This Pressure Cooker Vegan Mushroom Stew is so full of flavour and so easy and quick that you're going to love it!Jump to Recipe
You can pressure cook this vegan casserole easily in your electric pressure cooker / multicooker (Instant Pot, Ninja Foodi, etc) or in your stove top pressure cooker.
This was the first the recipe developed and photographed at The Kitchen Gadget Hub by Feisty Tapas so it's super exciting to be posting it.
How big to cut the mushrooms
Keep the mushrooms as large bite sizes as they will shrink during cooking.
Can I leave it on Keep Warm?
Yes, feel free! It will do great on Warm in your electric pressure cooker or multi cooker.
Do I need to sauté first?
No, if you're short on time, just go ahead and skip the sautéing, add all the ingredients to the inner pot, stir and pressure cook.
This is about making your life easier.
In the recipe I indicate to sauté as you chop to make your life easier.
But, of course, you may want to do the chopping in the morning and cook in the evening.
Or even prepare the ingredients the night before, in which case I'm proud of you for being super organised. You get brownie points!
Play with the ingredients
Add other ingredients like soy sauce to add umami flavour.
Or peas or green beans or cauliflower to add more vegetables.
Diced butternut squash would be lovely too and you could pressure cook it whole first to make it easier to peel.
All of the ingredients mentioned above will be fine with the timings mentioned in the Pressure Cooker Vegan Mushroom Stew recipe.
What I would say, if you can make my Vegetable Stock Paste and have a jar in the fridge, make sure you do!
Pressure Cooker Vegan Mushroom Stew
- Pressure cooker / multicooker / Instant Pot
- 1 teaspoon extra virgin olive oil or oil of your choice for sautéing (if you don’t use oil, use a bit of stock)
- 1 onion
- 2 stalks of celery 120 g
- 2 carrots 250 g
- 3 garlic cloves very plump or use 4-5 if they’re on the small side
- 425 g baby potatoes halved or quartered depending on size (you could use other types of potatoes)
- 600-650 g mushrooms cut into bite-sized wedges
- 1 tablespoon Italian Seasoning I love the one from The Grape Tree or Mixed Herbs
- 1 teaspoon smoked paprika I love Brindisa
- 100 ml water if you want it less saucy 200-250 ml if you want more sauce. You can actually make a little bit of stock and stir it in at the end of cooking time too.
- 2 teaspoons vegetable stock paste or a stock cube diluted in the water if you don’t have any of my veg stock paste…. yet
- Press Sauté and set to Less (in the Ninja Foodi Max I used the LO:MD setting, a low medium heat).
- Chop and add the vegetables to the inner pot to sauté as you go. Add the potatoes and mushroom last.
- Once the potatoes and mushrooms are in, stir in the water, vegetable stock paste (add a stock cube if you don’t have stock paste) and herbs.
- Deglaze the bottom of the inner pot by scraping it with a wooden spoon to remove any burnt-on / caramelised bits.
- Make sure the sealing ring is properly in place by pressing it down a few times as you follow the circumference. Lock the lid in. Steam release set to Sealing.
- Press Pressure Cook / Pressure / Manual (this will depend on your model) and programme 5 minutes. You can do a quick pressure release after 5 minutes or leave on Warm until you’re ready. In conventional pressure cookers.
- In conventional pressure cookers, bring to high pressure and pressure cook for 5 minutes then allow a natural pressure release for 5 minutes or longer.
Or my Instagram to tag @feistytapas in a photo. And use the hashtag #feistytapas.
Other Vegan pressure cooker recipes you might like:2