Vegan Instant Pot White Bean Stew
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
4
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Calories
399 kcal
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Course
Dinner
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Cuisine
Mediterranean, American
Vegan Instant Pot White Bean Stew
Description
Vegan Instant Pot White Bean Stew combines soaked dried white beans such as cannellini with diced shallots, garlic, celery, grated Yukon Gold potatoes, and a mixture of seasonings including cumin and paprika to create a slowly simmered stew. The beans and vegetables are layered with crushed tomatoes and tomato paste to prevent burning before pressure cooking for 12 minutes. The cooking method steams the ingredients gently under high pressure to tenderize the beans and meld flavors while preserving the texture of the other ingredients.
The stew's taste is enhanced by the earthy cumin and paprika and the acidity of tomatoes balanced by the starch from grated potatoes, which help naturally thicken the broth. The gremolata topping, made from chopped parsley, garlic, lemon zest, and coarse sea salt, adds a bright, fresh contrast to the rich stew.
This stew suits a hearty vegan meal, easily served alone or accompanied by fresh lemon juice, olive oil, and whole-grain bread for added texture and flavor. The use of an Instant Pot reduces cooking time compared to traditional methods while achieving tender beans and integrated flavors.
Soaking the beans overnight before cooking improves their texture and cooking time. Adjust broth quantities if using canned beans and be cautious of potential burn warnings by ensuring sufficient liquid in the pot.
Ingredients
- 12 ounces White beans dried, such as cannellini or great northern, soaked overnight
- 3 shallots diced, medium
- 4 garlic chopped, cloves
- 3 celery sliced, ribs
- 1 Yukon Gold potatoes scrubbed, peeled, and grated, large or 2 small-to-medium
- 3 1/2 cups vegetable broth
- 1 to 1 1/2 teaspoon cumin use 1.5 tsp if you love cumin like I do, ground
- 1 teaspoon sweet paprika or hot paprika
- bay leaves tied tightly together with kitchen twine, bouquet garni: 2 bay leaves plus a few sprigs of flat-leaf parsley and thyme
- parsley
- thyme
- 1 ½ - 2 teaspoons kosher salt
- black pepper freshly cracked, to taste
- 1 crushed tomatoes 14.5-ounce / 410g can
- 3 tablespoons tomato paste
Gremolata Topping
- 1 parsley leaves and stems, Italian flat-leaf, large handful
- 1 garlic peeled and left whole, large cloves
- 1 lemon small, organic
- sea salt coarse or flaky
- For serving (optional): fresh lemon juice, extra virgin olive oil, and crusty whole-grain bread
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 and scoop the tomato paste on top of the other ingredients, but do not stir, allowing the tomatoes to sit on top (this prevents the tomatoes from blocking the Instant Pot’s heat sensory and burning).
- Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 12 minutes.
- While the stew is cooking, prepare the Gremolata Topping. Roughly chop the parsley. Using a Microplane, grate the garlic directly over the parsley and zest the lemon on top of this mixture, taking care to not zest the white pith underneath the skin. Mix the garlic and lemon zest into the parsley and chop until everything is finely minced. Sprinkle with a bit of the coarse or flaky sea salt.
- Once the 12-minute timer has completed and beeps, allow a natural pressure release.
- Open the pot and taste for seasonings, adding more salt as needed. Transfer the stew to individual bowls, and top each with some gremolata. If desired, squeeze a little fresh lemon juice and drizzle with a bit of extra virgin olive oil, and serve with whole grain bread. Store leftovers in the fridge for up to 4-5 days.
Notes
- Soak dried white beans overnight with salt to improve texture and reduce cooking time.
- When using canned beans, reduce broth and shorten pressure cooking time to about 5-6 minutes.
- Grate potatoes to help thicken the stew naturally; if no grater is available, finely dice instead.
- Add slightly more water than suggested to prevent Instant Pot burn warnings, as models vary in sensitivity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 399 kcal
% Daily Value*
| Calories | 399kcal | 20% |
| Carbohydrates | 77g | 26% |
| Protein | 25g | 50% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 729mg | 30% |
| Potassium | 2263mg | 48% |
| Fiber | 19g | 76% |
| Sugar | 11g | 22% |
| Vitamin A | 763IU | 15% |
| Vitamin C | 32mg | 36% |
| Calcium | 277mg | 28% |
| Iron | 12mg | 67% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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