Beefless Stew

Made Cathy Fisher's Beefless Stew from Straight-Up Food tonight. I decided to do it in my pressure cooker instead. I made a couple of changes to it. I used fresh green beans (chopped) from my garden instead of peas, left the celery out because I didn't have any, and used dried spices instead of fresh. STILL AMAZING!
Her original recipe does not contain salt, but I do add salt and black pepper to mine.

Here is the original recipe, then see my modified recipe, below.

1½ large yellow onions, chopped into 1/2-inch pieces
3 large cloves of garlic, pressed
3 large carrots, sliced into 1/2-inch thick coins (I didn't peel mine)
1½ cups fresh or frozen green beans
16 oz. baby bella mushrooms, chopped into bite-sized pieces
2 1/2 pounds Yukon Gold potatoes (4 large), cut into ¾-inch chunks (I left the peel on)
3 cups water or vegetable broth (or 2 3/4 cup water or broth and 1/4 cup red wine)
4 oz. organic tomato paste
1 tablespoon dried Italian herb blend (I used mixture of thyme, oregano, and basil)
2 teaspoons dried rosemary, crushed
1 T dried parsley
Salt and ground black pepper to taste

In your pressure cooker (on the BROWN feature), steamfry the onions. Add some water or veggie broth if the onions stick. Add the garlic and cook another minute. Add the carrots, green beans, mushrooms, and potatoes. Add the water, tomato sauce and seasonings. Stir well. Cook on pressure for 8 minutes. Turn off and let cool about 10 minutes, then release any additional steam (carefully because there is a lot of liquid in the pot). Scoop out two cups of the veggies mixture and blend until smooth in the blender. Return the blended mixture to the pot of stew and stir well. Serve warm with crusty whole-grain bread or corn bread.