Read...
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.
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
