Well, I did it. I finally took advantage of those crazy Black Friday Deals at Amazon and bought myself an Instant Pot! And for my very first recipe? I took my most popular recipe this month and converted it! It was SO easy, and fast too. For those of you who have Instant Pots, here is my Instant Pot Veggie Stew.
For those of you who don't know - an "Instant Pot" is an electric pressure cooker that makes cooking many of our vegan recipes a cinch. One pot, set the program, and walk away. It will beep when it's done!
You can seriously cook homemade beans, DRIED BEANS, in just 30 minutes from start to finish, and with NO SOAK time either. You can bake whole potatoes, make instant soups or stews, chili, rice - you name it.
Bye bye crockpot and rice cooker - you just got replaced!
I'll leave a link here if anyone is interested. Keep in mind this is an Affiliate Link to Amazon so I will receive a small commission if you buy one - but at no extra cost to you.
Every little purchase you make goes to help support this website in spreading the plant-based message!
Thanks!
Instant Pot Veggie Stew
This recipe is a copy of my Hearty Vegetable Stew only modified for the Instant Pot. I did make a few changes to the original recipe but either version tastes great.
First press the SAUTE button on your IP and change the setting to LESS.
Mince ½ an onion, 1 carrot, and 1 celery stalk very fine and sauté in ¼ cup of low sodium veg broth. When the color turns translucent, add 2 cloves of minced garlic and stir well.
Add 8 oz of White Button Mushrooms, and 8oz of Sliced Portabella Mushrooms, chopped into large pieces. Season with 1 teaspoon of Italian Seasoning, 1 teaspoon of Rosemary, and ½ teaspoon of Rubbed Sage. Sauté the mushrooms until all the liquid has evaporated and the onions begin to brown and stick to the bottom a little.
When the veggies are just beginning to stick, leaving little brown marks on the bottom of the pot, press the CANCEL button and add ½ cup of Red Wine to deglaze. Using a wooden spoon or spatula, be sure and scrape the bottom clean to incorporate all those browned little goodies into the stew.
Add a 14oz can of diced tomatoes and an 8oz can of Tomato Sauce and stir to mix.
Add 3 cups of Low Sodium Veg Broth.
Chop 2 carrots, 1 celery stalk, 1 cup of fresh green beans, and 2 Yukon Gold Potatoes and add to the stew.
Season with 1 Tbs Balsamic Vinegar, ½ teaspoon salt, ½ teaspoon Kitchen Bouquet, and ¼ teaspoon black pepper.
- Make sure the sealing ring is securely attached to your lid and attach the lid to your Instant Pot.
- Make sure it is locked in place.
- Also make sure the Steam Release Handle is set to SEALING.
Press the MANUAL button and set the timer for 15 minutes.
One the timer has counted down, place a towel or cloth over the steam release valve and very carefully release the steam.
You can also let it release naturally but this will take a while....your choice.
But if you do it manually, please BE CAREFUL as the steam is VERY HOT!
NOTE: Always make sure the FLOAT VALVE is in the DOWN position before removing the lid.
Finally, add ¾ cup of Pearl Onions, and about 3-4 oz of Frozen Peas. (SteamFresh sells 4 pack singles) and stir well. The heat of the stew is enough to cook the veggies.
Thicken by mixing 2 Tbs Corn Starch with 2 Tbs Water to make a slurry and stirring it into the stew.
Serve with your favorite crusty bread and enjoy!
Stay tuned for even MORE Instant Pot Recipes from Brand New Vegan !!!
Instant Pot Veggie Stew
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 8 1x
- Category: Instant Pot
- Cuisine: American
Description
I took my most popular recipe this month and converted it for Instant Pots! Love a good rich, hearty stew? Try my Instant Pot Veggie Stew !
