Jackfruit Veggie Stew in Instant Pot

Servings:6
Ingredients:

• 1 can (15oz) Young Jackfruit- Rinsed well and drained, cut into bit size pieces, and smashed to look more meat like, or smash it after its cooked. That's what I did)
• 2 stalks Celery, diced
• 1 Onion, diced
• 3 Carrots, Chopped
• 2 Cloves Minced Garlic
• 8 oz Portobello Mushrooms, chopped (could double amount)
• 3 med Potatoes, Chopped
• 1 can diced Tomatoes ( 14.5 oz)
• 4 cups Vegetable Broth
• 1/4 Red Wine
• 1 tsp Italian Seasonings
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 1 tsp Paprika
• 1 tsp Chili Powder
• 1/2 tsp Dried Sage
• 4 Stems of Fresh Thyme
• 2 Bay Leaves

• 4 TBSP Corn Starch mixed with 1/2 cup cold water to make slurry

Optional ideas I didn't use. Could Add:

• 1 cup Green Beans
• 4oz Peas
• Frozen Spinach
• Black beans, chickpeas, any beans
• Barley

Instructions:

1. Set your IP to SAUTE Mode.
2. Saute onion, celery, carrots and garlic until onions are soft about 5 mins.
3. Add Italian seasoning, thyme, sage, chili powder, paprika, and thyme. 
4. Add mushrooms and saute until all liquid has evaporated.
5. Deglaze pan with red wine, scraping any bits off the bottom. 
6. Add tomatoes, vegetable broth and all remaining vegetables (except peas if using).
7. Add salt, pepper, and bay leaves.
8. Pressure cook for 15 minutes and do a quick release when finished.
9. Open lid. Remove bay leaves. Add peas if using.
10. Mix corn starch slurry together. While mixing the stew, slowly add the slurry. Keep mixing and bring to a boil. 
11. Stir and serve.