Vegetable Stew

I have grown very fond of our Instant Pot – I love being able to put the ingredients in and walk away to a meal that’s ready when I come back. I’m including a tag for my instant pot recipes so that they’re easy to find.

This is a very delicious, hearty, stick-to-your-ribs meal that, let’s be honest, is really just a medium in which to cook my mom’s delicious homemade dumplings.

Ingredients

  • 1 ½ tbsp cooking oil
  • 1 large white onion, chopped
  • 1-2 cups of mock meat (I like Gardein’s beefless tips in this recipe)
  • 1 tbsp Bragg’s amino acids (or soy sauce)
  • 1 tbsp Italian seasonings (or more to taste)
  • 1-2 tbsp garlic powder (or chopped garlic, if you prefer)
  • 3-4 carrots, chopped
  • 3-4 stalks of celery
  • 3-4 potatoes, chopped
  • 2 tbsp vegetable bouillon powder (I love Luda’s No Beef Bouillon)
  • 3-4 cups water
  • ½ cup tomato puree
  • 2 tbsp cornstarch
  • 2 tbsp water

Turn the Instant Pot on saute and add the oil and onion. Saute until the onion starts to soften and then add the celery and mock meat and saute another 3-5 minutes, until the mock meat starts to brown.

Add all other ingredients except the cornstarch and last 2 tbsp water. Make sure there is at least an inch of water above the solid ingredients to ensure you do not get a burn warning. Turn the Instant Pot to pressure cook on high for 25 minutes, making sure the steam valve is closed.

If not adding dumplings:

Let the pressure release naturally for 10 minutes and then open the instant pot. Add the premixed cornstarch and water and stir. It’s now ready to enjoy.

If adding dumplings:

When the pressure cooker beeps, carefully release the pressure by opening the valve. Add the premixed cornstarch and water and stir. Drop the dumplings into the stew and turn the Instant Pot to “slow cook.” Cook uncovered for 10 minutes. Close the lid and cook another 10-15 minutes until the dumplings are done (no wet inside).

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