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veggie stew in Instant pot

Anti-Inflammatory Veggie Stew with Lima Beans (Instant Pot Recipe)

This Anti-Inflammatory Veggie Stew is my go-to when I need warmth, nourishment, and balance. It’s packed with fiber, plant protein, and anti-inflammatory goodness—gentle on the body, cozy for the soul.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Lunch, Main Course
Cuisine clean eating, Health & Wellness, Mediterranean, plant-based
Servings 4 servings
Calories 260 kcal

Equipment

  • 1 Instant Pot

Ingredients
  

  • 1 Tbsp avocado oil 
  • 1 medium onion, chopped
  • 2-3 garlic cloves, minced
  • 2 celery stalks, sliced
  • 2 carrots, sliced
  • 1 medium sweet potato, peeled and cubed
  • 1 ½ cups cooked lima beans (or canned, rinsed)
  • 1 cup frozen spinach
  • 1 cup crushed tomatoes (or tomato frito)
  • 3-4 cups vegetable broth (adjust to taste)
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • ½ tsp smoked paprika
  • Salt and pepper to taste

Instructions
 

Cooking Instructions (Instant Pot):

  • Sauté: Turn on the Instant Pot to “Sauté” mode. Add olive oil, onion, garlic, celery, and carrot. Cook for 3–4 minutes until fragrant.
  • Add remaining ingredients: Sweet potatoes, lima beans, tomato sauce, frozen spinach, broth, herbs, and spices.
  • Pressure cook: Cancel “Sauté.” Seal the lid and set to “Pressure Cook” (or “Manual”) for 7 minutes.
  • Natural release: Let pressure release naturally for 5–10 minutes, then quick release.
  • Taste & serve: Adjust salt and pepper. Serve warm with your favorite toppings.

Stovetop Cooking Instructions:

  • Sauté the aromatics: In a large pot, heat 1 tbsp avocado oil over medium heat. Add chopped onion, garlic, celery, and carrot. Sauté for 5–7 minutes until softened and fragrant.
  • Add sweet potatoes and spices: Stir in cubed sweet potatoes, dried herbs (thyme, oregano), smoked paprika (if using), salt, and pepper. Cook for 2–3 minutes to let the spices bloom.
  • Pour in liquids and beans: Add tomato sauce, vegetable broth, and cooked lima beans. Stir well to combine.
  • Simmer gently: Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, or until sweet potatoes are tender.
  • Add greens (optional): Stir in spinach or kale during the last 2–3 minutes of cooking. Let them wilt gently.
  • Taste and adjust: Check seasoning. Add more salt, pepper, or herbs if needed.
  • Serve with love: Ladle into bowls and enjoy with sourdough, avocado toast, or a dollop of yogurt.

Notes

Nutritional values are approximate and may vary depending on the exact ingredients and brands used. This estimate is based on 1 of 4 servings from the full recipe.

Nutrition

Calories: 260kcalCarbohydrates: 45gProtein: 10gFat: 4gSaturated Fat: 0.5gFiber: 11gSugar: 8g
Keyword healthy, plant-based, plant-based recipes, vegan, vegetarian recipes
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