Instant Pot Vegetable Stew
A delicious veggie stew, plus an autumn salad recipe if your weather still feels like summer.
Last week I shared a recipe for beef stew. This week I’m sharing an Instant Pot vegetarian stew that is no less satisfying or flavorful.
A reader named Harriet left this review on my blog after trying the stew:
I was astonished at how rich the flavor was, given the simplicity of the ingredients. ~ Harriet
I couldn’t agree more, Harriet. This stew is so good! It’s made with mushrooms, potatoes and carrots, plus an optional sprinkle of frozen peas. The broth is what really gives the stew oomph. It’s rich and flavorful and taste almost exactly like the broth from my beef stew recipe. Which is to say that 1. It’s delicious and 2. Meat eaters are often surprised by how much they like this vegetarian stew.
Find the recipe for Instant Pot vegetarian stew here.
Of course, if you’re sweating it out this week in 95 degree weather like I am, perhaps I could interest you in an autumn salad instead of stew?
Maybe next week I’ll be making stew for my family, but this week here’s what I’m craving:
Crisp, cool and crunchy, this kale salad (slaw?) is tossed with sliced apples and pecans and tossed in lemon poppyseed dressing.
Dinner Last Week
I’m always curious about what other families are eating. Aren’t you? Here’s what my crew ate last week.
Monday: Chicken tacos. A local supermarket called Super King has very affordable marinated chicken at the butcher’s counter. I bought a pound of marinated fajita chicken and seared it in a skillet with sliced onion.
We had all the usually taco toppings, which are easy but time consuming to prepare. Grated cheese, sliced cabbage, sliced avocado, chopped green onion, warm black beans, chopped cilantro…you know the drill. Whenever you serve tacos, do yourself a favor and make enough for two nights. You can have tacos or taco bowls again, or use the toppings with a new recipe, like chili or black bean soup.
Tuesday: Pasta with frozen vegetables
Wednesday: Ground chicken stir-fry with brown rice and egg rolls. This was a really fast and tasty dinner. I’ll be sharing the recipe later this month when it’s published on Kitchen Skip.
Thursday: I had four more veggie burgers left in the freezer (from that giant batch I made last month) so I defrosted those for dinner. We had tater tots and coleslaw on the side. My 8 year old is definitely not into veggie burgers, so she only ate tater tots and carrot sticks. She’d had a big after-school snack a few hours earlier, so she wasn’t that hungry and a light dinner was just fine.
Friday: I made quinoa cakes from a cookbook that were fine but bland. Luckily, Sorin had picked up pita bread and three delicious dips at the farmers’ market, so those rounded out the dinner.
I also served a colorful deconstructed salad that was a hit with the kids. I arranged chopped purple cabbage, grated carrots and sliced cucumbers on a platter, with dressing on the side. The kids loved the vibrant colors of the veggies and they loved putting them together to make their own small salads.
That’s it for this week! Hope everyone has a good weekend.
Jenny