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!

Prep Time10

Cook Time5

Course: Main Course

Cuisine: American

Keyword: meatless meal, pressure cooker veggie stew, vegan stew, vegetarian stew

Servings:

Calories: 128kcal

Author: Nikki

Equipment

Pressure Cooker
Immersion Blender

Ingredients

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

Instructions

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.

Nutrition