INSTANT POT VEGGIE STEW

INSTANT POT VEGGIE STEW

Well I did it. I finally took advantage of those crazy Black Friday Deals at Amazon and bought myself an Instant Pot! And for my very first recipe? I took my most popular recipe this month and converted it! It was SO easy, and fast too. For those of you who have Instant Pots, here is my Instant Pot Veggie Stew. 

For those of you who don’t know – an “Instant Pot” is an electric pressure cooker that makes cooking many of our vegan recipes a cinch. One pot, set the program, and walk away. It will beep when it’s done!

You can seriously cook homemade beans, DRIED BEANS, in just 30 minutes from start to finish, and with NO SOAK time either. You can bake whole potatoes, make instant soups or stews, chili, rice – you name it.

The one I got is a 6-1 meaning it’s a slow cooker, pressure cooker, rice cooker, steamer, warmer, and it even sautés.

This recipe is a copy of my Hearty Vegetable Stew only modified for the Instant Pot. I did make a few changes to the original recipe but either version tastes great.

First press the SAUTE button on your IP and change the setting to LESS.

Mince ½ an onion, 1 carrot, and 1 celery stalk very fine and sauté in ¼ cup of low sodium veg broth. When the color turns translucent, add 2 cloves of minced garlic and stir well.

I took my most popular recipe this month and converted it for Instant Pots! Love a good rich, hearty stew? Try my Instant Pot Veggie Stew !

Ingredients

SAUTE MODE

• 1/2 med Onion (minced)
• 1 stalk Celery (minced)
• 1 med Carrot (minced)
• 2 cloves Garlic (minced)
• 1/4 cup Vegetable Broth (low sodium)
• 8 oz White Button Mushrooms
• 8 oz Portobello Mushrooms (chopped)
• 1 tsp Italian Seasoning
• 1 tsp Rosemary
• 1/2 tsp Rubbed Sage
• 1/2 cup Red Wine
• 1 can Diced Tomatoes (15oz)
• 1 can Tomato Sauce (8oz)
• 3 cups Vegetable Broth (Low Sodium)
• 2 med Carrots (diced)
• 1 stalk Celery (diced)
• 1 cup Green Beans (frozen or fresh) (diced)
• 2 med Yukon Gold Potatoes (diced)
• 1 Tbs Balsamic Vinegar
• 1/2 tsp Salt
• 1/2 tsp Kitchen Bouquet
• 1/4 tsp Ground Pepper
• 3/4 cup Pearl Onions
• 4 oz Frozen Peas
• 2 Tbs Corn Starc

Instructions

1. Set your IP to SAUTE mode and select LESS
2. Saute first 4 ingredients (onion, celery, carrot, and garlic) until soft and translucent
3. Add Italian Seasoning, Rosemary, and Sage
4. Add mushrooms and saute until all liquid has evaporated 
5. (It's ok if veggies slightly brown and stick a little)
6. Deglaze pan with Red Wine, scraping up any bits on the bottom.
7. Add Tomatoes, Tomato Sauce, and Vegetable Broth
8. Add all remaining veggies except Pearl Onions and Peas
9. Add seasonings
10. Attach lid to Instant Pot, 
11. Ensure Release Valve is set to SEALING, 
12. Press MANUAL MODE and set timer to 15 minutes
13. Once finished, cover steam release with towel and CAREFULLY release all pressure
14. Remove lid and stir in pearl onions, peas, and corn starch slurry
15. Stir and serve

Recipe Source:brandnewvegan.com

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