Set Instant Pot to saute on high and add oil. Cut sliced portabella mushrooms in half. To Instant Pot, add portabella mushrooms and cook until slightly softened, 5 minutes. Stir in baby bella mushrooms and mushroom blend. Cook until mushrooms have released liquid and are beginning to brown, another 5 minutes. Season with salt and pepper.

Meanwhile, peel carrots and cut into 2" pieces. Cut each piece in half lengthwise (quarter any larger carrots, if needed). When mushrooms are tender, stir in tomato paste and garlic. Cook until fragrant, 1 minute. Add flour and stir to coat. Cook 1 minute, stirring constantly. Add beer and 1/2 cup water, scraping up any browned bits on bottom of pot. Turn off the saute function. Stir in carrots, pearl onions, thyme and bay leaf. Season with salt and pepper.

Lock the lid and close pressure release valve. Set Instant Pot to pressure cook on high for 8 minutes. When done, use the quick release method to release the pressure. Carefully remove bay leaf and thyme sprigs. Season with salt and pepper. Serve with mashed potatoes. Garnish with parsley to serve.

Source: Hannaford fresh Magazine, December 2024