Incredibly flavorful, rich, hearty and filling, this Instant Pot Vegan Beef Stew is one of the most beloved of all comfort foods, and the best part is that it is ready in under 25 minutes.  It’s super easy to make; put all the ingredients into an Instant Pot for 14 minutes, and you are ready for a perfectly seasoned and hearty stew that is rich, thick, and delicious. Whole Food Plant Based, vegan, no oil, no sugar, no highly processed ingredients and gluten free.

Hi!  Robin here.

I absolutely love, love, love this Instant Pot Vegan Beef Stew.  It is so delicious, flavorful, and rich.  TP109 fell in love with it at first bite.  He said “Wow, this really tastes like beef stew.  The brown lentils are a nice touch, very hearty!  I don’t miss the beef at all.”

Monkey and I have been playing with a Vegan Beef Stew recipe for months and months.  We kept trying various versions, but when we got an instant pot, it took this stew over the top.  I believe the Instant Pot pressure cooker infuses the lentils and veggies with a ton of flavor.

Vegan Red and White Wines

One question that we get asked a lot is can I omit the wine?  This is one recipe where I feel the wine plays a huge role in flavor. You can totally omit it, but I feel like the stew would not be as flavorful.  In my humble opinion, the red wine makes the stew.

We use vegan wines in some of our recipes.  The alcohol evaporates and you are left with a beautiful note that really impacts the flavor.  It is worth the purchase to not sacrifice the rich flavor.

This post contains affiliate links, and I may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

Can I make this recipe on the stove top?

Yes, you can, you just need to sauté the Battuto ingredients in a large ceramic/enamel lined Dutch oven, then follow the rest of the directions and cook until the lentils and potatoes are tender (about 30-40 minutes depending on size of potatoes), then add the frozen peas and slurry, bring back to a boil so it thickens, and you should be good!

Chris Taste Test

I cannot wait for Chris to try this recipe.  Before he became a vegetarian, he loved beef stew.  Whenever he came home from college, I always made sure I had a huge vat of beef stew ready for him.  Monkey and I are making plans to visit him in May so we plan to make it for Chris, Katie, and Charlotte.   I also want to get Chris an Instant Pot since they are so crazy, insanely busy, I think he will find it a real-time saver.

Ameera here!

This stew is crazy good! I can’t get over how much it tastes like beef stew, only better since I love lentils.  Lentils are packed with protein.  There are 12 grams of protein in ½ cup of lentils and 9 grams of fiber. They are excellent for stabilizing blood sugar as they help in slowing down digestion.  This can be especially helpful for those with diabetes, insulin resistance or hypoglycemia.  Lentils are heart healthy as they are a good source of folate and magnesium, which are big contributors to heart health. Your Homocysteine levels are lowered by folate, and magnesium improves blood flow.  Lentils also have a decent amount of iron in them.  This is especially good for women who are more at risk for iron deficiency.

Palouse Brand Small Brown Lentils

Lentils are a staple in our house.  We buy them in bulk via Amazon from Palouse Brand in California. They do not carry the certified gluten free label, but I love that Palouse Brand has a facility Allergen Control Program where they do gluten testing to ensure their cleaning programs are working properly.

If you have any concerns, you can send an email to their customer support with the specific lot code and they will send you additional information to ensure the lentils you have purchased are gluten free.

Store lentils in an airtight container in a cool, dry, and dark place.  Stored this way, they will keep up to 12 months.  The age of lentils can impact cooking times.  The older the lentil, the drier it can become, meaning older lentils may require a longer cooking time. Additionally, this is not a sponsored advertisement for Palouse Brand, we just love them and want to share it with you.

We sure hope you give this recipe a try, it is a winner in our home.  Winner, Winner, Veggie Stew Dinner!

Products Used:

• Instant Pot
• Food processor for the Buttuto
• Strainer (to rinse the lentils)

Instant Pot Vegan Beef Stew

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 10 minutes
• Cook Time: 14 minutes
• Total Time: 24 minutes
• Yield: 11 Cups 1x
• Category: Stew
• Method: Instant Pot
• Cuisine: American

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Description

Incredibly flavorful, rich, hearty and filling, this Instant Pot Vegan Beef Stew is the most beloved of all comfort foods, and the best part is that it is ready in under 25 minutes.  It’s super easy to make; put all the ingredients into an Instant Pot for 14 minutes, and you are ready for a perfectly seasoned and hearty stew that is rich, thick, and delicious. Whole Food Plant Based, vegan, no oil, no sugar, no highly processed ingredients and gluten free.

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Ingredients

Scale 1x2x3x

Battuto Ingredients:

• 1 large yellow onion (finely minced in a food processor)
• 1 celery rib (finely minced in a food processor
• 1 carrot (finely minced in a food processor)
• 4 garlic cloves  (finely minced in a food processor)

Veggie Stew Ingredients:

• 4 cups vegetable broth *
• 1 cup red wine *
• 1 – [ 14.5 oz. can ] petite diced tomatoes
• 1 – [ 8 oz. can ] tomato sauce
• 4 medium Yukon Gold potatoes, cut into 1 ½ inch cubes (unpeeled)
• ¾ cup small brown lentils (uncooked, rinsed well*)
• 4 carrots (peeled and sliced into pennies on the diagonal)
• 3 celery ribs (peeled and sliced on the diagonal)
• 1 ½ cups frozen peas

Spice/Herb Ingredients: 

• 2 teaspoons Italian seasoning
• 1 ½ teaspoon crushed rosemary
• 1 teaspoon rubbed sage
• 1 bay leaf
• 1 teaspoon sweet paprika
• 1 teaspoon dried parsley
• 3 teaspoons sea salt (+/-) *
• ¼ teaspoon black pepper (+/-)

Slurry Ingredients:

• 2 Tablespoons cornstarch (or arrow root)
• 4 Tablespoons unsweetened plain plant milk
• Whisk the cornstarch with the plant milk to create a slurry.

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Instructions

1. Add the Battuto ingredients (onion, carrot, celery, and garlic) into a food processor, and process until the veggies are very finely minced, then add the Buttuto to the Instant Pot (no need to use sauté mode).
2. Add all other remaining ingredients (except the peas and Slurry Ingredients) to the Instant Pot.
3. Set the Instant Pot manual high pressure cook for 14 minutes. When finished, allow to sit for 2 minutes, then do a quick release.
4. Once all the pressure is released, carefully remove the lid, remove the bay leaf (discard), and add in the frozen peas and slurry mixture. Stir to mix well.
5. Serve.

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Notes

*Vegetable Stock:  We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.

*Small Brown Lentils (Pardina/Spanish Brown):  You can substitute any type of lentil for the brown lentil (other than red); however, you may need to adjust the cooking time.  Small brown lentils typically cook a little faster than green lentils.  We have found that the Small Brown Lentil works beautifully with this recipe.

*Red Wine:  We used Honoro Vera Red Wine.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Serving: Makes 11 cups.

Storage:  Refrigerate or freeze.  

This post contains affiliate links, and I may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.