Vegetable Stew with Potatoes (Instant Pot or Stovetop)

This Vegetable Stew with Potatoes is hearty, nourishing, easy to make. It only takes 35 minutes to make in either the Instant Pot or on the stovetop. Make it with a variety of fresh or frozen vegetables.

This Vegetable Stew has several servings of vegetables in each bowl, so it’s a great way to get fiber and plenty of fiber and nutrition. Plus, it tastes great and is very satisfying.

Many people find that cooked veggies are generally easier to digest than raw vegetables, so it’s healthy in that way too.

I’ve included two easy method for making this veggie stew. You can use an electric pressure cooker or your stovetop. Either way is easy-peasy!

Why You Need This Recipe

• If you’re looking for delicious ways to incorporate vegetables into your diet, then this stew is for you! It’s jam packed full of vegetables and hearty potatoes for a comforting dish that’s also healthy.
• It’s cooked and ready to eat in 30 minutes. Thirty minutes is speedy fast in the kitchen which means more time for you. You can prep the vegetables ahead of time to make it even quicker.
• It’s naturally gluten-free, dairy-free, vegetarian and vegan.

Key Ingredients

This recipe is very flexible, but I recommend using a mixture of vegetables including onion, celery, potatoes (red potatoes or white potatoes), green beans, and canned tomatoes.

I also like to include mushrooms for even more texture and umami flavor. You can use button mushrooms or any type you like. Don’t like mushrooms? Just leave them out!

For seasonings, I like a mixture of garlic, bay leaves, dried rosemary, dried thyme, plus salt and black pepper. I also recommend using olive oil to sauté the veggies to give them even more flavor.

You’ll also need some vegetable broth or vegetable stock to make this stew. I like using a reduced-sodium version which helps keep the salt level low (you can always add more if you need to).

Recipe Steps

Let me show you how easy it is to make a homemade veggie stew! You can use either an Instant Pot or a large pot on your stovetop.

Step One

Select Sauté and add the oil to the inner pot or a large Dutch oven or pot. Once hot, add the onion, garlic, carrots, celery, and mushrooms and cook until the vegetables soften.

Step Two

Press Cancel and pour in the green beans, broth, and diced tomatoes. Scrape up any browned bits stuck to the bottom of the pot. Add the remaining ingredients including the veggie broth and stir to combine.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Step Three

Cook the vegetable stew on high for 8 minutes. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure.

If using the stovetop, you’ll need to simmer the vegetables and potatoes for about 15 minutes total.

Step Four

Unlock and remove the lid. Remove and discard the bay leaf. 

Stir the vegetable soup and serve hot, topped with the fresh parsley (optional). You can also add a dash of balsamic vinegar or lemon juice for even more flavor just before serving.

I hope your family loves this easy recipe as much as mine does! The leftovers are almost even tastier the next day.

Recipe Tips & Substitutions

• FOR FROZEN VEGETABLES: swap out the carrots, celery, onion, mushrooms, and green beans for a 16 ounce bag of mixed frozen vegetables. The cook time stays the same.
• STOVETOP DIRECTIONS: Grab a large lidded pot. Heat the oil over medium heat. Sauté the vegetables  for a few minutes. Add the herbs, salt, and pepper, along with the broth and potatoes. Increase the heat to high, bring the mixture to a boil, and then lower the heat, cover the pot, and simmer for 15 minutes, or until the vegetables and potatoes are cooked through. Serve hot.
• Place any leftovers in an airtight container and refrigerate for up to 4 days. Reheat before serving.
• This Instant Pot Vegetable Stew is loaded with flavorful vegetables, potatoes, and herbs. Use homemade Instant Pot Vegetable Broth to give it even more flavor!
• Add more protein by swapping the vegetable stock with chicken stock (not vegan).
• Prep the vegetables ahead of time to make this recipe even easier. All you have to do is sauté and then wait for the magic to happen.

Recipe FAQs

Don’t Miss These Healthy Soup Recipes

20+ Healthy Instant Pot Soup Recipes

Cabbage Vegetable Detox Soup

Gluten-Free & Dairy-Free Cream of Chicken Soup

Instant Pot Egg Drop Soup

Vegetable Stew with Potatoes (Instant Pot or Stovetop)

★★★★★

4.7 from 3 reviews

Print Recipe

Pin Recipe

This Vegetable Stew with Potatoes is hearty, nourishing, easy to make. It only takes about 35 minutes to make in either the Instant Pot or on the stovetop. Make it with a variety of fresh or frozen vegetables.

• Total Time: 35 minutes
• Yield: 6 1x

Ingredients

Units USM Scale 1x2x3x

• 2 tablespoons extra-virgin olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 carrots, sliced
• 4 celery stalks, sliced
• 1 cup button mushrooms, sliced
• 1 cup green beans, ends trimmed and halved
• 4 cups reduced-sodium vegetable broth
• 1 14.5–ounce can diced tomatoes
• 1 pound baby red potatoes, halved
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 bay leaf
• 2 tablespoons finely chopped flat-leaf parsley (optional, for topping)

Cook Mode Prevent your screen from going dark

Instructions

1. Select Sauté and add the oil to the inner pot of an electric pressure cooker (or see notes below for stovetop directions). Once hot, add the onion, garlic, carrots, celery, and mushrooms and cook for about 3 minutes, or until the vegetables start to soften. 
2. Press Cancel and pour in the green beans, broth, and tomatoes. Using a wooden spoon, scrape up any browned bits stuck to the bottom of the pot. Add the potatoes, rosemary, thyme, salt, pepper, and bay leaves. Stir to combine. 
3. Lock the lid into place. Select Pressure Cook or Manual, and adjust the pressure to High and the time to 8 minutes. Make sure the steam release knob is in the sealed position. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure.
4. Unlock and remove the lid. Remove and discard the bay leaves. 
5. Stir the stew and serve hot, topped with the parsley. 

Notes

1. FOR FROZEN VEGETABLES: swap out the carrots, celery, onion, mushrooms, and green beans for a 16 ounce bag of mixed frozen vegetables. The cook time stays the same.
2. STOVETOP DIRECTIONS: Grab a large lidded pot. Heat the oil over medium heat. Sauté the vegetables  for a few minutes. Add the herbs, salt, and pepper, along with the broth and potatoes. Increase the heat to high, bring the mixture to a boil, and then lower the heat, cover the pot, and simmer for 15 minutes, or until the vegetables and potatoes are cooked through. Serve hot.
3. Place any leftovers in an airtight container and refrigerate for up to 4 days. Reheat before serving.
4. This Instant Pot Vegetable Stew is loaded with flavorful vegetables, potatoes, and herbs. Use homemade Instant Pot Vegetable Broth to give it even more flavor!
5. Add more protein by swapping the vegetable stock with chicken stock (not vegan).
6. Prep the vegetables ahead of time to make this recipe even easier. All you have to do is sauté and then wait for the magic to happen.

• Author: Carrie Forrest, MPH in Nutrition
• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Category: Main dish
• Method: Instant Pot or Stovetop
• Cuisine: Healthy
• Diet: Vegan

Nutrition

• Serving Size:
• Calories: 291
• Sugar: 9.8 g
• Sodium: 494.1 mg
• Fat: 5.4 g
• Saturated Fat: 0.8 g
• Carbohydrates: 57 g
• Fiber: 7.9 g
• Protein: 7.1 g
• Cholesterol: 0 mg

Keywords: vegetable soup in pressure cooker, Instapot soup, frozen vegetable soup

If you like this post, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!