Prep Time: 25 minutes
Cooking Time: 65 minutes
20 oz potatoes, diced
20 oz golden nugget pumpkin, diced
2 oranges, peeled and diced
2 cups of pineapple, diced
1 garlic clove, minced
1 medium onion, chopped
2 medium carrots, chopped
1 bunch of parsley, chopped
1 tablespoon thyme
1 a cup of vegetable stock
½ cup red wine
½ a tablespoon Olive oil
salt and pepper to taste
How to Prepare:
In a bowl, combine the garlic, parsley, salt and pepper. Toss the potatoes and pumpkin in the spices mix.
Then pour the wine on top and set the vegetables aside to marinate them for at least few hours unrefrigerated at room temperature or place in the fridge overnight.
Set your pot to sauté mode and pour the oil, allow the oil to heat up. Spoon the potatoes and golden nugget pumpkin cubes and cook for 15 minutes.
Transfer the vegetables into a plate.
Add in the onion and carrots and sauté for 5-10 minutes until translucent and caramelized. Then mix in all the vegetables and all the remaining ingredients to sauté for 20 minutes.
Close the lid and cook on a HIGH pressure for 20 minutes.
Release the pressure naturally over 10 minutes. Then portion the vegetables into two plates. Serve it with the beer.
Nutrition (Per Serving): Calories: 194; Fat: 29g; Carbohydrates: 155g; Protein: 23g