Instant Pot Vegetarian Stew: A Hug in a Bowl

There are certain dishes that, for me, transcend mere sustenance; they are edible comfort, whispered memories from simpler times. This Instant Pot Vegetarian Stew is one of those culinary treasures. I first encountered a dish remarkably similar to this during a crisp autumn trip to the countryside, where a local inn served a hearty vegetable stew that warmed me to my very soul after a long day of exploring. The aroma alone was an invitation to relax, and the first spoonful was like a warm embrace, a testament to the power of simple, wholesome ingredients coming together in perfect harmony. It’s this feeling of profound comfort and satisfaction that I strive to capture every time I make this stew.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 13 minutes
• Total Time: About 45 minutes (including natural release)
• Servings: 8
• Yield: Approximately 8 cups
• Dietary Type: Vegan (ensure Worcestershire sauce is vegan)

Ingredients

To create this deeply satisfying stew, you’ll need a thoughtful selection of fresh vegetables and pantry staples. The magic truly happens when these humble ingredients are pressure-cooked to tender perfection.

• 1 leek, halved lengthwise and sliced
• 2 portabella mushroom caps, diced
• 1 teaspoon canola oil
• 6 carrots, peeled and sliced
• 3 russet potatoes, peeled and cut into 1-inch cubes
• 2 celery ribs, sliced
• 1 cup frozen peas
• 1 (8 ounce) package seitan, sliced (OPTIONAL, but highly recommended for a heartier stew)
• 4 cups water (you can use less if you prefer a thicker stew from the start)
• 1 teaspoon Herbes de Provence
• 1 teaspoon Worcestershire sauce (ensure it’s vegan if needed)
• ½ teaspoon salt and pepper, or to taste
• 2 tablespoons Wondra flour, dissolved in 2 tablespoons of water (to create a slurry for thickening)

Equipment Needed

• Instant Pot (6-quart or larger)
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Skillet (if using seitan)
• Towel (for steam release)

Instructions

This recipe is designed to harness the speed and efficiency of the Instant Pot, transforming simple vegetables into a rich, flavorful stew in under an hour.

1. Begin by activating the Saute function on your Instant Pot, setting it to the lower saute setting. You can adjust this by hitting the adjust button a few times if necessary. Add the canola oil to the pot. Once shimmering, add the sliced leek and diced portabella mushroom caps. Sauté these aromatics until they soften and begin to release their moisture, about 3-5 minutes. This step builds a crucial layer of flavor at the base of the stew.
2. Next, carefully add the carrots, russet potatoes, and celery ribs to the Instant Pot. Follow with the water, Herbes de Provence, Worcestershire sauce, salt, and pepper. Stir everything well to combine. Ensure all the vegetables are mostly submerged in the liquid.
3. Secure the lid of your Instant Pot and ensure the steam release valve is set to the sealing position. Select the Stew function and set the cooking time for 13 minutes. If you prefer your vegetables less cooked and with a firmer bite, you can reduce this time slightly.
4. While the stew is pressure cooking, prepare the optional seitan. In a separate skillet on the stovetop, sauté the sliced seitan until it’s nicely browned on all sides. Set it aside. This step adds a wonderful chewy texture and depth of flavor if you choose to include it.
5. Once the 13-minute cook time is complete, allow for a 15-minute natural release of pressure. This extended natural release helps the vegetables to finish cooking gently and prevents them from becoming mushy. After 15 minutes, carefully move the steam release valve to the venting position to release any remaining pressure. It’s a good idea to place a kitchen towel over the valve to help contain the steam, especially if you want to minimize mess.
6. Once the lid can be safely opened, remove it. Stir in the sautéed seitan (if using) and the frozen peas. Now, reactivate the Saute function on your Instant Pot. Add the Wondra flour slurry (2 tablespoons of Wondra flour dissolved in 2 tablespoons of water) to the stew, stirring constantly. Allow the stew to simmer for a minute or two, stirring frequently, until it thickens slightly to your desired consistency.

