Instant Pot Mushroom Bourguignon With Potato Cauliflower Mash

By Vegan Richa · 60 min

Ingredients

Instructions

1. Set the Instant Pot to sauté and add the oil. When hot, add the onion, garlic, mushrooms and a good pinch of salt; stir and cook 3 to 4 minutes, until golden at the edges. Add a tablespoon of water if it browns too fast.
2. Pour in the wine and stir for a few seconds to cook off the alcohol.
3. Add the carrots, celery, thyme and garlic and stir well. Add the soy sauce, tomato paste, 1/3 teaspoon salt (if using unsalted water or broth) and the water or broth, and stir. Turn off sauté.
4. Place the steamer basket over the mushroom mixture and add the potato and cauliflower.
5. Close the lid and pressure cook on manual high for 9 to 10 minutes. Add 1 minute if using larger amounts of mushrooms or potatoes, or if doubling.
6. Let the pressure release naturally. Open the lid and carefully remove the steamer basket.
7. Return the pot to sauté. Stir in the cornstarch slurry and mix. Add the spinach or greens and black pepper, then bring to a boil to thicken. Turn off sauté and taste for salt and seasoning.
8. Meanwhile, roughly mash the steamed potato and cauliflower with garlic powder, salt, pepper, olive oil and non-dairy milk until smooth to your liking. Layer the mash with the mushroom stew and serve.

Summarized from Vegan Richa's video. Watch it for the details.

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