Mushroom Bourguignon Pressure Cooker Recipe

Mushroom Bourguignon Pressure Cooker Recipe

Ingredients

SERVES 6 – Cooker: 6- to 8-quart – Time: 10 minutes at HIGH pressure

• 5 tablespoons olive oil
• 2 large portobello mushrooms, stems and black gills removed, thickly sliced, then cut into chunks
• 2 pounds cremini mushrooms, sliced
• sea salt and freshly ground black pepper
• 1 large yellow or white onion, finely chopped
• 1 pound carrots, cut into 1-inch pieces on the diagonal
• 2 cloves garlic, finely chopped
• 2 tablespoons potato starch (not potato flour) or rice flour
• 1 pound baby new white or red potatoes, scrubbed, unpeeled, and quartered
• 1 rib celery, cut into ½-inch-thick slices on the diagonal
• 2 cups dry red wine
• 3 cups beef, chicken, or vegetable broth
• 1 teaspoon dried herbes de Provence
• 2 bay leaves
• 2 tablespoons tomato paste
• 2 tablespoons cornstarch dissolved in 2 tablespoons cold water

Method

1. In a 6- to 8-quart pressure cooker, heat half the oil over medium-high heat
2. Add half the mushrooms and brown on all sides, 3 to 4 minutes
3. Transfer to a bowl with a large spoon to catch the accumulated juices
4. Add the remaining oil and brown the remaining mushrooms
5. Remove to the bowl
6. Season to taste with salt and pepper
7. Set aside
8. Add the onion to the hot pot, reduce the heat to medium, and cook 1 to 2 minutes
9. Add the carrots and garlic
10. Sprinkle with the potato starch, stir to coat the carrots, and let stand a minute to be absorbed
11. Return the mushrooms to the pot
12. Add the potatoes and celery, then the wine, broth, and herbs
13. Stir the tomato paste into the liquid
14. Bring to a low boil and simmer for 5 minutes, uncovered
15. Close and lock the lid
16. Set the burner heat to high
17. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
18. Set a timer to cook for 10 minutes
19. Remove the pot from the heat
20. Open the cooker with the Quick Release method
21. Be careful of the steam as you remove the lid
22. Discard the bay leaves
23. Taste for seasoning
24. If the liquid is too thin, add the cornstarch slurry and stir over medium heat until thickened, about 2 minutes
25. This is good reheated the next day

Full List of Vegetables Recipes
Full List of Mushroom Recipes