Vegan Beef Stew (Instant Pot Recipe)

Vegan Beef Stew (Instant Pot Recipe)

We want to show you how to make our vegan beef stew instant pot recipe in 25 mins! We use vegan beef tips from gardein but you can use any vegan beef substitute you want.

I grew up in a non-vegan home where beef stew was always a staple during the winter. After becoming a vegan athlete, I found a way to make my beef stew vegan! Stew is just so filling and it warms your entire body which is very necessary for these cold winters.

Most traditional stew recipes will need to cook for at least a couple of hours, but with an instant pot, this vegan beef stew recipe is cooked in 10 min!

Instant Pot Vegan Beef Stew

How To Make: Instant Pot Vegan Beef Stew

Instant pot recipes are so quick & easy! For this vegan stew, you just add your ingredients to the instant pot & it’s good to go! We used seasonal vegetables for this recipe to make it nutritious and delicious, but you can use any vegetables you like in a stew!

  1. Chop onions, celery, and carrots into equal sizes.
  2. Chop your potato into 1-inch cubes. Optionally, if you want to add rutabaga, peel and chop into 1-inch cubes. To peel rutabaga simply put your knife at a 45-degree angle and slice off the outer layer of the skin one chunk at a time. If you chop off the ends first it’s easier to see where to peel.
  3. Add all the veggies and seasoning (mentioned in the recipe card below), except for the cornstarch, into the Instant Pot. Stir to make sure they’re all combined.
  4. Cook on high pressure for 10 minutes.
  5. While stew cooks in a separate bowl combine cornstarch and water into a slurry.
  6. Add corn starch slurry into instant pot stew and stir continuously until slightly thickened. Done!
  7. Serve with toasted bread or dumplings.

We used Gardein Beef Tips for added protein and texture but you can make a vegan stew without them, or use whichever vegan beef tip product you love! Also, make sure you don’t skip the vegan no beef bouillon! We tried making this recipe with vegetable bouillon and it just didn’t have the same flavour profile. I linked the one we use (and love) below.

Vegan Beef Stew

Kitchen Equipment I used for recipe:

The 9-1 absolute unit Air Fryer, Instant Pot, Dehydrator – I was actually very anti-Instant-pot/Air fryer for a long time and bought a couple in the past and could never get them to work or make any of the food taste good. This spaceship of an appliance changed everything! I make everything in it now! Desserts, Dinners, Dog Treats, you name it and I can make it in this beast. Highly recommend!

Vegan, no beef, beef bouillon – We use the paste one but their cubes work the same way! I haven’t found any products that add as much flavour as “Better Than Bouillon” products can. Note: this stuff is potent so it can take over a dish. If it’s your first time using it add in a little.

Vegan Beef Stew (Instant Pot Recipe)

Vegan Beef Stew (Instant Pot Recipe)

John Rush
Vegan beef stew instant pot recipe in 25 mins! This week we're utilizing the Instant Pot to make a quick and easy vegan beef stew recipe! A hearty meal to warm the body and fill your sould with happiness! We use vegan beef tips from gardein but you can use any vegan substitute you want.
5 from 3 votes
Prep Time 10 mins
Cook Time 10 mins
Pressure Build 5 mins
Total Time 25 mins
Course Dinner
Cuisine Vegan
Servings 4 people
Calories 402 kcal


  • Pressure Cooker


  • 1 Package Gardein Beef Tips optional
  • ½ Onion yellow
  • 2 Carrots
  • 2 Stalks Celery
  • 1 cup Peas
  • 2 Small Yellow Potatoes
  • 1 Medium Rutabaga optional
  • 3 cups Water
  • 2 tbsp Garlic minced
  • 1 cup Red Wine your choice
  • 2 tsp No beef, beef bouillon
  • 1 tsp Onion powder
  • ½ tsp italian seasoning
  • ¼ tsp Paprika
  • 1 tbsp Corn Starch


Vegan Beef Stew

  • Chop onions, celery, and carrots into equal sizes.
  • Chop potato into 1-inch cubes. Peel and chop rutabaga into 1-inch cubes.
  • Add all ingredients to the pressure cooker except cornstarch. Stir to make sure they're all combined.
  • Seal and cook on high pressure for 10 min.
  • While stew is cooking, whisk together 1 tbsp cornstarch to 1 tbsp water (more if you want it thicker) in a separate bowl.
  • When the stew is done in the pressure cooker stir in the cornstarch slurry.
  • Serve with toasty bread or dumplings.

Pups Notes

  1. Try not to use old red wine that’s been sitting out that will change the flavour of it. Crack a fresh bottle and enjoy yourself while you cook!
  2. Don’t add the cornstarch directly into the stew. It will clump up and won’t have the desired effect. Turn it into a slurry (see instructions) first then add.


