So i originally had this as “portobello” but decied to cahnge it to “portabella”. Both are accepted, however, the Mushroom Council has adopted the two “a” version to establish some consistency. So… now you know. I’ll be honest, i never knew there was a Mushroom Council until i wrote this post. However, it’s existence does not surpise me.
Portabellas are simply cremini mushrooms that have reached full maturity before harvest. They are a big hearty mushroom that can reach 5 inches or so in diameter. The also make for a great meat substitute. Which is what this recipe is all about. The best way I can describe it is as a meatless roast. All of the flavor you would expect. Just no meat. The mushrooms are so plentiful though, and the other veggies so hearty, that you don’t even really miss the meat. Yes, I just said that you won’t even be mad that this is a meatless dish. We both know that you will be coming up for seconds.
Instant Pot Vegetarian Portabella Pot Roast
- 1.25 pounds Yukon gold potatoes cut into bite-sized pieces
- 1 pound baby bella mushrooms if they are large, cut them in half
- 2 large carrots peeled and cut into bite-sized pieces
- 2 cups frozen pearl onions*
- 4 cloves garlic peeled and minced
- 3 sprigs fresh thyme
- 3 cups vegetable stock divided
- 1/2 cup dry red or white wine
- 3 tablespoons tomato paste
- 2 tablespoons vegetarian** worcestershire
- 2 tablespoons cornstarch
- Kosher salt and freshly-cracked black pepper
- optional garnish: finely-chopped fresh parsley
Instant Pot Method:
Add potatoes, mushrooms, carrots, onions, garlic, thyme, 2.5 cups vegetable stock, wine and worcestershire together in the bowl of a pressure cooker, and gently toss to combine. Close lid securely and set vent to “Sealing”.
Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the up/down arrows until time reads 20 minutes. Cook. Then let the pressure release naturally, about 15 minutes. Carefully turn the vent to “Venting”, just to release any extra pressure that might still be in there. Remove the lid.
In a separate bowl, whisk together the remaining 1/2 cup vegetable stock and cornstarch until combined. Add to the roast mixture, and gently toss to combine. Continue to cook for 1-3 minutes, until the sauce thickens up a bit.
Serve immediately, garnished with fresh parsley if desired.
*Feel free to sub in sliced white onions, if pearl onions are not available.
**If making this recipe vegetarian, use vegetarian Worcestershire.
Original recipe: https://www.gimmesomeoven.com/portobello-pot-roast-vegetarian/
I haven’t always liked mushrooms, but over the years I’ve gotten to like them. This recipe is pretty good. It’s packed with lots and lots and lots of mushrooms!
Instant Pot Mushroom Soup
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large brown onion diced
- 1 teaspoon salt
- 20-25 g dried porcini mushrooms
- 1.5 lb / 700 g Desiree potatoes or other white potatoes, peeled and diced
- 1.5 lb / 700 g Swiss brown mushrooms halved or left whole if they are small (you can reserve 5-6 mushrooms to slice and pan-fry to use as a garnish on top of the soup)
- 1 celery stick sliced
- 8-10 sprigs of fresh thyme dried is also ok
- 2 bay leaves
- 1 tablespoon soy sauce or Tamari wheat-free soy sauce
- 3 large cloves of garlic roughly diced
- 1 cube of vegetable stock
- 1 cube of onion stock or 2 tablespoons onion soup mix
- 1.25 Litres water
- 1/2 teaspoon ground black pepper
- To finish the soup
- 1 clove of garlic diced
- 1/3 cup double cream or thickened cream
- Zest and juice of 1/2 lemon
Turn on the Instant Pot and press the Sauté function key. Add the olive oil, butter, onions, and salt and cook for 3-4 minutes, stirring a few times, until softened.
Add the rest of the ingredients (except for cream, extra garlic and lemon) and stir through. Press Keep Warm/Cancel.
Place the lid and lock. Press Manual, High Pressure, and set for 10 minutes. After three beeps the Instant Pot will begin to build up the pressure and start cooking. Once the cooking finishes, release the pressure naturally for 5 minutes before using quick release to let off the rest of the steam.
Remove the thyme sprigs from the soup and add in the extra chopped garlic. Stir through. Transfer the soup in 2-3 batches to a food processor or a blender. Cover with a lid and process into pureed soup texture (doesn’t have to be completely smooth and can have finely diced mushrooms still in). Pour the pureed soup to another saucepan or a large bowl while you process the rest of the soup. Then combine all of the pureed soup in a pot and stir in the lemon zest, lemon juice and cream.
Serve with a swirl of cream on top. If you like, pan-fry a few sliced mushrooms in butter and serve over the top. It’s lovely as is or with some crusty bread and butter
Original recipe: http://instantpoteats.com/instant-pot-mushroom-soup-recipe/
This soup was so good. So filling and so many vegetables.
Instant Pot Summer Vegetable Soup
- 1 tablespoon olive oil
- 1 medium onion chopped
- 4 teaspoons minced garlic
- 3 medium ears fresh corn kernels removed or 2 ¼ cups frozen corn
- 2 lbs. about 6 medium tomatoes peeled and chopped (or about 28 ounces diced tomatoes, NOT drained)
- 1 sweet bell pepper seeded and chopped
- 2 medium zucchini diced
- 1 cup fresh or frozen lima beans
- 8 ounces sliced mushrooms
- 1 small eggplant peeled and diced
- 4 cups low-sodium vegetable broth
- 1 tablespoon vinegar
- 1 tablespoon sugar
- 1 tablespoon Italian seasoning
- 1 teaspoon salt plus more, to taste
Press “sauté” button on the pressure cooker. Add olive oil to the stainless steel insert. Wait 2 minutes for it to preheat.
Add onion and garlic to the oil. Saute, stirring frequently, just until onion is tender (about 5 minutes).
Press “off/stop” button.
Add remaining ingredients to pot.
Place lid on the pressure cooker and make sure the valve is set to “sealing”.
Press “soup” setting and timer to 12 minutes.
The Pressure cooker will beep and start cooking. It may take about 20 minutes for it to come to pressure before the timer starts.
When the cooking is done, allow the pressure to naturally release for about 5 minutes, then quick release any remaining pressure by carefully switching the valve to “venting”.
Carefully remove the lid, away from your face, and set aside.
Stir the soup. Let cool slightly before serving.
Season with salt and pepper, to taste.
Original recipe: https://www.theseasonedmom.com/summer-vegetable-soup/