What is the Instant Pot stew setting for?

The Instant Pot Meat/Stew setting automatically cooks for 35 minutes at high pressure. This setting can work well for beef stew, but it's too long for vegetarian stew.

Yes! This vegetarian stew is also vegan.

What are good vegetables to put in stew?

This stew recipe uses the traditional trio of potatoes, carrots and mushrooms. You can add slightly more or less of the three veggies, depending on which ones you like the most. Other vegetables that are good in stew are chopped tomatoes, rutabaga, turnip, zucchini and green beans. For this recipe, keep in mind that zucchini and green beans cook very quickly in a pressure cooker and will turn out very soft if cooked for 10 minutes.

What can be used instead of mushrooms?

Mushrooms give the stew a meaty flavor and texture. But if you're not a fan, they can be left out. However, only adding carrots and potatoes can make the stew a little bland, so be sure to add another type of vegetable in place of the mushrooms. Or, instead of mushrooms, add plant based sausage or plant based ground meat (saute after adding the onion). You could also crumble seitan or tempeh into the stew.

What is the difference between stew and soup?

The main difference is that stew has less liquid than soup. Soup has more broth.

A slurry is a starchy liquid mixture that thickens stew, gravy and sauces. A slurry is most often made by whisking all-purpose flour, cornstarch or arrowroot with cold water. Adding a flour slurry to a hot pot of stew insures that the flour won't clump and become lumpy when it's added to the stew. Instead, it will evenly thicken the broth. This article in Taste of Home explains the difference between using cornstarch vs flour vs arrowroot for a slurry.

Instant Pot Vegetable Stew with Mushrooms, Potatoes and Carrots

Name: Instant Pot Vegetable Stew with Mushrooms, Potatoes and Carrots
Prep time: 25 min
Cook time: 10 min
Total time: 45 min
Cuisine: American
Ingredients: 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 ½ teaspoon dried; 1 teaspoon salt; 3 cups vegetable broth; ¼ cup all-purpose flour; 2 tablespoons tomato paste; 1 pound golden potatoes, cut into bite-sized ½-inch or 3/4-inch chunks; 4 carrots (about 2 cups chopped), peeled and cut into 1/2-inch rounds or half moons; ½ to 1 cup frozen peas (depending on how much you like peas); Chopped fresh parsley or dill for garnish

Instant Pot Vegetable Stew with Mushrooms, Potatoes and Carrots

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

Print Recipe

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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

Author: Jenny Meier | Kitchen Skip blog
Prep Time: 25
Cook Time: 10
Total Time: 45 minutes
Yield: 4 to 6 servings 1x
Category: Soup and Stew
Method: Instant Pot
Cuisine: American
Diet: Vegetarian

Ingredients

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

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Instructions

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

Notes

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

Find it online: https://www.kitchenskip.com/instant-pot-vegetable-stew/