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.
For The Cooking stage
- 2 tablespoons olive oil
- 1 onion, diced
- 1 tsp salt
- 4 cloves garlic, roughly sliced
- About 1oz / 25 g dried porcini mushrooms
- 2 medium carrots, sliced thick
- 1 large celery stick, sliced
- 3 medium potatoes, peeled and diced into cubes (1.5 lb/700 g)
- 1/2 sweet potato, diced into cubes
- 1 medium zucchini, diced
- 4 oz /120 g fine green beans, sliced in halves and tails removed
- 2/3 to 1 cup frozen baby peas
- 1 tablespoon good quality ketchup (tomato paste for Whole30)
- 2 tablespoons soy sauce or Tamari (coconut aminos for Whole30)
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon paprika powder
- 1 teaspoon cumin powder
- 1 cup tomato passata or chopped canned tomatoes
- 500 ml / 2 cups vegetable stock
- 1 vegetable stock cube, crushed (for extra flavor)
- A pinch of pepper or chilli (optional)
Finishing & serving
- 3 tablespoons tapioca flour or other fine flour or starch
- 2–3 tablespoons water
- 1/4 cup finely diced parsley
- Zest of 1 lemon
- 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.
- Serving Size: 2 cups
- Calories: 286
- Sugar: 12.1 g
- Sodium: 1486.9 mg
- Fat: 6.8 g
- Saturated Fat: 1.1 g
- Carbohydrates: 52.2 g
- Fiber: 9.4 g
- Protein: 7.6 g
- Cholesterol: 0.2 mg
Keywords: Vegetable stew, stew, Instant Pot, pressure cooker, vegetarian, vegan, gluten-free