Ingredients
- ½ med Onion ((minced))
- 1 stalk Celery ((minced))
- 1 med Carrot ((minced))
- 2 cloves Garlic ((minced))
- ¼ cup Vegetable Broth ((low sodium))
- 8 oz White Button Mushrooms
- 8 oz Portobello Mushrooms ((chopped))
- 1 tsp Italian Seasoning
- 1 tsp Rosemary
- ½ tsp Rubbed Sage
- ½ cup Red Wine
- 1 can Diced Tomatoes ((15oz))
- 1 can Tomato Sauce ((8oz))
- 3 cups Vegetable Broth ((Low Sodium))
- 2 med Carrots ((diced))
- 1 stalk Celery ((diced))
- 1 cup Green Beans (frozen or fresh) ((diced))
- 2 med Yukon Gold Potatoes ((diced))
- 1 Tbs Balsamic Vinegar
- ½ tsp Salt
- ½ tsp Kitchen Bouquet
- ¼ tsp Ground Pepper
- ¾ cup Pearl Onions
- 4 oz Frozen Peas
- 2 Tbs Corn Starch
Instructions
- Set your IP to SAUTE mode and select LESS
- Saute first 4 ingredients (onion, celery, carrot, and garlic) until soft and translucent
- Add Italian Seasoning, Rosemary, and Sage
- Add mushrooms and saute until all liquid has evaporated
(It's ok if veggies slightly brown and stick a little) - Deglaze pan with Red Wine, scraping up any bits on the bottom.
- Add Tomatoes, Tomato Sauce, and Vegetable Broth
- Add all remaining veggies except Pearl Onions and Peas
- Add seasonings
- Attach lid to Instant Pot,
Ensure Release Valve is set to SEALING,
Press MANUAL MODE and set timer to 15 minutes - Once finished, cover steam release with towel and CAREFULLY release all pressure
- Remove lid and stir in pearl onions, peas, and cornstarch slurry
- Stir and serve
Kaitlyn
Hi,
I was wondering if this recipe is freezer friendly. Thanks
Liz
This is a great veggie stew recipe. Very satisfying. I omitted some of the veggies that I don't like but I added Trader Joe's steamed lentil beans to make it a little heartier.. If you like spicy, I highly recommend using a can of Trader Joe's Fire Roasted Tomatoes with Green Chiles and a little chili powder and cayenne pepper. If I'm in the mood for "sweet and spicy" then I also add some brown sugar. I use a stove top instead of an instant pot and just let it simmer for an hour. It's really come in handy for making meals ahead of time. Great with tortilla chips and sour cream or bread/butter (if you want to go non-vegan).
JCK
Good flavor profile but estimated cooking time is horrendously understated
M
I just scroll through the comments and didn’t see an answer to my question. Just wondering why a few of the ingredients are listed twice for example vegetable broth and celery. Thanks!
Chuck Underwood
They are used in different ways
James Williams
Love this recipe, the flavors are so full. My only recommendations are to adjust your cook time to actually reflect the cooking down of the of the veggies and then the mushrooms and getting the instant pot up to pressure, it's like 75 minutes. Other thing is your instructions that print out don't cover what to do with the 1/4 cup of broth.
Albert Renshaw
Careful, you soak beans to remove the toxins, not to make them soft. You can cook them fast in a pressure cooker without soaking but beans like the kidney bean will be highly toxic (phytohemagglutinin), they still need to be soaked to remove this. It's not a speed thing but a safety thing.
Linda Duncan
Hi Chuck. I’ve never cooked with Pearl onions before and I am wondering if they are the cooked ones I see in cans or in a jar or if they are raw. If they are raw will they cook enough
Alicia
I do not see a reply to this question and I am wondering the same thing. The recipe doesn't specify what kind of pearl onions.I could only find raw pearl onions... so should if I put them in the end like the instructions say won't they be raw? Please advise as I am making this recipe tomorrow.
Chuck Underwood
I have bought them frozen in the frozen veggie section of my grocery store.
Agdek
Hi Chuck,
Using the pot for the first time, I bought it thanks to your recommendation. Do you throw in the pearl onions frozen? Or do you microwave them first?
