Source: Plant Based Instant Pot | Serves: 6 | Time: 35 min
Changes: used onion powder instead of fresh onion
1/4 cup water for saute
1 tsp minced garlic
1/2 cup Teff
6 cups water or vegetable broth
14.4 ounce can diced #tomatoes
1 cup tomato puree
1 medium potato, cubed
1 tbsp onion powder
2 tsp Italian herb mix
12 oz frozen mixed vegetables (#carrots, #corn, #peas, and green #beans)
1 cup chopped red #cabbage
15.5 oz can #chickpeas drained
1/2 cup nutritional yeast , to taste
1 tsp Italian herb mix
S&P, to taste
Use the sauté setting over normal, or medium heat, and heat the oil or water. Add the garlic and sauté a minute. Add the teff and toast for about a minute.
Add the water or broth, diced tomatoes, tomato puree, and Italian herbs to your Instant Pot. Cook on high pressure for 5 minutes and carefully release the pressure manually.
Add the frozen mixed vegetables, cabbage, and chickpeas to the teff mixture. Cook on high pressure for 1 minute and let the pressure release naturally.
Stir in the nutritional yeast, Italian seasons, salt, and pepper, then serve. Enjoy!