Serving: 2cupsCalories: 402kcalCarbohydrates: 39gProtein: 17.5gFat: 6gSaturated Fat: 3.6gPolyunsaturated Fat: 6.5gMonounsaturated Fat: 11.2gSodium: 411mgPotassium: 750mgFiber: 9gSugar: 12gVitamin A: 6611IUVitamin C: 47mgCalcium: 112mgIron: 4.2mg
Keyword beef stew, instant pot, stew, vegan, vegan beef stew
Did you try this recipe?Tag us! @Rescuedogkitchen or use the hashtag #ForTheDogs!

If you try this recipe, please leave it a 5-star review in the comments section below! I’d love to hear from you! You can rate it, comment about it, sending me pictures about it by tagging us on Instagram @RescueDogKitchen.

Nutrition Facts

The nutrition information presented here is for all of the ingredients. I take all of the nutritional information from Cronometer a nutritional tracker website that provides you with a lot of great information, especially regarding micronutrients!

Nutrition Facts

4 servings per container

Serving Size1 g

  • Amount Per ServingCalories402
  • % Daily Value *
  • Total Fat 6g 10%
    • Sodium 411mg 18%
    • Potassium 740mg 22%
    • Total Carbohydrate 39g 13%
      • Dietary Fiber 9g 36%
      • Sugars 12g
    • Protein 17.5g 35%

    • Vitamin A 220%
    • Vitamin C 52%
    • Calcium 11%
    • Iron 54%
    • Vitamin E 11%
    • Vitamin K 22%
    • Thiamin 45%
    • Riboflavin 26%
    • Niacin 22%
    • Vitamin B6 33%
    • Vitamin B12 8%
    • Folate 35%
    • Phosphorus 32%
    • Magnesium 14%
    • Zinc 11%
    • Selenium 13%
    • Copper 31%
    • Manganese 31%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Now for the thick of it, the nutritional information!

    Like a lot of the chilis and stews we make on this blog (and most blogs) they are filled to the brim with nutrition! Unsurprising when you throw in a bunch of vegetables into a pot and cook it that it will be very nutritionally dense.

    A quick snapshot of the highlights:

    220% of your Vitamin A

    9g or over a third of your daily intake of fiber.

    Solid 17.5 g of protein.

    Over half you daily iron needs.

    The star of the show for this dish is the rutabaga. A lot of people might not really cook with or even know what a rutabaga is but its essentially just another root vegetable similar to a potato (except with way more nutrition).

    Rutabagas are full of anti oxidants, anti inflammatory compounds and even cancer fighting agents. A good source of minerals and fiber as well. Best part is you can use them interchangeably with potatoes and not even notice a difference, except in your health 😉

    Frequently Asked Instant Pot Questions

    What can I substitute for stew meat?

    There are quite a few things you could substitute for stew meat if you are looking to make your stew a little better for everyone. The obvious is meat substitutes. We used Gardein Beef Tips in our recipe but there is no shortage of meat substitutes out there for you to use.

    We often substitute lentils for ground beef in recipes and although most stews wouldn’t be using ground beef this could still be a could way to add protein to your meatless stew.

    How can I add flavor to beef stew?

    The two ways we used to impart lots of flavor and depth into our beef stew is using a rich red wine as our stock and using a quality beef bouillon. Vegetables with add some flavor but the majority of our flavor will come from those two things.

    Other recipes you might like:

    Remember that 50% of ad proceeds we get from the website go back to helping animals in need so we really appreciate it when you click on our links and share the website and social media posts with your friends!



    1. 5 stars
      I have been trying to move to a more plant based diet and this was a great introduction to my first vegan meal. Easy to make, super tasty, I really enjoyed and highly recommend!

    2. 5 stars
      Loved this recipe! I used an old casserole dish for mine and cooked it for 45 mins at 350. I added a sprig each of fresh rosemary and fresh thyme. I also used a small fresh onion and two large cloves garlic. SO GOOD OMG. SO SO SO SO SO GOOD. I doubled to gravy cause I can do what I want.

    3. $15.99 for the big bottle. I’m not a wine connoiseur(?) but I find it quite good! Chile wine section

    4. 5 stars
      You inspired me to take out my “new” 9 mth old unused Instant Pot Mini to try this. I used Beyond Meat Mild Italian sausage and sweet potato instead of rutabaga. Since that is what I had. And I am gluten free and I believe the beef tips aren’t gluten free. The stew was delicious, however I would try the Hot Italian Sausage next time. The meat needed a bit more flavour. And the sweet potato was mushy but tasted good. I also didn’t have the “beef” bouillon and used Campbell’s mushroom broth (which I love) and it was great. If I knew how to load a picture I would show you my glass of red (Frontera), stew and hot Brazilian cheese buns (vegan cheese). Best meal I have had in a LONG time.

      • Ahhhhhh Gail! I’m so glad it worked out for you! I do agree that I prefer the hot italian sausage to their regular! Next time I go to the liquor mart I’m going to look for that wine 🙂

    Leave a Comment

    Your email address will not be published. Required fields are marked *

    Recipe Rating


    This site uses Akismet to reduce spam. Learn how your comment data is processed.