Ultimate Hearty Vegetable Stew: Pressure Cooker Style
A classic vegetable stew with a unique spin, made hearty and rich with a depth of umami flavor. Perfect for winter or any time of year!
Equipment
- 1 Pressure cooker with sealing ring
- 1 Large pot for sautéing
Ingredients
Ingredients
- 3 tablespoon olive oil or vegan butter
- 1 onion diced
- 2 stalks celery thinly sliced
- 2 carrots carrots thinly sliced
- 6 cloves garlic minced
- 3 tablespoon fresh rosemary, thyme, sage finely chopped
- ¼ cup brown rice flour or flour of choice
- ¼ cup white wine
- 4 cups low-sodium vegetable broth or vegan 'chicken' broth
- 1 medium sweet potato cubed, about 2 cups
- 4 small Yukon gold or red potatoes cubed, about 2 cups
- 2 tablespoon tomato paste
- 1 tablespoon soy sauce or tamari for gluten-free
- 1 tablespoon nutritional yeast optional
- 1 teaspoon liquid smoke
- 1 teaspoon marmite optional
- 1 cup frozen peas
- 2 tablespoon red wine vinegar
- 1 teaspoon salt to taste
- ground black pepper to taste
Instructions
Instructions
- Heat olive oil in a large pot over medium heat. Get it nice and warm.
- Toss in diced onion, celery, and carrots. Sauté for 5-7 minutes until soft.
- Add minced garlic, cook for about a minute. Stir in fresh herbs, and stir for another minute.
- Sprinkle in brown rice flour, mixing well. Good for thickening broth.
- Pour in white wine, simmer for 2-3 minutes. Scrape flavor bits off bottom.
- Add vegetable broth and bring to a boil. Reduce heat to let simmer gently, 20-25 minutes.
- Add cubed sweet potatoes and regular potatoes. Secure lid, set cooker to build pressure.
- At pressure, cook for 10 minutes. Natural release, followed by slow release.
- Open it, stir in peas, tomato paste, soy sauce, nutritional yeast, liquid smoke, marmite, red wine vinegar, and salt. Mix well. Ready to serve.
Notes
Serve hot. Perfect for cold days.