Instant Pot Vegetarian Stew Recipe

Name: Instant Pot Vegetarian Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 we love it); 4 cups water (less if you like a thicker stew); 1 teaspoon herbes de provence; 1 teaspoon Worcestershire sauce; 1/2 teaspoon salt and pepper (or to taste); 2 tablespoons Wondra Flour (dissolved in 2 T water)

Servings: persons

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 we love it)
4 cups water (less if you like a thicker stew)
1 teaspoon herbes de provence
1 teaspoon Worcestershire sauce
1/2 teaspoon salt and pepper (or to taste)
2 tablespoons Wondra Flour (dissolved in 2 T water)

1
Saute leek and mushroom in oil in instant pot using the lower saute setting (can change it by hitting the adjust button a few times.
2
Add carrots, potatoes, celery, water, herbs, worcestershire sauce and salt and pepper. Stir well, then add water and stir again. Set instant pot to 13 minutes on Stew function (or less if you like your veggies less done).
3
Meanwhile, saute seitan in a skillet on the stove and set aside.
4
Do a 15 minute natural release then release the pressure, putting a towel over the valve if you want to contain the steam.
5
Open lid, add seitan, peas, and flour slurry, set to Saute and cook down a minute or two to thicken it a bit.

226

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 leek, halved lengthwise and sliced, 2 portabella mushroom caps, diced, 1 teaspoon canola oil, 6 carrots, peeled and sliced, and more.

Yes, Instant Pot Vegetarian Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Instant Pot Vegetarian Stew

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