Instant Pot Veggie Stew With Beans &Lentils
The goal here was a hearty high nutrition soup/stew with what I had on-hand. I would have gone with white beans in here, but only had dried so canned black beans it is!
I eat this for lunches sometimes with a slice of fresh milled bread (if I'm hungry). This is pretty filling, though!
I eat this for lunches sometimes with a slice of fresh milled bread (if I'm hungry). This is pretty filling, though!
Ingredients
10 servingsSteps
1
Add olive oil and butter to pan and sautee the onions carrots and celery until just slightly soft, around 5ish minutes. I use my instant pot on saute setting so I have left to clean later
2
Once veggies are slightly soft, add all of the spices and mix well.
3
Blend the can of fire roasted tomatoes with my immersion blender so you don't have huge tomato chunks then pour it into the pot. Add entire can of black beans (liquid too).
4
Add the chicken/veggie base and tomato paste with a portion of the water and mix until it's blended, then add the rest of the water. Then you can add your lentils
5
Use the pressure cook setting. I did 30 minutes, but I'm sure I could have done more like 15 minutes without any issues.
6
Test to see if you need to add more spices to your liking. Since the veggies and lentils are mild, you may need to add more.
7
Serve and enjoy!
Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 285kcal 14%
-
Fat 7g 10%
-
Saturated Fat 2g 10%
-
Carbohydrates 48g 16%
-
Fiber 13g 52%
-
Sugar 11g 22%
-
Protein 15g 30%
-
Cholesterol 1mg 0%
-
Sodium 1,066mg 44%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
The original recipe had 1/2 cup lentils and 1/2 cup millet but the millet grabbed all the liquid and made it very thick. Changed it to 3/4 cup lentils and added water.
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