13 Instant Pot Vegetarian Stew Recipes You’ll Actually Love

Looking for cozy dinner ideas that are both delicious and stress-free? These 13 Instant Pot vegetarian stew recipes are perfect for those hectic weeknights when time is short but a hearty meal is a must. From the savory aroma of lentils and vegetables to the enticing spices of a Moroccan-spiced cauliflower stew, these dishes will fill your kitchen with warmth. They’re not just for those who follow a vegetarian lifestyle; they’re for anyone who loves a wholesome, satisfying meal. Which one will become your new favorite? Let’s find out!

Hearty Lentil and Vegetable Stew

Hearty Lentil and Vegetable Stew is a comforting and nutritious dish that can be effortlessly prepared using an Instant Pot. This recipe is perfect for vegetarians and those looking for a filling meal loaded with flavors and nutrients. The combination of lentils and a vibrant mix of seasonal vegetables guarantees that this stew isn’t only satisfying but also packed with protein, fiber, and essential vitamins.

With the convenience of the Instant Pot, you can have this wholesome meal ready in a fraction of the time it would normally take on the stovetop, making it ideal for busy weeknights or meal prepping. The stew is rich in flavors, thanks to the aromatic blend of herbs and spices that infuse the lentils and vegetables as they cook.

The Instant Pot’s pressure cooking function allows the ingredients to meld together beautifully, creating a hearty and warming dish that’s perfect for any season. Serve this stew with crusty bread or over a bed of rice for a complete and satisfying dinner that everyone will love. Whether you’re cooking for your family or having friends over, this Hearty Lentil and Vegetable Stew is sure to be a crowd-pleaser.

Ingredients (Serving Size: 4-6 people):

• 1 cup dried green or brown lentils, rinsed
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 2 potatoes, peeled and diced
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Ingredients: Rinse the lentils under cold water and set aside. Chop all the vegetables as indicated in the ingredients list so they’re ready to be added to the pot.
2. Saute the Aromatics: Set your Instant Pot to the ‘Saute’ setting and add the olive oil. Once the oil is hot, add the diced onion and minced garlic. Saute for about 2-3 minutes until the onion becomes translucent and fragrant.
3. Add the Vegetables: Add the sliced carrots, celery, potatoes, zucchini, and red bell pepper to the pot. Continue to saute for another 5 minutes, stirring occasionally to prevent sticking.
4. Combine the Main Ingredients: Add the rinsed lentils, can of diced tomatoes, and vegetable broth to the pot. Stir to combine all the ingredients thoroughly.
5. Season the Stew: Add the dried thyme, rosemary, bay leaf, and season with salt and pepper to taste. Stir well to guarantee the seasonings are evenly distributed.
6. Pressure Cook the Stew: Secure the lid on the Instant Pot and set it to ‘Pressure Cook’ on high for 15 minutes. Make sure the vent is set to ‘Sealing’.
7. Release Pressure Safely: Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes, then carefully turn the vent to ‘Venting’ to release any remaining pressure.
8. Finish and Serve: Open the lid and give the stew a good stir. Taste and adjust seasoning if necessary. Remove the bay leaf and sprinkle chopped fresh parsley over the stew before serving.

Extra Tips:

For a creamier texture, you can partially blend the stew using an immersion blender before serving. If you prefer a spicier kick, add a pinch of red pepper flakes during the seasoning step.

This stew can be stored in the fridge for up to 4 days and freezes well for up to 3 months, making it a great option for batch cooking. Adjust the liquid level if you add more vegetables or lentils to guarantee the stew doesn’t become too thick. Enjoy this hearty dish with your favorite toppings like grated cheese or a dollop of sour cream for added richness.

Creamy Sweet Potato and Chickpea Stew

Immerse yourself in the comforting world of this creamy sweet potato and chickpea stew, a delightful vegetarian dish perfect for any season. This stew is a beautiful blend of flavors and textures, offering the sweetness of sweet potatoes and the hearty nature of chickpeas, all enveloped in a creamy sauce.

Using an Instant Pot, this recipe isn’t only quick but also maximizes flavor, making it a go-to for busy weeknights or a cozy weekend dinner. It’s rich, filling, and packed with nutrients, guaranteeing that you and your family enjoy a wholesome meal.

This recipe caters to a serving size of 4-6 people, making it ideal for a family dinner or meal prep for the week. The combination of spices, coconut milk, and fresh ingredients creates a stew that isn’t only satisfying but also nourishing.

Whether you’re a seasoned cook or a beginner, this Instant Pot recipe is straightforward, and its simplicity doesn’t compromise on taste. Once you try it, you’ll be coming back for seconds!

