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Please Fave the original Here

A great new recipe from !

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*This is an instapot/Ninja Foodi or Pressure cooker recipe, but there are directions in the original link to make it on the stove top.
Doable as both vegetarian or vegan; you can also make this gluten free by substituting the ingredients in parenthesis, some notes and slight edits added by me.
Recipe originally from: A Virtual Vegan
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Ingredients

2 tablespoons olive oil , divided
5 large portobello mushrooms , sliced into chunky pieces
1 large onion , chopped finely
3 cloves garlic , chopped finely -I used like 6, don't judge me
5 large potatoes , peeled and cut into large chunks
4 large carrots , peeled and cut into 1 inch chunks
1½ cups / 360 mls red wine
¼ cup / 60 mls soy sauce or Tamari (*gluten-free tamari/soy sauce, or coconut aminos).
2 cups / 16 oz / 473 mls vegetable or mushroom broth
1 teaspoon salt , plus more to taste
½ teaspoon black pepper , plus more to taste
1 tablespoon sugar - *I don't add any sugar to this recipe and I don't think it needs it.
4 tablespoons all purpose flour (*or arrowroot powder, cornstarch or gluten free flour . Use the same amount.)
water , to make a slurry
2 sprigs of fresh thyme
1 large sprig fresh rosemary
3 to 4 fresh sage leaves
*Optional, 20-25 pearl onions, fresh and peeled.

Instructions (Works with the IP or Ninja Foodi in 6-8qt size. Halve for smaller pots.)

INSTANT POT INSTRUCTIONS

Set the Instant Pot to sauté and add 1 tablespoon of the olive oil. Add the mushroom slices and cook until they have a good golden color all over. Then remove to a plate or a bowl and set aside.
Add the remaining oil, and sauté the onions until golden. It's important to get a good color on them because that's what adds lots of flavor. Once golden, turn off the Instant Pot and immediately add the garlic, stirring it in and letting it cook in the residual heat.

Add the potatoes, carrots, wine, soy sauce, broth, pearl onions (if using) and seasonings then give it all a good stir. Really scrape into the bottom to get the brown mushroomy residue off and into the gravy for extra flavor. Place the fresh herbs on top, place the lid on the Instant Pot and seal it, then set it to Manual (Pressure Cook on newer models), High Pressure for 15 mins.
Once it's done, leave the pressure to release naturally, approximately 15 minutes, then quick release the rest. While waiting make a slurry with the flour. Add water to it gradually to make a lump free paste then add a little more, stirring constantly until it's pourable like cream.

Once the pressure has released turn off the Instant Pot, remove the lid, scoop out the herbs and discard. Turn the Instant Pot to "sauté" and pour in the slurry, stirring immediately to incorporate. Then add the mushrooms back in and stir gently again. The potatoes will be really soft and might break a little but that's ok. They taste at their best when soft like that in this recipe. Give it a couple of minutes for the gravy to thicken a bit and the mushrooms to warm through then serve.