Instant Pot Mushroom Tempeh Bourguignon

We try to eat meatless a few days a week.  Here's my take on the infamous bourguignon. 

You can leave out the tempeh and it's still delish. You can also omit the faux beef stock for a tbsp of marmite or a tsp of amino liquid with the soaking water.

Tempeh, about a cup
Amino or marmite
3 tbsp of oil
1 onion, chopped (a cup)
3 carrots, chopped (a cup)
1 shallot, diced
16 oz mushrooms, quartered. (your choice of which)
2 celery stalks, (a cup)
2 cups of red wine, (1/2 bottle)
3 red potatoes, chopped (a cup)
4 cloves of garlic, smashed/chopped
1/2 cup of dried mushrooms, soaking in 3 cups of faux beef stock (I use shi take)
1/4 cup of julienned sun dried tomatoes
2 bay leaves
4-6 sticks of thyme
Salt/Pepper to taste

Cut up the tempeh into chunks to mimic "beef" chunks.  Place in small bowl and add a couple of tsp of amino and let it soak. (or 1 tbsp of marmite to 1/4 cup of water) I do this about an hour before cooking.

Put saute on the instant pot, add oil and onions/carrots/shallot/mushroom/celery. (I add as I chop)  Stir and cook for a solid 5 minutes.  Add wine, scrape up any bits.  Bring to a boil for a minute.  Then add in the rest of the ingredients with the exception of salt/pepper plus the tempeh and its marinating liquid.  You should just see the liquid shy of the mound of ingredients.  You don't want it completely covered as it will reduce down.  Close and cook for 30 minutes high pressure.

Natural release and taste for salt.  Remove leaves and thyme sticks.  You can at this point thicken if you wish or boil on saute to reduce a bit if too watery.  Serve with crusty bread and salad.