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.
Vicki
This was fantastic! My meat-loving husband had 3 servings and asked if I used beef broth (nope!). I am fairly new to WFPB eating so I am building up my list of favorite recipes. This stew is top of the list!!
Rosa
So glad you both enjoyed our vegan stew Vicki, and thanks very much for the review. 🙂
Jayne
This recipe is delicious! Even my skeptical partner had two helpings.
We will be making this often!
I diced portobello mushrooms and they were great in the stew.
Rosa
So glad you both enjoyed it, thanks for sharing, Jayne!
Nancy W.
Oh my goodness, your IP Vegan Stew is AMAZING! So incredibly tasty and super easy! The only ingredient I didn’t have on hand was red wine, so I used a combination of mostly red wine vinegar, topped off with worcestershire sauce and a splash of masala wine. My husband and I are WFPB and mostly SOS-free, so I am soooo very grateful to find THK!!
Rosa
Yay! So glad you enjoyed it, Nancy. Thanks so much for taking the time to leave a review. Thrilled you found me too. 🙂
Julie
This is the BEST stew I’ve ever had! Thank you so much for the recipe.
Rosa
I’m so flattered Julie! Thanks so much for the lovely review. 🙂
Stacie
Delish! It’s hard finding instant pot recipes that have good flavor. Question: If I use chickpeas, do I still use the same amount of broth? Thank you!
Rosa
Hi Stacie, I haven’t tried this one with chickpeas, however, dried chickpeas will not cook all the way through in the 8 minutes of pressure cooking. If using canned or pre-cooked chickpeas, you’ll need less broth, but without testing, I can’t provide an exact amount.
Celine cimon
My girlfriend has turned vegan recently and she told me that it was the best stew I ever made! (We have been together for 30 years) And you are right: it is the wine! I will try other recipes for Christmas…thank you Rosa! Celine
Rosa
You’re very welcome Celine. Thrilled you both enjoyed it! Thanks so much for taking the time to leave a review. 🙂
MK
Made this last night, absolutely loved it! I included celery but no corn. And thickened it up with a little flour and a beefier taste with vegan Worcestershire. Delish! Thank you. Will be making again for sure.
Rosa
So glad you enjoyed it! Thanks for sharing your process with us. 🙂
Dee
This is my FAVORITE instant pot recipe! The flavor is amazing. Thank you Rosa!
Rosa
You’re very welcome! I’m so glad you enjoyed it. 🙂
Elizabeth
Hi, do you know how long this should cook in a crockpot? Thank you
Rosa
Hi Elizabeth, I haven’t tried this one in a crockpot yet, so I can’t say for sure. My guess would be around 6-8 hours.
Cindy Reuter
Love this Stew! I didn’t use lentils or corn, but I did use sweet potatoes and russets. Will make this a regular thing. Thank You!
Rosa
You’re welcome Cindy. So glad you enjoyed the stew. 🙂