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup fresh spinach leaves
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions:

1. Prepare the Instant Pot: Set your Instant Pot to the sauté mode. Once hot, add the olive oil, followed by the chopped onion. Sauté for about 3-4 minutes until the onion becomes translucent.
2. Add Aromatics: Stir in the minced garlic and ginger, cooking for another minute until fragrant, making sure you don’t burn them as this will provide the foundational flavor for the stew.
3. Combine Main Ingredients: Add the diced sweet potatoes and drained chickpeas to the pot, stirring to mix well with the onion, garlic, and ginger.
4. Incorporate Liquids and Spices: Pour in the diced tomatoes, coconut milk, and vegetable broth. Then, add the cumin, coriander, turmeric, smoked paprika, salt, and pepper. Stir everything together to make sure the spices are well distributed.
5. Pressure Cook the Stew: Close the Instant Pot lid and set the valve to the sealing position. Select the pressure cook setting on high and set the timer for 10 minutes.
6. Release Pressure: Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then carefully do a quick release for any remaining pressure.
7. Finish the Stew: Open the lid and switch back to sauté mode. Stir in the fresh spinach and lime juice, cooking for another couple of minutes until the spinach wilts.
8. Serve: Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro.

Extra Tips:

For an added depth of flavor, consider roasting the sweet potatoes before adding them to the stew. This will enhance their sweetness and add a slightly caramelized taste.

If you prefer a thicker stew, you can mash some of the sweet potatoes in the pot after cooking. Additionally, feel free to adjust the spices to your liking—more smoked paprika can add a deeper smoky flavor, while extra cumin can enhance the earthiness of the dish.

Also, this stew pairs wonderfully with a side of naan bread or rice, making it a complete meal. Enjoy your cooking adventure!

Moroccan-Spiced Cauliflower Stew

Moroccan-Spiced Cauliflower Stew is a delightful and aromatic dish that captures the essence of North African cuisine. Utilizing the Instant Pot for this vegetarian stew not only speeds up the cooking process but also allows the spices to bloom beautifully, infusing the vegetables with rich, complex flavors. This dish is perfect for a cozy dinner and is sure to please both vegetarians and non-vegetarians alike with its hearty texture and warm, savory taste.

The stew’s primary ingredient, cauliflower, is complemented by a blend of Moroccan spices that include cumin, coriander, and cinnamon, which are known for their warming properties. The inclusion of chickpeas adds protein and fiber, making the dish satisfying and nutritious. Tomatoes and dried apricots contribute a subtle sweetness and depth, while fresh herbs bring a rejuvenating brightness at the end. This stew is best served over a bed of couscous or with crusty bread to soak up the delicious sauce.

Ingredients (Serves 4-6):

• 1 large head of cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon smoked paprika
• 1 can (14 oz) diced tomatoes
• 1/2 cup vegetable broth
• 1/4 cup dried apricots, chopped
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lemon juice

Instructions:

1. Prepare the Ingredients: Begin by washing and cutting the cauliflower into bite-sized florets. Dice the onion and mince the garlic. Drain and rinse the chickpeas thoroughly.
2. Sauté the Aromatics: Set the Instant Pot to the ‘Sauté’ function and add the olive oil. Once hot, add the diced onion and sauté for about 3-4 minutes until it becomes translucent. Stir in the minced garlic and continue to cook for another minute until fragrant.
3. Add the Spices: Add the ground cumin, coriander, cinnamon, cayenne pepper, and smoked paprika to the pot. Stir continuously for about 1-2 minutes to toast the spices, which will enhance their flavor.
4. Incorporate the Main Ingredients: Add the cauliflower florets, chickpeas, diced tomatoes (with their juice), vegetable broth, and chopped apricots to the pot. Stir well to combine all the ingredients, making sure the cauliflower is coated with the spice mixture.
5. Pressure Cook the Stew: Seal the Instant Pot lid and set it to ‘Pressure Cook’ on high for 5 minutes. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before doing a quick release.
6. Season and Garnish: Open the lid and stir in lemon juice, salt, and pepper to taste. Adjust seasoning as necessary. Finally, sprinkle fresh cilantro over the stew before serving.

Extra Tips:

When cooking this Moroccan-Spiced Cauliflower Stew, it’s important to cut the cauliflower into uniform florets to guarantee even cooking.

If you prefer a thicker stew, you can mash a few chickpeas against the side of the pot after cooking to thicken the sauce.

Additionally, this dish can be prepared in advance and stored in the refrigerator for up to three days, allowing the flavors to meld and intensify over time.

For a touch of extra heat, consider adding a pinch more cayenne pepper or serving with a side of harissa.

Rustic Mushroom and Barley Stew

Rustic Mushroom and Barley Stew is a hearty and warming dish, perfect for chilly days when you crave something comforting yet healthy. This vegetarian stew combines the earthy flavors of mushrooms with the nutty texture of barley, creating a satisfying meal that’s both nutritious and delicious. Made effortlessly in an Instant Pot, this stew allows the ingredients to meld beautifully, making it an ideal dish for families or gatherings.

