> 2 tbsp canola oil
> 2 (6 oz) pkgs sliced portabella mushrooms
> 1 (16 oz) pkg sliced baby bella mushrooms or sliced white mushrooms
> 1 (4 oz) pkg baby bella, shiitake, and oyster mushrooms baby bella, shiitake, and oyster mushrooms
> 4 medium carrots
> 2 tbsp tomato paste
> 4 cloves garlic, minced
> 1/4 cup all-purpose flour
> 1 (12 oz) bottle dark beer or 1 1/2 cups vegetable broth
> 1 (14.4 oz) pkg frozen pearl onions
> 1 (0.5 oz) pkg Nature's Promise® Organic Thyme
> 1 bay leaf
> 1 (24) oz pkg Nature's Promise® Yukon Gold mashed potatoes
> Chopped parsley
Set the Instant Pot® to sauté on high and add the oil. Cut the sliced portabella mushrooms in half. To Instant Pot®, add portabella mushrooms and cook 5 min., until slightly softened. Stir in the baby bella mushrooms and the mixed mushrooms. Cook another 5 min., until mushrooms have released liquid and are beginning to brown. Season with salt and pepper.
Meanwhile, peel the carrots and cut into 2-inch pieces. Cut each piece in half lengthwise (quarter any larger carrots, if needed). When mushrooms are tender, stir in the tomato paste and garlic. Cook 1 min., until fragrant. Add the flour and stir to coat. Cook 1 min., stirring constantly. Add the beer and ½ cup water, scraping up any browned bits on bottom of pot. Turn off the sauté function. Stir in carrots, pearl onions, thyme, and bay leaf. Season with salt and pepper
Lock the lid and close the pressure release valve. Set Instant Pot® to pressure cook on high 8 min. When done, use the quick release method to release the pressure. Carefully remove bay leaf and thyme sprigs. Season with salt and pepper. Garnish with the parsley to serve.
Serve with 1 (24 oz) pkg Nature’s Promise® Yukon Gold Mashed Potatoes.