Vegan Root Vegetable Stew
This hearty, comforting, and delicious vegan root vegetable stew is quick and easy, naturally gluten and dairy free, and packed with vitamins and minerals to keep you healthy and help you lose weight!
Ingredients
Equipment
- 1 Instant Pot
- 2 Instant Pot Rings
Ingredients
- 1 small onion
- 6 cloves garlic
- 3 full-sized carrots, sliced
- 3 cups vegetable broth
- 1 Tbsp fresh basil, chopped
- 1 tsp fresh rosemary, chopped
- 1 tsp sage, chopped
- .5 tsp salt
- 1 tsp pepper
- 1 bay leaf (don't eat it!)
- 3 golden beets, chopped
- 1 small butternut squash, cubed
- 1 potato, cubed
- 1 sweet potato, cubed
- 4 parsnips, sliced
Instructions
Sauté
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Sauté first 3 ingredients in Instant Pot on the "Sauté Less" setting, until translucent (about 5 minutes). After this, turn Sauté OFF.
Instant Pot Prep
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Place remaining ingredients into Instant Pot.
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Make sure the savory sealing ring is securely attached to your lid and attach the lid to your Instant Pot.
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Make sure it is locked in place.
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Also make sure the Steam Release Handle is set to SEALING.
Let's Get Cooking!
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Press the MANUAL button and set the timer for 15 minutes.
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One the timer has counted down, place a towel or cloth over the steam release valve and very carefully release the steam.
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You can also let it release naturally but this will take a while….your choice.
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But if you do it manually, please BE CAREFUL as the steam is VERY HOT! I use a pot holder to release the valve manually.
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NOTE: Always make sure the FLOAT VALVE is in the DOWN position before removing the lid.