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For a healthy, hearty and easy family meal this vegan mushroom bourguignon is filling, comforting and guaranteed to warm you up from the inside out! Full of veggies and herbs in a rich red wine sauce it's made in an Instant Pot for an easy weeknight meal #mushrooms #vegan #bourguignon #mushroombourguignon #veganstew #veganinstantpot #instantpot #slowcooker #veganslowcooker | Recipe on thecookandhim.com

Instant Pot Mushroom Bourguignon | Easy & Vegan!

Prep: 20 mins | Cook: 30 mins | Total: 50 mins | Quantity: 4 servings

Ingredients

  • 1 tblsp oil
  • 1 pound (400g) baby onions or small shallots – peeled
  •  2 large carrots – scrubbed or peeled and roughly diced
  • 2 large parsnips – peeled, roughly diced and woody stem removed
  • 8 ounces (220g) button mushrooms
  • 9 ounces (260g) chestnut mushrooms – halved
  • 2 cups (500ml) vegetable stock
  • 1 cup (250ml) red wine
  • 2 tblsp brandy
  • 4-5 cloves garlic – peeled and crushed
  • 2 tblsp tomato puree
  • 4-5 sprigs fresh thyme or 1 tsp dry thyme
  • 2 sprigs fresh rosemary or 1 tsp dried thyme
  • 1 heaped tsp miso paste
  • 2 tblsp cornflour
  • Salt and pepper

Instant Pot Duo Pressure Cooker

Instructions

  1. Peel and prep all the veg
  2. 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
  3. 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!
  4. 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)
  5. Once the timer goes off leave the vent to sealing and allow it to manually vent for 10 minutes
  6. After 10 minutes turn to venting to release any remaining pressure
  7. While it's venting whisk the cornflour with just enough water to make a runny paste
  8. Remove the lid then stir in the cornflour and water mixture to thicken the sauce
  9. Add salt and pepper to taste
  10. 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/