August 23, 2020

InstantPot Vegetable Stew

I have been pretty busy the past few days, which means dinners have had to be easy to throw together and quick cooking. There are a lot of plant based veggie stews already out there, but I wanted to share my favorite way to prepare and cook my veggie stew in the InstantPot.

In this recipe, I use a good amount of familiar fresh vegetables that are common at any grocery store, so I hope that when you are in a time crunch this stew comes in handy. This recipe is also great in the slow cooker stewing all day or on the stovetop.

A lot of times I will go ahead and fill the InstantPot up beforehand with the ingredients in the mornings and then set it to delay start an hour or so before we are planning on eating dinner. This recipe feeds quite a few people, which is a good thing because it is always a big hit at family get-togethers.

InstantPot Vegetable Stew

Author: Gabriel Miller
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6 servings 1x

Print Recipe

Description

Using your InstantPot to make recipes like this vegetable stew is a sure way to never let any produce go to waste!

Scale

Ingredients

6 white potatoes
4 large carrots
8 oz mushrooms
2 cups sweet corn (fresh or frozen)
1 cup water
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper

Instructions

Wash, rinse, and dice the potatoes, carrots, and mushrooms.
Place all of the ingredients into the InstantPot. Set the InstantPot to cook for 20 minutes on the manual or “pressure cook” setting
Allow the pressure cooker to naturally release before removing the lid and serving your stew.