Instant Pot Veggie Stew
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
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
- 1/2 tsp salt
- 1 tsp italian seasoning
- 1/2 cup red wine
- 1/4 tsp ground pepper
- 2 cloves garlic ((minced))
- 1/2 tsp rubbed sage
- 1 tsp rosemary
- 1 tbs balsamic vinegar
- 1/2 med onion ((minced))
- 1 stalk celery ((minced))
- 1 med carrot ((minced))
- 1/4 cup vegetable broth ((low sodium))
- 8 oz white button mushrooms
- 8 oz portobello mushrooms ((chopped))
- 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))
- 1/2 tsp kitchen bouquet
- 3/4 cup pearl onions
- 4 oz frozen peas
- 2 tbs corn starch
- Carbohydrate 5.29225685234086 g
- Cholesterol 0 mg
- Fat 0.21099231455294 g
- Fiber 1.28440128243943 g
- Protein 1.83595311017796 g
- Saturated Fat 0.0481212781750572 g
- Serving Size 1 1 Serving (117g)
- Sodium 18.8684946716515 mg
- Sugar 4.00785556990143 g
- Trans Fat 0.0737837317062845 g
- Calories 49 calories
Step-by-step
- 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
My Favorite Instant Pot Veggie Stew: A Busy Woman's Best Friend
As a working mom, time is my most precious commodity. Dinner prep used to be a stressful, time-consuming ordeal. I’d spend hours chopping vegetables, simmering sauces, and generally feeling frazzled by the time the food was even ready to eat. Then, I discovered the Instant Pot. My life, and my dinner routine, were forever changed.
This Instant Pot Veggie Stew is a testament to the power of efficient cooking. It's packed with flavor, bursting with nutritious vegetables, and incredibly easy to make. Seriously, the whole process, from start to finish, takes less than 30 minutes of active time. That leaves me more time for my kids, my work, and maybe even a stolen moment of quiet before bedtime. The best part? This stew tastes as good as (if not better than!) anything I'd spend hours slaving over in a traditional pot. It’s become a staple in our household, a warm and comforting meal that we all adore.
The beauty of this recipe lies in its simplicity and versatility. I love how easily I can adapt it to whatever vegetables I have on hand. Sometimes I add extra carrots or potatoes. Other times, I throw in some zucchini or bell peppers. The flavors always meld beautifully, creating a rich and satisfying broth. And don't even get me started on the leftovers! This stew is even better the next day. It's the perfect grab-and-go lunch for busy weekdays.
Beyond convenience, this stew is packed with nutrients. It's a great source of vitamins and minerals, and a hearty, healthy alternative to many heavier meals. The deep flavors from the red wine and herbs add another layer of satisfaction. The vegetables retain their vibrant colours and textures perfectly, thanks to the Instant Pot's precise pressure cooking method. It's the kind of meal that nourishes both body and soul, and that's something I truly appreciate in our busy lives.
Beyond the Recipe: The Instant Pot has revolutionized my approach to cooking. It's no longer a chore; it's a creative outlet. I can experiment with different flavor combinations and ingredients, knowing that I'll still have a delicious, healthy meal ready in a fraction of the time. I encourage you to embrace the power of this appliance and try this Instant Pot Veggie Stew. You won't regret it. You’ll find yourself with more free time, less stress, and a healthier, happier family.
This recipe has become a go-to for weeknight dinners, potlucks, and even cozy nights in. Its versatility is unmatched, allowing me to adapt it to different seasons and available ingredients. I often swap out the mushrooms for other varieties or incorporate seasonal vegetables like butternut squash in the fall or asparagus in the spring. The basic recipe remains consistently delicious, regardless of the variations. It’s a recipe that has truly grown with our family and evolved into something truly special.
The ease of cleanup is another huge bonus. Unlike traditional stovetop cooking, the Instant Pot requires minimal cleanup. One pot, one delicious meal, and minimal dishes – what more could a busy mom ask for? I strongly recommend this recipe not just for its convenience and taste but also for the precious time it saves, allowing you to focus on what truly matters: family, friends, and life's other adventures.
So, try it! Make this Instant Pot Veggie Stew your own. Experiment, adjust to your taste, and enjoy the simplicity and deliciousness of a healthy, flavorful meal that's ready in a snap. You deserve it.
