Name: Instant Pot Vegan Chunky Stew
Prep time: 25 min
Cook time: 8 min
Total time: 40 min
Ingredients: 1 TBSP Olive Oil (extra virgin); 2 Medium Onions, cut into 1-inch chunks; 4 Medium Carrots, cut in 1 inch chunks; 2 Large Celery stalks, cut in 1 inch chunks; 1 Package Portabella Mushrooms, cut into 1-inch chunks; 4 gloves Garlic, minced; 4 Medium Potatoes, cut into 1-inch chunks; 1/4 Cup Tomato Paste; 1 TBSP Italian Herb Blend, dried; 1 tsp Rosemary, dried or fresh; 1 Large Bay Leaf; 1 tsp Salt; 1/2 tsp Pepper, fresh ground; 2 Cups Vegetable Broth, low sodium preferred; 2 Cups Water; 1 tsp Paprika, ground; 1 Bag Peas, frozen

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This Instant Pot Vegan Chunky Stew is simple homestyle comfort food. The Instant Pot makes this dish quick, but the simple hearty ingredients make it a complete meal. This is reminiscent of a traditional beef stew with the chunky texture of potatoes, carrots, and portabella mushrooms simmered in a simple vegetable broth.

Fall is a wonderful time to bring out your electric pressure cooker and whip up a warm hearty dish the whole family can enjoy. This is the perfect main course, but can also be served as a side to be sure everyone at the table gets their veggies in.

Chopping the vegetables will take the most time in this recipe. These simple but hearty ingredients will satisfy. I suggest chopping the veggies in large chunks. If you don’t have time to prepare then just put everything in an airtight container to prepare later.

Ingredients for Chunky Vegan Stew — Vegan Chunky Stew Ingredients

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Instant Pot Vegan Chunky Stew

A delicious vegan stew with a healthy helping of chunky vegetables, including carrots, portabella mushrooms and potatoes! I show how this comfort food can be quickly prepared in the Instant Pot.

Prep Time25 mins

Cook Time8 mins

Natural Release Time7 mins

Total Time40 mins

Course: Soup

Cuisine: American

Keyword: stew, vegan

Servings: 8

Calories: 250kcal

Equipment

Instant Pot

Ingredients

1 TBSP Olive Oil extra virgin
2 Medium Onions, cut into 1-inch chunks
4 Medium Carrots, cut in 1 inch chunks
2 Large Celery stalks, cut in 1 inch chunks
1 Package Portabella Mushrooms, cut into 1-inch chunks
4 gloves Garlic, minced
4 Medium Potatoes, cut into 1-inch chunks
1/4 Cup Tomato Paste
1 TBSP Italian Herb Blend, dried
1 tsp Rosemary, dried or fresh
1 Large Bay Leaf
1 tsp Salt
1/2 tsp Pepper, fresh ground
2 Cups Vegetable Broth, low sodium preferred
2 Cups Water
1 tsp Paprika, ground
1 Bag Peas, frozen

Instructions

Turn on Instant Pot to saute function, normal heat
Add olive oil and once hot add onions, saute for 5 minutes
Add carrots, celery, mushrooms and garlic, saute for another 3 minutes
Add salt, pepper, spices and give a good stir, then add liquid and deglaze
Add tomato paste, stir and set Instant Pot for 8 minutes on high pressure, with 5 minute natural release
Add frozen peas, cover pot and let set until ready to eat and garnish with fresh parsley.

Notes

This is true comfort food and easy to digest (no beans) with a simple but delicious finish.

I like to use a little tamari (or soy sauce) and siracha to top it off (for a little spice). This is also nice with a piece of whole-grain toast.

If this is one of your first Instant Pot recipes then I encourage you to also check out my Butternut Vegan Chili recipe to add to your repertoire. Let me know what you think.