Instant Pot Potato Vegetable Stew
A simple and healthy stick-to-your-bones bowl of delicious comfort stew comprised of pasta, vegetables, potatoes in a creamy sauce – made simple in the Instant Pot – perfect for a chilly night.
Equipment
- Pressure Cooker
Ingredients
- ½ cup raw cashews
- 1 onion chopped
- 3 stalks of celery sliced
- 3-4 carrots sliced
- 2 cups rigatoni*
- 5 yellow potatoes scrubbed and sliced
- 2 Tbsp minced garlic
- 4 cups Umami Vegetable Broth (32 ounces)
- 2 bay leaves
- 5 sprigs of fresh thyme (or 1 tsp dried thyme)
- ¼ tsp crushed red pepper flakes
- ½ cup plant milk
- ¼ cup white wine
- 2 Tbsp nutritional yeast
- 1 tsp smoked paprika
- 3-4 cups fresh mixed greens (or 1 cup frozen greens)
- 1 cup green peas (fresh or frozen)
- Salt and pepper to taste (optional)
Instructions
- Pour hot water over raw nuts, set aside.
- Using sauté function in an Instant Pot, sauté the vegetables for 3-5 minutes.
- Add garlic and stir until fragrant, another 1-2 minutes.
- Pour in vegetable broth, rigatoni, potatoes, bay leaves, red pepper flakes, and sprigs of thyme.
- Attach and lock lid with sealing knob to sealing.
- Set to 5 minutes on High Pressure. Allow pressure to release for 10 minutes, then turn knob to release any residual pressure. (Use a kitchen towel if it sputters.)
- Meanwhile, drain and rinse the soaked cashews. In a high-speed blender, blend the soaked cashews, almond milk, white wine, nutritional yeast, and smoked paprika until smooth, about 1-2 minutes.
- Remove the Instant Pot's lid, press Cancel, and remove the sprigs of thyme and bay leaves.
- Stir in the cashew blend, greens, and peas.
- Using the sauté function, continue cooking the mixture for 4-5 minutes, stirring occasionally, to cook the peas and wilt the greens. Press cancel.
- Serve and enjoy.
Notes
* I like using large pasta in this dish, but you can use any pasta you have on hand. If you use small pasta like elbow macaroni, use 1 cup. If using a medium-size pasta like penne, use 1½ cups. The broth to pasta ratio needs to be considered. The pasta needs to cook well and absorb the broth without turning to mush.
Any multi-function pressure cooker will work great for this. If you do not have a pressure cooker, sauté vegetables for 3-5 minutes, add in remaining ingredients and cook until potatoes and pasta are fully cooked, about 20 minutes more.