Description
A quick and yummy veggie stew made in the instant pot pressure cooker
Ingredients
- Leek
- Portabella Mushroom Caps
- Canola Oil
- Carrots
- Russet Potatoes
- Celery Ribs
- Frozen Peas
- Seitan
- Water
- Herbes De Provence
- Worcestershire Sauce
- Salt And Pepper
- Wondra Flour
Instructions
- Saute leek and mushroom in oil in instant pot using the lower saute setting (can change it by hitting the adjust button a few times
- Add carrots, potatoes, celery, water, herbs, worcestershire sauce and salt and pepper
- Stir well, then add water and stir again
- Set instant pot to 13 minutes on stew function
- Meanwhile, saute seitan in a skillet on the stove and set aside
- Do a 15 minute natural release then release the pressure, putting a towel over the valve if you want to contain the steam
- Open lid, add seitan, peas, and flour slurry, set to saute and cook down a minute or two to thicken it a bit