Prep Time::35 mins
Cook Time::35 mins
Additional Time::20 mins
Total Time:: 1 hr 30 mins
Servings::8
Yield::8 servings
Ingredients
2 tablespoons salted butter
2 medium yellow onions, coarsely chopped
1 ½ cups chopped baby carrots
1 cup celery slices
salt and ground black pepper to taste
1 (10 ounce) package baby bella mushrooms, chopped
1 (8 ounce) package baby bella mushrooms, sliced
1 (6 ounce) package white mushrooms, halved if large
½ cup red wine
½ teaspoon salt
½ teaspoon Cajun seasoning
¼ teaspoon ground paprika
¼ teaspoon ground thyme
¼ teaspoon dried sage
¼ teaspoon red pepper flakes
2 (14.5 ounce) cans stewed tomatoes with juice, chopped
2 tablespoons tomato paste
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
2 medium potatoes, peeled and diced
1 (15 ounce) can kidney beans, rinsed and drained
1 ½ cups frozen peas
1 ½ cups frozen lima beans
1 bunch parsley, chopped
2 bay leaves
½ cup sour cream
2 tablespoons cornstarch
Directions
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.