Instant Pot Tuscan Bean Stew
Tuscan Bean Stew. How to make a delicious healthy instant pot Tuscan bean stew. Loaded with dried beans, beef, vegetables, and tinned tomatoes, it is an easy one pot cheap family meal.
Tuscan Bean Stew Ingredients:
Slice. Peel and dice red onion and garlic cloves, clean and slice celery and then sauté in the instant pot with extra virgin olive oil.
Brown. Dice the beef shin and load into the instant pot. Brown on each side and then deglaze the instant pot with red wine. Cancel the sauté.
Peel. Prep the root vegetables you plan to use. Peel and dice and load them into the instant pot. Also dice the courgette and add this too.
Add. Load the seasonings, mixed beans, stock, and tinned tomatoes into the instant pot. Give it a good stir so that all ingredients are well mixed. Place the lid on the instant pot, set the valve to sealing and cook for 60 minutes on the meat and stew setting.
QPR. When it beeps use quick pressure release and stir. Load into stew bowls and serve.
Swaps. We used parsnips, celery, carrots, and baby potatoes. You can use any root vegetables. Though avoid mushy vegetables such as broccoli or cauliflower.
Leftovers. After eating, if you have a ladle leftover blend it and use this as a gravy for your next beef stew.
Thanks for reading our Instant pot Tuscan bean stew on Recipe This. We have many more instant pot recipes for you to check out next. If you would like to try more stews in the instant pot then try our instant pot campfire stew.
Calories: 545kcal | Carbohydrates: 89g | Protein: 35g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 576mg | Potassium: 2367mg | Fiber: 23g | Sugar: 17g | Vitamin A: 652IU | Vitamin C: 52mg | Calcium: 206mg | Iron: 10mg
Please Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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