Instant Pot Stew w/ Sausage and Quinoa
Ingredients
The stew
-
1–2
Tablespoons
olive oil
-
1
lb
diced sausage or ground sausage (chicken, pork, or turkey)
-
½
cup
chopped carrots
-
½
cup
chopped onion
-
2
cloves
garlic, minced
-
3 ½ to 4
cups
chicken or vegetable broth or stock
-
1
cup
uncooked quinoa
-
1
Tablespoon
gluten free soy sauce or coconut aminos
-
¼
cup
tomato sauce
-
1
teaspoon
paprika
-
½
teaspoon
cumin powder
-
pinch
chili powder
-
pinch
curry powder (if desired)
-
1
15-ounce can
drained Northern beans or chickpeas
-
to taste
Kosher salt and pepper
Optional toppings
-
cheese
-
herbs
-
diced avocado
Instructions
- 1. For Instant Pot: Brown the meat on sauté setting for 2-3 minutes, then drain fat, reserving 1 tablespoon.
- 2. Sauté onion and garlic for 2 minutes until translucent.
- 3. Turn off sauté mode and add the remaining ingredients to the Instant Pot, except toppings. Stir well.
- 4. Close the lid and set to manual for 16 minutes with slow release.
- 5. Season and garnish as desired.
- 6. For Slow Cooker: Brown sausage in a skillet for 5 minutes, then drain fat and transfer to the slow cooker.
- 7. Sauté onions and carrots for 5 minutes, adding garlic in the last minute, then add to the slow cooker.
- 8. Add quinoa and broth to the slow cooker and mix everything together.
- 9. Stir in sautéed vegetables, soy sauce, tomato sauce, spices, and chickpeas. Mix well.
- 10. Set slow cooker to low for 3-4 hours, checking at 3 hours to see if quinoa has absorbed the liquid.
- 11. Season with salt and pepper and keep warm until ready to serve.
Nutrition Facts (estimated)
Servings
6-7
Calories
355
Total fat
21g
Total carbohydrates
27g
Total protein
15.3g
Sodium
981mg
Cholesterol
45mg
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