Instant Pot Mushroom Bourguignon

This hearty, fibrous, and vegan stew is a lighter twist on a french classic!

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Ready in 30-35 minutes (including prep)

Serves 2-3 Purposeful Portions*

*Purposeful Portions consist of¼ portion of protein source, compared to ½ portion of fruit and vegetable sources and ¼ portion of carb or grain sources OR 1 ½ cup of soup, stew, or other liquid-based dishes.

Ingredients

• 1 package of portobello mushrooms, quartered

• 3 stalks of kale

• ¼ cup onion, diced

• 1 carrot, diced

• 1-2 cloves of garlic, minced

• ¼ cup of red cooking wine (or an extra quarter cup of broth)

• 1 1/2 cups of vegetable broth

• 3 tablespoons of both cornstarch and water (for slurry)

• 1 teaspoon each of fresh or dried thyme, rosemary, tarragon, and paprika

• Olive oil for sauteing

• Salt & Pepper to taste

Preparation

1. Turn Instant Pot on 'Saute' setting for 4 minutes and add oil to the pot

2. Add mushroom, onion, and carrots, sauteing for 2-3 minutes

3. Add in the garlic, cooking for 30 more seconds

4. Deglaze the pot with red wine and add in broth, kale, herbs, spices, and salt & pepper to taste, mixing it all together

5. Change settings to ‘Stew’ and set time for 7-10 minutes

6. While the stew is cooking, make a cornstarch slurry for thickening by mixing the cornstarch and water

7. Once the timer is done, don’t forget to release the steam

8. Once the steam is released, stir in the slurry and adjust seasoning if needed

9. Serve alone or with rice, pasta, or other veggies (broccoli would be a delicious pairing!)