Creamy Instant Pot Mushroom Stew With Garlic Crumb
Learn how to make creamy Instant Pot mushroom stew with garlic bread crumbs for a cozy dinner. This vegetarian-friendly dish is the perfect comfort food that can be enjoyed on its own or served over a bed of rice, quinoa, or noodles.
Course Main Course
Cuisine European
Keyword creamy mushroom stew, Instant Pot Stew, mushroom recipes, mushrooms, vegetarian instant pot recipes, vegetarian recipes, vegetarian stew
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 4
Calories 594kcal
Author Irena Macri
Ingredients
1cupwaterboiling
0.5ozmushrooms about 10 g dried porcini or other forest mushrooms
4tablespoonolive oil
7ozSwiss brown mushrooms200 g, sliced thick
7ozCremini mushrooms200 g, sliced thick
1onionchopped
1carrotlarge, peeled and sliced into circles
1celerylarge rib, sliced
½teaspoonsalt
3garlic cloveschopped
3white potatoesmedium, peeled and cut into cubes
¼cupsun-dried tomatoeschopped (4-5 whole)
½teaspoonpepper
1tablespoonsoy sauce
1teaspoondry thymeor mixed herbs
½teaspoonchili flakes
2tablespoontomato paste
To finish
1cupheavy cream
1tablespoonflour
3tablespoonwateror stew broth
2tablespoonparsleychopped
Garlic breadcrumbs
½ cupbread crumbslike Panko
1tablespoonbutter
1garlic clovesminced
A good pinch of salt
Instructions
In 1 cup of bowl of boiling hot water, soak the dried mushrooms for 10 minutes to rehydrate.
Turn the Saute on High mode. Add 2 tablespoons of oil and once hot add the Swiss brown a few handfuls of sliced mushrooms. Cook for 4-5 minutes, until browned. Remove and repeat with extra oil and remaining mushrooms. It’s best to do this in two batches so that the mushrooms brown better. Keeping the heat on HIGH will also help them to brown better as they will at first get watery and soggy, but keep stirring until that liquid evaporates and the mushrooms get some color.
While the mushrooms are cooking, take the rehydrated dried mushrooms out of the bowl but reserve the soaking liquid. Chop them roughly and set aside.
Remove all mushrooms to a plate. Add another two tablespoons of oil to the pot and change the heat mode to Normal on Saute setting (press the Saute button until it cycles to Normal on display). Add onion, carrot, celery and salt and cook for 4-5 minutes to soften; stir frequently.
Add garlic, potatoes and sun-dried tomatoes, followed by half of the pre-cooked mushrooms. Add the chopped rehydrated mushrooms, the soaking liquid (1 cup) and additional 2 cups of vegetable stock. Add pepper, soy sauce, chili flakes and tomato paste. Stir everything really well.
Secure and lock the lid. Set to Pressure Cook for 2 minutes on HIGH with quick release.
Open the lid of the Instant pot and stir the stew. Pour in 1 cup of cream and stir in the other half of the pre-cooked mushrooms that we left out. Make a slurry by whisking 1 tablespoon of flour with 2-3 tablespoons of water until smooth. Stir this mixture into the hot stew to thicken it even more. Taste for salt and pepper and adjust seasoning as needed.
Top with fresh parsley and garlic breadcrumbs. Serve with a side of crusty bread or over rice, quinoa, mashed potatoes.
Make Garlic Bread Crumbs
While the mushroom stew is cooking, prepare garlic breadcrumbs. In a small frying pan, heat the butter over medium-high heat. Add the breadcrumbs and stir for a few minutes until they turn golden. Add the garlic and season with salt. Stir for an additional minute or two until garlic cooks through slightly but doesn’t burn. Remove and set aside.