The combination of vegetables, herbs, and whole grains provides a complete meal that’s sure to please both vegetarians and non-vegetarians alike. In addition to being delicious, this stew is packed with nutrients. Mushrooms are a great source of antioxidants and vitamin D, while barley provides important dietary fiber and protein.

When cooked together, these ingredients create a rich and flavorful broth that tastes as if it has been simmering for hours. The Instant Pot makes this process much quicker and easier, allowing you to have a wholesome meal on the table in under an hour. Whether served with crusty bread or a simple side salad, Rustic Mushroom and Barley Stew is a dish that will leave you feeling nourished and satisfied.

Ingredients (Serves 4-6):

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 cups mixed mushrooms, sliced (such as cremini, button, and shiitake)
• 2 carrots, diced
• 2 stalks celery, diced
• 1 cup barley
• 6 cups vegetable broth
• 1 tablespoon soy sauce
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Instant Pot: Set your Instant Pot to the sauté function and add the olive oil. Allow the oil to heat up for a minute.
2. Sauté Aromatics: Add the chopped onion and minced garlic to the Instant Pot. Sauté for about 3 minutes, or until the onions become translucent and the garlic is fragrant.
3. Cook the Vegetables: Add the sliced mushrooms to the pot and cook for another 5 minutes, stirring occasionally until the mushrooms start to brown and release their moisture. Then, add the diced carrots and celery, mixing well with the other ingredients.
4. Add Barley and Broth: Pour in the barley and stir to coat it with the vegetable mixture. Add the vegetable broth, soy sauce, dried thyme, and bay leaf. Stir everything together to combine.
5. Pressure Cook: Secure the lid on the Instant Pot and set the valve to the sealing position. Select the Pressure Cook or Manual setting and set the cooking time to 25 minutes on high pressure.
6. Release Pressure: Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes, then carefully perform a quick release to remove any remaining pressure.
7. Season and Serve: Open the lid and remove the bay leaf. Season the stew with salt and pepper to taste. Serve hot, garnished with fresh parsley.

Extra Tips:

For a creamier texture, you can blend a portion of the stew with an immersion blender before serving. If you prefer a thicker stew, you can also add a tablespoon of tomato paste or a slurry of cornstarch and water towards the end of cooking.

Adjust the seasoning according to your taste; a splash of balsamic vinegar or lemon juice can add a nice tangy touch to the stew. Remember, the flavor of the stew will deepen as it sits, so leftovers are especially delicious the next day. Enjoy with a slice of crusty bread to soak up the rich broth.

Savory Black Bean and Quinoa Stew

Savory Black Bean and Quinoa Stew is a hearty and satisfying dish perfect for cozy dinners or meal preps throughout the week. This stew is packed with protein-rich black beans and quinoa, making it a filling vegetarian option that doesn’t compromise on flavor. The combination of spices, vegetables, and a hint of lime juice brings out a depth of flavors that will make this dish a family favorite.

Cooking it in an Instant Pot guarantees that the ingredients meld together perfectly while saving time and effort. Rich in nutrients and bursting with flavor, this Savory Black Bean and Quinoa Stew isn’t only delicious but also easy to make. This recipe is designed for 4-6 servings, making it ideal for a family meal or storing leftovers for the next day.

Whether you’re a seasoned vegetarian or just looking to incorporate more plant-based meals into your diet, this stew is a fantastic addition to your culinary repertoire.

Ingredients for 4-6 servings:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 1 red bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1 cup quinoa, rinsed
• 2 (15-ounce) cans black beans, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes
• 4 cups vegetable broth
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)

Cooking Instructions:

1. Prepare the Instant Pot: Set your Instant Pot to the sauté function. Once hot, add the olive oil.
2. Sauté the Vegetables: Add the diced onion and minced garlic to the Instant Pot. Sauté for about 2-3 minutes until the onion becomes translucent.
3. Add the Vegetables and Spices: Stir in the diced carrots and red bell pepper, sauté for an additional 2 minutes. Add the ground cumin, smoked paprika, and chili powder, and stir well to coat the vegetables with the spices.
4. Add Quinoa and Black Beans: Add the rinsed quinoa and drained black beans to the pot, stirring to combine with the vegetables and spices.
5. Stir in Tomatoes and Broth: Pour in the diced tomatoes and vegetable broth. Stir everything together, making sure there are no bits stuck to the bottom of the pot to prevent burning.
6. Cook the Stew: Secure the lid on the Instant Pot and set it to the manual or pressure cook setting on high for 8 minutes. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.
7. Season and Serve: Carefully remove the lid, and stir in the lime juice. Taste the stew and add salt and pepper as needed. Serve hot, garnished with fresh cilantro.

