INSTANT POT VEGETABLE STEW
The ultimate comfort food, this Instant Pot vegetable stew is made with loads of veg and delicious broth with herbs and spices. It's thick, hearty and is vegan and gluten-free friendly.
Provided by Instant Pot Eats
Categories Main
Time 50m
Number Of Ingredients 26
Steps:
- Pre-dice the vegetables and set them aside.
- Turn the Instant Pot on and select the Sauté setting. Once heated, add the olive oil, onions and half a teaspoon of salt. Cook for 2-3 minutes, then add the garlic, dried porcini mushrooms and stir.
- Add the rest of the vegetables and stir. Now add all final ingredients listed in the cooking stage and stir through. Press Cancel to stop the Sauté.
- Secure and lock the lid and point the top valve to Sealing (on older models). Press Manual/Pressure Cook and adjust the time to 5 minutes using - and + buttons. It should say HIGH pressure underneath. After a few moments, ON sign will come on indicating that the Instant Pot is building up the pressure. On older models, you might also hear 3 beep sounds. and adjust the time to 5 minutes. The pressure will take about 10-12 minutes to build up and THEN the cooking timer of 5 minutes will appear on the screen. Please note, some cooking does begin while the pot is building up the pressure.
- Once the timer ends, leave the pot undisturbed for 8-10 minutes for the built-up pressure to release naturally. You will see a new timer on the screen showing you how long it's been sitting idle. Then, use the quick release method by pointing the top steam handle to Venting or pressing on the steam knob (on newer models) to let off the rest of the pressure and steam.
- Mix the tapioca flour with water in a small bowl. Open the Instant Pot lid and stir in the tapioca slurry mixture into the stew. Stir through, you should see the sauce thicken slightly. Now, taste the stew and add more salt or pepper if you like. You can also add a little drizzle of lemon juice.
- Serve the stew topped with fresh parsley and lemon zest, also known as gremolata.
- Preheat a large stew pot over medium heat. Add the olive oil, onions and salt and cook for 2-3 minutes, stirring a few times. Add the rest of the ingredients and stir through. Pop the lid on top and cook over medium heat for 40-45 minutes until potatoes are nice and soft. Stir a few times and check the heat, it should not be boiling but rather simmering or bubbling away. Finish the stew same as above.
Nutrition Facts : ServingSize 2 cups, Calories 286 calories, Sugar 12.1 g, Sodium 1486.9 mg, Fat 6.8 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 52.2 g, Fiber 9.4 g, Protein 7.6 g, Cholesterol 0.2 mg
INSTANT POT VEGETARIAN STEW
Make and share this Instant Pot Vegetarian Stew recipe from Food.com.
Provided by Denise J
Categories Vegan
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Saute leek and mushroom in oil in instant pot using the lower saute setting (can change it by hitting the adjust button a few times.
- Add carrots, potatoes, celery, water, herbs, worcestershire sauce and salt and pepper. Stir well, then add water and stir again. Set instant pot to 13 minutes on Stew function (or less if you like your veggies less done).
- Meanwhile, saute seitan in a skillet on the stove and set aside.
- Do a 15 minute natural release then release the pressure, putting a towel over the valve if you want to contain the steam.
- Open lid, add seitan, peas, and flour slurry, set to Saute and cook down a minute or two to thicken it a bit.
Nutrition Facts : Calories 111.7, Fat 0.9, SaturatedFat 0.1, Sodium 77.1, Carbohydrate 23.4, Fiber 4.4, Sugar 4.8, Protein 3.6
INSTANT POT VEGETABLE STEW WITH MUSHROOMS, POTATOES AND CARROTS
This Instant Pot vegetable stew is just as flavorful and hearty as beef stew! Made with mushrooms, potatoes and carrots in a rich, thick broth. Total Instant Pot Cooking Time: 10 minutes to reach pressure + 10 minute cooking time + quick release
Provided by Jenny Meier | Kitchen Skip blog
Categories Soup and Stew
Time 45m
Number Of Ingredients 13
Steps:
- Press the Instant Pot Saute button to heat the oil/butter.
- Saute the onion until soft, about 5 minutes.
- Add the mushrooms, garlic, thyme and salt.
- Add a drizzle of vegetable broth (to keep the mushrooms from sticking to the pot). Saute the mushrooms for 5 to 7 minutes, stirring frequently, until soft and mostly cooked.
- Add the remaining vegetable broth. Bring to a simmer.
- In a small bowl, whisk together the flour and ½ cup water. Add tomato paste. Whisk until smooth.
- Pour the flour slurry into the pot of simmering broth, whisking the broth as you pour.
- Add potatoes and carrots. Mix well.
