VEGETABLE STEW RECIPE- Instant POT

2 Large Potatoes
2 Small or 1 Large Parsnip
2 Portobello Mushrooms
2 Large Carrots
2 Celery Stalks
1 Large Yellow Onion Chopped
4 Garlic Cloves Crushed
1 Cup Chopped Kale (Stems removed)
1 Can White Navy Beans
1 Can Chickpeas
1 Tbs. Olive Oil
3/4 Cup Vegetable Stock
1 Can Coconut Milk
1/2 Tsp. Salt
1 Tsp. Thyme
3 Tsp. Cornstarch whisked with 3 tsp water

Chop onion and crush garlic, set aside. Prepare all other vegetable by cutting into 1/2 inch pieces (we want large, “meaty” chunks here). Start by setting your Instant to, “sauté”. Add your olive oil and onions and cook for approximately 4-5 minutes until slightly browned. Add your garlic and sauté for another minute. At this point you will want to mix in the salt and thyme and stir for about 30 seconds. Turn the sauté function off. Add all additional ingredients (EXCEPT THE CORNSTARCH- SAVE THIS FOR THE END) and mix together thoroughly. Place the lid back on the Instant pot and turn to seal. Turn the pot ON, “Pressure Cook for 20 minutes and wait. Make your cornstarch/water mixture at this time. Once cooking is complete, manually release the pressure and hit cancel. Turn the sauté function back on and add the cornstarch mixture. Stir at regular intervals for approximately 10-11 minutes until thickened to your liking then enjoy! We really wanted this to take on a thick, stewy consistency which is why we added the cornstarch “slurry” but if you have a sensitivity or dislike for cornstarch you can omit the cornstarch sauté step and instead use your immersion blender for a approximately 30 seconds to thicken the stew once the pressure cooking is complete (Just know it will still be a bit runnier and more soupy this way). Best enjoyed with a hearty bread. Serves 4