Why Make This Recipe
Vegan Instant Pot White Bean Stew is a delicious and satisfying meal. It’s packed with protein, fiber, and nutrients from the beans and vegetables. Using the Instant Pot makes cooking fast and easy, allowing you to enjoy a homemade stew without spending hours in the kitchen. This recipe is perfect for busy weeknights, and it tastes great as leftovers!
How to Make Vegan Instant Pot White Bean Stew
Ingredients
- 12 ounces (340g) dried white beans, such as cannellini or great northern beans, soaked overnight*
- 3 medium shallots, diced
- 4 garlic cloves, chopped
- 3 celery ribs, sliced
- 1 large or 2 small-to-medium Yukon Gold potatoes, scrubbed, peeled, and grated
- 3 1/2 cups (840 mL) vegetable broth
- 1 to 1 1/2 teaspoon ground cumin (use 1.5 tsp if you love cumin like I do)
- 1 teaspoon sweet or hot paprika
- Bouquet garni: 2 bay leaves + a few sprigs of flat-leaf parsley and thyme, tied tightly together with kitchen twine
- 1 ½ – 2 teaspoons kosher salt
- Freshly cracked black pepper to taste
- 1 (14.5-ounce / 410g) can crushed tomatoes
- 3 tablespoons (50g) tomato paste
- 1 large handful of Italian flat-leaf parsley, leaves and stems
- 1 large garlic clove, peeled and left whole
- 1 small organic lemon
- Coarse or flaky sea salt
- For serving (optional): fresh lemon juice, extra virgin olive oil, and crusty whole-grain bread
Directions
- Pour the vegetable broth into the Instant Pot. Add the soaked and drained white beans, shallots, garlic, celery, grated potatoes, cumin, paprika, salt, pepper, and the bouquet garni. Stir to combine.
- Pour the crushed tomatoes and scoop the tomato paste on top of the other ingredients, but do not stir. This prevents the tomatoes from blocking the Instant Pot’s heat sensor and burning.
- Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 12 minutes.
- While the stew is cooking, prepare the Gremolata Topping. Roughly chop the parsley. Use a Microplane to grate the garlic directly over the parsley and zest the lemon on top, being careful not to zest the white pith. Mix the garlic and lemon zest into the parsley and chop until everything is finely minced. Sprinkle with a bit of coarse or flaky sea salt.
- Once the 12-minute timer has completed and beeps, allow a natural pressure release.
- Open the pot and taste for seasonings, adding more salt if needed. Transfer the stew to individual bowls and top each with some gremolata. If desired, squeeze a little fresh lemon juice and drizzle with a bit of extra virgin olive oil, and serve with whole grain bread. Store leftovers in the fridge for up to 4-5 days.
How to Serve Vegan Instant Pot White Bean Stew
Enjoy your Vegan Instant Pot White Bean Stew warm in a bowl. Add a squeeze of lemon juice and a drizzle of extra virgin olive oil for extra flavor. Serve it with crusty whole-grain bread to soak up the delicious broth.
How to Store Vegan Instant Pot White Bean Stew
Store any leftover stew in an airtight container in the fridge. It will last for up to 4-5 days. You can also freeze it in a freezer-safe container for up to 3 months. Just thaw in the fridge before reheating.
Tips to Make Vegan Instant Pot White Bean Stew
- Soaking the beans overnight will help them cook faster and make them easier to digest.
- Adjust the spices according to your taste. If you love a stronger flavor, feel free to add more cumin or spices.
- For a thicker stew, blend a portion of the stew using an immersion blender before serving.
Variation
You can add other vegetables to the stew, like carrots or bell peppers, for extra flavor and nutrients. You can also use different types of beans if you prefer.
FAQs
1. Can I use canned beans instead of dried?
Yes, you can use canned white beans. If you do, skip the soaking and reduce the cooking time to about 5 minutes.
2. Is this recipe gluten-free?
Yes, this stew is naturally gluten-free since it uses beans and vegetables.
3. Can I make this stew without an Instant Pot?
Yes, you can make this stew on the stovetop. Just simmer the ingredients in a large pot for about 1-1.5 hours until the beans are soft. Adjust the liquid as needed.
