![](https://cdn.statically.io/img/www.allrecipes.com/thmb/Hm-0925mQmpE0bQzGo2PDqftDYM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/8500470-5520b6bf1fad4df883888639ec0033cd.jpg)
Ingredients
-
2 tablespoons salted butter
-
2 medium yellow onions, coarsely chopped
-
1 ½ cups chopped baby carrots
-
1 cup celery slices
-
salt and ground black pepper to taste
-
1 (10 ounce) package baby bella mushrooms, chopped
-
1 (8 ounce) package baby bella mushrooms, sliced
-
1 (6 ounce) package white mushrooms, halved if large
-
½ cup red wine
-
½ teaspoon salt
-
½ teaspoon Cajun seasoning
-
¼ teaspoon ground paprika
-
¼ teaspoon ground thyme
-
¼ teaspoon dried sage
-
¼ teaspoon red pepper flakes
-
2 (14.5 ounce) cans stewed tomatoes with juice, chopped
-
2 tablespoons tomato paste
-
1 tablespoon soy sauce
-
1 tablespoon Worcestershire sauce
-
2 cloves garlic, minced
-
2 medium potatoes, peeled and diced
-
1 (15 ounce) can kidney beans, rinsed and drained
-
1 ½ cups frozen peas
-
1 ½ cups frozen lima beans
-
1 bunch parsley, chopped
-
2 bay leaves
-
½ cup sour cream
-
2 tablespoons cornstarch
Directions
-
Turn on a multi-functional pressure cooker (such as Instant Pot®), add butter, and select Saute function. Add onions, carrots, and celery; saute until onions are translucent, 5 to 7 minutes. Season with salt and pepper and remove to a bowl.
-
Add chopped and sliced baby bella mushrooms, white mushrooms, and wine to the pot; sweat mushrooms until soft and alcohol has cooked off, about 5 minutes.
-
Stir in 1/2 teaspoon salt, Cajun seasoning, paprika, thyme, sage, and red pepper flakes. Add stewed tomatoes with juice, tomato paste, soy sauce, Worcestershire sauce, and garlic. Simmer until heated through, 3 to 4 minutes. Add onion mixture back to the pot and stir to combine.
-
Add potatoes, kidney beans, peas, lima beans, parsley, and bay leaves; stir until combined and bay leaves are submerged. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
-
Release pressure using the natural-release method according to manufacturer's instructions, 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in sour cream, followed by cornstarch if thickening is needed.
Nutrition Facts (per serving)
311 | Calories |
7g | Fat |
51g | Carbs |
13g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 311 | |
% Daily Value * | |
Total Fat 7g | 9% |
Saturated Fat 4g | 20% |
Cholesterol 14mg | 5% |
Sodium 799mg | 35% |
Total Carbohydrate 51g | 18% |
Dietary Fiber 12g | 42% |
Total Sugars 11g | |
Protein 13g | 26% |
Vitamin C 43mg | 47% |
Calcium 138mg | 11% |
Iron 5mg | 29% |
Potassium 1317mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.