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Instant Pot Spontaneous Stew

Download the recipe PDF. View the YouTube video. View the Printer Friendly version.

Serves 8.
By Dennis W. Viau; an original idea.

This is more of a procedure than a recipe. With an Instant Pot counter-top cooker (or other commercial brand) you have the convenience of tossing in ingredients and making a soup or stew quickly. It’s a good way to use up some leftovers in your refrigerator. The most important ingredient is the soup base. Start with a good stock or broth and the soup will be delicious. Use any herbs you like.

Ingredients I used in the video:

½ yam
¼ onion
1 carrot
1 stalk celery
About 1½ cups pre-cooked beans*
2 artichoke hearts
3 canned Roma tomatoes
A handful of bulgur wheat
A handful of brown rice
A handful of wild rice
1 sausage
2 small twigs fresh thyme
Salt and pepper
About 3 cups (700ml) concentrated homemade chicken stock
About 3 (700ml) cups water
About a teaspoon of Red Boat fish sauce (optional)**

Directions:

The vegetables are medium chopped, then tossed in the pot along with the dry ingredients, chopped sausage, and seasoning. Add the liquid, close the pot, and use the Pressure Cook function set to high pressure for 15 minutes for really tender vegetables and rice. A shorter cook time, 5 to 10 minutes, can be used for firmer ingredients. You’ll need to experiment with cooking times.

*I knew dry beans wouldn’t cook tender in 10 to 15 minutes, so I cooked them in advance using the Pressure Cook function, setting it for 15 minutes at high pressure.

** Some chefs refer to sardines or fish sauce (made from sardines) as an “umami bomb” of flavor. It almost disappears into the dish, especially when used sparingly, to add a je ne sais quoi depth of flavor that can be detected but not identified.