Extra Tips:

For an even richer flavor, consider roasting the vegetables before adding them to the Instant Pot. This can enhance the natural sweetness and add a deeper, caramelized taste to the stew.

If you prefer a spicier stew, feel free to add a chopped jalapeño along with the other vegetables or a pinch of cayenne pepper with the spices. This stew freezes well, so consider making a double batch and storing portions in the freezer for a quick meal option on busy days.

Thai Coconut Curry Vegetable Stew

Thai Coconut Curry Vegetable Stew is a vibrant and aromatic dish that brings the bold flavors of Thailand right into your kitchen. This vegetarian stew is both hearty and comforting, combining a rich coconut milk base with a medley of vegetables and aromatic spices.

With the convenience of an Instant Pot, this recipe is perfect for a weeknight dinner, offering a delightful balance of spicy, sweet, and savory notes that will tantalize your taste buds.

Perfect for serving 4-6 people, this Thai Coconut Curry Vegetable Stew isn’t only delicious but also packed with nutrients, making it an ideal choice for those seeking a wholesome and satisfying meal.

The combination of fresh vegetables, fragrant curry paste, and creamy coconut milk will transport you to the bustling streets of Thailand, all from the comfort of your own home.

Ingredients:

• 2 tablespoons coconut oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 3 tablespoons Thai red curry paste
• 2 cans (14 oz each) coconut milk
• 1 cup vegetable broth
• 2 tablespoons soy sauce or tamari
• 1 tablespoon brown sugar
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup broccoli florets
• 1 cup sliced carrots
• 1 cup sliced zucchini
• 1 cup baby spinach
• Salt and black pepper to taste
• Juice of 1 lime
• Fresh basil leaves for garnish
• Cooked jasmine rice for serving

Cooking Instructions:

1. Prepare the Instant Pot: Turn on the Instant Pot and select the ‘Sauté’ function. Add the coconut oil and allow it to melt.
2. Sauté the Aromatics: Add the diced onion, minced garlic, and grated ginger to the pot. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant.
3. Add the Curry Paste: Stir in the Thai red curry paste and sauté for an additional 1-2 minutes, allowing the paste to become fragrant and well incorporated with the aromatics.
4. Create the Broth: Pour in the coconut milk, vegetable broth, soy sauce, and brown sugar. Stir well to combine all the ingredients, making sure the curry paste is fully dissolved.
5. Add the Vegetables: Add the sliced bell peppers, broccoli florets, sliced carrots, and zucchini to the pot. Stir to coat the vegetables with the curry sauce.
6. Pressure Cook: Secure the lid on the Instant Pot and set the valve to ‘Sealing’. Select the ‘Pressure Cook’ or ‘Manual’ function and set the timer for 5 minutes on high pressure.
7. Quick Release: Once the cooking time is complete, perform a quick release of the pressure by carefully turning the valve to ‘Venting’. Once the steam has fully escaped, open the lid.
8. Finish the Stew: Stir in the baby spinach and lime juice. Season with salt and black pepper to taste. Allow the spinach to wilt slightly from the residual heat.
9. Serve: Ladle the stew into bowls over a bed of cooked jasmine rice. Garnish with fresh basil leaves and additional lime wedges if desired.

Extra Tips:

For an extra depth of flavor, consider adding kaffir lime leaves or lemongrass during the cooking process.

If you prefer a spicier stew, increase the amount of Thai red curry paste or add a sliced red chili.

To guarantee the vegetables maintain some crispness, avoid overcooking; the pressure cooking time will yield tender-crisp results.

This stew can also be customized with your favorite seasonal vegetables, making it a versatile dish for any time of year.

Italian-Style White Bean and Kale Stew

Italian-Style White Bean and Kale Stew is a hearty and nutritious dish that’s perfect for a comforting meal any day of the week. This vegetarian stew is packed with protein-rich white beans, nutrient-dense kale, and a medley of aromatic vegetables, making it both satisfying and delicious.

The Instant Pot makes the cooking process quick and easy, allowing you to enjoy a warm bowl of stew without spending hours in the kitchen. Whether you’re a seasoned cook or a beginner, this recipe is simple to follow and yields a flavorful result that’s sure to please everyone at the table.

The combination of Italian herbs and spices gives this stew its distinctive taste, while the beans and kale provide a robust texture. The stew can be enjoyed as a main course or served alongside some crusty bread for a heartier meal. It’s a great option for meal prep as it stores well in the refrigerator and tastes even better the next day.

