully turn the steam valve to the venting position and let the steam release. Carefully unlock and remove the lid. Stir in 2 cups warm chicken broth. Set the Instant Pot to sauté on normal and cook, stirring constantly, until the mixture has thickened to a porridge, 5 to 7 minutes. If the mixture thickens too much, stir in some of the remaining chicken broth. Season with salt, if needed.
- Divide the congee among bowls. Top with the shredded chicken, mushroom-leek mixture and soy sauce.
Nutrition Facts : Calories 410, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 42 milligrams, Sodium 941 milligrams, Carbohydrate 49 grams, Fiber 2 grams, Protein 26 grams, Sugar 4 grams
INSTANT POT MUSHROOMS
Instant Pot mushrooms you can make in just 10 minutes! Our favorite side dish served with chicken or beef comes out perfect every time with butter.
Provided by The Typical Mom
Categories Side Dish
Number Of Ingredients 6
Steps:
- Set pot to saute, add butter, garlic and onions. Cook until onions soften.
- Rinse and dry with a paper towel your mushrooms, add them into your pot. Gently stir and cook for 3-4 minutes. Turn pot off.
- Add broth, then close lid and steam valve.
- Set to high pressure for 5 minutes followed by a quick release.
- Use slotted spoon to serve, top with parmesan and sprinkle with salt and pepper.
Nutrition Facts : ServingSize 2 oz, Calories 90 kcal, Carbohydrate 4 g, Protein 3 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 286 mg, Fiber 1 g, Sugar 2 g
BUTTERY HERBED MUSHROOMS
This dish makes a fantastic accompaniment to a nice juicy steak on any given night, but also think about doubling the recipe and serving it at your next holiday meal. Since it doesn't require the already crowded stove or oven to prepare, it's perfect for gatherings. It looks nice on the holiday table, too!
Provided by The Keto Reset by Mark Sisson
Categories Side Dish
Yield 4 servings
Number Of Ingredients 10
Steps:
- Set the Instant Pot to Sauté. Add the butter and when it starts to foam add the garlic and mushrooms. Cook, stirring occasionally, for 5 minutes.
- Meanwhile, set aside 2 tablespoons of the parsley. Place the remaining parsley, oregano leaves, and thyme leaves on a cutting board. Run a sharp knife several times through the herbs to chop them together. Push them into a pile and roughly chop them once more.
- Add the chopped herbs to the mushrooms and stir well. In a small bowl, whisk together the broth, salt, pepper, and marjoram (if using). Pour the broth mixture over the mushrooms. Press Cancel. Secure the lid and turn the steam release valve to Sealing. Press the Pressure Cook or Manual button and set the cook time to 5 minutes.
- When the Instant Pot beeps, carefully switch the steam release valve to Venting to quick-release the pressure. When fully released, open the lid. Use a slotted spoon to transfer the mushrooms to a serving bowl.
- Press Cancel and then Sauté. Taste the cooking liquid and adjust the salt and pepper. Bring the liquid to a boil and cook, stirring frequently, for 3 to 5 minutes to slightly thicken the liquid. Press Cancel.
- Very carefully pour or ladle the hot liquid over the mushrooms. Garnish with the reserved parsley. Serve hot or at room temperature.
INSTANT POT® CREAMY MUSHROOM SOUP
This rich and creamy mushroom soup is not only comforting on a cold day, it's ready in no time! To cut down on prep time, feel free to coarsely chop the mushrooms using a food processor. If you prefer a smoother texture, you can partially puree the cooked soup using an immersion blender.
Provided by France C
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat butter until melted. Saute onion for 2 to 3 minutes. Add garlic and cook for 1 to 2 minutes more. Add mushrooms and saute for 2 to 3 minutes more.
- Stir chicken broth, sherry, thyme, Worcestershire sauce, salt, and pepper into the pot. Close and lock the lid. Select Manual function; set timer for 5 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 using the quick-release method. Unlock and remove the lid.
- Select Saute function again to bring the soup to a light simmer. Whisk flour into heavy cream. Slowly add cream mixture to the simmering soup, whisking constantly until thickened, 2 to 3 minutes. Turn pressure cooker off. Season soup with additional salt and pepper if desired.
Nutrition Facts : Calories 254.1 calories, Carbohydrate 14.7 g, Cholesterol 68.6 mg, Fat 19.4 g, Fiber 1.7 g, Protein 6 g, SaturatedFat 11.6 g, Sodium 1341.2 mg, Sugar 3.4 g
INSTANT POT® MUSHROOM BROTH
This is a basic mushroom broth used for flavoring soup, pasta, and rice. Any combination of mushrooms can be used, but I find the baby bellas make the richest, most flavorful broth. Fresh herbs add a lot of flavor but since I do not know the specifics of what you will be using this for, I kept this basic and left them out. Store in the refrigerate up to 5 days or freeze up to 3 months.
Provided by Soup Loving Nicole
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 1h55m
Yield 10
Number Of Ingredients 7
Steps:
- Combine mushrooms, onion, carrot, celery, salt, bay leaf, and water in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 30 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 30 minutes.
- Unlock and remove the lid. Let broth sit for 20 minutes to cool. Pour liquid through a strainer and discard all solids.
Nutrition Facts : Calories 21.5 calories, Carbohydrate 4.5 g, Fat 0.1 g, Fiber 1.2 g, Protein 1.4 g, Sodium 251.2 mg, Sugar 1.9 g
INSTANT POT MUSHROOMS
These Instant Pot mushrooms are so easy to make and delicious! This is a perfect simple and healthy side-dish! Instant Pot makes everything so easy!
Provided by MelanieCooks.com
Categories Instant Pot Side Dish
Time 10m
Number Of Ingredients 4
Steps:
- Put water and sliced mushrooms in the Instant Pot. Close the lid and turn the valve to a Sealing position. Press the "Pressure Cook" or "Manual" button and set the time to 6 minutes.
- When the Instant Pot finishes cooking, quick release (QR) the steam.
- Drain the mushrooms and return them to the Instant Pot.
- Add olive oil and minced garlic to the mushrooms and mix.
- Press the "Saute" button on the Instant Pot and set the time to 5 minutes. Saute the mushrooms, stirring every 30 seconds, until fragrant (about 2 minutes).
Nutrition Facts : Calories 46 kcal, Carbohydrate 2 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Sodium 6 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
INSTANT POT MUSHROOM RISOTTO
This creamy risotto gets its rich flavor from leeks, wild mushrooms and white wine. Best of all, you can add the broth all at once -- no standing at the stove and stirring throughout!
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Add the mushrooms, garlic, leeks, thyme, 6 tablespoons of the butter, 2 1/2 teaspoons salt and 1/4 teaspoon pepper to a 6-quart Instant Pot®. Set the pot to high saute (see Cook's Note) and cook, stirring occasionally, until the vegetables have reduced in volume and are beginning to brown, 15 to 20 minutes. Add the rice and cook, stirring occasionally, until the rice is opaque but not browning, about 5 minutes.
- Add the wine and scrape up any browned bits from the bottom with a wooden spoon. Continue to cook, stirring frequently, until most of the wine has been absorbed, 2 to 3 minutes. Add the broth and stir to combine. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on low for 15 minutes.
- After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release. Being careful of any remaining steam, unlock and remove the lid.
- Stir the rice mixture, scraping the bottom to make sure nothing is stuck. Set the pot to high saute and cook, stirring frequently, until the mixture comes to a boil and thickens slightly, 2 to 3 minutes.
- Turn off the heat, add the Parmesan and remaining 4 tablespoons butter and stir to combine. Serve with additional Parmesan.
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