Recipe | Instant Pot Veggie Stew

My current favourite hearty Winter veggie stew recipe that’s so easy to make, super healthy, 100% plant-based, gluten free and most importantly, absolutely delicious. I like cooking up a big pot on a Sunday afternoon to have some healthy meals prepped during the week. Serve it with quinoa, rice or a side of greens like I mention below.

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Before we jump right in, you might’ve seen me mention the Instant Pot (and just how much I love it) a couple of times on my Instastories already. Granted I was hesitant at first, thinking I might use it once or twice and then the novelty will wear off, but oh how wrong I was.

The Instant Pot combines 7 kitchen appliances into 1:  it’s a pressure cooker, slow cooker, rice maker, steamer, sauté pan, warmer and I’ve even seen recipes of people baking with their IP. The main reason for my obsession with it though? It just makes cooking healthy food (and the cleaning up afterwards) so much easier.  

And just in case you don’t want to take my word for it, here’s why EVERYONE is obsessed with the Instant Pot, and a list of over 27 healthy plant-based recipes you can make with it.


Now for the promised recipe…

What you’ll need:

(for two servings)

  • 500g butternut

  • 1 can chickpeas (rinsed and drained)

  • 100g broccoli

  • 1 medium red onion

  • baby spinach leaves

  • 2 medium sized tomatoes


Directions

(as made in the Instant Pot)

  1. Chop up all veggies (dice onions and tomatoes, cube butternut, break apart a head of broccoli).

  2. Press the SAUTE button on your Instant Pot and change the setting to LESS.

  3. Once your Instant Pot displays “hot” add in the oil and diced onion. Sauté until onion is softened and browned.

  4. Add a small splash of water and stir in the two diced tomatoes, cumin, cinnamon, turmeric, cayenne. Cook for a few minute or so until fragrant.

  5. Add 2-3 cups of low sodium vegetable broth, chickpeas, broccoli and cubed butternut. Season with salt and pepper (to taste).

    (Now we’ll set the Instant Pot to do it’s thing)

  6. Make sure the sealing ring is securely attached to your lid and attach the lid to your Instant Pot.

    Set the lock in place and check that the steam release handle is set to SEALING.

  7. Press the MANUAL button and set the timer for 15 -20 minutes.

  8. Once the timer goes off, you’re going to want to release the steam- I left the release valve to release naturally (but note that this does take a while), alternatively you can also place a towel or cloth over the steam release valve and very carefully release the steam. Always make sure the FLOAT VALVE is in the DOWN position before removing the lid.

  9. Remove the lid and mix in the spinach leaves (or leave fresh if you’d prefer).

  10. Add a sprinkle of pumpkin seeds, serve with rice, quinoa or any other grain of choice and enjoy!

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