Press Sauté, add to the inner pot: 1 teaspoon of oil of your choice along with the chopped onion, garlic cloves, celery and carrot. Set to Sauté - Less if the heat feels too fierce. You can skip this Sauté step, stir all ingredients together and go straight to step 3.
Stir in the chopped mushrooms, passata, herbs, soy sauce, fish sauce and vegetable stock paste (if using). You can add a bit of water to the empty passata bottle and rinse it around to get every single last drop or you can do it at the end. This recipe doesn’t really require adding extra liquid as the mushrooms will release a lot of liquid, helping your pressure cooker reach pressure.
Press Cancel. Check that the sealing ring is properly in place in the lid. Lock lid in. Steam release set to Sealing.
Press Pressure Cook and programme 3 minutes, high pressure, at the end of pressure cooking time wait 3 minutes and then do a quick pressure release. Don’t worry if you’re not around to do the quick pressure release, let it be on keep warm and enjoy life. Give it a good stir at the end.