Quick and Easy Vegan Greek Stew Recipe | Bright Line Eating Meals

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This Greek stew made in the Instant pot tastes like it took all day. But it’s so quick, easy, and delicious that you’ll want to add it to your regular dinner rotation. Even though it’s the middle of summer and has been hot here, I had it for lunch and dinner for about 5 days straight because I couldn’t get enough of it lol. I’m pretty sure this recipe will be in heavy rotation this fall and winter!

Greek Bean Stew

Servings: 9


  • 1 pound dry large lima beans
  • 2 medium onions, diced
  • 4 cloves garlic, minced
  • 4 cups vegetable broth
  • 2 cans diced tomatoes
  • 1 tsp salt
  • 1/4 tsp red pepper flakes
  • 1/2 tsp thyme
  • 1 tsp oregano
  • 2 bay leaves
  • 1 Tbsp pomegranate balsamic vinegar (can use regular balsamic vinegar as an alternative)


  • Rinse the beans and pick through them, tossing out any that look bad
  • Add all ingredients to your Instant pot
  • Place the lid on your Instant Pot and set the vent to sealed
  • Press the bean button, or set your pressure cooker to high pressure for 30 minutes
  • Once done cooking, allow the pressure to come down naturally before opening the lid
  • Serve hot with fresh ground pepper on top

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