Instant Pot Vegan Stew
Easy to pull together with just 6 simple ingredients, this instant pot vegan stew is tomatoey and light, and the perfect vegan vegetable stew for transitioning out of winter. It cooks in only 5 minutes, with minimal prep needed, so it’s an ideal meal for a quick weeknight dinner.
Ingredients
- 2 medium leeks sliced
- 1 large cauliflower florets removed
- 2 400g cans mixed beans drained and rinsed
- 300 g cherry tomatoes*
- 1 400g can peeled plum tomatoes
- 60 g black olives sliced in half
- 8 sprigs fresh herbs**
- 250 ml vegetable stock optional
Instructions
- Plug in your pressure cooker and turn on the saute function. Add a little oil in the bottom and give it a minute or two to heat up. Add the leeks, then saute them for 3-4 minutes until they begin to soften.
- Turn the saute function off, then add the cauliflower, mixed beans, cherry tomatoes, peeled plum tomatoes and their juices, olives and herbs. If you would like a bit of a thinner stew, you can add between half and a whole cup of vegetable stock.
- Give it all a good stir, then lock the lid in place. Make sure the steam release valve is closed, then set it to pressure cook on high for 5 minutes.
- Once the pressure cooker has finished, quick release the pressure. Carefully remove the lid. Take out the large pieces of herbs from the stew, and season with salt and pepper to taste.
Notes
*If you don't have any fresh cherry tomatoes, you can use an extra can of peeled plum tomatoes instead.
**You can use any herbs you want here. I used mint and thyme, but you could use rosemary, sage, parsley or whatever you have to hand.
If you want to make this as a slow cooker vegan stew, set it to slow cook for 4 hours on high, or 6 hours on low. Make sure the steam release valve is open if slow cooking.
If you want to cook it on the stovetop, see cooking instructions in recipe post above.
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