The recipe below serves 4-6 people, making it perfect for family dinners or gatherings with friends.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes
• 1 can (15 oz) diced tomatoes
• 2 cans (15 oz each) white beans, drained and rinsed
• 4 cups vegetable broth
• 4 cups kale, chopped and stems removed
• Salt and pepper to taste
• 1 tablespoon lemon juice
• Parmesan cheese, for serving (optional)

Cooking Instructions:

1. Prepare the Instant Pot: Set your Instant Pot to the sauté function and add the olive oil. Once the oil is hot, add the chopped onion and cook until it becomes translucent, about 3-4 minutes.
2. Add Aromatics: Stir in the minced garlic, sliced carrots, and chopped celery. Sauté for another 3 minutes until the vegetables begin to soften.
3. Season the Vegetables: Add the dried oregano, basil, and red pepper flakes to the pot. Stir well to confirm the spices coat the vegetables evenly.
4. Incorporate the Beans and Tomatoes: Pour in the canned diced tomatoes and the drained white beans. Mix everything together so that the flavors begin to meld.
5. Add the Liquid: Pour in the vegetable broth, stirring to combine with the other ingredients. Make sure to scrape the bottom of the pot to release any stuck bits, which enhance the flavor of the stew.
6. Pressure Cook the Stew: Close the lid of the Instant Pot and set it to “Manual” or “Pressure Cook” on high for 10 minutes. Once the cooking cycle is complete, allow it to naturally release pressure for about 10 minutes before doing a quick release.
7. Add Kale and Season: Open the pot and stir in the chopped kale. The heat from the stew will wilt the kale quickly. Season the stew with salt, pepper, and lemon juice to taste.
8. Serve: Ladle the stew into bowls and top with grated Parmesan cheese if desired. Enjoy with a slice of crusty bread for a complete meal.

Extra Tips:

For an even richer flavor, consider adding a splash of white wine before adding the vegetable broth. This stew can easily be customized by adding other vegetables such as zucchini or bell peppers.

If you like your stew thicker, you can mash some of the white beans before adding them to the pot. Remember that the stew thickens as it cools, so adjust the consistency with additional broth if necessary.

Finally, this dish is great for freezing, so make a double batch and save some for a future quick and easy meal.

Spicy Chipotle Pumpkin Stew

Spicy Chipotle Pumpkin Stew is a warm and hearty dish that brings together the richness of pumpkin with the smoky heat of chipotle peppers. This vegetarian stew is perfect for a cozy dinner on a chilly evening, offering a blend of flavors that will satisfy both your taste buds and your hunger.

The Instant Pot makes it simple to prepare, allowing you to enjoy a delicious meal without spending hours in the kitchen. This stew isn’t only flavorful but also nutritious, packed with vegetables and plant-based protein sources. The use of canned pumpkin puree guarantees a creamy texture, while the chipotle peppers add a smoky depth.

The combination of spices and herbs creates a delightful aroma that fills your kitchen as the stew cooks. This recipe serves 4-6 people, making it an excellent choice for a family meal or for leftovers to enjoy throughout the week.

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper
• 1-2 chipotle peppers in adobo sauce, chopped
• 2 cans (15 oz each) pumpkin puree
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes, with juice
• 2 cups vegetable broth
• 1 bell pepper, diced
• 1 cup corn kernels (fresh, frozen, or canned)
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro, for garnish

Cooking Instructions:

1. Prepare the Instant Pot: Set your Instant Pot to the sauté function and add the olive oil. Once the oil is hot, add the diced onion and cook until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and sauté for another minute until fragrant.
2. Add Spices and Chipotle: Stir in the ground cumin, smoked paprika, cinnamon, and cayenne pepper. Cook the spices with the onion and garlic for about 1 minute to enhance their flavors. Add the chopped chipotle peppers and stir to combine.
3. Combine Vegetables and Liquids: Add the pumpkin puree, black beans, diced tomatoes with their juice, vegetable broth, diced bell pepper, and corn kernels to the Instant Pot. Stir everything together until well combined. Season with salt and pepper to taste.
4. Pressure Cook the Stew: Secure the lid on the Instant Pot and set it to the pressure cook (manual) setting on high for 10 minutes. Once the cooking time is completed, allow the pressure to release naturally for about 10 minutes before performing a quick release for any remaining pressure.
5. Finish and Serve: Carefully open the lid and stir in the lime juice. Taste and adjust the seasoning if necessary. Ladle the stew into bowls and garnish with fresh cilantro before serving. Enjoy the warmth and spice of this delicious stew!

Extra Tips:

When cooking the Spicy Chipotle Pumpkin Stew, it’s essential to adjust the level of chipotle peppers to suit your spice preference. If you’re sensitive to heat, start with one pepper and add more to taste.

This stew can easily be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months. When reheating, you may need to add a bit more vegetable broth to reach your desired consistency. Additionally, feel free to customize the stew by adding other vegetables like zucchini or sweet potatoes for extra variety.

Mediterranean Eggplant and Tomato Stew

The Mediterranean Eggplant and Tomato Stew is a hearty and flavorful dish that combines the rich and savory flavors of the Mediterranean region into a nutritious vegetarian meal. This dish is perfect for those looking for a comforting yet healthy dinner option.