- Secure the lid. Make sure the steam release valve is in the "sealed" position.
- Cook on high pressure for 10 minutes.
- When the cooking time is done, use a quick release to instantly release the pressure.
- Stir in peas and herbs. Add salt to taste.
Nutrition Facts : Calories 299 calories, Sugar 13.7 g, Sodium 1137.4 mg, Fat 8 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 51.6 g, Fiber 9.4 g, Protein 9.5 g, Cholesterol 0 mg
INSTANT POT BEEF STEW
This isn't your Grandma's beef stew: The Instant Pot (a slow cooker, pressure cooker and stove-top stand-in, all in one) makes this hearty dish a weeknight possibility.
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Add the oil to the Instant Pot® and set to saute (see Cook's Note).
- Meanwhile, toss the beef with the flour, 2 teaspoons salt, and a generous amount of pepper in a medium bowl. Add the meat and all the flour to the Instant Pot® in a single layer and cook, undisturbed, until golden brown on the bottom, about 3 minutes. Stir once and allow to brown for another 2 to 3 minutes. Add the tomato paste and stir to coat. Add the wine and bring to a boil. Cook for 1 minute, scraping up browned bits from the bottom of the pot with a wooden spoon.
- Add the carrots, celery, thyme and onions and stir to coat. Follow the manufacturer's guide for locking the lid and set to pressure cook on high for 40 minutes. After the pressure cycle is complete follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid.
INSTANT POT® BEST BEEF STEW
This beef stew is the ultimate, hearty, melt-in-your mouth comfort food of all, and so easy to make in the Instant Pot® for a simple midweek dinner.
Provided by Fioa
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h25m
Yield 4
Number Of Ingredients 13
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and cook beef chuck cubes in batches until browned on all sides, about 5 minutes per batch.
- Return all beef chuck to the pot. Add potatoes, mushrooms, onion, carrots, and garlic; cover with beef broth. Stir in Worcestershire sauce, tomato paste, salt, pepper, and rosemary. Close and lock the lid. Select Meat/Stew function according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
Nutrition Facts : Calories 351.7 calories, Carbohydrate 32.2 g, Cholesterol 59.1 mg, Fat 16.4 g, Fiber 4 g, Protein 20 g, SaturatedFat 7.2 g, Sodium 1320.5 mg, Sugar 4.6 g
INSTANT POT GROUND BEEF AND VEGETABLE STEW
Instant Pot Ground Beef and Vegetable Stew is classic comfort food! It's thick and hearty, making it a family favorite dinner.
Provided by Camille Beckstrand
Categories Main Course
Time 53m
Number Of Ingredients 12
Steps:
- Press SAUTE button. Once heated up, add in ground beef, onion, and celery. Cook until beef is no longer pink and onion is translucent. Season with salt and pepper as desired.
- Press CANCEL button so that it stops cooking the beef.
- Add in the potatoes and carrots sprinkle the onion soup mix on top.
- Pour the beef broth, tomato sauce, and diced tomatoes on top of the potatoes and carrots. Gently mix together.
- Place the lid on top of the Instant pot. Move the valve to SEALING (not venting).
- Press the MANUAL button and set timer for 8 minutes.
- When the timer is done, allow the Instant Pot to do a natural release for at least 15 minutes (you can go longer if desired).
- Move the valve to VENTING and release remaining pressure.
- Remove the lid and mix in the cream of mushroom soup and frozen mixed vegetables. Let the stew sit for 3-5 minutes so that the vegetables can cook.
- Dish into bowls and serve!
Nutrition Facts : Calories 369 kcal, Carbohydrate 55 g, Protein 27 g, Fat 6 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 49 mg, Sodium 1573 mg, Fiber 9 g, Sugar 8 g, ServingSize 1 serving
INSTANT POT® VEGETARIAN IRISH STOUT STEW
This meatless stew is a delicious, rich, and hearty choice for St. Patrick's Day or when the weather is cold. Serve with soda bread.
Provided by fabeveryday
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 1h5m
Yield 4
Number Of Ingredients 15
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the hot pot. Add mushrooms and saute for 3 minutes. Press Cancel. Add broth and beer, scraping the bottom of the pot to loosen any browned bits.
- Stir in tomato paste, vinegar, soy sauce, salt, pepper, brown sugar, and garlic powder until well mixed and no chunks of tomato paste are visible. Stir in potatoes, carrots, and onion until combined.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release any remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir and garnish with parsley.
Nutrition Facts : Calories 279.7 calories, Carbohydrate 50.1 g, Fat 4.5 g, Fiber 8.2 g, Protein 9.6 g, SaturatedFat 0.7 g, Sodium 1074.7 mg, Sugar 10.7 g
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