6 button mushrooms, sliced
A handful of porcini mushrooms (dried)
2 medium carrots (peeled, halved lengthways, sliced)
2 celery stalks, sliced
1 cup tomatoes, diced
1 red onion, diced
1 small zucchini, diced
1 tbsp coconut oil
½ tsp chili powder
4 cloves garlic, minced
4 cups vegetable stock
1 bay leaf
Set your instant pot to the ‘Sauté’ mode to preheat it.
Add the diced onion, sliced celery, coconut oil, sliced carrots, and salt.
Cook for 2 minutes or until the onions are softened.
Next, add the chili powder, sliced mushrooms, diced garlic, and dried porcini mushrooms.
Saute for about 2 minutes.
Add the chopped tomatoes, sliced zucchini, bay leaf, and vegetable stock.
Cover the instant pot with the lid and set the pressure valve to the ‘Seal’ mode.
Press the ‘Manual’ button and set the cooking time to 10 minutes at high pressure.
Allow the pressure drop naturally for about 2 minutes and then do a quick pressure release.