Also, why do some people disagree with the cooking time? It confuses me to see that someone mentions 75 minutes (??!!)
Thank you!
Steohanie
I buy the raw ones in the produce section. Ours come about 12-15 by weight?) in a mesh bag pack. I then clean up (take skin off & sometimes cut in 1/2 to make uniform bite size) and freeze in snack size zip lock bag in 1-2 cup. I have them frozen & ready to use for stews, chicken or beef pot pies etc ..
Lona
I kind of assumed that this would be a slow cook recipe, not sure why. I just finished adding all the veggies to my IP and noticed the recipe says to pressure cook for only 15 minutes. My family doesn't get home and won't be ready for dinner for another 6 hours. Would slow cooking it for 6 hours be okay, or will that ruin the recipe? My only concern is the veggies breaking down even further and not having a chunky stew.
Chuck Underwood
You could cook it according to the directions, and then keep in on the KEEP WARM setting
Karen
Really really great stew! However the time posted is very misleading. With all the time it takes to saute until liquid is gone and then pressure build-up and release, then adding the peas and onions in, I was at easily 90 minutes
Gail
I made this tonight and it turned out delicious! I added black beans, and did not use corn starch. Thank you for the recipe!
Ido
Can you taste the balsamic vinegar in it? Wondering about using vegan Worcestershire sauce instead if it does taste like the vinegar??? Thank you!
Chuck Underwood
Try it if you're not a fan of Balsamic.
Amie
I have the smallest of the Instant pots - should I split this recipe in half?
Chuck Underwood
YES! Definitely.
Amie
Thanks! I am making this tomorrow!
Chris
This recipe is absolute garbage. Currently waiting for delivery because my “stew” had to be trashed.
Emily
Wow, that's harsh. The best recipe in the world can't help if you're not a good cook. Look at all the other comments from people who loved it and think - maybe it's you, not the recipe.
Christine
I just made this recipe for dinner tonight. I
don’t normally write comments but this was
delicious! My husband loved it! He even
ate the mushrooms. Perfect for a cold night.
Thanks!
Erica
This was wonderful but there’s a few things not mentioned in the recipe... what size can of tomato sauce, add the 1/4 cup vegetable broth when sautéing the minced veggies, and what pressure to cook it on... I did low.
David Hurwitz
Recipe is great, though the potatoes, I used Russet, were not done after 15 mins and quick release. A little extra sauteing fixed the problem. Maybe I cut the potato pieces to big.
Jennifer
When I set my Instant Pot to Manual, I can choose Low or High pressure. Which do I need for this recipe?
Chuck Underwood
High
Felecia
Chuck, what can I use in place of "Kitchen Bouquet"?
Chuck Underwood
Leave it out - it's mostly for coloring anyway
Jamie
Made the mistake of printing out the recipe card, which does not have the detailed instructions that are in the article, a. few weeks before I made the stew. I had to quickly bring up the article again to see where I was messing up. Fortunately it came out well even though i cut everything too small and spent the sauté time playing catch up.. Could you please make the recipe card reflect the directions in the article? Thanks.
Margaret
I only have a stove top pressure cooker can I make this soup using this?
Chuck Underwood
Probably - but I have a regular stovetop version too. Just search for Hearty Veggie Stew
tiffany
Does anyone know if this freezes ok? wanting to prep up a big batch and freeze for later
Chuck Underwood
yes it does
Erin
Did I miss where I am supposed to add the balsamic?
Thanks
Chuck Underwood
At the end - before serving
Cyndi
We absolutely love this recipe. I make it at least every other week!!!
I would give this recipe more than 5 stars if I could!
David
I never use QR unless absolutely necessary and this type of recipe does not require it. I use natural release or 10-minute natural release. Any recommendations on how much to reduce the cooking time to accommodate that?
Diane
Made as exactly as written. Excellent!!!!
