Season a boatload of veggies in an Instant Pot to make the heartiest vegan stew

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Multiuse kitchen appliances are favorites for those whose kitchens are small — and for celebrity chef Alton Brown, whose distaste for single-use gadgets is very well-known. And when it comes to multiuse appliances, few are as handy as the Instant Pot: It's a pressure cooker, rice cooker, steamer, yogurt maker, slow cooker, saute/browning pan and warming pot all in one.
Jill McKeever's stew recipe uses the slow-cooking function, and her Simple Daily Recipe video below includes helpful Instant Pot usage tips in addition to the guided instructions for making the stew.
Preparation time: 15 minutes
Total time: 3 hours, 15 minutes
Serves: 8
2 small onions, chopped
2 large celery stalks, chopped
10 white mushrooms, quartered
3 garlic cloves, minced
4 cups vegetable broth
2 teaspoons liquid smoke
5 small russet potatoes, peeled and cubed
5 small carrots, cut into 3/4-inch (1.9-centimeter) slices
2 packages Gardein Beefless Tips, frozen or thawed
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon mustard powder
1/4 teaspoon ground bay leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1. Set Instant Pot to saute and add onions, celery and mushrooms with just enough broth to keep vegetables moist. Cook until veggies are soft, about eight to 10 minutes, stirring and adding broth as needed.
2. Add garlic and cook for an additional minute.
3. Add liquid smoke and stir.
4. Add all remaining ingredients, including the remainder of the broth, and stir to dissolve and distribute spices.
5. Put the lid on the Instant Pot and lock into place. Set the pressure regulator to Venting, push the Slow Cook button and set the cook time to three hours.
McKeever notes that the beefless tips do not get mushy in the stew. She added her beefless tips while they were frozen and, at the end of the video, demonstrates that, while tender, they did not fall apart on the fork.
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