Instant Pot Veggie Stew

 From:  Instant Pot Veggie Stew - Brand New Vegan

Yield:  8

Ingredients

Scale

1x

2x

3x

½ med Onion ((minced))

1 stalk Celery ((minced))

1 med Carrot ((minced))

2 cloves Garlic ((minced))

¼ cup Vegetable Broth ((low sodium))

8 oz White Button Mushrooms

8 oz Portobello Mushrooms ((chopped))

1 tsp Italian Seasoning

1 tsp Rosemary

½ tsp Rubbed Sage

½ 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

½ tsp Salt

½ tsp Kitchen Bouquet

¼ tsp Ground Pepper

¾ cup Pearl Onions

4 oz Frozen Peas

2 Tbs Corn Starch

Instructions

1.  Set your IP to SAUTE mode and select LESS

2.  Saute first 4 ingredients (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  

(It's ok if veggies slightly brown and stick a little)

5.  Deglaze pan with Red Wine, scraping up any bits on the bottom.

6.  Add Tomatoes, Tomato Sauce, and Vegetable Broth

7.  Add all remaining veggies except Pearl Onions and Peas

8.  Add seasonings

9.  Attach lid to Instant Pot, 

10.  Ensure Release Valve is set to SEALING, 

11.  Press MANUAL MODE and set timer to 15 minutes

12.  Once finished, cover steam release with towel and CAREFULLY release all pressure

13.  Remove lid and stir in pearl onions, peas, and cornstarch slurry

14.  Stir and serve