Instant Pot Vegetarian Stew Food

INSTANT POT VEGETABLE STEW

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.

VEGAN AFRICAN PEANUT STEW IN THE INSTANT POT®

Steps:

• Mix cumin, cinnamon, cayenne, chile flakes, cloves, and salt together in a bowl. Set spice mixture aside.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Allow the pot to preheat for 2 minutes. Add sweet potato, onion, and bell pepper. Cook, stirring occasionally, for 3 minutes. Add a splash of water and stir if vegetables stick to the pot. Add garlic, ginger, and spice mixture; cook and stir continually for 1 minute. Turn pressure cooker off.
• Add tomatoes and peanut butter. Stir until dissolved. Add water and stir. Close and lock the lid with vent set to sealing. Select manual mode and set timer for 10 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. Stir in collard greens.
• Place cilantro and chopped peanuts in separate bowls and serve alongside stew.

INSTANT POT VEGETARIAN STEW

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.

INSTANT POT VEGETABLE STEW WITH MUSHROOMS, POTATOES AND CARROTS

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.

INSTANT POT® VEGETARIAN IRISH STOUT STEW

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.