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Caramelized Mushroom & Turmeric Stew in the Pressure Cooker

This delightful stew brings together caramelized mushrooms, warming spices, and creamy coconut milk for a richly satisfying dish conveniently made in the pressure cooker.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 320 kcal

Equipment

  • 1 Pressure cooker

Ingredients
  

Main ingredients

  • 2 tablespoons olive oil
  • 1 large onion sliced thin
  • 3 cups mushrooms sliced
  • 3 cloves garlic minced
  • 1 teaspoon turmeric
  • 0.5 teaspoon cumin
  • 0.25 teaspoon black pepper
  • 0.5 teaspoon salt
  • 2 cups vegetable broth
  • 15 ounces coconut milk full can
  • 1 tablespoon soy sauce
  • 1 teaspoon lemon juice
  • fresh cilantro for garnish

Instructions
 

Instructions

  • Heat olive oil in a large pot over medium heat. Add onions and cook until soft, about 5 minutes.
  • Add mushrooms to the pot and cook until they release moisture and begin to caramelize, about 10 minutes.
  • Stir in garlic, turmeric, cumin, black pepper, and salt. Cook for 1 minute until fragrant.
  • Pour in vegetable broth and coconut milk, then stir in soy sauce. Bring to a gentle simmer.
  • Reduce heat and simmer uncovered for 15 minutes to allow flavors to meld and stew to thicken.
  • Transfer to pressure cooker, secure lid, and cook on high pressure for 10 minutes. Allow natural release.
  • Stir in lemon juice, adjust seasoning, and serve with fresh cilantro.

Notes

For extra depth, allow the stew to sit 10-15 minutes before serving. It tastes even better the next day!