This aromatic, hearty bowl of Instant Pot Vegan "Beef" Stew riffs off from my amazing vegan beef stew recipe. The Instant Pot version comes together quickly with all of the deliciousness intact.
If swaddling yourself in a blanket and plunking down on a couch, a bowl of piping hot stew warming your hands, is your idea of dealing with the brain-freezing chill that's enveloped us these past few days, I have the perfect recipe for you today: my Instant Pot Vegan "Beef" Stew with Soy Curls. It's filled with healthy protein, tons of veggies, and savory, fragrant herbs.
Even better, you'll need to get out from under your blanket for just a few minutes to put this together in your Instant Pot.
I have shared vegan meat stews with you before, and I have always stuck with a rather traditional recipe that includes celery, carrots, onions, and potatoes. The herbs, and I use a lot of them, are key to making this recipe shine without the meat, so don't leave them out.
I really enjoy cooking with soy curls because they have great texture and texture is really a key requirement in this stew. The carrots cook to soft velvetiness, the potatoes are creamy, and the chewy soy curls make this recipe all the better. If you want to make this stew soy-free, use a meaty mushroom instead, like portobello or shiitake or cremini.
You can also, of course, use both the mushrooms and the soy curls, as I sometimes do. Double the fun.
More hearty vegan stews
- Vegan Mushroom Stew
- Vegan Chesapeake Chowder
- Vegan Jamaican Mango Stew
- Vegan Irish Stew
- Vegan Tempeh Stew
Instant Pot Vegan "Beef" Stew with Soy Curls
Ingredients
- 2 cups soy curls (TVP chunks work too)
- 1 teaspoon dry sage
- 1 teaspoon dry rosemary
- 1 teaspoon dry oregano
- ¼ cup flour
- 2 tablespoon olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 carrots, diced
- 2 sticks celery, chopped
- 4 potatoes, diced
- ¼ cup red wine (optional)
- 2 cups frozen green peas
- 2 tablespoon liquid aminos (optional)
- 1 tablespoon tomato paste
- Salt and ground black pepper to taste
- Chopped parsley for garnish
- 1 tablespoon vegan butter
- About 4 cups vegetable stock or broth
Instructions
- Reconstitute the soy curls by soaking them in hot water for 10 minutes. Drain and squeeze to remove excess moisture, then toss them in a bowl with half the herbs, salt, ground black pepper and flour.
- Heat the oil in the Instant Pot, press the saute button, and set it to low. Add the soy curls and cook, stirring constantly, for a couple of minutes, until they start to brown a little. I find the Instant Pot saute function at normal tends to heat up too fast, so setting it to low is preferable to give the soy curls some time to brown. If they start to stick, add some vegetable stock.
- Add the onions, garlic, celery, carrots and potatoes and stir to mix. Add the wine if using, and let it cook a further couple of minutes until most of the liquid has evaporated. Add the tomato paste along with the remaining herbs and liquid aminos, if using. Mix well.
- Add three cups of vegetable stock. Click the lid of the Instant Pot into place. Press the manual button and set to 15 minutes to pressure cook.
- Once the steam has released, open the Instant Pot and add the frozen peas and vegan butter. Mix well, check if more salt and black pepper are needed, and stir in parsley.
- Serve hot.
Recipe notes
- I love this stew over a bed of quinoa or with a crusty bread like a baguette.
MM
This stew is off the charts fantastic! OMG yum! I used the four cups of broth you have listed in the ingredients even though the instructions say three. It just made more yumminess. I've just started cooking with soy curls and this was my second recipe. I'll definitely be trying more of your recipes. Thank you so much!!
Vaishali
So happy to hear! 🙂 Thanks for letting me know you enjoyed the stew.
Evelyn
I love this recipe! I made it a lot during the lockdown of 2020. It is so good, tastes a bit like the inside of a pot pie.
Thank you so much!
Vaishali
Hi Evelyn, so happy you tried it! Thanks for letting me know.
Andrea
I made this today and it was delicious! I added a touch of of vegan worcestershire sauce after it was done cooking as well. Turned out amazing! I wasn't much of a stew fan until today.
Vaishali
Andrea, so happy to hear!
ERic Wrate
Can I buy MEATLESS English Stew in a can. If so please give me the name to look for. I am not a cook.
Thanks
Eric Wrate
Eve
I have made your recipe so many times, my whole family loves it, even my picky 10 year old son. I often serve it with polenta, it's delicious. Thank you!
Liz Gmehling
Wholly cow this was delish...ok my 20 year son made this for dinner for his Dad's St Patty's Day birthday.
A few little tweeks...we added about 3 additional tbsp of soy sauce ( that was our Unami on hand) he forgot the peas, but that's ok, and instead of wine added Guiness. Now the Guiness made it a bit bitter, so I adjusted with some 1/2 tblsp rice wine vinegar and 2 tablespoons of nooch. Oh and loads of fresh cracked pepper...Holy gawd I regret not telling him to dble the batch. No leftovers!! Gonna make it again!!
Susan Roman
My husband and I have talked about how we can not replace all our meat recipes with plant based ones. We have to get used to new flavours. But, OMG...this replaced our beef stew recipe. To the poster who left out the wine and coconut aminos...well, duh...of course it was bland, you don't have all the umami and acid components. As written with some added kale because I had to use it up, this recipe is 5+stars!
Vaishali
Thanks for the feedback, Susan, and so happy you tried and loved it!
JC
I didn't find this to be as good as I had hoped. It could have been operator error but I don't think so. I didn't add the wine or the liquid aminos. The flavor was rather bland.
Sarah Gadd
With instant pot recipes I just throw the dry top chucks in a the pressure cooker cooks them? How much extra liquid would you suggest I put in for doing that?
Thanks!
Vaishali
A cup would be perfect!
Einav
This looks delicious!
Did you do quick release or natural?
Vaishali
You can do either. Wait 10 minutes after cooking if you do a quick release.
Thera
This was very good! And thanks for the tip to turn down the sauté function. I added some finely chopped kale along with the peas at the end, and served with rice.
Meg Richard
We really enjoyed this stew. I'm eating leftovers now and loving them. I ordered the soy curls online for this stew specifically. So far it's my favorite thing to make with them. I don't have an Instant Pot, but I have a Power Pressure Cooker XL (which I think is similar). But, I changed the recipe to saute up to step 3 on the stove in a saucepan. I transferred to Power Pressure Cooker at Step 4 and followed directions from there and it was done perfectly. Thanks for the recipe!
Ellen Lederman
This sounds good. I did buy soy curls once and liked them but never got them again. Probably it's because the most cost-effective way was to buy it online and in a pack of 3, which lasted for a really long time.
The weather in Atlanta has been very conducive to stews---much colder than normal---so this may be in my future, over quinoa.
You and I are similar with our perspective and use of olive oil---using it very moderately. But have you heard about algae oil? It's new. Supposedly no taste, high flash point, less saturated fat. Should get my first bottle in a couple of days.
Vaishali
Hmm, can't say I've heard of algae oil, but definitely interested now. Sounds like a good cooking oil. I will keep an eye out.
I too bought the soy curls online, and I really like the texture.