Chop the onions, garlic, and pepper.
Add 1/4 cup vegetable stock to instant pot. Turn on the saute method.
Once hot, add onions and pepper and cook about 3 minutes until soft.
Add garlic and vegan meatless crumbles (or mushrooms) and cook for 3-4 minutes, stirring occasionally.
Turn off the saute method.
Add all the remaining ingredients, including the rest of the quart of vegetable stock. Stir together gently.
Put instant pot lid onto the body and close the lid. Make sure that the pressure valve is sealed.
Press manual and cook on high pressure for 15 minutes.
When the time goes off, let the pressure naturally release for 10 minutes, then release via Quick Release. *If you are not sure about this, please read your manual.
Serve with any optional toppings.