Rich and Hearty Instant Pot Vegetable Stew
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.
Ingredients
- 2 tablespoons olive oil
- 1/2 cup onions diced into small pieces
- 4 cloves garlic peeled and minced
- 1 cup celery sliced into bite-size pieces
- 3 cups potatoes I like to use Yukon gold potatoes for this recipe. Peeled and diced into bite-size pieces
- 1 cup sweet potatoes peeled and diced into bite-size pieces
- 1 cup green beans fresh or frozen, snapped into bite-size pieces
- 2 cups carrots peeled and sliced into bite-size pieces
- 1 cup cabbage cut into bite-size pieces
- 16 oz chickpeas canned, drained
- 32 ounce vegetable broth carton of broth or canned
- 3 tablespoons tomato paste
- 1 tablespoon brown sugar
- 1 teaspoon thyme dried
- 1 teaspoon oregano dried
- 2 teaspoons worcestershire
- 1 teaspoon cumin powder
- 1 tablespoon apple cider vinegar
- 1 bayleaf
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper
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.
Nutrition
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