The combination of tender eggplant, juicy tomatoes, and aromatic herbs creates a stew that’s both satisfying and vibrant in taste. Cooking it in an Instant Pot allows for the flavors to meld beautifully in a fraction of the time it would take using traditional methods.

This stew isn’t only delicious but also packed with nutrients, making it a great choice for anyone following a vegetarian diet or looking to incorporate more plant-based meals into their routine. The Instant Pot guarantees a perfectly cooked stew with minimal effort, making it an ideal option for busy weeknights or for serving to family and friends.

Now, let’s explore the ingredients you’ll need to create this delightful dish for 4-6 people.

Ingredients:

• 2 medium eggplants, diced
• 4 large tomatoes, chopped
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 cup vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon paprika
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 1 tablespoon capers (optional)
• 1/4 cup crumbled feta cheese (optional)

Cooking Instructions:

1. Prepare the Ingredients: Begin by washing and preparing all your vegetables. Dice the eggplants, chop the tomatoes and red bell pepper, dice the onion, and mince the garlic.
2. Sauté the Aromatics: Set your Instant Pot to the ‘Sauté’ setting. Add olive oil to the pot and allow it to heat for a minute. Add the diced onion and minced garlic, sautéing until the onion becomes translucent and fragrant.
3. Add Vegetables: Add the diced eggplant, chopped tomatoes, and red bell pepper to the pot. Stir the vegetables to combine them with the sautéed onion and garlic mixture.
4. Season the Stew: Sprinkle the dried oregano, basil, paprika, salt, and pepper over the vegetables. Stir well to make sure all the vegetables are evenly coated with the seasonings.
5. Add Liquid: Pour in the vegetable broth, making sure it covers the vegetables. Stir everything together to combine the liquid and vegetables thoroughly.
6. Cook under Pressure: Secure the lid on the Instant Pot and set it to ‘Pressure Cook’ on high for 10 minutes. Make sure the pressure valve is set to ‘Sealing’.
7. Release Pressure: Once the cooking cycle is complete, allow the pressure to release naturally for about 10 minutes, then carefully switch the valve to ‘Venting’ to release any remaining pressure.
8. Finish the Dish: Open the lid and stir the stew. If using, add the capers and adjust seasoning to taste. Garnish with fresh parsley and, if desired, sprinkle crumbled feta cheese on top before serving.

Extra Tips:

When cooking the Mediterranean Eggplant and Tomato Stew, it’s important to select firm, fresh eggplants to avoid any bitterness in the dish. If you’re sensitive to the slight bitterness that eggplants can sometimes have, consider salting the diced eggplant and letting it sit for 15 minutes before rinsing and patting dry. This will help draw out any excess moisture and bitterness.

Additionally, while the feta and capers are optional, they add a delightful tanginess that enhances the overall flavor profile of the stew. Feel free to adjust the spices according to your taste preferences, and if you prefer a bit of heat, adding a pinch of red pepper flakes can add just the right amount of kick.

Curried Butternut Squash and Apple Stew

Curried Butternut Squash and Apple Stew is a delightful, warming dish that’s perfect for the cooler months. This vegetarian stew combines the subtle sweetness of butternut squash and apples with fragrant spices, creating a hearty and nutritious meal.

Using an Instant Pot, this recipe isn’t only quick and easy to prepare but also guarantees the vegetables are cooked to perfection, retaining their natural flavors and textures. Ideal for a family meal or a cozy dinner with friends, this stew caters to a serving size of 4-6 people.

The blend of curry powder, ginger, and garlic adds a lovely depth of flavor, while the coconut milk provides a creamy base that ties everything together. Whether you’re a vegetarian or simply looking to add more plant-based meals to your diet, this Curried Butternut Squash and Apple Stew is sure to become a favorite.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 butternut squash, peeled, seeded, and cut into 1-inch cubes
• 3 medium apples, peeled, cored, and diced
• 4 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Prepare the Instant Pot: Set your Instant Pot to ‘Sauté’ mode. Add the olive oil and allow it to heat up.
2. Sauté Aromatics: Add the diced onion to the pot and sauté for about 3-4 minutes until it becomes translucent. Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
3. Add Spices: Sprinkle the curry powder, ground cumin, and ground coriander into the pot. Stir well to coat the onions and allow the spices to toast for about 1 minute, enhancing their flavors.
4. Cook Vegetables: Add the cubed butternut squash and diced apples to the pot. Stir to mix everything well, guaranteeing the squash and apples are coated with the spices.
5. Add Liquids: Pour in the vegetable broth and coconut milk. Stir to combine all the ingredients. Season with salt and pepper to taste.
6. Pressure Cook: Secure the lid on the Instant Pot and set it to ‘Manual’ or ‘Pressure Cook’ on high pressure for 10 minutes. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.
7. Final Touches: Open the lid and give the stew a gentle stir. Adjust the seasoning if necessary. If you prefer a thicker consistency, use a potato masher to slightly mash some of the squash.
8. Serve: Ladle the stew into bowls and garnish with fresh cilantro if desired.

