InstantPot Pressure Cooker
Vegan, Vegetarian, Low Fat, Protein Packed
Hearty and delicious. Pair with a warm cornbread or salty tortilla chips!
Ingredients
Stage 1
1T water
6 garlic bulbs chopped
1 onion peeled and chopped
5 celery stalks chopped (tops included)
Stage 2
64oz of vegetable broth
1T parsley
1t thyme
1t oregano
1t sweet did basil
1t crushed red pepper (double if you want this super spicy)
Stage 3
3 carrots chopped
3 yellow potatoes with skins on, diced to bite size
1 small can/cup Great Northern beans
4 giant Lacinato kale leaves, sliced to small strips
3 cups of broccoli florets (bite size)
1 cup of frozen sweet corn
Directions
IMPORTANT: Prepare ALL of your ingredients before you begin.
Press ON Saute Mode, add Stage 1 ingredients.
Toss around to get water spread evenly.
Turn Saute Mode OFF.
Add Stage 2 ingredients. Stir to combine everything.
Add Stage 3 ingredients continuing to stir.
Turn ON Manual Mode, set to HIGH PRESSURE and 10 minutes.
Be sure the release valve is CLOSED.
InstantPot turns on by itself with beeps. The pressure will build up. Once it does the “10 minutes” begins. It will beep when the 10 minutes is up (just enough time to clean up my kitchen, floors swept and mopped or dishwasher unloaded).
You could even use this time to bake HOME MADE CORN BREAD! See that recipe here.
You can manually release the pressure (USE AN OVEN MIT – IT IS EXTREMELY HOT). I normally lay a hot pad or towel loosely over the release valve so the steam doesn’t hit the ceiling (which it will). Let the steam go until the valve pin next to it drops. You cannot open the lid until that pin drops.
Open and stir.
Serve.
PDF OF RECIPE: hearty-italian-vegetable-stew-pages
Sarita Shoemaker 