Delicious Instant Pot Vegetarian Stew Recipe
If you’re looking for a hearty and nutritious meal that’s packed with flavor, then this Instant Pot Vegetarian Stew recipe is just what you need. Whether you’re a vegetarian or just looking to cut back on your meat consumption, this recipe is guaranteed to satisfy all of your cravings.
Not only is this delicious dish loaded with vegetables and lentils, but it’s also incredibly easy to make. With just 10 minutes of prep time and a few simple ingredients, you’ll have a piping hot pot of stew ready in no time.
Using the Instant Pot makes this recipe even more convenient, as it speeds up the cooking process and allows you to cook the stew without having to watch it constantly. Plus, it’s a one-pot wonder, which means fewer dishes for you to clean up after dinner!
So why not give this Instant Pot Vegetarian Stew recipe a try tonight? With its satisfying blend of flavors and aromas, there’s no doubt that it will quickly become one of your favorite go-to meals.
Why You’ll Love This Recipe
Attention food lovers and health enthusiasts, have you been searching for a delicious and nutrient-packed meal that is quick and easy to prepare? Look no further, as I present to you my Instant Pot Vegetarian Stew Recipe.
This stew is the perfect combination of hearty vegetables and protein-rich seitan, making it a great choice for vegans and vegetarians who are looking for a filling meal. Loaded with carrots, potatoes, mushrooms, peas, and lentils, this stew will satisfy your hunger while also providing you with a range of essential nutrients.
Not only is this stew packed with flavor and nutrients, but it is also incredibly easy to make thanks to the versatility of your Instant Pot or pressure cooker. It takes only 10 minutes to prepare and will be ready in no time.
But what makes this recipe truly special is its adaptability. I have included substitutions and variations so that you can tailor this recipe to fit whatever ingredients you have on hand. Whether you prefer an oil-free version or want to include Worcestershire sauce for some added richness, this recipe has got you covered.
So why settle for boring meals when you can enjoy a flavorful and healthy vegetable stew? This Instant Pot Vegetarian Stew Recipe is the perfect addition to your meal rotation, making it easy to get your daily dose of nutritious vegetables without compromising on taste. Try it today and discover why this stew has quickly become one of my go-to recipes in the kitchen.
Ingredient List
Here is a list of ingredients that you will gather before starting with the recipe:
- 2 tablespoons canola oil
- 1 leek, chopped
- 2 celery ribs, chopped
- 1 medium-sized russet potato, peeled and cubed
- 2 medium-sized carrots, peeled and sliced
- 2 portabella mushroom caps, chopped
- 1/2 cup seitan, optional
- 1 tablespoon of Wondra flour or regular flour
- 4 cups of water
- 1 tablespoon of vegetarian-friendly Worcestershire sauce
- Salt and pepper to taste
Note: If you prefer an oil-free version, simply use water instead of canola oil. Additionally, you may add other vegetables such as corn, peas, or lentils to make it heartier.
The Recipe How-To
Now, let’s get cooking! Get your instant pot ready and let’s start making this delicious and easy vegetarian stew recipe.
Ingredients:
Here are the ingredients you will need to make this Instant Pot Vegetable Stew:
- 2 tablespoons canola oil
- 1 large leek, trimmed, cleaned and chopped
- 2 celery ribs, sliced
- 4 cups of water
- 3 vegetable bouillon cubes
- 1 tsp Worcestershire sauce
- 1 tsp Wondra flour
- 1 pound seitan, sliced into small bite-size pieces
- 2 medium russet potatoes, peeled and cubed
- 2 carrots, peeled and sliced
- 2 portabella mushroom caps, cleaned and sliced
- ½ cup frozen peas
- ½ cup frozen corn
- ½ cup lentils
Step-by-Step Directions:
Follow these steps to make the perfect Instant Pot Vegetable Stew:
Step 1: Turn on the Sauté Function
Turn on the sauté function on your Instant Pot. Add oil to the inner pot of Instant Pot.
Step 2: Sauté the Vegetables
Add chopped leeks and celery ribs, stirring occasionally until soft. This should take around 5 minutes.
