A hearty vegetarian stew - the perfect comfort food on a rainy, cold or snowy day. Easy to prepare and quick in the instant pot.
Peel, wash and chop vegetables.
Coat the bottom of instant pot with olive oil. Sauté carrots and celery. When carrots and celery start to soften, add onions. Add garlic once the onions soften and stir often.
Add tomato paste and allow to cook a few minutes. Add salt, garlic powder and onion powder. Stir well.
Add vegetable broth and water. Then add potatoes and sweet potatoes and rest of veggies.
Lock the lid of the instant pot and make sure the valve is sealed. Press Manual/Pressureand set time to 5 minutes and high pressure. It will take the about 10 minutes to build up pressure and the pot will then indicate 5 minutes cook time.
When the 5 minutes are up, leave the pot undisturbed for 8 - 10 minutes for the built up pressure to release naturally. After 10 minutes, use the quick release by pressing on the steam knob to let out the rest of the steam.
Mix tapioca flour in hot water and stir well. Slowly pour into pot when you remove the instant pot cover and stir to thicken the sauce. Let simmer a few minutes.
Serve over gluten free noodles or rice of your choice. Enjoy.
3 carrots sliced
1/2 yellow onion diced
3 stalks celery diced small
6 cloves garlic minced
3 tablespoons tomato paste
2 cups vegetable broth
6 to 8 potatoes diced
1 to 2 sweet potatoes diced
2 cups frozen peas frozen
1 cup frozen green beans frozen
1/2 teaspoon garlic powder - McCormick is gluten free unless otherwise noted
1/2 teaspoon onion powder - McCormick is gluten free unless otherwise noted
salt to taste
1/2 cup water or more if needed
1 teaspoon tapioca four
3 teaspoons hot water
gluten free noodles or rice of your choice
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