Easy Instantpot Veggie Stew (Vegan, Oil Free)

I have been pretty busy the past few days, which means dinners have had to be easy to throw together and quick 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 instantpot. In this recipe I use a good 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 instantpot up before hand with the ingredients in the mornings and then set it to delay start an hour or so before we are planning on eating dinner. This recipe feeds quite a few mouth, which is a good thing because it is always a big hit at family get togethers.

Here's what you will need!

  • 6 white potatoes

  • 4 large 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

  • Instantpot


  1. Scrub and rinse the potatoes & carrots

  2. Dice the potatoes, carrots & mushrooms into 1" pieces

  3. Dice up the onion

  4. De-kernel your corn on the cob

  5. Place all of the ingredients into the instantpot

  6. Set the instantpot for 20 minutes on the pressure cook setting

  7. Quick Release

  8. Give everything a good stir


- Plant Based Gabriel

© 2018 Plant Based Gabriel