Best Pressure Cooker Marinated Mushrooms Recipes

INSTANT POT MUSHROOMS RECIPE WITH BUTTER RANCH SAUCE

Steps:

• Set Instant Pot to saute. Add the butter and garlic and cook for 2 minutes. Add mushrooms and cook for an additional 5 minutes, or until softened.
• Add the Parmesan, Ranch dressing mix and beef broth (or water) to the pot; mix well.
• Place the cover on the pot and set timer to 5 minutes on high pressure (pressure cook setting). It will take the IP around 8 minutes to build up pressure before it begins cooking.
• When cooking is done, do a quick release. Remove cover and serve with toothpicks, if desired.

INSTANT POT MUSHROOMS

Steps:

• Put water and sliced mushrooms in the Instant Pot. Close the lid and turn the valve to a Sealing position. Press the "Pressure Cook" or "Manual" button and set the time to 6 minutes.
• When the Instant Pot finishes cooking, quick release (QR) the steam.
• Drain the mushrooms and return them to the Instant Pot.
• Add olive oil and minced garlic to the mushrooms and mix.
• Press the "Saute" button on the Instant Pot and set the time to 5 minutes. Saute the mushrooms, stirring every 30 seconds, until fragrant (about 2 minutes).

INSTANT POT MUSHROOMS

Steps:

• Set pot to saute, add butter, garlic and onions. Cook until onions soften.
• Rinse and dry with a paper towel your mushrooms, add them into your pot. Gently stir and cook for 3-4 minutes. Turn pot off.
• Add broth, then close lid and steam valve.
• Set to high pressure for 5 minutes followed by a quick release.
• Use slotted spoon to serve, top with parmesan and sprinkle with salt and pepper.

PRESSURE-COOKER MUSHROOM POT ROAST

Steps:

• Halve roast; sprinkle with salt and pepper. Select saute or browning setting on a 8-qt. electric pressure cooker. Adjust for medium heat; add 1-1/2 teaspoons oil. When oil is hot, brown a roast half on all sides. Remove; repeat with remaining beef and 1-1/2 teaspoons oil. Add wine to pressure cooker. Cook 2 minutes, stirring to loosen browned bits from pan. Press cancel. Return beef to pressure cooker., Add mushrooms, onions, broth, tomato sauce, parsnips, celery, carrots, garlic, bay leaves, thyme and chili powder. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 60 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in beef should read at least 160°., Remove meat and vegetables to a serving platter; keep warm. Discard bay leaves. Skim fat from cooking juices; transfer back to pressure cooker. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with mashed potatoes, meat and vegetables. If desired, top with chopped parsley. , Freeze option: Place roast and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.

FAVORITE MARINATED MUSHROOMS

Steps:

• Remove mushroom stems (discard or save for another use). Place caps in a large saucepan and cover with water. Bring to a boil. Reduce heat; cook for 3 minutes, stirring occasionally. Drain and cool., In a small bowl, whisk the salad dressing mix, water, oil, vinegar, lemon juice, sugar and seasonings. , Place mushrooms in a large bowl; add dressing and stir to coat. Cover and refrigerate for 8 hours or overnight.