Chef: Denise Kling-Pelto
Makes: 16 servings
Prep Time: 5 minutes
Cook Time: 15 minutes (Not including time to reach pressure or cool down)
Total Time: 20 minutes
1 lg sweet onion, diced
5 stalks of celery, sliced 1/4" thick
1 8oz pkg mini portabellas (or whatever mushroom you prefer) sliced
3 cans fireroasted diced tomatoes
2 cans no salt black beans
12 cups low salt or not salt veggie broth (you can always add more when reheating)
2 lbs frozen mixed vegetables
1/2 head of Kale; fresh or frozen; bite size chopped
1 bay leaf
3 T high quality no salt mixture (I use Costco's)
After cooking add basil, parsley or marjoram if you like. Fresh herbs do better afterward.
I have an 8 qt pot. CHECK YOUR PRESSURE COOKER DIRECTIONS FOR MAXIMUM FILL. You may have reduce the amounts of ingredients to safely cook on high pressure.
Set your InstaPot or other pressure cooker to saute. Place diced onion in the pot once hot enough to make water dance.
Keep stirring to prevent burning, once translucent, add celery and mushrooms. Continuing to saute. Use a a bit of your veggie broth to prevent sticking if necessary. Add garlic (overcooking makes it bitter)
Add the tomatoes, black beans, veggie broth, no salt seasoning and bay leaf.
(If you are adding fresh herbs, add after the process. They lose too much flavor if overcooked.)
Reset pressure cooker to MANUAL, set time for 10 minutes.
Seal, (not vent) and it will do the rest.
Allow to cool down, or if you don't have time, carefully open vent and remove top once steam jet stops.
Denise Kling-Pelto is the Culinary Curator for PBNSG, FFL Instructor and graduate of the Natural Kitchen Cooking School. She also teaches transitions classes for PBNSG. Co-Owner Plant-Healthy Gals we teach plant based topics, cooking and strategies. Visit us on Plant-HealthyGals.com or on Facebook at .