4.66 from 26 votes
instant-pot-veggie-stew-2
Instant Pot Veggie Stew
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
 
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 !
Course: Instant Pot
Cuisine: American
Servings: 8
Author: Chuck Underwood
Ingredients
  • 1/2 med Onion (minced)
  • 1 stalk Celery (minced)
  • 1 med Carrot (minced)
  • 2 cloves Garlic (minced)
  • 1/4 cup Vegetable Broth (low sodium)
  • 8 oz White Button Mushrooms
  • 8 oz Portobello Mushrooms (chopped)
  • 1 tsp Italian Seasoning
  • 1 tsp Rosemary
  • 1/2 tsp Rubbed Sage
  • 1/2 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
  • 1/2 tsp Salt
  • 1/2 tsp Kitchen Bouquet
  • 1/4 tsp Ground Pepper
  • 3/4 cup Pearl Onions
  • 4 oz Frozen Peas
  • 2 Tbs Corn Starch
Instructions
  1. Set your IP to SAUTE mode and select LESS
  2. Saute first 4 ingredients (onion, celery, carrot, and garlic) until soft and translucent

  3. Add Italian Seasoning, Rosemary, and Sage
  4. Add mushrooms and saute until all liquid has evaporated  

    (It's ok if veggies slightly brown and stick a little)

  5. Deglaze pan with Red Wine, scraping up any bits on the bottom.

  6. Add Tomatoes, Tomato Sauce, and Vegetable Broth

  7. Add all remaining veggies except Pearl Onions and Peas

  8. Add seasonings
  9. Attach lid to Instant Pot, 

    Ensure Release Valve is set to SEALING, 

    Press MANUAL MODE and set timer to 15 minutes

  10. Once finished, cover steam release with towel and CAREFULLY release all pressure
  11. Remove lid and stir in pearl onions, peas, and cornstarch slurry

  12. Stir and serve