Step 1

Finely chop the mushroom, onion and garlic, by knife or in a food processor. Add to the instant pot.  (Alternatively, You can cook the onion and garlic in 1/4 cup broth or wine on saute, for a few mins for additional flavor and then add mushrooms).

Step 2

Add the spices, herbs, 1 tsp rosemary, salt, Worcestershire (or use 1 tablespoon soy sauce and 2 tablespoons red wine) and 1 cup broth. .(Additional flavors such as poultry seasoning, herbs can be added at this point. Use bouillon with water instead of broth.)

Step 3

Mix well to combine. The mixture will look dry but mushrooms leak a ton of moisture under pressure. See stove top instructions in notes.

Step 4

Close the lid. Pressure cook for 20 mins. Let the pressure release naturally. Open the lid.

Step 5

Start saute. Add more fresh rosemary, white pepper. Mix starch in 1.5 cups of broth and add in. Bring to a boil. Add 1/2 cup cashew cream for creamier (optional), or use a nutfree non dairy cream or 1 tbsp toasted flour(wheat or rice) mixed in 1/4 cup broth for additional thickening). Taste and adjust salt and flavor by adding more if needed. Add some soy sauce if needed. Simmer for another 1-2 mins.

Step 6

Serve over my fluffy mashed potatoes or biscuits. Refrigerate for upto 4 days. Freeze for upto a month.