Judy
This was the first thing my husband made in the Instant Pot. We loved it! We ate the whole thing in two days. For anyone concerned about the mushrooms, chop them small. You hardly notice them and they give it that nice, hearty quality. This recipe is a keeper! Thanks Chuck!
Ashley
Love that this is easy and so healthy! Amazing recipe. ?
Teresa
Made this tonight...delicious!
Ali
Where in tarnation is the “Manual” button? I am a first-time IP user — I have the 6qt model. I don’t see a.Manual button anywhere. Thanks.
Pamela Hawkins
Ali, if you have a newer Instant Pot it's the button labeled pressure cook
Matt
If making two servings, should I increase the time from 15 to 30 minutes? Thank you!
Jun
Thank you for this delicious and easy to follow recipe.
I'm really not very good at cooking so I bought the Instant Pot to make my life easier and started looking for some recipes.
This recipe is the first I've tried that I actually want to eat! Thank you.
Cheryl
HI Chuck, i have an instant Pot but it doesn't have the pressure cooker feature how could i adjust your recipe. it does have the saute feature, so i can get make it up to a certain point. Welcome any adjustments you can recommend. Thank you
Chuck Underwood
I'm pretty sure the Instant Pot IS a pressure cooker. ???
Cheryl
sadly its not.. its the Instant Pot Gem Multicooker 6 QT its not round its a rectangle it has Sear/Saute, Stew, Slow cook, bake, steam, roast and rice (it was a gift) 🙂
Linda Duncan
Ok, I guess I’m the only one but what do you do with the first small amt of Vegy broth. I don’t see that in the instructions. Is that what we are to sauté the vegys in
Pamela Hawkins
The older versions have the manual button instead of the pressurecooker button
Wendy Fasen
This recipe uses red wine instead of white, as was used in the stovetop version. Any reason for the change?
Chuck Underwood
After my first version (stovetop), many readers suggested I try Red Wine instead - and they were right. I like red much better. I just never updated the old recipe afterwards. Thanks for the reminder.
Kathy
This recipe was pretty good.. My meat loving husband had 2 bowls!
Greg
AWESOME recipe! Simply amazing. Next time I add barley. And I might sub butternut squash for one of the potatoes. But again, great recipe. Thank you!
Jukie
How many calories in a serving
ev
approx 125-165 per serving. This recipe makes 6 servings.
Rita
Simmering until liquids are gone and vegetables are beginning to brown takes an eternity - during which time I'm thinking that I'm killing all of the nutrients in the minced carrots, garlic and onions. ANyone have insight on this? Is this true?
Misha
Not all nutrients are best raw.. Garlic and onions' main nutrient is unaffected by cooking. And carrots' beta carotene is actually released more with heat, made more bioavailable.
Erin
Absolutely delicious. Thank you so much for the detailed directions. I added frozen corn and frozen pepper strips, along with the peas. I also subbed some roughly chopped sweet onion for the pearls at the end, so there was still a little crunch to the onion while eating. This one is a keeper!
Jessica
Just realized I don't have tomato sauce . . .what can I sub with? I have more diced tomatoes, tomato paste, pasta sauce . . .
Chuck Underwood
Tomato Paste will work, maybe half of a 6oz can.
Helena Wielen
First thing cooked in the new instant pot was this stew.. It was delicious! Thanks to your precise instructions, it was easy... and safe! Lol Thank you!! ?
Helen Butt
I don't have an instant pot, but figure this will work on the stove. Are the pearl onions fresh or canned?
Kevin Wilkerson
Made this for tonight’s supper. It was perfect! Absolutely delicious.
Cindy
Why do you say to dice the carrots, celery and potatoes in the later step, but your photo shows them chunky?
Cindy
Just tried this. It was really good in the IP but didn't thicken much. I always thought cornstarch slurry had to boil then simmer for a bit. How do you do that in the IP? It's okay because it's like soup and tastes great, but I think I'd have to thicken it on the stove by reheating.
