Instant Pot® Vegetarian Irish Stout Stew

This meatless stew is a delicious, rich, and hearty choice for St. Patrick’s Day or when the weather is cold. Serve with soda bread.

INGRIDIENT

1 tablespoon vegetable oil

1 (16 ounce) package baby bella mushrooms, quartered

2 cups vegetable broth

1 cup Irish stout beer (such as Guinness®)

3 tablespoons tomato paste

½ tablespoon apple cider vinegar

½ tablespoon soy sauce

1 teaspoon salt

1 teaspoon ground black pepper

½ teaspoon brown sugar

½ teaspoon garlic powder

1 ½ pounds potatoes, peeled and cut into 1-inch pieces

3 medium carrots, peeled and cut into 2-inch pieces

1 large onion, chopped

1 sprig fresh parsley, chopped

DIRECTION

Step: 1

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the hot pot. Add mushrooms and saute for 3 minutes. Press Cancel. Add broth and beer, scraping the bottom of the pot to loosen any browned bits.

Step: 2

Stir in tomato paste, vinegar, soy sauce, salt, pepper, brown sugar, and garlic powder until well mixed and no chunks of tomato paste are visible. Stir in potatoes, carrots, and onion until combined.

Step: 3

Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.

Step: 4

Release pressure using the natural-release method according to manufacturer’s instructions for 10 minutes. Release any remaining pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Stir and garnish with parsley.

NUTRITION FACT

Per Serving: 280 calories; protein 9.6g; carbohydrates 50.1g; fat 4.5g; sodium 1074.7mg.

The name of “stew” can process to both a dish and a make dishes method. Stewing makes slowly cooking piece of meat, vegetables or beans in a flavorful liquid . It’s same as to braising, instead it does have a few piece of differences. The meat is chopped into few of pieces instead of being cooked all of it , and the liquid completely covers the contents in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that warms you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew can make warming featured food , but stew’s comfort factor more than a way beyond preserving you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.

(Quail) Egg Salad Sandwiches on a Stick Author : Buckwheat Queen

1-2-3 Jambalaya Author : From the Kitchen at Johnsonville Sausage

1-Pot, 3-Bean Chicken Stew Author : Jean Carper

10-Minute Tomato Basil Salad Author : nshawger

100 Percent Whole Wheat Bread Author : Ed