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Instant Pot Bean Stew Recipe

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Instant Pot Beans and Rice Real Food Real Deals
Instant Pot Beans and Rice Real Food Real Deals from realfoodrealdeals.com

Description

This Instant Pot Bean Stew is a comforting and delicious vegan stew made with a variety of beans, vegetables, and seasonings. It’s an easy dinner recipe that can be made in just 30 minutes and is perfect for busy weeknights. Serve it over a bed of brown rice or quinoa for a complete meal that is both hearty and nutritious.

Prep Time

This Instant Pot Bean Stew recipe is quick and easy to make, with a total prep time of only 10 minutes. All you need to do is chop the vegetables, measure out the spices, and measure out the beans. Once that’s done, you’re ready to cook!

Cook Time

This Instant Pot Bean Stew is ready in just 30 minutes. All you need to do is set the Instant Pot to high pressure for 20 minutes, followed by a 10-minute natural pressure release. Once the pressure is released, your Instant Pot Bean Stew is ready to be served.

Ingredients

To make this Instant Pot Bean Stew recipe, you will need the following ingredients:

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup vegetable broth
  • 1 (14-ounce) can diced tomatoes
  • 1 (14-ounce) can black beans, drained and rinsed
  • 1 (14-ounce) can red kidney beans, drained and rinsed
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons freshly squeezed lemon juice

Instructions

To make this Instant Pot Bean Stew recipe, follow these instructions:

  1. Set the Instant Pot to the sauté setting. Heat the olive oil for 1 minute, then add the onion and garlic. Sauté for 2-3 minutes, until the onion is softened.
  2. Add the carrots and celery and sauté for an additional 2 minutes.
  3. Add the oregano, thyme, smoked paprika, cumin, red pepper flakes, salt, and pepper. Stir to combine.
  4. Add the vegetable broth, diced tomatoes, black beans, and red kidney beans. Stir to combine.
  5. Secure the lid and set the Instant Pot to high pressure for 20 minutes. Once the cooking time is complete, allow the pressure to naturally release for 10 minutes.
  6. Remove the lid and stir in the parsley and lemon juice. Taste and adjust the seasoning, if necessary.
  7. Serve the Instant Pot Bean Stew over a bed of brown rice or quinoa.

Equipment

To make this Instant Pot Bean Stew recipe, you will need the following equipment:

  • Instant Pot
  • Knife
  • Cutting board
  • Measuring cups and spoons
  • Wooden spoon

Notes

This Instant Pot Bean Stew recipe is vegan and gluten-free, so it’s perfect for those with dietary restrictions. If you don’t have an Instant Pot, you can make this recipe in a slow cooker. Simply follow the instructions above, but cook the stew on low for 4-5 hours or on high for 2-3 hours.

Nutrition: Per Serving

This Instant Pot Bean Stew recipe makes 4 servings. Each serving contains approximately 200 calories, 10 grams of fat, 25 grams of carbohydrates, 7 grams of fiber, 5 grams of sugar, and 9 grams of protein.

Recipe Tips

This Instant Pot Bean Stew is a great meal prep recipe, as it can be made in advance and stored in the refrigerator or freezer. To make it ahead of time, simply prepare the stew according to the instructions, then store it in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

If you like your stew to be extra flavorful, try adding a few tablespoons of tomato paste before cooking. This will add an extra depth of flavor that is sure to please.

You can also add other vegetables to this stew, such as bell peppers, zucchini, or squash. Just be sure to adjust the cooking time accordingly.


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