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This Instant Pot vegan meat and potato stew is a weekly favorite in my house. It's simple to make, it doesn't take a lot of time to make, and it makes use of easy to obtain ingredients. No cutting or chopping is required for this delicious soup!
If you are someone who needs whole, UN-processed ingredients, this recipe isn't for you. Though, you could certainly swap items out for those whole ingredients no problem, but you probably have already clicked away. It's no secret that I use a lot of food items that are easier to obtain for my readers who may live in food deserts. Not everyone has access to fresh potatoes. Which is wild to think about, huh?
Still not your thing? I do have other soups which do use fresh potatoes, such as my tangy, dill potato soup
🥘Ingredients
If you find yourself without tator tots but you have frozen, shredded hash browns, you can totally use those instead. Really any frozen potatoes will do.
Lemon Juice or Vinegar can be used in place of pickle juice.
I prefer peas and carrots as my veggie choice for this soup, but you can use any frozen veggies you like.
For the vegan ground beef, I am using Target's own brand of plant based meats. However, I have also used TVP, Impossible, and Beyond and all are suitable options.
Please see recipe card below for exact measurements.
🔪Instructions
Step One - Using the saute function of the Instant Pot, lightly brown your plant based ground meat and get it broken up well.
Step Two -Add in all or any seasonings. Mix everything around.
Step Three - Toss in your frozen potatoes and mix around again.
Step Four - Add in water, or veggie stock to the fill line in your instant pot.
Full instructions will be in the recipe card below.
👩🏻🍳Chef's Note
The frozen tator tots will break apart and become what look like shredded hash browns when the soup is finished. While I use frozen tots, you can totally use frozen shredded hash browns or even hash brown patties if you can not find tator tots.
📖Substitutions or Variations
You can make this soup into something of your own with a few different additions or take-aways really.
- Add some plant milk for a creamy addition.
- If you'd prefer potato chunks, use fresh potatoes! Just keep in mind that you might need to add a little extra time to your Instant Pot.
- Add vegan cheese!
⏲️Equipment
Don't have an instant pot? Not a problem, you can totally make this soup
- On the stove top - Same basic steps, but you will simmer for about 30 minutes or until everything is cooked through.
- In a crockpot - Add everything into a crockpot, cover, and cook on high for 4 hours or low for 8 hours.
🍱Storage
You can store this stew in the instant pot's inner pot (the one you cook in). And cover with whatever you use to cover things. This is how we normally store it because it doesn't last in this house.
Refrigerator - Store in any available container (or the pot it cooked in) and cover. Store for up to 5 days.
Freezer - Place soup into a freezer safe bag, or container and make sure it's air tight. Freeze for up to 3 months.
Reheat - Either reheat in the Instant Pot with the Warm function or in the microwave at 30 second intervals.
If you've tried this recipe and enjoyed it, I would love it if you could rate it 5⭐⭐⭐⭐⭐ and leave a comment! It's a great, and free way to support me!
*This article may contain affiliate links. If you'd like to know more, check out my privacy policy!*
📖 Recipe
Instant Pot Vegan Meat and Potato Stew
Equipment
- 1 Instant Pot
Ingredients
- 1 package vegan ground meat of choice whatever is equal to 1lb of protein.
- 1 package frozen tator tots or other frozen potato product
- 2 Tablespoons nutritional yeast
- 2 Tablespoons pickle juice can sub lemon or vinegar
- 1 Tablespoon paprika
- 3 Tablespoons vegan chicken bouillon powder or equivilent
- 1 Tablespoon garlic powder see notes
- 1 Tablespoon sugar
- 1 cup frozen veggies of choice
- 3-4 cups water fill just to the fill line in the instant pot (see notes)
- pinch of salt see notes
Instructions
- In your instant pot, add the vegan ground meat. Turn the instant pot on to the saute function. Brown your vegan ground until you're happy with it.1 package vegan ground meat of choice
- Add in any seasonings you wish to add. If you find that your ground is sticking to the bottom, add a splash of water and it should loosen everything up. Mix everything around well.2 Tablespoons nutritional yeast, 2 Tablespoons pickle juice, 1 Tablespoon paprika, 3 Tablespoons vegan chicken bouillon powder, 1 Tablespoon garlic powder, 1 Tablespoon sugar, pinch of salt
- Throw in the frozen tator tots and mix around as best as you can.1 package frozen tator tots
- Add in all of the water, make sure not to go over the fill line in the Instant Pot. At this point you can add the frozen veggies, as well, but it tends to depend on what veggies I'll be adding. The peas and smaller carrots can be added once the soup is cooked, since they won't take long to heat up. Make your own judgement here.1 cup frozen veggies of choice, 3-4 cups water
- Place the lid on the instant pot and make sure your valve is closed. Put on high pressure for one minute, then quick release when finished.
Notes
- If you use garlic salt instead of garlic powder, skip using any other salt in the soup.
- Make sure you do not overfill your instant pot.
- Water calculations are approximate, you may need to add or take away.
- You can use veggie stock in place of water.
- Storage: Store in the Instant Pot container with cover, or air-tight container in the fridge for up to 5 days. Freezer for up to 3 months. Reheat in the instant pot on the warm function, or in the microwave in 30 second intervals.
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