Instant Pot Italian Vegetables and Bean Stew
This Instant Pot Italian Vegetables and Bean Stew is a hearty and flavorful dish that’s perfect for lunch or dinner. Packed with a variety of vegetables and protein-rich beans, this stew is whole food plant-based and oil-free. It’s easy to prepare and can be made in under 30 minutes in the Instant Pot.
Ingredients
- 1 can 15 oz cannellini beans or kidney beans, rinsed and drained
- 1 cup diced tomatoes fresh or canned
- 1 cup diced zucchini
- 1 cup diced bell pepper any color
- 1 cup diced carrots
- 1 small onion diced
- 2 cloves garlic minced
- 2 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes optional, for heat
- salt and pepper to taste
- fresh basil or parsley chopped (for garnish)
Instructions
- Sauté the Vegetables: Set the Instant Pot to the sauté function. Add the diced onion and bell pepper, and cook for about 3-4 minutes until softened. Add the minced garlic and sauté for another minute until fragrant.
- Add Remaining Ingredients: Stir in the diced tomatoes, zucchini, carrots, cannellini beans, vegetable broth, dried basil, oregano, red pepper flakes (if using), salt, and pepper. Mix well to combine.
- Pressure Cook: Close the lid of the Instant Pot, set the valve to sealing, and cook on high pressure for 10 minutes. Once the cooking time is complete, allow for a natural pressure release for about 5 minutes, then quick release any remaining pressure.
- Serve: Carefully remove the lid and stir the stew. Adjust seasoning with additional salt and pepper if desired.
- Garnish and Enjoy: Ladle the stew into bowls and garnish with fresh basil or parsley. Serve hot with whole grain bread or over cooked quinoa for a complete meal.
Notes
Notes:
Customize the Vegetables: Feel free to add other vegetables such as spinach, kale, or mushrooms for added nutrition and flavor.
Make It Ahead:
This stew can be made in advance and stored in the refrigerator for up to 4 days, making it great for meal prep.
Add Whole Grains-
Serve the stew over brown rice, or quinoa for a heartier meal.
Vegan, Gluten-Free, Oil-Free, Whole Food Plant Based
Nutrition
Calories: 280kcalCarbohydrates: 45gProtein: 12gFiber: 12gSugar: 6g
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