Pressure Cooker Mushroom Bourguignon

Pressure cooker mushroom Bourguignon. This is very delicious vegetarian recipe. Mushrooms with broth, dry red wine, and herbs cooked in a pressure cooker. #pressurecooker #instantpot #mushrooms #dinner #vegetarian #vegan #healthy
  • Yield: 6
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 10m
  • Ready In: 20m

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Nutritional Info

This information is per serving.

  • Calories

    462.5
  • Fat

    17.6 g
  • Saturated Fat

    8.7 g
  • Polyunsaturated Fat

    1.1 g
  • Cholesterol

    38.9 mg
  • Sodium

    863.8 mg
  • Potassium

    1,691.7 mg
  • Carbohydrate

    51.0 g
  • Fiber

    6.5 g
  • Sugars

    7.3 g
  • Protein

    19.1 g

Pressure cooker mushroom Bourguignon. This is very delicious vegetarian recipe. Mushrooms with broth, dry red wine, and herbs cooked in a pressure cooker. You may also like Pasta with Sausages and Cannellini Beans

Pressure Cooker Mushroom Bourguignon

Ingredients

  • 5 tablespoons olive oil
  • 2 pounds (960 g) mushrooms, sliced
  • 1 large yellow onion ,peeled and sliced
  • 1 pound (480 g) carrots, peeled and cut into pieces on diagonal
  • 2 cloves garlic, peeled and finely chopped
  • 1 large potato, peeled and cubed
  • 2 cups (500 ml) dry red wine
  • 3 cups (750 ml) chicken or vegetable broth
  • 1 teaspoon dried herbes de Provence
  • 2 bay leaves
  • 2 tablespoons cornstarch dissolved in 2 tablespoons water
  • salt and freshly ground black pepper
  • chopped fresh parsley

Method

Step 1

In a pressure cooker turned to the sauté function, heat half of olive oil. Add half of mushrooms and cook, stirring, until browned on all sides (for 3-4 minutes). Using a slotted spoon, transfer browned mushrooms to a bowl. Add remaining oil and brown remaining mushrooms. Transfer to the same bowl. Season to taste with salt and black pepper and set aside.

Step 2

Add sliced onions to hot pot, and cook, stirring occasionally, for 1-2 minutes. Stir in carrots, potatoes, and chopped garlic.

Step 3

Return mushrooms to pressure cooker. Stir in dry red wine, broth, and herbs. Bring to a boil, then simmer, uncovered, for 5 minutes.

Step 4

Close pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 12 minutes.

Step 5

Using the Natural Release method, bring pressure to normal. Carefully unlock and open the lid. Discard the bay leaves. Adjust seasoning if needed. Sprinkle with chopped parsley.

Step 6

If the liquid is too thin, add cornstarch mixture and stir until thickened, for about 2 minutes.

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