Ingredients:
- Sliced mushrooms
- Peppers (hot or mild, according to preference)
- 1 large onion, diced
- Fingerling potatoes, cut into bite-sized pieces
- A few garlic cloves, halved
- 1 carrot, sliced
- Hard chorizo, sliced
- Ground mustard
- Chili powder
- Thyme
- Salt and pepper to taste
- Water (enough to just cover the vegetables)
- Mushroom Bone Broth from Nutra Collagen
Instructions:
Prepare the Ingredients:
Slice the mushrooms, peppers, onion, fingerling potatoes, garlic cloves, carrot, and chorizo.
Season and Mix:
Place all the sliced ingredients into an Instapot.
Add ground mustard, chili powder, thyme, salt, and pepper.
Add Liquids:
Pour enough water to just reach the top of the vegetables. Add the Mushroom Bone Broth.
Cook:
Set the Instapot to cook on high pressure for 10 minutes.
Natural Release:
After cooking, allow the steam to release naturally.
Final Touch:
Stir in the collagen from the bone broth until it dissolves.
Serve:
Once the collagen is fully dissolved, your stew is ready to be served.
This recipe is perfect for a quick and easy meal, ideal for preparing on the weekend and enjoying throughout the week.
