3. Instant Pot Veggie Stew
Ingredients:
- 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 Starch
Instructions:
- Set your IP to SAUTE mode and select LESS
- Saute first 4 ingredients (onion, celery, carrot, and garlic) until soft and translucent
- Add Italian Seasoning, Rosemary, and Sage
- Add mushrooms and saute until all liquid has evaporated . (It’s ok if veggies slightly brown and stick a little)
- Deglaze pan with Red Wine, scraping up any bits on the bottom.
- Add Tomatoes, Tomato Sauce, and Vegetable Broth
- Add all remaining veggies except Pearl Onions and Peas
- Add seasonings
- Attach lid to Instant Pot. Ensure Release Valve is set to SEALING. Press MANUAL MODE and set timer to 15 minutes
- Once finished, cover steam release with towel and CAREFULLY release all pressure
- Remove lid and stir in pearl onions, peas, and cornstarch slurry
- Stir and serve
Originally posted 2019-03-12 14:01:51.
