Instant Pot Veggie Stew

Ingredients

• 1/2 mediumonion, minced
• 1 stalkcelery, minced
• 1 mediumcarrot, minced
• 2 clovesgarlic, minced
• 60 ml (1/4 cup)low-sodium vegetable stock
• 227 g (8 oz)white button mushrooms
• 227 g (8 oz)portobello mushrooms, chopped
• 1 tspItalian seasoning
• 1 tsprosemary
• 1/2 tsprubbed sage
• 120 ml (1/2 cup)red wine
• 1 can (425 g / 15 oz)diced tomatoes
• 1 can (227 g / 8 oz)tomato sauce
• 710 ml (3 cups)low-sodium vegetable stock
• 2 mediumcarrots, diced
• 1 stalkcelery, diced
• 1 cupgreen beans, diced (fresh or frozen)
• 2 mediumYukon Gold potatoes, diced
• 15 ml (1 tbsp)balsamic vinegar
• 1/2 tspsalt
• 1/2 tspKitchen Bouquet
• 1/4 tspground black pepper
• 3/4 cuppearl onions
• 113 g (4 oz)frozen peas
• 16 g (2 tbsp)cornflour

Instructions

1. 1

   Set to sauté

   Set the Instant Pot to SAUTE and choose LESS.

2. 2

   Soften vegetables

   Sauté the minced onion, celery, carrot and garlic until soft and translucent.

3. 3

   Add dried herbs

   Stir in the Italian seasoning, rosemary and sage.

4. 4

   Cook mushrooms

   Add both kinds of mushroom and sauté until their liquid has evaporated. It is fine if the vegetables brown slightly or catch a little on the bottom.

5. 5

   Deglaze the pot

   Pour in the red wine and scrape the bottom of the pot to loosen any browned bits.

6. 6

   Add tomato and stock

   Add the diced tomatoes, tomato sauce and 3 cups (710 ml) of vegetable stock.

7. 7

   Add vegetables

   Add all the remaining vegetables except the pearl onions and peas.

8. 8

   Add seasonings

   Add the balsamic vinegar, salt, Kitchen Bouquet and ground pepper.

9. 9

   Pressure cook

   Fit the lid, check that the release valve is set to SEALING, then select MANUAL MODE and set the timer for 15 minutes.

10. 10

    Release pressure

    When cooking is finished, cover the steam release with a towel and carefully release all the pressure.

11. 11

    Finish the stew

    Remove the lid and stir in the pearl onions, peas and cornflour slurry.

12. 12

    Stir and serve

    Stir the stew and serve.

What is Instant Pot veggie stew?

This is an American-style vegetable stew built around mushrooms, potatoes and a savoury tomato base. Stews have long been a practical way to cook vegetables slowly together; this version uses an electric pressure cooker to bring those flavours together more quickly.

Mushrooms give the broth depth, while red wine, herbs and balsamic vinegar add savoury, aromatic and tangy notes. Potatoes and a cornflour slurry help make the finished bowl feel substantial.

Nutrition and macros by portion

The nutrition label shows one serving as written: 160 calories, 6g protein, 32g carbs, 2g fat.

The potatoes, carrots, green beans, peas and tomatoes provide most of the carbohydrates, while the mushrooms and other vegetables contribute some protein and fibre. Most of the fat is naturally present in the vegetables, with little added fat in the listed ingredients. Pair a serving with a leafy salad or add a modest portion of whole grains if you want a more balanced plate.

Build flavour before pressure cooking

Aromatic base: soften the minced onion, celery, carrot and garlic first so their flavour carries through the whole pot. Adding the herbs before the liquid gives them a moment in the heat to release their aroma.

Mushrooms: cook them until their liquid has evaporated, as directed. A little browning is welcome, and the wine helps lift those browned bits from the base.

Use the wine and tomato well

Deglaze: scrape the bottom thoroughly after pouring in the red wine. This incorporates the savoury residue and helps ensure nothing remains stuck before pressure cooking.

Tomato base: diced tomatoes and tomato sauce give the stock body and a mellow acidity. The balsamic vinegar adds another layer of tang, so taste the finished stew before adding any extra seasoning.

Keep the vegetables in good shape

Even cuts: dice the potatoes, carrots and green beans into similarly sized pieces so they cook at a comparable pace. Smaller, minced vegetables form part of the stew’s base rather than remaining distinct chunks.

Tenderness: after pressure is released, check a potato piece for tenderness. The recipe specifies 15 minutes at pressure; actual timing can also include the time the pot takes to come to pressure.

Thicken and finish

Cornflour slurry: stir it in after pressure cooking, along with the peas and pearl onions. Mixing the cornflour with cold liquid before adding it helps it disperse without lumps; the recipe does not specify the slurry’s liquid quantity.

Final texture: stir well and give the stew a moment to thicken. The peas and pearl onions go in at the end, keeping them from spending the full pressure-cooking time in the pot.

What to serve alongside

Bread: serve with crusty bread or a simple roll to soak up the tomato and mushroom broth. A side salad with a sharp dressing can provide a fresh contrast.

For a fuller meal, spoon the stew over cooked barley or rice. Keep accompaniments fairly simple so the herby, mushroom-rich stew remains the focus.

Recipe notes & tips

• Let the mushrooms release and cook off their liquid before adding the wine.
• Scrape the base carefully while deglazing to lift any browned bits.
• Cut the diced vegetables to a similar size for more even cooking.
• Check that the release valve is set to SEALING before starting the pressure-cook cycle.
• Mix the cornflour with cold liquid before stirring it into the stew to help prevent lumps.

Variations

• Add leafy greens: stir in chopped spinach or kale at the end and let it wilt in the hot stew.
• Use different mushrooms: replace some of the button mushrooms with another variety for a different texture.
• Make it alcohol-free: use extra vegetable stock in place of the red wine.
• Change the herbs: use dried thyme in place of some of the rosemary for a different aromatic note.
• Add more roots: include diced parsnip alongside the carrots for a sweeter, earthier stew.

Common mistakes to avoid

• Skipping the mushroom browning: cook off their liquid first so the stew does not start with excess mushroom water.
• Leaving bits stuck to the base: scrape thoroughly when deglazing to loosen the browned residue.
• Adding peas too early: follow the method and stir them in after pressure cooking to keep them from overcooking.
• Adding dry cornflour directly: mix it into a slurry first so it blends more smoothly.
• Releasing pressure carelessly: keep hands and face away from the steam and use a towel as the method directs.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat gently on the hob or in the microwave until steaming hot, stirring occasionally; add a splash of stock or water if the stew has thickened.

Frequently asked questions