Home / Recipes / Paleo / Keto Garden Vegetable Stew
Keto Garden Vegetable Stew
How to Make It
Step 1
Preheat an Instant Pot on the Saute setting until it says HOT. Add in olive oil and swirl it around with a spoon to coat. Add in the diced white onion and minced garlic. Cook until the onion is translucent, about 30 seconds to 1 minute. Add a pinch of salt and stir well.
Step 2
Then add in the carrots, which have been sliced into thin rounds as well as the sliced celery. Season with ¼ tsp kosher salt and black pepper. Stir well to incorporate the salt.
Step 3
Add in the vegetable broth and diced red bell pepper, cut green beans, peas, sliced celery, one bay leaf, the dried herbs, and another ¼ tsp kosher salt. Set the Instant Pot on high pressure and the timer for one minute. Once the time has elapsed, release the pressure. Serve the soup immediately.
Ingredients
- Extra virgin olive oil – 1 tbsp
- White onion – 0.25 large
- Garlic – 2 clove
- Carrots, raw – 1 small – 5 3/4″ long or less
- Coarse Kosher Salt – 0.25 tsp
- Black pepper – 0.13 tsp
- Vegetable broth, bouillon or consomme – 28 fl oz
- Red pepper – 0.25 large – 3″ diameter x 3 3/4″
- Green beans (string beans), raw – 1 cup
- Peas – 0.33 cup
- Celery – 1 large – stalk – 11″ to 12″ long
- Bay leaf – 0.25 tsp
- Herbs De Provence – 1 tsp
- Himalayan Pink Sea Salt – 0.25 tsp
