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Imagine a chilly evening, and you’re craving something hearty, nourishing, and comforting. That’s where a bowl of Vegan Instant Pot White Bean Stew steps in. With its creamy texture, flavorful herbs, and wholesome ingredients, it’s the ultimate comfort food for you and your loved ones. Plus, it’s a one-pot wonder, which means less cleanup and more time to enjoy your meal. Whether you’re a seasoned cook or just starting, this recipe is a breeze to prepare and delivers on taste, nutrition, and convenience.
Why You’ll Love This Recipe
- Quick and Easy: Perfect for busy weeknights, the Instant Pot does most of the work for you.
- Nutrient-Dense: Packed with protein, fiber, and vitamins, this stew keeps you full and energized.
- Customizable: Add your favorite vegetables or spices to make it your own.
- Eco-Friendly: Made with plant-based ingredients that are good for you and the planet.
Ingredients
Here’s everything you’ll need to make this hearty stew:
| Ingredient | Quantity |
|---|---|
| Dried white beans (e.g., cannellini or navy beans) | 1 cup |
| Vegetable broth | 4 cups |
| Olive oil | 2 tbsp |
| Onion, diced | 1 large |
| Garlic, minced | 4 cloves |
| Carrots, chopped | 2 medium |
| Celery stalks, chopped | 2 medium |
| Potatoes, diced | 2 medium |
| Canned diced tomatoes | 1 cup |
| Bay leaf | 1 |
| Fresh thyme | 1 tsp |
| Smoked paprika | 1 tsp |
| Salt and pepper | To taste |
| Kale or spinach (optional) | 2 cups |
| Lemon juice | 1 tbsp |
Instructions
Step 1: Prepare the Ingredients
- Rinse and soak the white beans overnight if you prefer a softer texture. Drain before use.
- Chop the vegetables and set them aside.
Step 2: Sauté Aromatics
- Turn your Instant Pot to the sauté setting.
- Heat the olive oil and add the diced onion, cooking until translucent.
- Add the garlic, carrots, and celery, and cook for 2-3 minutes, stirring frequently.
Step 3: Add Ingredients
- Add the potatoes, diced tomatoes, soaked beans, vegetable broth, bay leaf, thyme, smoked paprika, salt, and pepper. Stir to combine.
Step 4: Pressure Cook
- Secure the Instant Pot lid and set it to the “Sealing” position.
- Cook on high pressure for 30 minutes. If you’re using canned beans, reduce the cooking time to 15 minutes.
- Allow the pressure to release naturally for 10 minutes before manually venting.
Step 5: Add Greens and Lemon Juice
- Stir in the kale or spinach until wilted.
- Add a splash of lemon juice for brightness. Adjust seasoning as needed.
Step 6: Serve and Enjoy
- Ladle the stew into bowls and serve with crusty bread or a side salad.
Nutrition Information
| Nutrient | Per Serving (Approx.) |
|---|---|
| Calories | 210 |
| Protein | 12g |
| Fiber | 8g |
| Carbohydrates | 30g |
| Fat | 6g |
| Sodium | 600mg |
Tips for Perfect White Bean Stew
- Use Fresh Herbs: Fresh thyme and bay leaf elevate the flavor.
- Don’t Skip the Lemon Juice: It balances the richness of the beans.
- Add Texture: If you prefer a thicker stew, mash some of the beans with a fork.
- Storage: Refrigerate leftovers for up to 5 days or freeze for up to 3 months.
FAQs
1. Can I make this recipe without an Instant Pot?
Yes! Use a stovetop pot. Sauté the aromatics, add the ingredients, and simmer for 45-60 minutes until the beans are tender.
2. What beans work best for this recipe?
Cannellini, navy, or great northern beans are ideal due to their creamy texture.
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3. Can I use canned beans?
Absolutely! Reduce the cooking time to 15 minutes and drain the beans before adding them.
4. How can I make this stew gluten-free?
This recipe is naturally gluten-free. Just ensure your vegetable broth is certified gluten-free.
5. Can I add more vegetables?
Yes, zucchini, bell peppers, or butternut squash make great additions.
6. What can I serve with this stew?
Pair it with crusty bread, a simple green salad, or rice for a complete meal.
Conclusion
This Vegan Instant Pot White Bean Stew is more than a meal—it’s a warm hug in a bowl. It’s perfect for anyone who loves hearty, plant-based dishes that are easy to prepare and full of flavor. Whether you’re meal prepping or looking for a quick dinner solution, this stew is a must-try.
Ready to experience the cozy magic of this dish? Grab your Instant Pot and get cooking!
Best Instant Pot White Bean Stew – Vegan, Easy, & Ready Fast
- Total Time: 40 minutes
- Yield: 4 servings
Description
A hearty, plant-based stew filled with tender white beans, fresh vegetables, and warming spices. Made effortlessly in an Instant Pot, this recipe is comforting, nutritious, and perfect for busy weeknights or cozy weekends.
Ingredients
- 1 cup dried white beans (or 2 cups canned)
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 2 medium potatoes, diced
- 1 cup canned diced tomatoes
- 1 tsp fresh thyme
- 1 tsp smoked paprika
- 1 bay leaf
- Salt and pepper to taste
- 2 cups kale or spinach (optional)
- 1 tbsp lemon juice
Instructions
- Sauté Aromatics: Heat olive oil in the Instant Pot on the sauté setting. Cook onion until translucent, then add garlic, carrots, and celery. Sauté for 2-3 minutes.
- Add Ingredients: Mix in potatoes, beans, tomatoes, vegetable broth, thyme, paprika, bay leaf, salt, and pepper.
- Pressure Cook: Secure the lid, set the valve to “Sealing,” and pressure cook on high for 30 minutes (15 minutes for canned beans). Let the pressure release naturally for 10 minutes before venting manually.
- Add Greens and Lemon Juice: Stir in kale or spinach until wilted. Finish with lemon juice and adjust seasoning.
- Serve: Ladle into bowls and enjoy warm, perhaps with crusty bread.
Notes
- Soaking dried beans overnight will reduce cooking time.
- Store leftovers in the fridge for up to 5 days or freeze for 3 months.
- Add more broth for a soupier consistency.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Stew
- Method: Pressure Cooking
- Cuisine: Vegan
