Instant Pot® Vegetarian Irish Stout Stew


  • 1 tablespoon vegetable oil
  • 1 (16 ounce) package baby bella mushrooms, quartered
  • 2 cups vegetable broth
  • 1 cup Irish stout beer (such as Guinness®)
  • 3 tablespoons tomato paste
  • ½ tablespoon apple cider vinegar
  • ½ tablespoon soy sauce
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon brown sugar
  • ½ teaspoon garlic powder
  • 1 ½ pounds potatoes, peeled and cut into 1-inch pieces
  • 3 medium carrots, peeled and cut into 2-inch pieces
  • 1 large onion, chopped
  • 1 sprig fresh parsley, chopped
  • Directions

  • Step 1

    Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the hot pot. Add mushrooms and saute for 3 minutes. Press Cancel. Add broth and beer, scraping the bottom of the pot to loosen any browned bits.


  • Step 2

    Stir in tomato paste, vinegar, soy sauce, salt, pepper, brown sugar, and garlic powder until well mixed and no chunks of tomato paste are visible. Stir in potatoes, carrots, and onion until combined.

  • Step 3

    Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.

  • Step 4

    Release pressure using the natural-release method according to manufacturer’s instructions for 10 minutes. Release any remaining pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Stir and garnish with parsley.

  • Cook's Note:

    You can use 1 tablespoon of vegan Worcestershire sauce if you have it, in place of the soy sauce, apple cider vinegar, and brown sugar.

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