Vegetable Stew by Instant Pot Eats

– 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