Welcome to my YouTube Channel, today we are featuring "How to Cook a Butternut Vegetable Medley Stew in the Instant Pot Pressurized Cooker ". This channel will show off-the-cuff Vegan videos using organic vegetables.
DESCRIPTION: A video showing how to cook a vegetable medley with Butternut Squash in the Instant Pot Pressurized cooker.
Ingredients Order for the Instant Pot Pressurized Cooker:
1 - Yellow Onion, diced small - Placed on Bottom to add protective layer for your food.
1/4 sheet Seaweed (for Iodine intake)
1 - Butternut Squash, Medium, peeled and seeded, makes 4 cups.
4 - medium Carrots, Peeled and diced small makes 2 cups
2 - cups Russet Potato, peeled and diced small
1 - cup or Asparagus tips and stems with
1 - pound Snap-peas without Pods
1 - cup Celery Hearts
1 - 15.5 oz (411g) Hunts™ Diced Tomatoes
3 - Roma Tomatoes
1 - 28 oz (794g) Bush's Fat Free Vegetarian Baked Beans (do not drain)
2 - cups Vegetable Broth
2-tsp Onions minced
1-tsp Cumin Ground
1-tsp Himalayan Sea Salt
1/2-cup Silk™ Vanilla Almond Milk, unsweetened
Inspired by Jill McKeever, Simple Daily Recipes
Amazon Public Wish List: A list of items that I aid in cooking for this blog and channel.
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EQUIPMENT:
■ Fujifilm Xp™ Underwater Point and Shoot Camera, Full HD movie recording (1920 x 1080p) with a dedicated Movie Recording Button and Burst Mode Button.
■ Tripod: Digital Vision™ Photo/Video 58 inch
■ Lights: Use of Florescent Kitchen Lighting and Daylight
■ Video Editor: Pinnacle Studio 21 Ultimate 2017
■ Header & Footer: 2017 Microsoft Office 365 Home Premium - Power Point™ Version 1707 (Build 8326,2076) Templates
■ Music Loop: Ackman by TeknoAXE™ is licensed under a Creative Commons Attribution 4.0 International License Published on Sep 5, 2013
■ This track is Royalty Free and is free for anyone to use in YouTube videos or other projects, whether monetized or not.
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