simple instant pot Veggie Stew (Vegan, Oil Free)

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

I have been pretty busy the past few days, which means dinners have had to be simple to throw together and fast cooking. There are a lot of plant based veggie stews already out there, but I wanted to share my favorite way to prepare and cook my veggie stew in the instant pot. In this recipe I use a excellent amount of familiar fresh vegetables that are common at any grocery store, so I hope that when you are in a time crunch this stew comes in handy. This recipe is also great in the slow cooker stewing all day or on the stove top. A lot of times I will go ahead and fill the instant pot up before hand with the ingredients in the mornings and then set it to delay begin an hour or so before we are planning on eating dinner. This recipe feeds quite a few mouth, which is a excellent thing because it is always a big hit at family acquire togethers.




Here’s what you will need!

-6 white potatoes
-4 big carrots
-1 medium onion
-8 oz of mushrooms
-2 cups of fresh corn kernels
-1 cup of water
-1 tsp garlic powder
-1 tsp onion powder
-1 tsp black pepper
-instant pot (

Head over to my website for the full recipe with complete step by step instructions!

-Plant Based Gabriel

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