Instant Pot Veggie Stew

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

1. Set your IP to SAUTE mode and select LESS
2. Saute 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
7. Add Tomatoes and Sauce
8. Add Veggie Broth
9. Add remaining veggies except Pearl Onions and Peas
10. Add seasonings
11. Attach lid to Instant Pot
12. Ensure Release Valve is set to SEALING
13. Press MANUAL MODE and set timer to 15 minutes
14. Once finished, cover steam release with towel and CAREFULLY release all pressure
15. Remove lid and stir in pearl onions, peas, and corn starch slurry
16. Stir and serve

Source>>Instant Pot Veggie Stew@brandnewvegan

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