Soups And Stews

Instant Pot Vegetable Stew

This recipe is great for the cooler/colder months. I love making all sorts of soups and stews for the fall/winter. I just feel that it suits the cold winter months very well. I love getting out all of my fall and winter decorations along with all of my thick blankets to snuggle up with during the cold nights.

Here is a recipe you and your family will enjoy this fall/winter. It is very easy to make and does not take long to whip up. You can put everything into the instant pot and set it for 40 minutes and you are done.

1 large sweet potato, diced into large chunks
3 medium size white potato, diced into large chunks
2 cloves garlic. minced
1 onion diced
4 cups vegan (or non-vegan) beef broth
2 tbsp Worcestershire sauce
3 tbsp tomato paste
1 1/2 tsp sugar
1/2 tsp paprika
1 tsp salt
pepper to taste
3 large carrots cut 1/2 inch thick
4 celery, cut into 1/2 inch thick pieces
4 bok choy stems and leaves cut into 1/2 inch pieces
1 turnip diced into 1/2 inch pieces
1 tsp oregano
1/4 cup cornstarch


  1. In a measuring cup combine the broth, garlic, Worcestershire sauce, tomato paste, sugar, paprika, salt, pepper, cornstarch, and oregano. Set aside.
  2.  In the instant-pot add all of the vegetables and pour over the sauce. make sure to stir the sauce before pouring over the veggies because the cornstarch will settle.
  3. Stir to combine slightly.
  4. Attach the lid and press the manual button and set it for 40 minutes. Make sure to set the top to seal.
  5. When the timer is up let the instant-pot naturally release. This should take about 10-15 minutes. Now you are ready to serve.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s