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–+ servings
Merry

Best Instant Pot White Bean Stew – Vegan, Easy, & Ready Fast

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Stew
Cuisine: Vegan
Ingredients Method Notes

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

Method
 

  1. 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.
  2. Add Ingredients: Mix in potatoes, beans, tomatoes, vegetable broth, thyme, paprika, bay leaf, salt, and pepper.
  3. 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.
  4. Add Greens and Lemon Juice: Stir in kale or spinach until wilted. Finish with lemon juice and adjust seasoning.
  5. 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.

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