Ingredients
2 pounds medium fresh mushrooms1 package (14.4 ounces) frozen pearl onions4 garlic cloves, minced3/4 cup reduced-sodium beef broth1/4 cup dry red wine3 tablespoons balsamic vinegar3 tablespoons olive oil1 teaspoon salt1 teaspoon dried basil1/2 teaspoon dried thyme1/2 teaspoon pepper1/4 teaspoon crushed red pepper flakes
Preparation
Place mushrooms, onions and garlic in a 6-qt. electric pressure cooker. In a small bowl, whisk remaining ingredients; pour over mushrooms. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Quick-release pressure.
