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Overhead view bowls filled with Instant Pot Sausage and Quinoa Stew

Instant Pot Stew w/ Sausage and Quinoa (slow cooker option)

  • Author: Lindsay Cotter
  • Total Time: 4 hours 10 minutes
  • Yield: 6-7 1x
  • Diet: Gluten Free


This Instant Pot stew is a budget friendly meal, packed with lean protein. It’s a hearty stew to make in your Instant Pot OR slow cooker! With protein-rich quinoa and ground sausage, this gluten-free dinner is a family favorite.


Units Scale
  • 12 Tablespoons olive oil
  • 1 lb diced sausage or ground sausage (chicken, pork, or turkey)
  • 1/2 cup chopped carrots
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 3 1/2 to 4 cups chicken or vegetable broth or stock (the less liquid, the thicker the stew)
  • 1 cup uncooked quinoa
  • 1 Tablespoon gluten free soy sauce or coconut aminos
  • 1/4 cup tomato sauce
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin powder
  • Pinch of chili powder
  • pinch of curry powder (if desired)
  • 15-ounce can drained Northern beans or chickpeas
  • Kosher salt and pepper to taste
  • Optional toppings: cheese, herbs, diced avocado, etc.



  1. Brown meat on sauté setting, no oil needed. Brown for 2-3 minutes. Drain fat, reserving 1 tablespoon for the pot.
  2. Add onion and garlic and sauté for another 2 minutes until onions are translucent.
  3. Turn off sauté mode. Add the remaining ingredients to the instant pot. Except the toppings.
  4. Stir all ingredients together with the broth. Close the lid and place pressure cooker on manual for 16 minutes, slow release.
  5. Season and garnish to your liking.
  6. Freezer friendly. Store in airtight container in freezer for up to 3-4 months.

FOR SLOW COOKER (see notes for tips)

  1. Add oil and ground sausage to a skillet over medium-high heat and brown for 5 minutes. Drain fat and add meat to slow cooker.
  2. In the same skillet, sauté onions and carrots for 5 minutes, adding garlic in the final 1 minute; set aside.
  3. Add 1 cup uncooked quinoa and broth/stock to the sausage in the slow cooker. Stir everything together.
  4. Stir in the sautéed vegetables, soy sauce, tomato sauce, spices, and chickpeas. Mix all together in the slow cooker and set to low for 3 or 4 hours.
  5. NOTE – Check it again close to 3  hours to see if quinoa has absorbed the liquid. If it has, then change setting to warm. If it hasn’t, keep on high for another 30 minutes to an hour. Stir in additional broth as needed, if desired.
  6. Season with salt and pepper to your liking and keep warm until ready to serve.
  7. Serve with desired toppings.


COOKING with Instant pot (slow cooker button) –If you have an instant pot, you use the slow cook option with this recipe. If  not, no worries, a crock pot or regular slow cooker will work, just be sure to brown the meat and check cooking process about half way (if you are able to). Every slow cooker works differently, some may cook faster than others.

  • Prep Time: 10 min
  • Cook Time: 4 hours
  • Category: soup
  • Method: slow cooker
  • Cuisine: american


  • Serving Size:
  • Calories: 355
  • Sugar: 2.3 g
  • Sodium: 981 mg
  • Fat: 21 g
  • Saturated Fat: 7.4 g
  • Carbohydrates: 27 g
  • Fiber: 4.3 g
  • Protein: 15.3 g
  • Cholesterol: 45 mg

Keywords: slow cooker, quinoa, stew, pork, gluten free, instant pot, pressure cooker, chili, dairy free