Extra Tips:

For a richer flavor, consider roasting the butternut squash beforehand; this will caramelize the edges and add a deeper sweetness to the stew.

If you prefer a spicier kick, add a pinch of cayenne pepper or a diced chili along with the spices. This stew can also be served with a side of crusty bread or over a bed of quinoa or rice for a more filling meal.

The leftovers keep well in the refrigerator for up to three days and often taste even better the next day as the flavors continue to meld.

Southwestern Corn and Zucchini Stew

Southwestern Corn and Zucchini Stew is a vibrant and flavorful dish that combines the sweetness of corn with the tender texture of zucchini, all brought together in a comforting stew. This dish is perfect for a cozy dinner and is made even easier with the use of an Instant Pot, cutting down on cooking time while enhancing the flavors.

The blend of southwestern spices gives this stew a delightful kick, making it a favorite among both vegetarians and non-vegetarians alike. Ideal for a serving size of 4-6 people, this stew isn’t only nutritious but also visually appealing with its colorful ingredients.

It’s a versatile recipe that can be enjoyed on its own or served as a side dish. The use of fresh vegetables and spices makes it a healthy choice, full of vitamins and antioxidants. Whether you’re a seasoned cook or a beginner, this recipe is straightforward and easy to follow, allowing you to bring a taste of the southwest to your table without much hassle.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 medium zucchinis, diced
• 1 red bell pepper, chopped
• 2 cups corn kernels (fresh or frozen)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 cups vegetable broth
• 2 tablespoons lime juice
• Fresh cilantro, for garnish

Instructions:

1. Prepare the Ingredients: Start by washing and chopping all the vegetables. Dice the zucchinis, chop the onion and red bell pepper, and mince the garlic. If using fresh corn, cut the kernels off the cob.
2. Sauté the Aromatics: Set your Instant Pot to the ‘Sauté’ function and add the olive oil. Once the oil is hot, add the chopped onion and minced garlic. Sauté for about 3 minutes until the onion becomes translucent and the garlic is fragrant.
3. Add Vegetables and Spices: Add the diced zucchini, chopped red bell pepper, corn kernels, and drained black beans to the pot. Stir in the ground cumin, chili powder, smoked paprika, salt, and black pepper. Mix well to guarantee the vegetables are coated with the spices.
4. Incorporate Tomatoes and Broth: Pour in the can of diced tomatoes along with their juice. Add the vegetable broth to the pot and stir to combine all the ingredients.
5. Cook the Stew: Secure the lid on the Instant Pot and set it to ‘Pressure Cook’ on high for 5 minutes. Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes, then perform a quick release to vent any remaining pressure.
6. Finish and Serve: Open the lid and stir in the lime juice for a burst of freshness. Taste and adjust seasoning if needed. Ladle the stew into bowls and garnish with fresh cilantro before serving.

Extra Tips: For an added layer of flavor, consider roasting the corn before adding it to the stew. This can enhance the sweetness and add a slight smoky taste.

If you prefer a thicker stew, use an immersion blender to blend a portion of the stew directly in the pot. This will create a creamier texture without the need for additional thickeners. Additionally, this stew can be stored in the refrigerator for up to 3 days, allowing the flavors to meld even more, making it a perfect make-ahead meal.

Herbed Tomato and Spinach Stew

Herbed Tomato and Spinach Stew is a delightful and hearty vegetarian dish that’s perfect for a cozy meal. This stew combines the fresh and robust flavors of ripe tomatoes, earthy spinach, and a medley of aromatic herbs, all brought together in the convenience of an Instant Pot. The pressure cooking method not only speeds up the cooking process but also assists in locking in the flavors, making the stew rich and satisfying.

Whether you’re looking for a nutritious family dinner or a comforting bowl to warm up on a chilly day, this stew is sure to please.

The beauty of this Herbed Tomato and Spinach Stew lies in its simplicity and the ability to adapt to whatever you have on hand. It’s a versatile recipe that welcomes variations, allowing you to add more vegetables or adjust the herbs to suit your taste. The Instant Pot makes the preparation efficient and straightforward, minimizing the time spent in the kitchen while maximizing flavor.

Serve this stew with a side of crusty bread or over a bed of rice for a complete meal that will delight both vegetarians and non-vegetarians alike.