Step 3: Add Bouillon Cubes
Add the bouillon cubes, Worcestershire sauce, Wondra flour, seitan, potatoes, carrots, mushrooms, frozen peas, corn, lentils and stir well.
Step 4: Add Water
Pour in 4 cups of water to completely cover all of the ingredients in the pot.
Step 5: Cook
Close the Instant Pot lid and make sure the valve is closed. Cook for about 10 minutes on High Pressure cooking mode.
Step 6: Release Pressure
After cooking is complete, allow the pot to release pressure on its own for 10 minutes. Carefully do a quick release and remove the lid.
Step 7: Serve!
That’s it! Your instant pot vegetarian stew is ready to be served. Ladle it into bowls and garnish with chopped parsley or scallions if you like.
Enjoy Your Hearty Vegetarian Stew!
This recipe is perfect for cold nights or when you need a comforting meal. It’s loaded with carrots, potatoes, mushrooms, peas, corn, lentils and more to make it a hearty and delicious soup. Feel free to add any of your favorite veggies or adjust the seasoning as needed. This vegetarian instant pot stew is versatile and easily customisable to suit your taste preferences.
Substitutions and Variations
As a chef, I believe in making the most of the ingredients you have on hand. Here are some substitutions and variations you can make to turn this Instant Pot Vegetarian Stew into your own signature dish.
– Protein choices: If seitan is not available, you can use another meat substitute or add tofu, beans or lentils to the stew for added protein.
– Veggie choices: You may swap the portobello mushroom caps with other mushrooms such as shiitake or button mushrooms. You can also include any vegetable of your choice like zucchini or broccoli.
– Spice level: If you prefer your stew spicier, add cumin, turmeric, paprika or chili powder while reducing other spices accordingly. You may also add a splash of hot sauce or jalapeno peppers for a kick.
– Broth base: For an extra flavor depth, replace water with vegetable stocks or broth. To keep it gluten-free, use rice flour instead of Wondra flour.
– Oil-free option: If you’re watching your fat intake, skip the canola oil and sautee with water instead.
– Moroccan twist: To give a moroccan twist to your stew recipe, add cardamom pods and minced garlic to the recipe. This will infuse an exotic taste to the dish.
– Kerala vegetable soup: For a Southern Indian dish inspired by Kerala cuisine, substitute potatoes with yuca (cassava) and add coconut milk, curry powder and ginger powder while holding off on the Worcestershire sauce.
Remember that cooking is all about experimentation and what suits your personal taste bud preferences. Don’t be afraid to try new things by experimenting with different fruits, vegetables and spices until you find your perfect blend.
Serving and Pairing
Now that your Instant Pot Vegetarian Stew is cooked to perfection, it’s time to enjoy it! This hearty and flavorful stew can be enjoyed on its own as a main dish or served with a side of crusty bread for dipping.
If you’re looking to pair it with something else, a salad with fresh greens and tangy vinaigrette would complement the stew nicely. You could also serve it over a bed of fluffy quinoa or brown rice for an extra boost of protein and fiber.
When it comes to beverages, a full-bodied red wine like Shiraz or Cabernet Sauvignon would pair well with the savory flavors of this stew. If wine isn’t your thing, a hoppy IPA or icy cold glass of lemonade would also make great choices.
Overall, this Instant Pot Vegetarian Stew is versatile enough to pair well with a variety of different dishes and drinks. So go ahead and get creative with your serving options and enjoy this hearty and healthy vegan delight!
Make-Ahead, Storing and Reheating
The Instant Pot Vegetarian Stew is a perfect meal to make ahead of time and store for those busy weekdays when you don’t have time to cook. This stew can stay fresh in the refrigerator for up to 4-5 days if kept in an airtight container.
When you’re ready to eat, simply reheat the stew on the stove or microwave until it’s warmed through. If reheating on the stove, add a splash of water or vegetable broth to help thin out the stew as it thickens as it sits.
