"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Instant Pot Veggie Stew Recipe

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This recipe for Instant Pot Veggie Stew, by , is from Cooking with my Daughter, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Delayne Kice


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

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

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
45 minutes




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