Description
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
Scale
- 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