Set instant pot to saute then add in the oil, baby onions, carrots, parsnips and mushrooms and cook for 5 minutes, stirring from time to time, until just starting to caramelise. Turn the saute function off
Add the stock, wine, brandy, crushed garlic, tomato puree, herbs and miso paste - measure everything into one jug to make it easier to just pour straight into your Instant Pot!
Set the vent to sealing then set to pressure cook for 10 minutes (it will also take 5-10 minutes to come up to pressure temperature)
Once the timer goes off leave the vent to sealing and allow it to manually vent for 10 minutes
After 10 minutes turn to venting to release any remaining pressure
While it's venting whisk the cornflour with just enough water to make a runny paste
Remove the lid then stir in the cornflour and water mixture to thicken the sauce
Add salt and pepper to taste
Serve immediately (goes perfectly with mashed potatoes!) or leave to cool completely and chill or freeze
Recipe by The Cook & Him at https://thecookandhim.com/recipes/instant-pot-mushroom-bourguignon/