Step 1

Set your Instant Pot to sauté and add oil OR water to pot. Once heated, add the onions and sauté until softened, about 3-4 minutes.

Step 2

Add the mushrooms and cook for another 2-3 minutes.

Step 3

Add salt, thyme and black pepper and stir to coat the mushrooms and onions.

Step 4

Add tomato paste and stir again. Add broth and stir to combine everything, be sure scrape up any bits that have stuck to the bottom of the pot.

Step 5

Add carrots, potatoes, vegan Worcestershire sauce, and stir once again. Cancel saute function.

Step 6

Add bay leaf, place and lock lid onto the pot and close the pressure release valve. Set to pressure cook for 12 minutes. Pot will take about 10 minutes to come to pressure.

Step 7

While the stew is pressure cooking, make the slurry by whisking the arrowroot starch (or cornstarch) and water in a small bowl. Set aside.

Step 8

When the pressure cooking time has ended, press cancel and open the pressure release valve to manually release the pressure.

Step 9

Once pressure has been released and the float valve pin has dropped, slowly unlock and remove the lid. Remove the bay leaf and stir the mixture so everything recombines.

Step 10

Give slurry a quick whisk to recombine and stir it into the stew.

Step 11

Stir in frozen peas and dried parsley.

Step 12

Over medium high heat and add oil OR water to a large pot. Once heated, add the onions and saute until softened, about 3-4 minutes.

Step 13

Add the mushrooms and cook for another 2-3 minutes.

Step 14

Add salt, thyme and black pepper and stir to coat the mushrooms and onions.

Step 15

Add tomato paste and stir again. Add broth and stir to combine everything, be sure scrape up any bits that have stuck to the bottom of the pot.

Step 16

Add carrots, potatoes, vegan Worcestershire sauce, and stir once again. Add bay leaf and bring to a boil. Once boiling, turn heat down to low, cover pot, and simmer until carrots and potatoes are fork tender. This will roughly take 20-minutes.

Step 17

While the stew is simmering, make the slurry by whisking the arrowroot starch (or cornstarch) and water in a small bowl. Set aside.

Step 18

Once the stew is cooked, remove bay leaf. Give slurry a quick whisk to recombine and stir it into the stew.

Step 19

Stir in frozen peas and dried parsley. Remove pot from heat. Serve.