Serving: 2

Prep Time: 15 minute
Cooking Time: 40 minutes


10 potatoes, peeled and diced

2 cups of dock, chopped

2 cups of pumpkin, diced

2 tablespoons curry

2 medium onions, peeled and chopped

2 leeks, chopped

1 cup of cheese, grated

1/2 celeriac, peeled and diced

1 cup of potatoes, peeled and diced

1 cup of vegetable stock

1 cup of water

Salt and pepper as needed

How to Prepare:

Add all the listed ingredients (except the cheese) to your Instant Pot and stir gently.
Close the lid and stew on a MEDIUM pressure for 40 minutes. Release the pressure over 10 minutes.
Portion the vegetables into two bowls or mugs and dollop each bowl with the grated cheese and serve with the white bread.

Nutrition (Per Serving): Calories: 124; Fat: 32g; Carbohydrates: 154g; Protein: 28g