Irio Topped with Portobellos and Peppers

Course Main Course
Cuisine Kenya, Mexican


  • 3 lb Potatoes
  • 1 cup Corn Frozen or fresh
  • 1 cup Peas Frozen or fresh
  • Salt to taste
  • 2 Tablespoons Lime Juice
  • 2 cloves Garlic Minced
  • 2 Tablespoons Vegetable Broth
  • 2 Portobello Mushrooms sliced
  • 2 Red Bell Peppers sliced
  • 1 Tablespoon Green Chiles chopped
  • 15 oz Tomatoes diced
  • 1 Tablespoon Chili Powder


  1. Cook potatoes in slow cooker for 6-8 hours on low until potatoes are easily pierced with a fork. 

    Turn off slow cooker.  Add corn and peas to potatoes and replace lid of slow cooker until vegetables are thawed. 

  2. Mash potatoes, corn, and peas. 

    Add salt to taste.

  3. Combine lime juice, garlic, and vegetable broth to make a marinade.

    Marinade mushroom slices for at least 1 hour.

  4. Set an electric pressure cooker to saute.  Add the mushrooms and any remaining marinade.  Cook 3 minutes.

    Add the peppers and chiles and cook for 2 more minutes.

  5. Lock the lid on the pressure cooker.  Cook on high pressure for 2 minutes.  Release the pressure.

  6. Add the tomatoes and chili powder.  Close the lid and allow to sit for 3 minutes. 

  7. Serve the mushroom and pepper sauce over the irio.