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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
- ½ onion, minced
- 1 celery stalk, minced
- 1 carrot, minced
- 2 garlic cloves, minced
- ¼ cup Veg Broth
- 8oz White Mushrooms
- 80z Sliced Portabella Mushrooms, chopped
- 1 tsp Italian Seasoning
- 1 tsp Rosemary
- ½ tsp Rubbed Sage
MANUAL MODE
- ½ cup Red Wine
- 15oz Diced Tomatoes
- 8oz Tomato Sauce
- 3 cups Veg Broth
- 2 Carrots, diced
- 1 Celery Stalk, diced
- 1 cup fresh Green Beans, diced
- 2 Yukon Gold Potatoes, diced
- 1 Tbs Balsamic Vinegar
- ½ tsp Salt
- ½ tsp Kitchen Bouquet
- ¼ tsp Ground Pepper
KEEP WARM MODE
- ¾ cup Pearl Onions
- 4oz Frozen Peas
- 2 Tbs Corn Starch
Instructions
- Set your IP to SAUTE mode and select LESS
- Saute 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
- Add Tomatoes and Sauce
- Add Veggie Broth
- Add 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 corn starch slurry
- Stir and serve
