Instant Pot Vegetable Stew – a thick and hearty stew loaded with fresh veggies and big flavor! Comforting, nutritious, and budget friendly, this vegetable stew is sure to be a family favorite!

two bowls of instant pot vegetable stew with spoons

The BEST Instant Pot Vegetable Stew Recipe

When you want a quick and comforting family friendly meal that is also nutritious and easy on the budget, look no further than this Instant Pot Vegetable Stew! Easy prep and simple ingredients make this recipe a total winner. It’s filling, high in fiber, and super tasty.

Soups and stews are a favorite in our household. I love knowing that my family is getting a nutritious meal that is also hearty and wholesome. The best thing is that soups and stews are easy to make, easy on the grocery bill, and great for leftovers!

Instant Pot Vegetable Stew is best served up with some fresh crusty bread and a green salad, or pair it with grilled cheese for a complete meal the whole family will love. I hope you’ll kick off soup season with this easy recipe! And be sure to give my Creamy Herbed Chicken Stew a try too – it’s a blog favorite!


  • Olive Oil
  • Carrots, Celery, and Onion – cut into a small dice.
  • Potatoes – peeled russet potatoes are my favorite in this stew.
  • Zucchini – cut into a small dice.
  • Green Beans – I like to use fresh green beans, cut into 2-inch pieces.
  • Tomato Paste – this adds richness to the tomato-based broth.
  • Diced Tomatoes – one can of diced tomatoes with their juices.
  • Vegetable Broth – use a low sodium veggie broth or try my Homemade Vegetable Stock.
  • Lentils – I’ve used red lentils, but any variety works! Lentils help to thicken the stew and add some plant-based protein as well.
  • Seasonings – sea salt, black pepper, paprika, bay leaves
  • Minced Garlic

ingredients for instant pot vegetable stew

Swaps & Variations

  • Potatoes – I like russet potatoes in this recipe, but yukon gold and red potatoes are also good options (and don’t require peeling.) Sweet potatoes would be great in this recipe too!
  • Broth – chicken broth or beef broth may be substituted if you’re not concerned with keeping this recipe vegetarian/vegan.
  • Other vegetables to add – green peas, corn, and baby spinach are all great additions to this veggie stew.
  • More flavor boosters – try adding a tablespoon or two of Worcestershire sauce, soy sauce, or coconut aminos for a deeper savory flavor. I also love using my Homemade Seasoned Salt in this recipe (substitute for the salt, pepper, and paprika.)

How to Make Instant Pot Vegetable Stew

  1. Turn on the sauté function and add the oil to the inner pot. When warm, add the carrots, celery, and onion to the pot. Cook, stirring, for 5 minutes until veggies begin to soften. Turn off the sauté setting.
  2. Add the garlic, seasonings, and tomato paste to the pot. Stir well, scraping any bits from the bottom of the pot.
  3. Add remaining ingredients to the pot. Stir to combine.
  4. Seal the lid and cook for 6 minutes using the Manual button (high pressure.)
  5. When the cook cycle is complete, allow the pot to depressurize naturally for 10-15 minutes, then release remaining pressure.
  6. Optional step (for a thicker, creamy stew) – ladle out two cups of the veggies into a large deep, glass measuring cup (or other tall container.) Puree the mixture until smooth using a hand immersion blender.
  7. Add the pureed soup back to the hot stew and stir to combine.

all ingredients in instant pot before cooking vegetable stew after cooking in instant pot with ladle

Common Questions

What vegetables are good in stew?

Potatoes, carrots, celery, and onion are classic soup ingredients. In a hearty stew, root vegetables are also great options such as sweet potato, parsnip, and squash. I love green beans, peas, and corn in this vegetarian stew as well.

How to thicken vegetable soup?

My favorite method for making a creamy stew/soup is thickening the soup with soup! By pureeing a small mixture of the cooked vegetables in broth, you can create a creamy flavorful roux that doesn’t require flour, butter, or cream.

Can I make this stew in the slow cooker?

Absolutely! This is a true dump and forget crock pot recipe! To make this veggie stew in the slow cooker, add all ingredients to the pot and stir well. Cook for 4 hours on High or 7-8 hours on Low. Follow the instructions in the recipe card for thickening the stew.

Can I freeze this stew?

Yep! Once cooled, add the stew to a freezer safe container (I like these Souper Cubes!) and place in the freezer for up to 6 months.

​Storage Instructions

Store cooled stew in an airtight container in the refrigerator for 3-4 days. Reheat individual portions in the microwave or larger portions in a small saucepan on the stove.

More Soup & Stew Recipes

Instant Pot Beef Stew

Creamy Chicken & Wild Rice Soup

Instant Pot Lentil Stew

Loaded Baked Potato Soup

Instant Pot Hamburger Soup

Instant Pot Minestrone

bowl of instant pot vegetable stew with crusty bread

bow of instant pot vegetable stew with crusty bread

Instant Pot Vegetable Stew

Instant Pot Vegetable Stew - a thick and hearty stew loaded with fresh veggies and big flavor! Comforting, nutritious, and budget friendly, this vegetable stew is sure to be a family favorite!


  • 1 medium onion, diced
  • 1 tablespoon olive oil
  • 2 large carrots, diced
  • 3 celery stalks, diced
  • 2 large russet potatoes, peeled and diced
  • 1 medium zucchini, diced
  • 1 cup chopped green beans
  • 15 ounce diced tomatoes
  • 2 tablespoons tomato paste
  • 2 teaspoons minced garlic
  • 2 teaspoons sea salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 cup dried lentils
  • 4 cups vegetable broth
  • 2 bay leaves



  • Turn on the saute setting. Pour the oil into the inner pot. When hot, add the onions, celery, and carrots, cooking for 4-5 minutes until veggie sbegin to soften.
  • Add the garlic, tomato paste, salt, pepper, and paprika to the veggies, cooking for 30 seconds more. Stir well to scrape any bits from the bottom of the pot. Turn off the saute setting.
  • Add the potatoes, zucchini, green beans, diced tomatoes, bay leaves, lentils, and broth to the pot. Stir to combine.
  • Seal the lid and cook on Manual setting (high pressure) for 6 minutes.
  • When cook cycle is complete, allow the pot to depressurize naturally for 10 minutes. Then open the valve and release remaining pressure.
  • Stir the stew. Optional thickening step: ladle out 2 cups of vegetables into a deep container and puree until smooth with an immersion blender. Add the pureed mixture back to the hot stew and stir to combine.
  • Serve immediately. Top with parmesan cheese or chopped parsley if desired.


Calories: 128kcal, Carbohydrates: 27g, Protein: 5g, Fat: 0.4g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.04g, Sodium: 897mg, Potassium: 690mg, Fiber: 6g, Sugar: 5g, Vitamin A: 2977IU, Vitamin C: 16mg, Calcium: 52mg, Iron: 2mg

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Read my full disclosure here