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.

16 oz. mushrooms (or more) I usually use button or cremini. 1/2 red onion, chopped 1/2 c veggie stock or mushroom stock 1/4 c low sodium soy sauce 16 oz. mushrooms (or more) 1/4 cup red wine 1/2 c low sodium veggie stock/mushroom stock 2 T low sodium soy sauce 1 tablespoon browning sauce

Use either recipe above, place all ingredients in your Instant PotŪ. 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!!