Instant Pot Veggie Stew

Ingredients

• SAUTE MODE

½ onion, minced

• 1 celery stalk, minced
• 1 carrot, minced
• 2 garlic cloves, minced

¼ cup Veg Broth

• 8oz White Mushrooms
• 80z Sliced Portabella Mushrooms, chopped
• 1 tsp Italian Seasoning
• 1 tsp Rosemary
• ½ tsp Rubbed Sage
• MANUAL MODE

½ cup Red Wine

• 15oz Diced Tomatoes
• 8oz Tomato Sauce
• 3 cups Veg Broth
• 2 Carrots, diced
• 1 Celery Stalk, diced
• 1 cup fresh Green Beans, diced
• 2 Yukon Gold Potatoes, diced
• 1 Tbs Balsamic Vinegar
• ½ tsp Salt
• ½ tsp Kitchen Bouquet
• ¼ tsp Ground Pepper
• KEEP WARM MODE

¾ cup Pearl Onions

• 4oz Frozen Peas
• 2 Tbs Corn Starch

Directions

Set your IP to SAUTE mode and select LESS

1. Saute onion, celery, carrot, and garlic until soft and translucent

Add Italian Seasoning, Rosemary, and Sage

1. Add mushrooms and saute until all liquid has evaporated
2. It’s ok if veggies slightly brown and stick a little
3. Deglaze pan with Red Wine
4. Add Tomatoes and Sauce

Add Veggie Broth

1. Add remaining veggies except Pearl Onions and Peas
2. Add seasonings
3. Attach lid to Instant Pot
4. Ensure Release Valve is set to SEALING

Press MANUAL MODE and set timer to 15 minutes

1. Once finished, cover steam release with towel and CAREFULLY release all pressure
2. Remove lid and stir in pearl onions, peas, and corn starch slurry
3. Stir and serve