Tiffany
After adding the cornstarch slurry, you can put the IP on saute again and then you can simmer it right in the IP for a few minutes to thicken.
Joe
at the beginning the veggies that are diced small are used to flavor the stew, you later add more that are more chunky. But the carrots, celery, and onion are the base to many many soups.
Alicia Sullivan
My liquids never evaporate in step 4... Today I tried with the cover off and there's still liquid.It's always delicious... but I really want to deglaze the pan and get that yummy brown stuck on stuff! What should I do?
Chuck Underwood
For one I never sauce with the cover on. ??? And 2) you could try increasing the sauce heat to HIGH, but watch it carefully or it might burn!
Sarah
Alicia, I’m making this right now, and it takes awhile for all the liquid to evaporate, but it will. Just keep with it. Chuck, 15 minutes cook time might be a little optimistic 😉 Worth it, but optimistic. Thanks for everything you do!
Patsy Watts
I do not know the Instant Pot. Could you tell me what the inner lining material is. Many thanks.
Chuck Underwood
Stainless
Cherie Fulle-Schneider
This is a beautiful stew! It tastes fabulous and if very filling! Love it!
Genevieve
Wow! This was soooo good! My 9 year old ate almost three bowls and she "hates" tomatoes, and the 6 year old gave it a thumbs up as well. I skipped the pearl onions and peas and doubled the amount of carrots. Thanks for the great recipe!
Jessica Fry
Hubby hates the taste of anything cooked with wine. What could I use to sub? More veggie broth?
Chuck Underwood
i personally can't taste it. .. but yeah, broth or water
Erin
It needs to be an acid to deglaze the pan, so it would be a good time to use the tomatoes or balsamic vinegar.
rykart
Time for a new husband
Terry Knpper
try a packet of Lipton onion soup……
DeAnne Norton
FYI - a corn starch slurry is made w/ the 2 TBs corn starch and 4 TBs water - wisk and use as instructed
Jenny
THANK YOU!! Was wondering lol
Lynnshev
Cook dry beans in instant pot is totally not true...I've tried never works
DeAnne Norton
works for me everytime - although I have a cuisinart instead of instant pot it is basically the same thing. You just have to be sure to cook them long enough, with enough water and let the steam go out naturally.
Linda Reddevil
It will work but it's still best to soak your beans overnight anyway as it helps to remove some of those indigestible sugars that cause flatulence.
Sarah Underwood Ramey
are you putting in enough water? I put my finger in, touch the beans, then add to my second knuckle. What is going wrong if not that?
Melanie
It works for me every time, too. And I have an instant pot.
Pamela
That's the only way I cook them, dry in the Instant Pot so it does work
Jaclin Williston
We cook.dry beans every 3 days in our Instant Pot when we cook.our dog food recipes.... the Instant Pot has been a game changer! Love it!
Evie Quinn
What can I use instead of corn starch? I have eliminated corn from my diet.
Lisa
Why?
love17
Arrowroot flour
Linda Reddevil
Potato starch
Jo Fitz
you can just take out some of the stew and blend it with a stick blender, then add the puree back to the pot which will thicken it nicely without any cornstarch.
Phyllis
Arrowroot .
Debbie
my son is GF so I use potatoe starch or Topeka
Theresa Cary
I substituted with arrowroot powder. Worked wonderfully.
DeAnne Norton
Anything you would recommend as even a partial replacement to all the mushrooms? Hubby loves them, me not so much
Chuck Underwood
Seiten is easy enough to make. Or, leave it out completely and add more veggies.
Jeff
Gardein beefless tips!
Lisa
Black beans?
love17
i only added 3 the shiitake muchrooms, and portobello mushroom sauce.
Laurie
I don't like mushrooms either so I cut them up small. Then I don't even notice them and they really do make the food have a meaty feel. That's the only way I eat them.
Lynnshev
Biff stew meat
Sabrina Dunwoodie
I added one more potato. I don’t like that many mushrooms either.