Instant Pot Tofu and Potato Stew with Crispy Tofu
A hearty one-pot stew combining crispy pan-seared tofu with tender fingerling potatoes, carrots, celery, and peas in a savory vegetable broth base thickened with flour. The tofu is browned before pressure cooking to develop depth, while the vegetables soften into a comforting, rustic dish. Serve hot as a complete vegan or vegetarian meal any time of year, ideal for weeknight dinners when you want restaurant-quality results without extended stovetop time.
Ingredients
- 3 Tbsp olive oil
- 1 block extra-firm tofu, cubedchickpeas1 can drainedvegansoy-free
note: reduces cook time; chickpeas fully tender after pressure
- 2 Tbsp soy sauce
- ½ cup yellow onion, chopped
- 1 ½ cups carrots, chopped
- 1 ½ cups celery, chopped
- 2 cloves garlic, minced
- 1 ½ lbs fingerling potatoes
- ½ cup unbleached flourcornstarch2 Tbsp (slurried with water)gluten-free
note: add during final reduction only
- 6 cups vegetable broth
- 1 cup water
- 3 Tbsp tomato paste
- 1 pinch dried thyme
- 1 cup frozen peas
Instructions
- 1
Set Instant Pot to Saute on Normal heat. Add olive oil and let preheat.
- 2
Add cubed tofu and cook, stirring occasionally, until crisp and golden on all sides, about 10 minutes.
- 3
Pour in soy sauce, stir, and cook until liquid absorbs.
- 4
Add onion, carrot, celery, and garlic. Stir and cook 2 minutes.
- 5
Add flour, mix well, and cook 2 minutes while stirring often.
- 6
Add fingerling potatoes, vegetable broth, water, tomato paste, and thyme. Stir thoroughly.
- 7
Close lid securely. Set to Manual or Pressure Cook for 15 minutes.
- 8
Once cycle ends, release pressure following Instant Pot instructions. Open lid when safe.
- 9
Stir in frozen peas. Set Saute to More or High heat and reduce stew to preferred thickness, about 5 minutes.
- 10
Taste and adjust seasoning as needed.
Tips
Don't skip browning the tofu in step 1. This Maillard reaction creates umami depth and prevents the protein from becoming bland in the broth.
If your stew is too thin after pressure cooking, the final Saute reduction is key. Simmer uncovered longer to concentrate flavors and thicken.
Good to Know
Refrigerate in airtight container up to 4 days. Freeze up to 3 months in freezer-safe container, leaving 1 inch headspace.
Prepare vegetables and cube tofu up to 1 day ahead. Store separately in refrigerator. Complete cooking just before serving for best tofu texture.
Ladle into bowls and serve hot. Pair with crusty bread or over rice. Garnish with fresh parsley if desired.
Common Mistakes
Use firm or extra-firm tofu to avoid mushy texture after pressure cooking; silken varieties will disintegrate.
Don't skip the flour roux step; it thickens the broth and creates a cohesive sauce.
Ensure lid seals properly before pressure cooking to prevent undercooked potatoes and uneven results.
Substitutions
Vegan Options
note: reduces cook time; chickpeas fully tender after pressure
Full guide →Gluten-Free Swaps
General Alternatives
FAQ
Can I use soft tofu instead of extra-firm?
No. Soft or silken tofu will break apart during pressure cooking. Extra-firm or super-firm varieties hold their shape through the entire cooking process and browning step.
What if I don't have fingerling potatoes?
Substitute equal weight of baby potatoes, waxy gold potatoes, or small red potatoes. Russet potatoes will break down more; extend cooking time by 2-3 minutes if using larger pieces.
How long does this keep in the refrigerator?
Up to 4 days in an airtight container. Reheat on stovetop or microwave. If too thick after chilling, stir in broth or water to reach desired consistency.