Ingredients (Serves 4-6):

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 cups vegetable broth
• 2 cans (14.5 ounces each) diced tomatoes, with juice
• 2 cups fresh spinach, roughly chopped
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 1 tablespoon lemon juice

Instructions:

1. Prepare the Instant Pot: Set your Instant Pot to the ‘Sauté’ function. Add the olive oil and allow it to heat up for a minute.
2. Sauté Vegetables: Add the diced onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and sauté for another minute until fragrant.
3. Add Liquids and Tomatoes: Pour in the vegetable broth, then add the canned diced tomatoes with their juice. Stir everything together, scraping the bottom of the pot to deglaze.
4. Incorporate Tomato Paste and Herbs: Add the tomato paste, dried oregano, thyme, and basil. Stir well to combine all the ingredients.
5. Pressure Cook: Close the lid of the Instant Pot and set it to ‘Pressure Cook’ on high for 5 minutes. Confirm the valve is set to sealing.
6. Quick Release: Once the cooking time is up, carefully perform a quick release by moving the valve to venting. Wait for the steam to fully escape and the pressure pin to drop before opening the lid.
7. Add Spinach and Beans: Stir in the chopped spinach and the rinsed cannellini beans. Set the Instant Pot to ‘Sauté’ again and cook for another 3-5 minutes until the spinach is wilted.
8. Finish with Lemon Juice: Turn off the sauté function and stir in the lemon juice. Add salt and pepper to taste.
9. Serve: Ladle the stew into bowls and serve hot. It pairs well with crusty bread or over a bed of rice.

Extra Tips:

When making Herbed Tomato and Spinach Stew, consider experimenting with the herbs to customize the flavor profile to your liking. Fresh herbs can also be used in place of dried ones, but remember to adjust the quantities as fresh herbs are typically less concentrated.

If you prefer a thicker stew, you can mash some of the beans against the side of the pot before serving. Additionally, for an added nutritional boost, feel free to add other vegetables such as zucchini or bell peppers.

This stew can also be stored in the refrigerator for up to 3 days or frozen for longer storage, making it a great option for meal prep.

Creamy Potato and Leek Stew

Creamy Potato and Leek Stew is a comforting, hearty dish that makes the perfect vegetarian meal for chilly evenings. Using an Instant Pot to prepare this stew not only saves time but also enhances the flavors by allowing everything to meld together beautifully. The rich, creamy texture of the stew is achieved by incorporating tender potatoes, which break down slightly during cooking, and leeks that add a subtle sweetness.

This recipe is both nourishing and satisfying, making it an ideal option for a cozy family dinner. This stew is packed with flavors and nutrients, making it both delicious and healthy. The combination of potatoes, leeks, and a few select herbs and spices creates a dish that’s full of depth and character. The addition of cream or a dairy-free substitute adds a luxurious texture that elevates the stew beyond the ordinary.

Serve it with crusty bread or a side salad for a complete meal. The recipe below is designed to serve 4-6 people, making it perfect for family gatherings or meal prepping for the week.

Ingredients (serving size: 4-6 people):

• 2 tablespoons olive oil
• 2 large leeks, white and light green parts only, sliced
• 4 cloves garlic, minced
• 2 pounds potatoes, peeled and diced
• 4 cups vegetable broth
• 1 cup heavy cream or coconut milk (for dairy-free)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Ingredients: Begin by thoroughly cleaning the leeks, as they often contain dirt between layers. Slice the leeks into thin rings and rinse them under cold water. Peel and dice the potatoes into medium-sized cubes.
2. Sauté Aromatics: Set the Instant Pot to the ‘Sauté’ function and add the olive oil. Once the oil is hot, add the sliced leeks and sauté for about 5 minutes until they’re translucent. Add the minced garlic and sauté for another minute until fragrant.
3. Add Potatoes and Broth: Add the diced potatoes to the pot, stirring to combine with the leeks and garlic. Pour in the vegetable broth, ensuring the potatoes are fully submerged. Add the dried thyme, rosemary, and bay leaf.
4. Pressure Cook the Stew: Secure the lid on the Instant Pot and set it to ‘Manual’ or ‘Pressure Cook’ mode on high pressure for 10 minutes. Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes before manually releasing any remaining pressure.
5. Finish the Stew: Open the lid and remove the bay leaf. Stir in the heavy cream or coconut milk. Season the stew with salt and pepper to taste. If desired, use a potato masher to slightly mash some of the potatoes for a creamier texture.
6. Serve and Garnish: Ladle the stew into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or a side salad.

Extra Tips:

When preparing the leeks, make sure to clean them thoroughly to avoid any grit in your stew. If you prefer a thicker consistency, you can use an immersion blender to partially blend the stew, leaving some chunks for texture.

For added flavor, consider adding a splash of white wine before pressure cooking, or sprinkle some grated Parmesan cheese over the top before serving. Adjust the seasoning according to your preference, as the flavors can vary based on the type of potatoes used. Enjoy your Creamy Potato and Leek Stew as a standalone dish or pair it with your favorite sides for a complete meal.