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Do you need a quick, easy dinner? This instant pot vegetable stew is easy to prep and cooks in no time flat. This hearty stew is a delicious and filling meal, perfect for a chilly evening after a busy day..

vegetable stew in a bowl with a large spoon scooping up carrow, chickpeas and broth.

This Vegetarian stew is easy on the budget and would be great when serving a large crowd.

With chunks of potatoes, carrots, and chickpeas surrounded in a warm broth, it’s a great way to enjoy more veggies.

If you’re looking for more easy soup recipes you can serve, try my Mexican Tomato Soup, 5 Ingredient Potato Soup, Chicken Taco Soup, Instant Pot Clam Chowder and this White Bean Chili.

Great Reasons To Make Vegetable Stew

  •  This rich and hearty Instant Pot vegetable stew is an easy-to-make quick meal for weeknights.
  •  It’s a hearty, satisfying vegan dinner to please even the meat eaters at the table!
  •  Using an electric pressure cooker makes meal prep quick, and the instant pot does most of the work. 

Grocery List Ingredents Needed

  • Potatoes: This recipe uses a combination of potatoes and sweet potatoes. Use Yukon gold or another all-purpose potato because they are on the medium-starch side, hold their shape, and do not get mushy. However, you can swap them with another if desired.
  • Veggies: Green beans, carrots, sweet potatoes, white potatoes, and cabbage. I usually opt for fresh carrots, cabbage, and green beans. However, frozen veggies will still make a great stew.
  •  Chickpeas: Chickpeas add some protein to your vegetable stew, but you can swap them with just about any other canned bean.
  •  Vegetable broth and tomato paste: Create a flavorful broth for the soup.
  •  Brown sugar: A tiny bit of sugar balances the soup’s flavors.
  •  Herbs and spices: Dried thyme, oregano, bay leaf, and cumin.
  •  Worcestershire: Enhances the flavor of the broth. For a vegan option, use soy sauce or Braggs aminos instead.
  •  Apple cider: A splash of apple cider brightens up the flavors of the soup.

📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.

How to Make Instant Pot Vegetable Stew

  1. Cover with the lid, lock it into place, and be sure the valve is set to seal. Cook on high pressure for 13 minutes.
  2. Once the cooking cycle has finished and the cooker beeps, allow it to naturally release the pressure for 10 to 15 minutes.
  3. Next, turn the steam release handle to the venting position to let any remaining pressure out, and then remove the lid.
  4. Remove the bay leaf and discard.
  5. If you would like a creamier vegetable stew, scoop three cups of the stew with broth from the instant pot and transfer to a blender and puree until smooth.
  6. Return the mixture to the stew in the instant pot. Stir to combine and season with salt and pepper to taste.
Instant pot vegetable stew with potatoes carrots green beans celery and a rich creamy broth

Stew Variation Ideas

 Here are some ideas for switching up the ingredients in Instant Pot vegan stew or making it to your tastes!

  •  Make it creamy. Stir one cup of Spicy Cashew Cream Sauce or coconut milk into the blender with the soup. Blend well and pour back into the pan.
  •  Swap the veggies. The best thing about this recipe is you can add about any veggie you have on hand to the cooking pot. The key is to keep the size of your vegetables consistent so they cook evenly simultaneously.
  •  Use frozen veggies. Frozen veggies are often easy to keep on hand, so you can quickly make recipes like this instant pot vegetable stew.
  •  Add some heat. Add a tablespoon of Tony Chachere’s Original Creole Seasoning during the cooking process. It’s a family favorite for us.
  •  Change up the seasoning. Experiment with other flavors such as this homemade Sazon Seasoning or Homemade Season Salt Mix. Both will infuse a new flavor profile to your homemade vegetable soup easily.

Dinner Menu Idea

Vegetable stew is a hearty main dish that

For a fresh side dish serve with a Green Jacke Salad or Mexican Cabbage Slaw.

Vegetable stew made in an instant pot that has been poured into a bowl with a crusty piece of bread by it you can see potatoes chickpeas carrots green beans in a Savory broth

What To Do With Leftovers

  • Refrigerator: Place leftover soup in an airtight container. Keep refrigerated for up to 3 days.
  •  Reheat: Pour the soup into a microwave-safe container that leaves several inches of room from the top. Place a microwave-safe lid or plastic wrap on the container, leaving a small opening at the side as a vent. Heat for 1 minute, stir, and heat again for 30 seconds or until warm.
  •  Freezer: First, allow the soup to cool down to room temperature. Then, transfer to thick, durable freezer bags or airtight freezer containers. If using bags, lay them flat on a cookie sheet and freeze them.
  •  Defrost frozen soup:  Defrost in the fridge overnight or use the defrost setting on a microwave.

