Using the sauté function, sauté the onion, celery, and carrots for 3-4 minutes, adding a little vegetable broth, if needed. Stir in the mushrooms, jackfruit, and garlic; sauté 2-3 minutes. Press cancel.
Stir in the worcestershire sauce, tomato paste, thyme, rosemary, smoked paprika, ½ cup wine and 1½ cups vegetable broth. Attach the lid, ensure knob is set on sealing. Set for 10 minutes. Allow pressure to release naturally.
Meanwhile, using a separate pot on the stove, boil potatoes in water until tender, about 10-15 minutes. Drain. Stir in the plant milk, garlic, pepper, and salt (if using). Add a little more milk to achieve desired consistency; adjust seasonings to taste. Set aside.
When the pressure has released in the Instant Pot (or pressure cooker), press cancel and remove the lid.
In a small bowl, stir together the cornstarch and remaining ¼ cup wine (or vegetable broth) until the slurry is very smooth (no lumps). Pour the mixture into the Instant Pot and stir until combined.
Press “sauté”, allowing the mixture to simmer, stirring occasionally, until the sauce thickens, about 3-5 minutes. Press “cancel”.
Serve the bourguignon over the prepared mashed potatoes and garnish with fresh herbs, if desired.
Stovetop Instructions
In a large skillet or pot, sauté onion, celery, and carrots over medium-low heat for 5-6 minutes, adding a little vegetable broth, as needed.
Add the mushrooms, jackfruit, and garlic to the onion, carrot, and celery; sauté 5-6 more minutes.
Stir in the worcestershire sauce, tomato paste, thyme, rosemary, smoked paprika, and 1½ cups vegetable broth. Cover with a tight-fitting lid and simmer until the jackfruit is tender, about 30-40 minutes.
Meanwhile, using a separate pot, boil the potatoes in water until fork tender, about 10-15 minutes. Drain. Stir in the plant milk, garlic, pepper, and salt (if using). Add in a little more milk, if needed, to achieve desired consistency; adjust seasonings to taste. Set aside.
In a small bowl, stir together the cornstarch and wine (or vegetable broth) until very smooth (no lumps).
Remove the lid and stir in the wine slurry. Continue to simmer, stirring occasionally until the sauce thickens, about 5-10 minutes. Remove from heat.
Serve the jackfruit bourguignon over prepared mashed potatoes and garnish with fresh herbs, if desired.
Notes
* You can use any mushrooms in this recipe. They’re typically sliced or quartered, depending on the type. For instance, I use quartered baby bella mushrooms. But if you use portabellas, you can slice them.** I froze some jackfruit to use in recipes like this throughout the year. You can purchase frozen cubed jackfruit at Asian and Indian markets or specialty grocers. Some frozen jackfruit are par-cooked and quite tender, which means they won't take as long to cook. Be sure to check your jackfruit to make sure you don't overcook it. If you are using canned jackfruit, drain and rinse; drain then rinse again before using. The brine sometimes can alter the flavors of a dish if it isn’t rinsed well.*** Lord Sandy’s makes a vegetarian Worcestershire sauce. If you don’t have any, you can sub coconut aminos or soy sauce.