Instant Pot Vegetable Stew

4.55 from 134 votes

This Instant Pot Vegetable Stew is the ultimate vegan comfort food. The potatoes, carrots, celery, onion, and peas are cooked in a thick, savory tomato broth to keep you warm and cozy during these cold fall and winter months.

Prep Time30

Cook Time30

Total Time1

Course: Main Course, Soup

Cuisine: American

Keyword: Carrots, Gluten Free, Oil Free, Potatoes, Vegetable Stew

Servings:

Calories: 377.3kcal

Author: Teresa Sklenicka

Equipment

Instant Pot

Ingredients

1 onion chopped
3 celery stalks diced
5 cloves garlic minced
6 oz. can tomato paste
6 carrots roughly chopped
8 small to medium Russet potatoes cut in large cubes
5 cups veggie broth
¾ cup dry red lentils rinsed
2 teaspoons dry mustard
2 teaspoon dry parsley
1 ½ teaspoons oregano
1 teaspoon paprika
1 bay leaf
½ teaspoon black pepper
1 cup frozen peas

Instructions

In the Instant Pot, sauté the onion and celery on the Sauté setting until soft. Add a small amount of water to loosen vegetables if they begin to stick.
Add the garlic and sauté 1 or two more minutes. Stir in the tomato paste and cook for 1 minute.
Add the carrots, potatoes, veggie broth, red lentils, and the seasonings. Cook in the Instant Pot on manual setting for 10 minutes with a natural pressure release.
When the pressure has come down, remove the lid and stir in the peas. Replace the lid and leave the pot on the “Keep Warm” setting for approximately 5 minutes or until the peas are cooked.

Notes

If you want a meatier stew, add in some pieces of seitan or some mushrooms, but I love this stew with just the vegetables.

For the vegetable broth, I prefer to use Better Than Bouillon. Feel free to substitute with any vegetable broth you like.

Nutrition