This warm and hearty Instant Pot vegetable stew recipe is super easy to make. Made with almost 10 veggies and healthy ingredients, this nutritious stew is vegan and gluten-free friendly. It’s great for batch cooking and meal prepping as it keeps well and can be used over a few days. Stovetop instructions included.
WHAT WE LOVE ABOUT THIS Vegetable Stew
This stew is hearty, thick, comforting and very tasty but the real reason we think it’s so good is the number of veggies you’ll be getting in each serving. Made with about 10 types of vegetables, it is really is a nutritional powerhouse! Plus, it’s vegetarian, vegan and gluten-free friendly and is easily adaptable for those following something like a Whole30 or a paleo diet.
We’ve provided both the Instant Pot and stovetop instructions below. It is much quicker with the Instant Pot and the cooking time is based on how long the potatoes would take.
HOW TO MAKE INSTANT POT VEGETABLE STEW (VIDEO)
You will find the full list of ingredients, instructions and nutritional breakdown in the recipe card below. Watch this video to see just how easy it is to make this veggie stew. A few notes to keep in mind:
Vegetables: the key vegetables are onions, celery, carrots, and potatoes but the rest is really up to you. We wanted to load up this dish with as many veggies as possible so we used green beans, zucchini, dried mushrooms, peas, etc. You can add peppers, cauliflower, broccoli and both frozen and fresh veggies will work.
Seasonings & sauces: feel free to experiment with herbs and spices; we used dried thyme and bay leaf but any other hardy herbs like rosemary or mixed herbs will work. Soy sauce can be swapped with gluten-free Tamari or coconut aminos for Whole30.
Thickening the stew: the broth in the stew will thicken with some of the potato starch that will dissolve during cooking, however, you will want to give it more body by adding a little flour right at the end. We used tapioca flour mixed with just a little bit of water, which once added to the hot stew, will thicken the liquid instantly. You can use arrowroot, cornflour, or regular flour.
This vegetable stew is pretty hearty so it can be served as the main dish. You can, of course, also serve it as a side dish with some protein of choice. Toasted bread or rolls are great to soak up the liquid, and you can go a step further by making some garlic bread.
The stew is topped with gremolata – a mixture of chopped fresh parsley and lemons zest – which adds a nice fresh touch and aroma to the dish. You can sprinkle any fresh herbs you have on hand.
Store leftover stew for 3-4 days in the fridge or freeze it for up to 3 months.
MORE INSTANT POT RECIPES FOR YOU
- You Will Love These Healthy Winter Stews
- More Vegan Instant Pot Stew Recipes
- Moroccan Chickpea Spinach Stew
- Instant Pot Potato Corn Chowder With Pickles
The ultimate comfort food, this Instant Pot vegetable stew is made with loads of veg and delicious broth with herbs and spices. It’s thick, hearty and is vegan and gluten-free friendly.
- Pre-dice the vegetables and set them aside.
- Turn the Instant Pot on and select the Sauté setting. Once heated, add the olive oil, onions and half a teaspoon of salt. Cook for 2-3 minutes, then add the garlic, dried porcini mushrooms and stir.
- Add the rest of the vegetables and stir. Now add all final ingredients listed in the cooking stage and stir through. Press Cancel to stop the Sauté.
- Secure and lock the lid and point the top valve to Sealing (on older models). Press Manual/Pressure Cook and adjust the time to 5 minutes using – and + buttons. It should say HIGH pressure underneath. After a few moments, ON sign will come on indicating that the Instant Pot is building up the pressure. On older models, you might also hear 3 beep sounds. and adjust the time to 5 minutes. The pressure will take about 10-12 minutes to build up and THEN the cooking timer of 5 minutes will appear on the screen. Please note, some cooking does begin while the pot is building up the pressure.
- Once the timer ends, leave the pot undisturbed for 8-10 minutes for the built-up pressure to release naturally. You will see a new timer on the screen showing you how long it’s been sitting idle. Then, use the quick release method by pointing the top steam handle to Venting or pressing on the steam knob (on newer models) to let off the rest of the pressure and steam.
- Mix the tapioca flour with water in a small bowl. Open the Instant Pot lid and stir in the tapioca slurry mixture into the stew. Stir through, you should see the sauce thicken slightly. Now, taste the stew and add more salt or pepper if you like. You can also add a little drizzle of lemon juice.
- Serve the stew topped with fresh parsley and lemon zest, also known as gremolata.
- STOVETOP INSTRUCTIONS: Preheat a large stew pot over medium heat. Add the olive oil, onions and salt and cook for 2-3 minutes, stirring a few times. Add the rest of the ingredients and stir through. Pop the lid on top and cook over medium heat for 40-45 minutes until potatoes are nice and soft. Stir a few times and check the heat, it should not be boiling but rather simmering or bubbling away. Finish the stew same as above.
See a few suggested modifications under How To Make Instant Pot Vegetable Stew above the recipe, plus check out the how-to video.
Keywords: Vegetable stew, stew, Instant Pot, pressure cooker, vegetarian, vegan, gluten-free
SAVE THIS VEGETABLE STEW TO PINTEREST