Description
A comforting vegan stew made in the Instant Pot, featuring creamy white beans combined with aromatic vegetables and spices.
Ingredients
Scale
- 12 ounces dried white beans (cannellini or great northern), soaked overnight
- 3 medium shallots, diced
- 4 garlic cloves, chopped
- 3 celery ribs, sliced
- 1 large or 2 small Yukon Gold potatoes, peeled and grated
- 3 1/2 cups vegetable broth
- 1 to 1 1/2 teaspoons ground cumin
- 1 teaspoon sweet or hot paprika
- 2 bay leaves
- Fresh flat-leaf parsley and thyme sprigs
- 1 1/2 – 2 teaspoons kosher salt
- Freshly cracked black pepper, to taste
- 1 (14.5-ounce) can crushed tomatoes
- 3 tablespoons tomato paste
- 1 large handful of Italian flat-leaf parsley, leaves and stems, for gremolata
- 1 large garlic clove, peeled and left whole, for gremolata
- 1 small organic lemon, for gremolata
- Coarse or flaky sea salt, for gremolata
- Fresh lemon juice (optional, for serving)
- Extra virgin olive oil (optional, for serving)
- Crusty whole-grain bread (optional, for serving)
Instructions
- 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 over the mixture and scoop the tomato paste on top without stirring.
- Secure the lid and set the Pressure Release to Sealing. Select Pressure Cook at high pressure for 12 minutes.
- Prepare the gremolata by chopping parsley, grating garlic, and zesting the lemon. Season with sea salt to taste.
- Once the cook time is complete, allow for a natural pressure release for about 10 minutes before switching the Pressure Release to Venting.
- Open the pot, taste the stew, and adjust the seasonings as necessary.
- Dish the stew into bowls, top with the gremolata, and drizzle with olive oil before serving with lemon and bread.
Notes
Store leftovers in the fridge for up to 4-5 days or freeze for up to 3 months. For variations, add vegetables or spices to customize the flavor.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 800mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 13g
- Protein: 15g
- Cholesterol: 0mg
Keywords: vegan stew, white bean stew, Instant Pot recipe, comfort food, healthy dinner
