This hearty vegan stew is full of protein-rich tofu, fingerling potatoes, vegetables, and savory broth. Use the pressure cooking function on your Instant Pot for a complete one-pot meal that’s ready in one hour or less. A perfect stew for chilly nights. Serve with crusty bread slathered with vegan butter or homemade vegan biscuits.

35 mins


  • Instant Pot


  • 3 Tbsp olive oil
  • 1 block extra-firm tofu, cubed
  • 2 Tbsp soy sauce
  • 1/2 cup yellow onion, chopped
  • 1 1/2 cups carrots, chopped
  • 1 1/2 cups celery, chopped
  • 2 cloves garlic, minced
  • 1.5 lbs Little Fingerlings™ Little Potatoes
  • 1/2 cup unbleached flour
  • 6 cups vegetable broth
  • 1 cup water
  • 3 Tbsp tomato paste
  • 1 pinch dried thyme
  • 1 cup frozen peas


  • Step 1

    With the lid off, turn the Instant Pot on to “Sauté” and choose the “Normal” heat level. Add the olive oil. Once the Instant Pot is preheated, add the cubed tofu. Cook, stirring occasionally, until the tofu is crisp and golden brown on all sides, about 10 minutes.

  • Step 2

    Add the soy sauce and stir, cooking until the liquid is absorbed.

  • Step 3

    Add the onion, carrot, celery, and garlic. Stir and cook for two minutes.

  • Step 4

    Add the flour and mix well. Cook for two minutes, stirring often.

  • Step 5

    Add the fingerling potatoes, vegetable broth, water, tomato paste, and thyme. Stir well.

  • Step 6

    Securely close the lid on your Instant Pot and turn it on to “Manual” or “Pressure Cook”. Set timer for 15 minutes.

  • Step 7

    Once finished, release the pressure (following Instant Pot instructions) and open the lid when safe to do so.

  • Step 8

    Add the frozen peas and stir. With the lid off, use the “Sauté” functions set to a heat level of “More” or “High” and reduce the stew to your preferred thickness, about five minutes.

  • Step 9

    Taste and adjust seasoning.