Can I make vegetable soup in the slow cooker instead?

Yes, this veggie stew can be made in your slow cooker. Here’s how.

  • Cook the onions, garlic, and celery on medium heat with 2 tablespoons of olive oil in a medium skillet for about 5 minutes. Put them into the crockpot when finished.
  •  Add all other ingredients to the crockpot.
  •  Cover and set the temperature to LOW for 6 hours, or set it on HIGH for 4 hours.
  •  If you want the stew slightly creamy, transfer about 1/3 of the cooked stew to a blender and puree until smooth and creamy.
  •  Return pureed stew to the original pot of stew, stirring together to create a creamy stew.

Can vegetable stew be pressure canned?

Homemade vegetable-based soups, with or without meat, contain low-acid ingredients. Special steps are required to preserve home-canned soup safely. You must use a pressure canner, not an Instant Pot. 

For complete instructions, visit my post, How To Make Canned Vegetable Soup.

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Instant pot vegetable stew in a bowl with a big slice of bread beside it
5 from 1 rating

Rich and Hearty Instant Pot Vegetable Stew

Prep Time: 15 minutes
Cook Time: 13 minutes
natural pressure release: 10 minutes
Total Time: 38 minutes
Servings: 16 cups
This instant pot vegetable stew is easy to prepare and your Instant Pot has it ready in under 15 minutes. This quick stew is a delicious filling meal packed with plenty of veggies. Best part, the stew recipe is easy on the budget and would be great for a meatless Monday menu. 

Note: Be sure to read through the recipe’s post for tips and details about this recipe.

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Ingredients
 

Instructions
 

  • Use the saute function of your Instant Pot to saute the onion and garlic in olive oil until the onion softens, about 2-3 minutes. Stir occasionally so the onion doesn’t stick or burn.
    2 tablespoons olive oil, 1/2 cup onions, 4 cloves garlic
  • Add all the veggies into the Instant Pot.
    1 cup celery, 3 cups potatoes, 1 cup sweet potatoes, 1 cup green beans, 2 cups carrots, 1 cup cabbage, 16 oz chickpeas
  • Add all the seasonings and broth on top of the veggies. Using a large spoon, stir well.
    32 ounce vegetable broth, 3 tablespoons tomato paste, 1 tablespoon brown sugar, 1 teaspoon thyme, 1 teaspoon oregano, 2 teaspoons worcestershire, 1 teaspoon cumin powder, 1 tablespoon apple cider vinegar, 1 teaspoon salt, 1 teaspoon black pepper
  • Submerge bay leaf into the broth.
    1 bayleaf
  • Cover with the lid, lock it into place, and be sure the valve is set to seal. Cook on high pressure for 13 minutes.
  • Once the cooking cycle has finished and the cooker beeps, allow it to naturally release the pressure for 10 to 15 minutes.
  • Next, turn the steam release handle to the venting position to let any remaining pressure out, and then remove the lid.
  • Remove the bay leaf and discard.

Creamier Soup Option

  • If you would like a creamier vegetable stew, scoop three cups of the stew with broth from the instant pot and transfer to a blender and puree until smooth.
  • Return the mixture to the stew in the instant pot. Stir to combine and season with salt and pepper to taste.

Notes

What To Do With Leftovers
  • Refrigerator: Place leftover soup in an airtight container. Keep refrigerated for up to 3 days.
  •  Reheat: Pour the soup into a microwave-safe container that leaves several inches of room from the top. Place a microwave-safe lid or plastic wrap on the container, leaving a small opening at the side as a vent. Heat for 1 minute, stir, and heat again for 30 seconds or until warm.
  •  Freezer: First, allow the soup to cool down to room temperature. Then, transfer to thick, durable freezer bags or airtight freezer containers. If using bags, lay them flat on a cookie sheet and freeze them.
  •  Defrost frozen soup:  Defrost in the fridge overnight or use the defrost setting on a microwave.
Serving: 1cup, Calories: 136kcal, Carbohydrates: 25g, Protein: 5g, Fat: 3g, Saturated Fat: 0.4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 442mg, Potassium: 510mg, Fiber: 6g, Sugar: 7g, Vitamin A: 4170IU, Vitamin C: 33mg, Calcium: 64mg, Iron: 2mg
Cuisine: American
Course: Soup
Author: Gina Dickson

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