Instant Pot Vegetable Stew with Potatoes

This Instant Pot Vegetable Stew with Potatoes is hearty, nourishing, and only takes about 30 minutes to make. Make it with a variety of fresh or frozen vegetables. This recipe is naturally gluten-free and vegetarian.

This Instant Pot Vegetable Stew has several servings of vegetables in each bowl, so it’s a great way to get fiber and plenty of micronutrients.

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

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, green beans, and canned tomatoes.

You’ll also need

Recipe Steps

Step One

Select Sauté and add the oil to the inner 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 and stir to combine.

As always, please do 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.

Step Four

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

Stir the stew and serve hot, topped with the parsley. 

Recipe Tips & Substitutions

• 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.
• Don’t want to use your Instant Pot? Find stovetop directions for this vegetable soup in the recipe card.

Recipe FAQs

Other Healthy Instant Pot Soup Recipes You Might Like

• Instant Pot 15 Bean Soup
• Instant Pot Butternut Squash Soup
• Instant Pot Carrot Ginger Soup
• Instant Pot Venison Stew
• Instant Pot Split Pea Soup

And, don’t miss my round-up of the best Easy Instant Pot Soup, Stew, & Chili Recipes.

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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Instant Pot Vegetable Stew with Potatoes

★★★★★

4.7 from 3 reviews

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This Instant Pot Vegetable Stew with Potatoes is hearty, nourishing, and only takes about 30 minutes to make. Make it with a variety of fresh or frozen vegetables. This recipe is naturally gluten-free and vegetarian.

• 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)

Instructions

1. Select Sauté and add the oil to the inner pot. 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. Place any leftovers in an airtight container and refrigerate for up to 4 days. Reheat before serving.
3. 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.

• Author: Carrie Forrest, MPH in Nutrition
• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Category: Main dish
• Method: Instant Pot pressure cooker
• Cuisine: American
• Diet: Gluten Free

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

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