Serving: 2

Prep Time: 20 minutes
Cooking Time: 60 minutes


5 big onions, peeled and sliced

10 garlic cloves, minced

1 medium squash, diced

5 oz celery, diced

2 carrots, peeled and cubed

4 tablespoons white flour

1 cup of water

6 tablespoons Olive oil

2 teaspoons garlic powder

1 teaspoon salt

pepper to taste

How to Prepare:

Set your Instant Pot to the sauté mode and adjust the heat to Medium, pre-heat the inner pot for 5 minutes.
Add in the Olive oil, onions, squash, celery, carrots, and garlic to stew for about 10 minutes until clear and caramelized.
Then pour the water, spoon the white flour, add in the salt and pepper, and stir well.
Close the lid, making sure that the pressure valve is locked. Cook for 30 minutes on a HIGH pressure and quick-release the pressure. Open the lid and set the pot to sauté mode to cook for about 10-15 minutes until the liquid is almost gone. Portion the vegetables into two bowls or mugs and dollop each bowl with the garlic powder.

Nutrition (Per Serving): Calories: 155; Fat: 26g; Carbohydrates: 164g; Protein: 25g