http://www.klunkerskitchen.com/2015/05/crock-pot-mushrooms.html

16oz. mushrooms (or more) I usually use button or cremini. 1/2 red onion, chopped up to 6 cloves of garlic, chopped fine 1/2c veggie stock or mushroom stock 1/4c low sodium soy sauce salt and pepper to taste (I wait until after) OR LOW SODIUM INSTRUCTIONS 16oz. mushrooms (or more) Up to six cloves of garlic, peeled and crushed 1/4 cup red wine 1/2c low sodium veggie stock/mushroom stock 2 T low sodium soy sauce black pepper to taste 1 tablespoon browning sauce Or a combo of the above.

Use either recipe above, place all ingredients in your Instant Pot®. Close the lid and make sure the top is set to pressure. Turn pot on, and set to manual mode, 4 minutes. After it is done, do a quick release. You can thicken the sauce by turning the Instant Pot to saute mode and letting it come to a boil with the lid off. Combine 1/4c of water with 2-3 T of corn starch, and when the liquid is boiling, add the slurry. Stir well and let cook for 1 minute. Then serve over rice or potatoes or as is. ENJOY!!