Instant Pot Mixed Vegetable Stew Recipe

It’s time for a staple mixed vegetable stew recipe!

When the weather begins to turn colder, I love to make hot soups, stews, and chowders. I mean, I love them year-round, but in the colder months they warm me to the core. Not only are they warm and nourishing, but they’re also a great way to add more plants into my regular routine. As a result, I recently created this Instant Pot Mixed Vegetable Stew Recipe that my entire family loves.

One of my favorite aspects about this Instant Pot Mixed Vegetable Stew Recipe is that it’s easy to reheat for a quick meal or even pack to take with you for lunch at school or the office.

Another great fact about this recipe is that it’s quite literally swimming in all the nutritious goodies—from the celery, carrots, and kale to the fresh rosemary and oregano.

In fact, according to a 2019 scientific review, kale has officially reached “superfood” status, often topping lists of the healthiest vegetables in the world due to its rich nutrient status. [1]

Now, in my book all veggies are “super,” but now there is a study to back up just how fantastic they are!

Kale is also a great source of minerals and even contains more calcium per serving than cow’s milk! [2] Plus, it’s rich in fiber, which is known to support digestive health.

This mixed vegetable stew recipe also features protein-rich white beans (or lentils, depending on your preference), which helps support satiety as you go about your day, making it a great option for lunch.

So, keep scrolling to get this incredible recipe. In less than an hour, you could be enjoying a delicious seasonal stew that you’ll want to include in your regular meal rotation.

Instant Pot Mixed Vegetable Stew Recipe

Serves 6-8

Time: 1 hour

Ingredients

2 tablespoons olive oil

1 onion, roughly chopped

6-8 large garlic cloves, smashed and roughly chopped

½ cup chopped fennel

3 celery stalks, diced

2 large carrots, roughly chopped

1 cup cubed potatoes

½ cup red wine

1 can low sodium crushed tomatoes

15 ounces dry white beans or lentils

3-5 cups low sodium vegetable stock

2 bay leaves

2 sprigs of rosemary

3 sprigs fresh oregano (or 1 teaspoon dried)

Juice of 1 lemon

2 cups frozen kale

Directions

1. With your instant pot set to sauté, heat the olive oil and add the onion.

2. Let cook for 2 minutes, allowing some of their juices to release.

3. Add the garlic, fennel, celery, and carrots, and cook for 1 minute longer.

4. Add the potatoes and stir in with the rest of the vegetables.

5. Add the wine, tomatoes, beans, and enough stock to ensure there is about an inch of liquid above the vegetables.

6. Add the herbs and lemon juice, cover, and set to pressure cook for 45 minutes.

7. Once the beans are cooked, remove the bay leaves and herb sprigs, add the greens, and cover for 5 minutes allowing the kale to get hot.

8. Serve with your favorite rustic bread.