Instant Pot Vegetable Stew

This Instant Pot Vegetable Stew is hearty, nourishing, and easy to make. It only takes 35 minutes to make in either the Instant Pot pressure cooker or on the stovetop. Make it with a variety of fresh or frozen vegetables. This is an easy and satisfying vegetarian and vegan meal.

👥 6 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 10 min🔥 Cook: 8 min👤 Carrie Forrest, MPH in Nutrition📖 cleaneatingkitchen

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

pot
wooden spoon

📝 Preparation Steps

Select Sauté and add the oil to the inner pot of an electric pressure cooker (or see notes below for stovetop directions). Once hot, add the onion, garlic, carrots, celery, and mushrooms and cook for about ⏱️ 3 minutes, or until the vegetables start to soften.

onion, chopped1carrots, sliced4

Press Cancel and pour in the green beans, broth, and tomatoes. Using a wooden spoon, scrape up any browned bits stuck to the bottom of the pot. Add the potatoes, rosemary, thyme, salt, pepper, and bay leaves. Stir to combine.

green beans, ends trimmed and halved1 cup

Lock the lid into place. Select Pressure Cook or Manual, and adjust the pressure to High and the time to ⏱️ 8 minutes. Make sure the steam release knob is in the sealed position. After cooking, naturally release the pressure for ⏱️ 10 minutes, then quick release any remaining pressure.

Unlock and remove the lid. Remove and discard the bay leaves.

Stir the stew and serve hot, topped with the parsley.

Nutrition Facts

calories

291 calories

fat Content

5.4 g

serving Size

1/6 of recipe

fiber Content

7.9 g

sugar Content

9.8 g

sodium Content

494.1 mg

protein Content

7.1 g

trans Fat Content

0 g

cholesterol Content

0 mg

carbohydrate Content

57 g

saturated Fat Content

0.8 g

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