Expert Tips & Tricks

To elevate your Instant Pot Vegetarian Stew from good to truly exceptional, consider these chef-approved tips:

• Vegetable Prep is Key: Uniformity in cutting your vegetables, especially the potatoes and carrots, ensures they cook evenly. Aim for roughly 1-inch pieces for a balanced texture.
• Aromatics First: Don’t skip the initial sauté of the leeks and mushrooms. This step caramelizes their natural sugars, creating a more complex flavor base for your stew.
• The Power of Natural Release: While it takes longer, the natural pressure release allows residual heat to continue cooking the vegetables gently, resulting in a more tender and cohesive stew.
• Thickening Wisely: Wondra flour is a fantastic thickener because it dissolves easily and creates a smooth, lump-free gravy without needing to cook for an extended period. If you don’t have Wondra, a cornstarch slurry (1.5 tablespoons cornstarch mixed with 3 tablespoons cold water) can be used, but you might need to simmer for a touch longer.
• Seitan Sensation: Browning the seitan separately before adding it to the stew makes a significant difference in its texture and flavor, preventing it from becoming bland and mushy.

Serving & Storage Suggestions

This Instant Pot Vegetarian Stew is a complete meal in itself, but it truly shines when served with warm, crusty bread for dipping. A dollop of dairy-free sour cream or a sprinkle of fresh parsley can add a lovely finishing touch.

Storage:
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors tend to meld and deepen overnight, making it even more delicious on the second day.

Reheating:
To reheat, gently warm the stew on the stovetop over medium-low heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave. If the stew has thickened too much during storage, you can add a splash of water or vegetable broth to reach your desired consistency.

Nutritional Information

Here’s an approximate nutritional breakdown per serving, assuming 8 servings and the inclusion of seitan:

Nutrient	Amount per Serving	% Daily Value
Calories	170 kcal	9%
Total Fat	3.5g	4%
Saturated Fat	0.5g	3%
Cholesterol	0mg	0%
Sodium	150mg	7%
Total Carbohydrate	29g	11%
Dietary Fiber	6g	21%
Sugars	6g	12%
Protein	7g	14%

(Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.)

Variations & Substitutions

The beauty of this stew lies in its adaptability. Feel free to experiment with the vegetables based on what’s in season or what you have on hand.

• Root Vegetable Medley: Incorporate cubed parsnips, sweet potatoes, or rutabaga for added sweetness and earthiness.
• Greens Galore: Stir in a few handfuls of chopped kale or spinach during the last few minutes of cooking for an extra boost of nutrients.
• Bean Power: Add a can of rinsed and drained cannellini beans or chickpeas along with the other vegetables for increased protein and fiber.
• Herbal Infusion: Experiment with different dried herbs like thyme, rosemary, or marjoram. A bay leaf added during cooking can also impart a subtle depth.
• Gluten-Free: Ensure your Worcestershire sauce is gluten-free. The rest of the recipe is naturally gluten-free.

FAQs

Q: Can I make this stew without seitan?
A: Absolutely! The stew will still be delicious and satisfying with just the vegetables. The seitan simply adds a heartier, meatier texture for those who desire it.

Q: My stew seems too thin. How can I thicken it?
A: The Wondra flour slurry in step 6 is designed for thickening. If it’s still not thick enough, you can make another slurry with 1 tablespoon of Wondra flour and 1 tablespoon of water and simmer for a few more minutes.

Q: How long does the stew last in the refrigerator?
A: This vegetarian stew will keep well in an airtight container in the refrigerator for up to 3-4 days.

Q: Can I use fresh peas instead of frozen?
A: Yes, you can use fresh peas. Add them in the same way as the frozen peas during the final sauté step.

Q: Is this recipe suitable for meal prep?
A: Yes, this stew is excellent for meal prep. Its flavor intensifies as it sits, making it a perfect make-ahead meal.

Final Thoughts

This Instant Pot Vegetarian Stew is more than just a recipe; it’s an experience. It’s a testament to how simple ingredients, prepared with a touch of magic from modern technology, can create something truly remarkable. I encourage you to gather your ingredients, embrace the process, and savor every warm, comforting spoonful. It’s a dish that nourishes both body and soul, perfect for a chilly evening or whenever you need a reminder of home. Serve it alongside a crisp green salad or a slice of your favorite artisan bread, and let the comforting aromas fill your kitchen. Don’t forget to share your creations and any delightful variations you discover – I always love hearing how this dish brings joy to your table.