Vegetable Stew by Instant Pot Eats

olive oil, onion, salt, garlic, dried porcini mushrooms, carrots, celery, potatoes, sweet potato, zucchini, fine green beans, peas, khup, soy sauce, dried thyme, bay leaf, paprika, cumin powder, tomato passata, vegetable stock, pepper, tapioca flour or other fine flour or starch, water parsley, zest of lemon

Prep Time: 20 min
Cook Time: 30 min
Total Time: 50 min

– Cooking stage
– 2 tablespoons olive oil
– 1 onion, diced
– 1 tsp salt
– 4 cloves garlic, roughly sliced
– About 1 oz / 25 g dried porcini mushrooms
– 2 medium carrots, sliced thick
– 1 large celery stick, sliced
– 3 medium potatoes, peeled and diced into cubes (1.5 lb/700 g)
– 1/2 sweet potato, diced into cubes
– 1 medium zucchini, diced
– 4 oz /120 g fine green beans, sliced in halves and tails removed
– 2/3 to 1 cup frozen baby peas
– 1 tablespoon good quality ketchup (tomato paste for Whole30)
– 2 tablespoons soy sauce or Tamari (coconut aminos for Whole30)
– 1 teaspoon dried thyme
– 2 bay leaves
– 1 teaspoon paprika powder
– 1 teaspoon cumin powder
– 1 cup tomato passata or chopped canned tomatoes
– 500 ml / 2 cups vegetable stock
– 1 vegetable stock cube, crushed (for extra flavor)
– A pinch of pepper or chilli (optional)
– Finishing & serving
– 3 tablespoons tapioca flour or other fine flour or starch
– 2-3 tablespoons water
– 1/4 cup finely diced parsley
– Zest of 1 lemon

Prep Time: 20 min
Cook Time: 30 min
Total Time: 50 min

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