Another great option for storing this dish is by freezing it. Simply let the stew cool down completely and transfer it into a freezer-safe container/bag. You can store this dish in the freezer for up to 2-3 months. When ready to eat, thaw overnight in the refrigerator, then reheat using your preferred method.
It’s important to remember that some ingredients, like potatoes and carrots, may lose their texture when frozen or refrigerated for too long. However, it will not affect the flavor of the dish.
Lastly, if the stew gets too thick upon reheating or storing, add more water or vegetable broth as needed. This Instant Pot Vegetarian Stew is a versatile meal that you can enjoy throughout the week with minimal effort!
Tips for Perfect Results
To achieve the perfect instant pot vegetarian stew, it’s important to keep a few things in mind. As someone who has prepared this stew countless times, allow me to share my tips and tricks with you.
1. Use Wondra flour: Using Wondra flour as a thickening agent gives the stew a silky texture and prevents clumps from forming.
2. Don’t skip the Worcestershire sauce: The Worcestershire sauce is a key ingredient that cannot be missed as it adds depth of flavor and umami to the dish.
3. Cut vegetables evenly: It’s important to cut your vegetables evenly to ensure that they cook uniformly, so no one vegetable turns mushy while another stays undercooked.
4. Use a good quality pressure cooker: A good quality pressure cooker will reduce cooking time and help lock in flavors, so invest in the best you can afford.
5. Utilize the saute function: Turning on the saute function before cooking allows you to brown your seitan or any other proteins, which enhances their flavor and color.
6. Let pressure release naturally: Allow the pressure to release naturally for at least 10 minutes after cooking, as this prevents food from losing excess moisture and becoming too mushy.
7. Adjust salt and spices: Taste and adjust salt or spices at the end of cooking, as these tend to get more concentrated during long cooking periods.
By following these helpful tips, you will be able to achieve a hearty and delicious instant pot vegetarian stew every time.
Bottom Line
In conclusion, this Instant Pot Vegetarian Stew recipe can easily become your go-to when looking for a hearty and healthy meal. With its loaded carrots, potatoes, mushrooms, peas, corn, lentils, and other hearty vegetables, this stew will keep you feeling full and satisfied for hours on end. The best part? It’s incredibly easy to make in under 10 minutes using an Instant Pot or pressure cooker.
Not only is this recipe deliciously satisfying and easy to make, but it’s also incredibly versatile. You can make substitutions and variations to suit your preferences or use what you have on hand in your pantry. Plus, it’s oil-free and vegan-friendly!
So why not give this Instant Pot Vegetarian Stew a try? It’s a great option for a cozy night in with the family or for meal prepping for the week ahead. And with all the nutritional value it provides, you’ll feel good knowing you’re fueling your body with wholesome ingredients.
In summary, this Instant Pot Vegetarian Stew recipe hits the spot when it comes to flavor, nutrition and convenience. So gather your ingredients and start cooking!
Instant Pot Vegetarian Stew Recipe
Ingredients
- 1 leek, halved lengthwise and sliced
- 2 portabella mushroom caps, diced
- 1 teaspoon canola oil
- 6 carrots, peeled and sliced
- 3 russet potatoes, peeled and cut into 1 inch cubes
- 2 celery ribs, sliced
- 1 cup frozen peas
- 1 (8 ounce) package seitan, sliced (OPTIONAL but we love it)
- 4 cups water (less if you like a thicker stew)
- 1 teaspoon herbes de provence
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt and pepper (or to taste)
- 2 tablespoons Wondra Flour (dissolved in 2 T water)
Instructions
- Saute leek and mushroom in oil in instant pot using the lower saute setting (can change it by hitting the adjust button a few times.
- Add carrots, potatoes, celery, water, herbs, worcestershire sauce and salt and pepper. Stir well, then add water and stir again. Set instant pot to 13 minutes on Stew function (or less if you like your veggies less done).
- Meanwhile, saute seitan in a skillet on the stove and set aside.
- Do a 15 minute natural release then release the pressure, putting a towel over the valve if you want to contain the steam.
- Open lid, add seitan, peas, and flour slurry, set to Saute and cook down a minute or two to thicken it a bit.