Instant Pot Vegetable Stew Recipe

I always loved instant pot recipes, so when I discovered this vegetable stew recipe from Cooked & Loved with Irena Macri on YouTube, I knew I had to try it. Since then, it’s been one of my favorite dishes to make, especially during fall, as it’s hearty and filling and all cooks in one pot! 

RELATED: Slow Cooker Chicken and Vegetable Stew Recipe

But the best part is it’s gluten-free, vegan-friendly, and tastes fantastic. All the things you’re looking for in a stew are here. Try this today and see for yourself. Watch the video below to learn the full recipe.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 1 tsp salt
• 4 cloves of garlic, roughly sliced
• 1 oz dried porcini mushrooms
• 2 medium carrots, sliced thick
• 1 large celery stick, sliced
• 3 medium potatoes, peeled and cubed
• 1/2 sweet potato, cubed
• 1 medium zucchini, diced
• 4 oz fine green beans, sliced in halves and tails removed
• 2/3 cup frozen baby peas
• 1 tbsp ketchup
• 2 tbsp soy sauce or Tamari
• 1 tsp dried thyme
• 2 bay leaves
• 1 tsp paprika powder
• 1 tsp cumin powder
• 1 cup tomato passata (or chopped canned tomatoes)
• 2 cups vegetable stock
• 1 vegetable stock cube, crushed
• a pinch of pepper or chili (optional)

For Serving:

• 3 tbsp tapioca flour (or other fine flour)
• 2 – 3 tbsp water
• 1/4 cup finely diced parsley
• zest of 1 lemon

Directions:

Step 1

Prep and chop all the veggies accordingly and set them aside. Next, turn on your pressure cooker and set it in saute mode. Heat 2 tbsp olive oil, add the diced onions, and season with 1/2 tsp salt. Saute until softened, then add the chopped garlic and dried porcini mushrooms. Stir a bit, then add the rest of the chopped vegetables together with the frozen peas. Mix well. Next, add 2 tbsp soy sauce, 1 tbsp ketchup, 1 cup tomato passata, 1 tsp dried thyme, 1 tsp cumin powder, 1 tsp paprika powder, 1 crushed vegetable stock cube, and 2 bay leaves. Mix well, then pour 2 cups of vegetable stock.

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Step 2

Put on the lid of the pressure cooker and lock it. Press the pressure cook button and adjust the time to five minutes on high pressure. Once the timer is done, leave it for eight to ten minutes, then use the quick release method to let off the rest of the pressure. In a small bowl, combine tapioca flour and water to make a slurry, then stir it into the veggie stew. Serve and enjoy!

Instant Pot Vegetable Stew Recipe