Here we are again, keeping it real on a Monday night. It was a busy day for all of us and I barely gave myself enough time to prep dinner. THANK GOODNESS for pressure cookers. Tonight's beef stew only took 4 minutes to cook up then another 10 minutes waiting for the pressure to go down.
I made last night's beef stew much quicker than I did in the older Vegan Beef Stew video.
Let me think back to what I did:
Directly into the iPot:
1 package Gardein Beef bites
4 small Russet potatoes, cut into chunks
4 medium carrots, cut into chunks
1 bay leaf
2 teaspoons granulated onion
1 teaspoon granulated garlic
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/8 teaspoon black pepper
3 cups Vegetable Broth made with Better Than Bouillon
1 tablespoon vegan worcestershire sauce
2 teaspoons Pecan liquid smoke
Used the Manual mode on the Instant Pot to cook at high pressure for 4 minutes. Then canceled the Keep Warm when the cooking time was done.
I let the pressure go down for 10 minutes, then turned the pressure valve to 'Steaming' to release remaining pressure. Remove the lid. Stirred the pot. Got out the dishes and utensils.
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