Instant Pot vegan stew, loaded with carrots, potatoes, mushrooms, peas, corn and lentils for a hearty, filling and incredibly flavourful meal. So delicious and satisfying, that you’ll never miss the meat!
Now I’m not going to call this a vegan beef stew. I know that many of you disapprove.
What I will call this vegan stew is absolutely incredible! So much flavour, texture and colour. Truly satisfying for your eyes, mouth and belly. 🙂
Here’s some of the many reasons you’ll love it!
- Completely wholesome! Made using a ton of vegetables and lentils, for a perfectly healthy, nourishing meal.
- Low in fat, but rich in flavour! If you’re on a low fat diet, this stew is a must try. With only 1g of fat per serving, you really can’t go wrong.
- High in nutrients. A wonderful source of fiber, vitamins, and 15g of protein per serving!
- A one pot easy meal. Once the chopping is done, this Instant Pot vegan stew practically makes itself, whether you’re using your pressure cooker, or stove top.
- It’s rich, it’s chunky, it’s filling, it’s satisfying and it’s so dang delicious!
How to make it
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Gather your ingredients. Then wash, peel and chop your veggies.
Add the finely chopped onion and garlic to your Instant Pot with a tablespoon of broth or water. Sauté until softened, about 5 minutes. (photo 1)
Then add all remaining ingredients to the pot and mix well. (photos 2-3)
Close the lid and seal the valve, then set to high pressure for 8 minutes. Once the timer completes, quick release the steam and open the lid. (photo 4)
Give everything a good mix and then serve and enjoy!
What if I don’t have an Instant Pot?
Not to worry! You can make this vegan stew on stove top too.
Begin by sautéing the onion and garlic. Then add all remaining ingredients and bring to a boil. Once boiling, reduce the heat and simmer for about 20-25 minutes. Easy peasy!
How long does it keep?
Your Instant Pot vegan stew (or stove top) will keep refrigerated for up to 4 days. It should also be noted that this stew tastes even better the next day!
To freeze, use a freezer safe, air tight container and leave a little room for expansion. Make sure to wait until the stew is completely cooled down before freezing. It will keep frozen for up to 3 months.
Can I leave out the wine?
If you prefer not to cook with wine, you may leave it out and sub for more vegetable broth, instead.
However, if you can have the wine, it does add an incredible depth of flavour here, so I recommend using it, if possible.
Can I make any substitutions?
- For the potatoes, you may use your favourite variety. I like yellow potatoes, but white, russet, and even sweet potatoes work well here, if preferred.
- I like green lentils in my stew, but if you don’t have any on hand, you may sub for a can of chickpeas or your favourite beans. But don’t use dry chickpeas or beans as they won’t have enough time to cook.
- If you don’t have parsley, thyme and oregano seasoning, you may sub all three for 3 teaspoons of Italian seasoning instead.
- You may omit the mushrooms, if you don’t like them or swap them out for another veggie of choice. Same goes for the other veggies, make it your own. Some great swaps include:
- Butternut squash
- Parsnips
- Rutabaga
Expert Tips
I like this stew thick and chunky, but if you prefer a more brothy soup, chop your veggies smaller and use an additional cup of broth.
For even more added health benefits, you may add some baby spinach or shredded kale to the pot at the end of cooking.
If you don’t have low sodium broth, decrease the amount of salt. Remember, you may always add more, but you cannot remove.
For the potatoes, if you don’t have a kitchen scale, use about 3 large potatoes.
More hearty vegan soup recipes
- Vegan Jalapeno Popper Soup
- Slow Cooker Vegetable Pot Pie Stew
- Healthy Broccoli Potato Soup
- Vegan Chicken Soup w/ Jackfruit & Potato
- Thai Peanut Chickpea Soup
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.
Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
- 1 yellow onion finely chopped
- 5 cloves garlic minced
- 4 carrots peeled and sliced
- 2 pounds yellow potatoes peeled and chopped into 1.5" pieces (approx. 3 large potatoes)
- 8 ounce (227g) package baby bella mushrooms (or cremini) halved
- 1 cup frozen peas
- 1 cup frozen corn
- ½ cup red wine
- 5.5 ounce can tomato paste
- ¾ cup green or brown lentils
- 4 cups low sodium vegetable broth
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1.5 teaspoon sea salt
Instructions
Instant Pot Directions
- Turn your Instant Pot to the sauté function and add your finely chopped onion and garlic with a tablespoon of broth or water. Sauté until softened, approx. 5 minutes.
- Add all remaining ingredients to the pot, close the lid and make sure the valve is set to the sealing position. Then set to high pressure for 8 minutes (it will take about 20 minutes to reach pressure) and once the timer is complete, quick release the steam valve. Enjoy.
Stove Top Directions
- Add your finely chopped onion and garlic with a tablespoon of broth or water to a large pot. Sauté until softened, approx. 5 minutes.
- Then add all remaining ingredients to your pot and bring to a boil over high heat. Once boiling, reduce heat and simmer for about 20-25 minutes until the lentils are cooked through and potatoes are tender. Enjoy.
Sharon
This is without a doubt, the best vegan stew I’ve ever had! Great recipe!
Rosa
Thrilled you enjoyed it, Sharon. 🙂
Dietlinde Wall
We found 2 things with it – despite the wine and the garlic, it seemed quite bland without much flavor, and also we thought from the photos that it would be thicker, but it turned out to be more soupy than stewy. As we had not made it before we followed the recipe exactly (using baby bellas), following the stove top directions, and adding some chopped spinach at the end of cooking as suggested in the notes. In future we’ll add a generous splash of Soy or vegan Worchestershire sauce and a quarter teaspoon of red pepper flakes, reduce the veggie broth to 3 cups and that should be excellent.
Tori
Would the timings change if I used puy lentils? Really looking forward to making this
Rosa
You can use the same timing. Enjoy.
Jill
Hands down the best vegan stew I’ve ever tried! Wish I could give more than 5 stars. ⭐️
Rosa
Aww thanks so much Jill. I’m completely flattered. 🙂
Karen
Now that you mention the broth (a, I didn’t use your broth recipe), I bought a box of broth I’ve never used before just to be lazy.
I’d said I don’t know anything about seasonings but later I thought of rosemary and bay leaf (which you use in your broth recipe). I shared a jar of this stew w my sister and she enjoyed it.
Karen
It’s a cooked stew, alright… lacking flavor. Will add more broth as suggested to make it more “soupy”. I’m horrible on knowing what to add to improve flavor however…
Rosa
You may want to try a more flavourful broth. Are you using this recommended bouillon?
Linda
Love any recipe with Lentil and potatoes. This recipe is a winner. Thank you 😊
Rosa
Glad you enjoyed it, Linda! 🙂
Jeanette
To quote my husband “that is worth turning vegan for” a fabulous dish i know i will be making over and over thank you
Rosa
Thanks so much for the lovely review, Jeanette. I’m thrilled you both enjoyed our vegan stew. 🙂
Fran
Would there be a substitute for the red wine?
Rosa
Hi Fran, you may use more broth instead and add a splash or two of red wine vinegar if you’d like.
Lauren
Amazing. Just made it for I think the third time. It never ceases to amaze me how beefy this stew tastes! I also love how easy it is.
Rosa
Yay! Thrilled you’re enjoying our vegan stew Lauren. Thanks very much for the review. 🙂