Instant Pot Veggie Stew

• Produce

  • 3 Carrot
  • 2 Celery stalk
  • 2 Garlic cloves
  • 1 cup Green beans, fresh
  • 8 oz Mushrooms, white
  • 1/2 Onion
  • 3/4 cup Pearl onions
  • 4 oz Peas, frozen
  • 1 tsp Rosemary
  • 1/2 tsp Sage
  • 15 oz Tomatoes
  • 2 Yukon gold potatoes
  • 80 Z sliced portabella mushrooms

• Canned Goods

  • 3 1/4 cup Vegetable broth

• Condiments

  • 1 tbsp Balsamic vinegar
  • 8 oz Tomato sauce

• Baking & Spices

  • 2 tbsp Corn starch
  • 1 tsp Italian seasoning
  • 1/4 tsp Pepper, ground
  • 1/2 tsp Salt

• Beer, Wine & Liquor

  • 1/2 cup Red wine

• Other

  • ½ tsp Kitchen Bouquet

Found on brandnewvegan.com

Description

Ingredients

• 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
• 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
• ¾ cup Pearl Onions
• 4oz Frozen Peas
• 2 Tbs Corn Starch

Directions

• 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
• Its 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

Nutrition