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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Instant Pot Veggie Stew Recipe

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This recipe for Instant Pot Veggie Stew is from Cooking with Dillon, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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:
8
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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