Instant Pot Potato Veggie Stew

InstantPot Potato Veggie Stew/

This is one of my favorite go-to comfort dishes. Throw everything in the Instant Pot. Set it and forget it.  Most likely you have all  of these ingredients on hand all the time, so even if you decide to cook this last-minute, no problem! Enjoy!

Serves 4

Prep Time: 15 minutes   Cook Time: 6 (after pressure cooker comes to pressure)



1 large onion, chopped

3-4 cloves of garlic, minced

1/8 to ¼ tsp. of hot pepper flakes

1 cup frozen sweet corn, thawed

1 cup frozen peas, thawed

1 tsp. dried thyme

1 tsp. dried rosemary

1 tsp. fennel seeds

6-8 small Yukon gold potatoes, quartered or cut into bite sized pieces

1 15 oz. can of cannellini beans, drained & rinsed

2-¼ cup of vegetable broth (home-made or low-sodium store-bought)

1 Tbsp. apple cider vinegar

Fresh pepper to taste

1 -2 Tbsp. of Dijon mustard

1-2 handfuls of baby spinach



  • Press sauté button on the Instant Pot
  • Add onions and hot pepper flakes. Sauté for 3-4 minutes, until onions start to brown a little. If necessary add a little water to keep them from sticking.
  • Add garlic, herbs, corn and peas and sauté until vegetables are heated through.
  • Add potatoes, beans, vegetable broth and apple cider.
  • Turn off sauté mode.
  • Add lid and close. Make sure steam valve is set to sealing.
  • Press manual button and set to 6 minutes.
  • Once the cooking time is up, you can do an Instant Pressure Release or let the pressure come down naturally. Both work.
  • Carefully open the Instant Pot, making sure you are holding the lid away from you.
  • Add mustard and stir.
  • Add spinach, stir and wait until it is slightly wilted before serving.


If you are in a real hurry, you could skip the sauté part and just add everything to the pressure cooker at once.

I like my stew to be rather thick, so I let it sit on warming with the lid off, to let some of the extra liquid evaporate.

You can also cook this on the stove top in a medium-large pot. Follow the instructions above. You may need to start with 2 ½ cups of broth. After sautéing and adding all ingredients (except mustard and baby spinach) bring to a boil, reduce heat to simmer. Add lid and let simmer until potatoes are cooked. Start testing at 10 minutes. When the potatoes are done, add mustard and spinach as in directions above.


(Disclosure: I do not receive any compensation whatsoever for endorsing this appliance.)


8 thoughts on “Instant Pot Potato Veggie Stew

  1. Doris says:

    I was just “gifted” with an Instant Pot and look forward to trying out some recipes. This looks like a good one! Thanks for posting!


  2. Wendy says:

    This is really good, it’s a regular repeat in my kitchen! I find it better to add the corn and peas at the end (when the cooking time is over) and just let them warm up in the stew. Otherwise the peas especially get really overcooked and turn a beige/lifeless colour in the pressure cooker.


    • Nourish Yourself Now says:

      Great! Thanks for the heads up, Wendy :-)! Wondering, how long you are letting this stew sit before you are releasing steam. You may need to release sooner. Have not had the problem with discolored veggies, my peas and corn stay bright. Keep me posted.


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