Instant Pot Vegetarian Stew

Cozy up with a bowl of comforting Instant Pot Vegetarian Stew—a hearty, nutrient-packed meal that's ready in just 40 minutes from start to finish! This one-pot wonder is loaded with colorful veggies like carrots, celery, zucchini, and potatoes, combined with protein-rich chickpeas for a satisfying plant-based dish. A medley of dried herbs, smoked paprika, and a splash of tomato paste enriches the broth with bold, savory flavors, while the Instant Pot ensures effortless cooking and maximum flavor infusion. Perfect for busy weeknights, this vegan stew is a wholesome, family-friendly dinner option that’s as nourishing as it is delicious. Serve it hot with a sprinkle of fresh parsley for an extra burst of freshness!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 2 medium russet potatoes, peeled and diced
• 1 medium zucchini, diced
• 1 14-ounce can diced tomatoes, canned
• 4 cups vegetable broth
• 2 tablespoons tomato paste
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 15-ounce can chickpeas, canned, drained and rinsed
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Set the Instant Pot to 'Sauté' mode and add the olive oil. Allow it to heat up for 1 minute.

Step 2

Add the diced onion and sauté for 3-4 minutes until softened and translucent.

Step 3

Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

Step 4

Add the sliced carrots, celery, and diced potatoes. Stir to combine.

Step 5

Stir in the diced tomatoes, tomato paste, vegetable broth, bay leaf, thyme, oregano, smoked paprika, salt, and black pepper.

Step 6

Add the diced zucchini and drained chickpeas. Mix everything together well.

Step 7

Cancel the 'Sauté' mode and secure the Instant Pot lid. Set the valve to 'Sealing.'

Step 8

Select 'Manual' or 'Pressure Cook' mode and cook on high pressure for 10 minutes.

Step 9

Once the cooking cycle completes, allow the pressure to naturally release for 10 minutes, then carefully do a quick release for any remaining pressure.

Step 10

Open the lid and remove the bay leaf. Taste the stew and adjust seasoning, if necessary.

Step 11

Ladle the stew into bowls, garnish with fresh chopped parsley (if desired), and serve warm.

Nutrition Facts

Serving size	(2578.3g)

Amount per serving	% Daily Value*
Calories	1292.0

Total Fat 39.9g	0%
Saturated Fat 6.7g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 5448.1mg	0%
Total Carbohydrate 211.6g	0%
Dietary Fiber 37.9g	0%
Total Sugars 49.0g
Protein 40.9g	0%

Vitamin D 0IU	0%
Calcium 530.3mg	0%
Iron 16.3mg	0%
Potassium 6564.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.2%

Protein: 11.9%

Carbs: 61.8%