Instant Pot Tomatillo Veggie Stew
Instant pot Tomatillo Veggie Stew
This Instant Pot Tomatillo Veggie Stew is proof that plant-based cooking doesn’t have to be complicated. It’s bold, nourishing, and endlessly adaptable — swap in your favorite beans, add zucchini or bell peppers, or make it spicier with extra jalapeño.
Every spoonful is a little reminder that food can be medicine, joy, and comfort all in one.
There’s something magical about tomatillos — their tart, citrusy flavor can brighten up an entire pot of veggies. This stew is a perfect balance of tangy, smoky, and hearty, with the Instant Pot doing most of the work for you.
It’s simple enough for a weeknight dinner yet cozy and vibrant enough to share with friends. Pair it with rice, tortillas, or roasted potatoes and you’ve got a nourishing meal that feels like a hug in a bowl.
Why You’ll Love This Recipe
Bright + tangy from fresh tomatillos and lime juice.
Filling + hearty with chickpeas (or black beans).
Veggie-packed — mushrooms give it body, carrots add natural sweetness, and corn adds a pop of sunshine.
Quick — only 5 minutes of pressure cooking before finishing with a quick simmer.
Ingredients
1 lb tomatillos, husked & rinsed
1 poblano pepper (or green bell pepper)
1 jalapeño (optional, for spice)
1 medium onion, chopped
3 cloves garlic
1–2 carrots, sliced
1 cup mushrooms, halved or sliced
1 cup corn (fresh or frozen)
1 can (15 oz) chickpeas or black beans, rinsed
½ cup veggie broth or water
1 tsp cumin
½ tsp smoked paprika
1 tsp salt (to taste)
Juice of 1 lime
Fresh cilantro, for garnish
Instructions
1. Sauté aromatics
Turn on Sauté mode in the Instant Pot. Add a splash of oil, then cook onion and garlic for about 2 minutes until fragrant. Stir in the poblano and jalapeño, cooking until softened.
2. Build the flavor base
Add tomatillos, cumin, smoked paprika, salt, and broth. Stir well.
3. Pressure cook
Cancel Sauté mode. Seal the lid and set to Manual/Pressure Cook for 5 minutes. Quick release when finished.
4. Blend for body
Remove about half of the mixture and carefully blend until smooth. Return it to the pot. (This creates a rich, saucy base without needing cream or thickeners.)
5. Add veggies + beans
Stir in carrots, mushrooms, corn, and chickpeas. Cook on Sauté mode for another 5–7 minutes, until carrots are tender.
6. Brighten + serve
Stir in lime juice, adjust seasoning, and garnish generously with fresh cilantro.
Serving Suggestions
Spoon it over rice or quinoa for a hearty meal.
Serve with warm tortillas to scoop and dip.
Try it alongside roasted potatoes for a rustic pairing.
✨ Pro tip: Leftovers taste even better the next day as the flavors deepen!