Instant Pot Vegetable Stew with Mushrooms, Potatoes and Carrots

a bowl of vegetable stew made with potatoes, carrots and mushrooms garnished with dill

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5 from 5 reviews

This Instant Pot vegetable stew is just as flavorful and hearty as beef stew! Made with mushrooms, potatoes and carrots in a rich, thick broth. 

Total Instant Pot Cooking Time: 10 minutes to reach pressure + 10 minute cooking time + quick release


Units Scale
  • 2 tablespoons oil or butter
  • 1 small onion, finely chopped
  • 12 ounces mushrooms, thinly sliced (about 1/4 inch)
  • 2 garlic cloves, finely chopped or thinly sliced
  • 1 teaspoon fresh thyme or 1/2 teaspoon dried
  • 1 teaspoon salt
  • 3 cups vegetable broth
  • 1/4 cup all-purpose flour
  • 2 tablespoons tomato paste
  • 1 pound golden potatoes, cut into bite-sized 1/2-inch or 3/4-inch chunks
  • 4 carrots (about 2 cups chopped), peeled and cut into 1/2-inch rounds or half moons
  • 1/2 to 1 cup frozen peas (depending on how much you like peas)
  • Chopped fresh parsley or dill for garnish


  1. Press the Instant Pot Saute button to heat the oil/butter. 
  2. Saute the onion until soft, about 5 minutes.
  3. Add the mushrooms, garlic, thyme and salt. 
  4. Add a drizzle of vegetable broth (to keep the mushrooms from sticking to the pot).  Saute the mushrooms for 5 to 7 minutes, stirring frequently, until soft and mostly cooked.  
  5. Add the remaining vegetable broth. Bring to a simmer.
  6. In a small bowl, whisk together the flour and ½ cup water. Add tomato paste. Whisk until smooth. 
  7. Pour the flour slurry into the pot of simmering broth, whisking the broth as you pour. 
  8. Add potatoes and carrots. Mix well. 
  9. Secure the lid. Make sure the steam release valve is in the “sealed” position. 
  10. Cook on high pressure for 10 minutes. 
  11. When the cooking time is done, use a quick release to instantly release the pressure.
  12. Stir in peas and herbs. Add salt to taste. 


If you have time, saute the mushrooms in two batches instead of adding all of the mushrooms at once. Add half of the mushrooms, then add the rest after 5 minutes or so. This makes it easier to fully cook the mushrooms and improves the texture. 

This stew keeps well for 3 to 5 days in the refrigerator. Simply reheat it on the stove or in the microwave.

This recipe was tested in a 6-quart Instant Pot